A simple approach to the determination of three curcuminoids with similar chemical structures in different substrates
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04727-5.pdf
Reference24 articles.
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2. Airado-Rodriguez D, Galeano-Diaz T, Duran-Meras I, Wold JP (2009) Usefulness of fluorescence excitation-emission matrices in combination with PARAFAC, as fingerprints of red wines. J Agric Food Chem 57:1711–1720. https://doi.org/10.1021/jf8033623
3. Ali Z, Saleem M, Atta BM, Khan SS, Hammad G (2019) Determination of curcuminoid content in turmeric using fluorescence spectroscopy. Spectrochim Acta Part A Mol Biomol Spectrosc 213:192–198. https://doi.org/10.1016/j.saa.2019.01.028
4. Amalraj A, Pius A, Gopi S, Gopi S (2017) Biological activities of curcuminoids, other biomolecules from turmeric and their derivatives—a review. J Tradit Complement Med 7:205–233. https://doi.org/10.1016/j.jtcme.2016.05.005
5. Campiglia AD, Rex M, Munoz de la Pena A, Goicoechea HC (2016) Excitation-emission matrix fluorescence spectroscopy combined with MCR-ALS as a tool for the forensic analysis of similar and dissimilar sets of textile fiber extracts. Anal Methods 8:8314–8321. https://doi.org/10.1039/c6ay02757a
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