Comparison of kava ( Piper methysticum Forst.) varieties by UV absorbance of acetonic extracts and high-performance thin-layer chromatography-Reference-Cited by-同舟云学术

Comparison of kava ( Piper methysticum Forst.) varieties by UV absorbance of acetonic extracts and high-performance thin-layer chromatography

Published:2016-05 Issue: Volume:48 Page:25-33
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Lebot Vincent,Legendre Laurent

Funder

Pacific Horticultural and Agricultural Market Access Program

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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2. Analysis of kavalactones from Piper methysticum (kava–kava);Bilia;J. Chromatogr. B,2005

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4. High performance thin layer chromatography-densitometry: a step further for quality control of cranberry extracts;Boudescoque;Food Chem.,2013

5. Codex alimentarius, Commission E., 2010. Discussion paper on the development of a standard for kava. Joint FAO/WHO Food Standards Programme, eleventh session, CX/NASWP. Available at: ftp://ftp.fao.org/codex/ccnaswp11/na11_08e.pdf.

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1. Protective effect of kavain in meristematic cells of Allium cepa L.;Anais da Academia Brasileira de Ciências;2022

2. High-Throughput Analysis of Flavokawains in Kava (Piper methysticum Forst. f.) Roots, Chips and Powders and Correlations with Their Acetonic Extracts Absorbance;Food Analytical Methods;2020-05-26

3. Rapid differentiation of Piper methysticum (kava) plant parts using single point and imaging vibrational spectroscopy;Journal of Applied Research on Medicinal and Aromatic Plants;2020-03

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5. Recent advances in the quality control of kava, the traditional beverage of the Pacific Islands;Acta Horticulturae;2018-06