Chemometric optimisation of pressurised liquid extraction for the determination of alliin and S‐allyl‐cysteine in giant garlic ( Allium ampeloprasum L.) by liquid chromatography tandem mass spectrometry-Reference-Cited by-同舟云学术

Chemometric optimisation of pressurised liquid extraction for the determination of alliin and S‐allyl‐cysteine in giant garlic ( Allium ampeloprasum L.) by liquid chromatography tandem mass spectrometry

Published:2021-03-28 Issue:6 Volume:32 Page:1051-1058
ISSN:0958-0344
Container-title:Phytochemical Analysis
language:en
Short-container-title:Phytochemical Analysis

Author:

Peterssen‐Fonseca Darlene¹,Henríquez‐Aedo Karem¹^ORCID,Carrasco‐Sandoval Jonathan¹,Cañumir‐Veas Juan²,Herrero Miguel³,Aranda Mario⁴^ORCID

Affiliation:

1. Laboratorio de Biotecnología y Genética de Alimentos. Departamento de Ciencia y Tecnología de los Alimentos. Facultad de Farmacia Universidad de Concepción Concepción Chile

2. Laboratorio de Bioprocesos. Departamento de Agroindustrias. Facultad de Ingeniería Agrícola Universidad de Concepción Chillán Chile

3. Laboratorio de Foodomics Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC‐UAM) Madrid Spain

4. Laboratorio de Investigación en Fármacos y Alimentos, Departamento de Farmacia, Facultad de Química y de Farmacia Pontificia Universidad Católica de Chile Santiago Chile

Funder

Fondo Nacional de Desarrollo Científico y Tecnológico

Research and Development

Universidad de Concepción

Publisher

Wiley

Subject

Complementary and alternative medicine,Drug Discovery,Plant Science,Molecular Medicine,General Medicine,Biochemistry,Food Science,Analytical Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/pca.3046

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4. An improved method for a fast screening of α-glucosidase inhibitors in cherimoya fruit (Annona cherimola Mill.) applying effect-directed analysis via high-performance thin-layer chromatography-bioassay-mass spectrometry

5. Evaluation of phenolic profiles and antioxidant capacity of maqui (Aristotelia chilensis ) berries and their relationships to drying methods

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