Kinetics of Light-Induced Cis−Trans Isomerization of Four Piperines and Their Levels in Ground Black Peppers as Determined by HPLC and LC/MS-Reference-Cited by-同舟云学术

Kinetics of Light-Induced Cis−Trans Isomerization of Four Piperines and Their Levels in Ground Black Peppers as Determined by HPLC and LC/MS

Published:2007-07-28 Issue:17 Volume:55 Page:7131-7139
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kozukue Nobuyuki¹,Park Mal-Sun¹,Choi Suk-Hyun¹,Lee Seung-Un¹,Ohnishi-Kameyama Mayumi¹,Levin Carol E.¹,Friedman Mendel¹

Affiliation:

1. Department of Food Service Industry, Uiduk University, San 50 Yugeom, Gangdong, Gyeongju, Gyongbuk 780-713, Korea, Department of Food & Beverage, Kyungdong College of Techno-Information, Geongsan City, Gyongbuk 712-904, Korea, Mass Analysis Laboratory, National Food Research Institute, Tsukuba, Japan 305-8642, and Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, California 94710

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070831p

Reference46 articles.

1. Distribution of piperine in vegetative parts of Piper nigrum

2. Teuscher, E. Pepper. InMedicinal Spices; GmbH Scientific Publishers: Stuttgart, Germany, 2006; pp 290−302.

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