Characterization of the Polyphenolic Profile in Tomato (<i>Lycopersicon esculentum</i> P. Mill) Peel and Seeds by LC-HRMS/MS-Reference-Cited by-同舟云学术

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Characterization of the Polyphenolic Profile in Tomato (Lycopersicon esculentum P. Mill) Peel and Seeds by LC-HRMS/MS

Published:2024-07-08 Issue:28 Volume:72 Page:15680-15692
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

López-Téllez Jared Mauricio¹²,Cañizares-Macías María Del Pilar¹,Mir Aina²³,Saurina Javier²³,Núñez Oscar²³⁴^ORCID

Affiliation:

1. Department of Analytical Chemistry, Faculty of Chemistry, Universidad Nacional Autónoma de México, Mexico City 04510, Mexico

2. Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Barcelona E08028, Spain

3. Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Santa Coloma de Gramenet E08921, Spain

4. Serra Húnter Fellow Programme, Barcelona E08003, Spain

Funder

Agencia Estatal de Investigaci?n

Ag?ncia de Gesti? d'Ajuts Universitaris i de Recerca

Universidad Nacional Aut?noma de M?xico

Consejo Nacional de Ciencia y Tecnolog?a

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c02126

Reference46 articles.

1. Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds

2. Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients

3. Food and Agriculture Organization of United Nations (FAO). FAOSTAT. https://www.fao.org/faostat/es/#data/QCL (accessed 2023 November 23).

4. The Relevance of Circular Economy Practices to the Sustainable Development Goals

5. Lycopene: Emerging Production Methods and Applications of a Valued Carotenoid

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