Simultaneous characterisation and quantitation of flavonol glycosides and aglycones in noni leaves using a validated HPLC-UV/MS method
- Author
- SHIXIN DENG1 ; WEST, Brett J1 ; JARAKAE JENSEN, C1
[1] Research and Development Department. Tahitian Noni International, 737 East, 1180 South, American Fork, Utah 84003, United States - Source
Food chemistry. 2008, Vol 111, Num 2, pp 526-529, 4 p ; ref : 1/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- 6-β-d-glucopyranoside,Quercetin,Kaempferol,HPLC-UV/ESI-MS,Quantitative determination Noni,Morinda citrifolia L.,Leaves,Flavonoids,Quercetin-3-O-α-l-rhamnopyranosyl-,(1→6)-β-d-glucopyranoside,Rutin,Kaempferol-3-O-α-l-rhamnopyranosyl-,1
- Keyword (fr)
- Aglycone Analyse quantitative Chromatographie HPLC Feuille végétal Flavonoïde Glycoside Kaempférol Méthode Partie de plantes Quercétine Spectrométrie masse Flavonol dérivé Polyphénol
- Keyword (en)
- Aglycone Quantitative analysis HPLC chromatography Plant leaf Flavonoid Glycoside Kaempferol Method Plant part Quercetin Mass spectrometry Polyphenol
- Keyword (es)
- Aglicona Análisis cuantitativo Cromatografía HPLC Hoja vegetal Flavonoide Glicósido Método Parte planta Quercetina Espectrometría masa Polifenol
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20504514
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2008.04.021 
https://dx.doi.org/10.1016/j.foodchem.2008.04.021
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