Phenolic Composition of the Edible Parts (Flesh and Skin) of Bordô Grape (Vitis labrusca) Using HPLC–DAD

Phenolic Composition of the Edible Parts (Flesh and Skin) of Bordô Grape (Vitis labrusca) Using HPLC–DAD–ESI-MS/MS

Published:2011-12-05 Issue:24 Volume:59 Page:13136-13146
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lago-Vanzela Ellen Silva¹,Da-Silva Roberto¹,Gomes Eleni¹,García-Romero Esteban²,Hermosín-Gutiérrez Isidro³

Affiliation:

1. Instituto de Biociências, Letras e Ciências Exatas, Universidade Estadual Paulista, Rua Cristovão Colombo, 2265, Jardim Nazareth, CEP 15054-000, São José do Rio Preto, SP, Brazil

2. Instituto de la Vid y el Vino de Castilla-La Mancha, Carretera de Albacete s/n, 13700 Tomelloso, Spain

3. Instituto Regional de Investigación Científica Aplicada, Escuela Universitaria de Ingeniería Técnica Agrícola, Universidad de Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf203679n

Reference35 articles.

1. Biological Activities of Polyphenols from Grapes

2. Metabolic constituents of grapevine and grape-derived products

3. Camargo, U. A.; Maia, J. D. G.; Nachtigal, J. C.BRS Violeta - Nova cultivar de uva para suco e vinho de mesa.Brasília:Embrapa. Comunicado Técnico, v. 63, 2005, http://www.cnpuv.embrapa.br/publica/comunicado/cot063.pdf, accessed Mar 24, 2011.

4. Better wine for better health: Fact or fiction?

Cited by 115 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: Assessing total monomeric anthocyanin and specific anthocyanin contents;Food Research International;2024-10

2. The Effects of a Saccharomyces cerevisiae Strain Overexpressing the Endopolygalacturonase PGU1 Gene on the Aminoacidic, Volatile, and Phenolic Compositions of Cabernet Sauvignon Wines;Fermentation;2024-07-22

3. Exploration of the anthocyanin and proanthocyanidin profile of Greek red grape skins belonging to Vradiano, Limnio, and Kotsifali cultivars, analyzed by a novel LC‐QTOF‐MS/MS method;Phytochemical Analysis;2024-06-11

4. Compostos fenólicos individuais em sucos de uva elaborados por diferentes sistemas de extração;Semina: Ciências Agrárias;2024-03-21

5. Individual phenolic compounds in grape juice prepared using different extraction systems;SEMIN-CIENC AGRAR;2024