Phenolic compound explorer: A mid-infrared spectroscopy database

Vibrational Spectroscopy

Volumn 92, Issue , 2017, Pages 111-118

  Abbas, Ouissam ^a   Compère, Géraldine ^b   Larondelle, Yvan ^b   Pompeu, Darly ^c   Rogez, Hervé ^d   Baeten, Vincent ^a  

^a WALLOON AGRICULTURAL RESEARCH CENTRE   (Belgium)

^b UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

^c UNIVERSIDADE DO ESTADO DO PARÁ   (Brazil)

^d FEDERAL UNIVERSITY OF PARÁ   (Brazil)

Author keywords

ATR; Flavonoids; MIR; Phenolic acids; Spectral profile

Indexed keywords

CARBOXYLIC ACIDS; DATABASE SYSTEMS; FLAVONOIDS; INFRARED DEVICES; INFRARED SPECTROSCOPY; ORGANIC ACIDS; PHENOLS; QUALITY CONTROL;

AROMATIC SIX-MEMBERED RINGS; ATTENUATED TOTAL REFLECTANCE; FOOD QUALITY ANALYSIS; HYDROXYCINNAMIC ACIDS; MID-INFRARED SPECTROSCOPY; PHENOLIC ACIDS; SPECTRAL PROFILE; UNSATURATED CARBOXYLIC ACIDS;

PRINCIPAL COMPONENT ANALYSIS;

EID: 85020736189     PISSN: 09242031     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.vibspec.2017.05.008     Document Type: Article

References (45)

