Separation, Characterization and Quantification of Phenolic Compounds in Blueberries and Red and Black Currants by HPLC−DAD−ESI-MSn-Reference-Cited by-同舟云学术

Separation, Characterization and Quantification of Phenolic Compounds in Blueberries and Red and Black Currants by HPLC−DAD−ESI-MSn

Published:2011-03-14 Issue:8 Volume:59 Page:4009-4018
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gavrilova Verka¹,Kajdžanoska Marina¹²,Gjamovski Viktor³,Stefova Marina¹

Affiliation:

1. Institute of Chemistry, Faculty of Natural Sciences and Mathematics, Ss. Cyril and Methodius University, Gazi baba bb, 1000 Skopje, Republic of Macedonia

2. Research and Development Institute, Alkaloid AD, bul. Aleksandar Makedonski 12, 1000 Skopje, Republic of Macedonia

3. Institute of Agriculture, Ss. Cyril and Methodius University, bul. Aleksandar Makedonski bb, 1000 Skopje, Republic of Macedonia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf104565y

Reference26 articles.

1. Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety of Vaccinium Species

2. Berry anthocyanins: isolation, identification and antioxidant activities

3. Systematic Identification and Characterization of Anthocyanins by HPLC-ESI-MS/MS in Common Foods in the United States: Fruits and Berries

4. Impact of various factors on the composition and stability of black currant anthocyanins

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