Microalgae as a New Source of Oxylipins: A Comprehensive LC-MS-Based Analysis Using Conventional and Green Extraction Methods-Reference-Cited by-同舟云学术

Microalgae as a New Source of Oxylipins: A Comprehensive LC-MS-Based Analysis Using Conventional and Green Extraction Methods

Published:2024-07-17 Issue:30 Volume:72 Page:16749-16760
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Auñon-Lopez Arturo¹²,Alberdi-Cedeño Jon¹³,Pignitter Marc¹^ORCID,Castejón Natalia⁴^ORCID

Affiliation:

1. Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria

2. Vienna Doctoral School in Chemistry (DoSChem), University of Vienna, Währinger Str. 42, 1090 Vienna, Austria

3. Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz (Alava), Spain

4. Institute of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, Waehringer Str. 38, 1090 Vienna, Austria

Funder

Austrian Science Fund

H2020 Marie Sklodowska-Curie Actions

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c03264

Reference57 articles.

1. Integrating eco-friendly approaches to produce protein extracts and hydrolysates with antioxidant properties from Microchloropsis gaditana

2. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics

3. Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits

4. Microalgae for high-value products: A way towards green nutraceutical and pharmaceutical compounds

5. Hypes, hopes, and the way forward for microalgal biotechnology