1. www.who.int/dietphysicalactivity/publications/trs916/summary/fr/index.html.
2. Faller, A.L.K., Fialho, E., J. Food Compos. Anal. 23 (2010), 561–568.
3. Aidilla, M., The Function of Dietary Phenolic Acids in Cardiovascular Health. 2013.
4. Rodriguez-Mateos, A., Del Pino-García, R., George, T.W., Vidal-Diez, A., Heiss, C., Spencer, J.O.E., Mol. Nutr. Food Res. 58 (2014), 1952–1961.
5. Peng, Y., Liu, F., Peng, Y., Ye, J., Food Chem. 92 (2005), 169–175.
6. Sarni-Manchado, P., Cheynier, V., Les polyphénols en agroalimentaire, Lavoisier collection sciences et techniques agroalimentaire. 2006, Ed TEC&DOC.
7. Shahidi, F., Naczk, M., Phenolics in Food and Nutraceuticals. 2004, CRC Press, Boca Raton, FL.
8. Ceymann, M., Arrigani, E., Scharer, H., Nising, A.B., Hurrell, R.F., J. Food Compos. Anal. 26:1–2 (2012), 128–135.
9. Raal, A., Orav, A., Pussa, T., Valner, C., Malmiste, B., Arak, E., Food Chem. 131 (2012), 632–638.
10. Khanizadeh, S., Tsao, R., Rekika, D., Yang, R., Charles, M.T., Rupasinghe, H.P.V., J. Food Compos. Anal. 21 (2008), 396–401.
11. De Marchi, M., Bonfatti, V., Cecchinato, A., Di Martino, G., Carnier, P., Ital. J. Anim. Sci. 8:2 (2009), 399–401.
12. Abbas, O., Dardenne, P., Baeten, V., Near-infrared, mid-infrared, and Raman spectroscopy. Pico, Y., (eds.) Chemical Analysis of Food: Techniques and Applications, 2012, Elsevier Science, Burlington, 10.1016/B978-0-12-384862-8.00003-0 (chapter 3, pp. 59).
13. Svečnjak, L., Bubalo, D., Baranović, G., Novosel, H., Eur. Food Res. Technol. 240:6 (2015), 1101–1115.
14. Stehfest, K., Boese, M., Kerns, G., Piry, A., Wilhelm, C., J. Plant Physiol. 161 (2003), 151–156.
15. Pei, L.K., Sun, S.Q., Guo, B.L., Huang, W.H., Xiao, P.G., Spectrochim. Acta Mol. Biomol. Spectrosc. 70:2 (2008), 258–264.
16. Dowling, S., Regan, F., Hughes, H., J. Inorg. Biochem. 104 (2010), 1091–1098.
17. Gorinstein, S., Haruenkit, R., Poovarodom, S., Vearasilp, S., Ruamsuke, P., Namiesnik, J., Leontowicz, H., Suhaj, M., Sheng, G.P., Phytochem. Anal. 21 (2010), 355–362.
18. Pappas, C.S., Takidelli, C., Tsantili, E., Tarantilis, P.A., Polissiou, M.G., J. Food Compos. Anal. 24 (2011), 17–21.
19. Mangolim, C.S., Moriwaki, C., Nogueira, A.C., Sato, F., Baesso, M.L., Neto, A.M., Matioli, G., Food Chem. 153 (2014), 361–370.
20. Olga, G., Styliani, C., Ioannis, R.G., Food Chem. 15 (2015), 33–40.
21. Grasel, F.D.S., Ferrão, M.F., RodolfoWolf, C., Spectrochim. Acta Mol. Biomol. Spectrosc. 153 (2016), 94–101.
22. Singh, K.S., Majik, M.S., Tilvi, S., Compr. Anal. Chem. 65 (2014), 115–148.
23. Park, Y.S., Im, M.H., Ham, K.-S., Kang, S.-G., Park, Y.-K., Namiesnik, J., Leontowicz, H., Leontowicz, M., Trakhtenberg, S., Gorinstein, S., Food Sci. Technol. 63:1 (2015), 346–352.
24. Huck, C.W., Phytochem. Lett. 11 (2015), 384–393.
25. Socrates, G., Infrared Characteristic Group Frequencies. 1997, J. Wiley & Sons, Chichester.
26. Nakanishi, K., Solomon, P.H., Infrared Absorption Spectroscopy. 2nd edn., 1977, Holden-Day, INC, San Francisco.
27. Hesse, M., Meier, H., Zeeh, B., Infrarot- und Ramannischen spektren. Spektroskopische Methoden in der Organischen Chemie, 1991, Thieme, Stuttgart, Germany.
28. Solimani, R., Biochim. Biophys. Acta 1336 (1997), 281–294.
29. Lu, X., Ross, C.F., Powers, J.R., Rasco, B.A., J. Agric. Food Chem. 59 (2011), 6376–6382.
30. Schulz, H., Baranska, M., Vib. Spectrosc. 43 (2007), 13–25.
31. Xin-Fang, S., Hong, Z., Ju-Xiang, S., Hai-Ying, W., J. Mol. Struct. 847 (2007), 59–67.
32. Świsłocka, R., Regulska, E., Samsonowicz, M., Lewandowski, W., J. Mol. Struct. 1044 (2013), 181–187.
33. Świsłocka, R., Spectrochim. Acta Part A 100 (2013), 21–30.
34. Olga, G., Styliani, C., Ioannis, R.G., Food Chem. 185 (2015), 33–40.
35. Świsłocka, R., Regulska, E., Samsonowicz, M., Lewandowski, W., J. Mol. Struct. 1044 (2013), 181–187.
36. Świsłocka, R., Spectrochim. Acta Part A 100 (2013), 21–30.
37. Olga, G., Styliani, C., Ioannis, R.G., Food Chem. 185 (2015), 33–40.
38. He, J., Rodriguez-Saona, L.E., Giusti, M.M., J. Agric. Food Chem. 55 (2007), 4443–4452.
39. Sarni-Manchado, P., Cheynier, V., Les polyphénols en agroalimentaire, Collection Science & Techniques Agroalimentaires. 2006, Editions TEC&DOC.
40. Lu, X., Wang, J., Al-Qadiri, H.M., Ross, C.F., Powers, J.R., Tang, Juming, Rasco, B.A., Food Chem. 129 (2011), 637–644.
41. Huang, A., Zhou, Q., Liu, J., Fei, B., Sun, S., J. Mol. Struct. 883–884 (2008), 160–166.
42. Mendoza-Wilson, A.M., Santacruz-Ortega, H., Balandrán-Quintana, R.R., Spectrochim. Acta Mol. Biomol. Spectrosc. 81 (2011), 481–488.
43. Pusz, J., Nitka, B., Zielinska, A., Wawer, I., Michrochem. J., 65, 2000, 245.
44. Corredor, C., Teslova, T., Cañamares, M.V., Chen, Z., Zhang, J., Lombardi, J.R., Leona, M., Vib. Spectrosc. 49 (2009), 190–195.
45. Sekine, R., Robertson, E.G., McNaughton, D., Vib. Spectrosc. 57 (2011), 306–314.