Volatile profile of Astragalus sinicus L. flowers by GC×GC-TOF-MS and evaluation of nutraceutical and nutricosmetic potential of the flower extracts-Reference-Cited by-同舟云学术

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Volatile profile of Astragalus sinicus L. flowers by GC×GC-TOF-MS and evaluation of nutraceutical and nutricosmetic potential of the flower extracts

Published:2024-10 Issue: Volume:61 Page:104988
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Cai Rongjuan,Tong Chuanwang^ORCID,Wang Huatian,Yu Chuang,Sun Min,He Zengyang,Feng Tao,Yao Lingyun

Funder

Foundation for Innovative Research Groups of the National Natural Science Foundation of China

Publisher

Elsevier BV

Reference48 articles.

1. Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME‐GC× GC‐TOF‐MS);Adebo;Food Science and Nutrition,2018

2. Edible flowers as functional raw materials: A review on anti-aging properties;Chen;Trends in Food Science & Technology,2020

3. Potential application of acetone extract of Astragalus sinicus Linne seed to functional cosmetics;Choi;Korean Journal of Chemical Engineering,2011

4. Profiling cosmeceutical effects of various herbal extracts through elastase, collagenase, tyrosinase inhibitory and antioxidant assays;Deniz;Phytochemistry Letters,2021

5. Anti-α-Glucosidase and antiglycation activities of α-mangostin and new xanthenone derivatives: Enzymatic kinetics and mechanistic insights through in vitro studies;Djeujo;Molecules,2022

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