Identification of Polyphenols from Chilean Brown Seaweeds Extracts by LC-DAD-ESI-MS/MS-Reference-Cited by-同舟云学术

Identification of Polyphenols from Chilean Brown Seaweeds Extracts by LC-DAD-ESI-MS/MS

Published:2019-03-25 Issue:4 Volume:28 Page:375-391
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Olate-Gallegos Carla¹,Barriga Andrés²,Vergara Cristina³,Fredes Carolina¹,García Paula¹,Giménez Begoña⁴,Robert Paz¹

Affiliation:

1. Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile

2. Unidad de Espectrometría de Masas, CEPEDEQ, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile

3. Instituto de Investigaciones Agropecuarias, INIA, Santiago, Chile

4. Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2019.1594483

Reference71 articles.

1. Characterization of Phenolic Compounds in Strawberry (Fragaria × ananassa) Fruits by Different HPLC Detectors and Contribution of Individual Compounds to Total Antioxidant Capacity

2. Antioxidant Characterization of Native Monofloral Cuban Honeys

3. Extraction of polyphenols in Himanthalia elongata and determination by high performance liquid chromatography with diode array detector prior to its potential use against oxidative stress

4. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

5. Liquid chromatography/tandem mass spectrometry studies of the phenolic compounds in honey

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