Rhodomyrtone, an Antimicrobial Acylphloroglucinol, in the Peel of<i> Myrciaria dubia</i> (Camu-camu)
Author:
Affiliation:
1. Department of Food and Cosmetic Science, Faculty of Bio-industry, Tokyo University of Agriculture
Publisher
Japan Association of Food Preservation Scientists
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jafps/41/2/41_71/_pdf
Reference17 articles.
1. 1) BRADFIELD, R. B. and ROCA, A. : Camu-camu -- a fruit high in ascorbic acid, J. Am. Diet. Assoc., 44, 28～30 (1964)
2. 2) AZEVEDO-MELEIRO, C. H. and RODRIGUEZ-AMAYA, D. B.: Confirmation of the identity of the carotenoids of tropical fruits by HPLC-DAD and HPLC-MS, Food Comp. Anal., 17 385～396 (2004)
3. 3) ZANATTA, C. F. and MERCADANTE, A. Z. : Carotenoid composition from the Brazilian tropical fruit camu-camu (Myrciaria dubia), Food Chem., 101, 1526～1532 (2007)
4. 4) ZANATTA, C. F., CUEVAS, E., BOBBIO, F. O., WINTERHALTER, P. and MERCADANTE, A. Z. : Determination of Anthocyanines from Camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS and NMR, J. Agric. Food Chem., 53, 9531～9535 (2005)
5. 5) FRANCO, M. R. B. and SHIBAMOTO, T. : Volatile Composition of Some Brazilian Fruits: Umbu-caja (Spondiascitherea), Camu-camu (Myrciaria dubia), Araça-boi (Eugenia stipitata), and Cupuaçu (Theobromagrandiflorum), J. Agric. Food Chem., 48, 1263～1265 (2000)
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