Zobrazeno 1 - 10
of 117
pro vyhledávání: '"CHLOROGENIC acid"'
Publikováno v:
Journal of Chromatography B. 1213:123521
The sourcing of novel bioactive compounds from bioresources has become a sustainability priority for several industrial sectors. Reliable methods are hence needed for the screening and identification of desired molecules in complex extracts. As such,
Autor:
Lívia da Silva Constant, Lucas Caldeirão, Leticia Cardoso da Silva, Adriana Dillenburg Meinhart, Milton de Jesus Filho, José Teixeira Filho, Helena Teixeira Godoy, Roger Wagner, Fernanda Mateus Damin
Publikováno v:
Food Chemistry. 286:51-63
This study presents unpublished data on the chlorogenic acid and caffeic acid content in fruits. Sixty-four fruits consumed in Brazil, most of which were produced domestically, were evaluated based on their levels of 3-caffeoylquinic acid, 4-caffeoyl
Autor:
Baomin Wang, Luqi Huang, Jie Xin, Li-Ping Kang, Yuan Yuan, Tie-Gui Nan, Zhi-Lai Zhan, Bo Zhang
Publikováno v:
Journal of Pharmaceutical and Biomedical Analysis. 170:83-88
Flos Lonicerae Japonicae (FLJ), known as golden-and-silver honeysuckle, is a widely used Chinese herbal medicine with pharmacological activities and edibleness in China. Chlorogenic acid (CGA) and luteoloside are the quality control markers of FLJ re
Autor:
Qi Lu, Lijun Zeng, Ma Qiuping, Sirui Chen, Yani Li, Xueli Zhang, Jianjun Hou, Tian Sun, Liu Xixia
Publikováno v:
Journal of Chromatography B. :87-93
The aim of the present study was to purify the natural chlorogenic acid (CGA) monomer from Heijingang potatoes and investigate its interaction with recombinant human serum albumin (rHSA). The potato extract (PE) was purified using macroporous resins
Autor:
Xiaodan Mei, Zihan Liu, Feng Jiang, Xian-Zhao Yang, Fei Wang, Yuqi Wang, Jiayu Zhang, Xiao-Dong Li
Publikováno v:
Chinese Journal of Natural Medicines. 18:148-160
Lonicerae Japonicae Flos (LJF), a kind of traditional Chinese medicines (TCMs), has functions of detoxifying and evacuating heat. In the study, a method based on ultra-high performance liquid chromatography coupled with linear ion trap-Orbitrap mass
Publikováno v:
Food Chemistry. 293:169-177
Antioxidant molecules in honey contributed to various biological effects, but antioxidant components markers in honey are required to be investigated further. Phenolic compounds, flavonoids and free amino acids were analyzed using UPLC-MS/MS and HPLC
Autor:
Yaqing, Chang, Weixu, Fan, Huan, Shi, Xie, Feng, Dan, Zhang, Lei, Wang, Yuguang, Zheng, Long, Guo
Publikováno v:
Journal of Pharmaceutical and Biomedical Analysis. 220:114982
Artemisia argyi leaves (AAL) has been widely used as herbal medicine and food supplement and in China and other Asian countries. The aim of this work is to qualitative and quantitative characterization of phenolic compounds in AAL and screening of na
Autor:
Rebecca E. Jelley, Renato Lajarim Carneiro, Bruno Fedrizzi, Isabela de Oliveira Carvalho Pereira, José Antônio de Aquino Ribeiro, Cristiano Soleo Funari, Mariana Rodrigues da Silva, Clenilson Martins Rodrigues, Felipe Sanchez Bragagnolo
Publikováno v:
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2022-04-28T19:44:07Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-02-01 Approximately 11.4 million tonnes of solid by-products and an increased amount of waste water will be generated during the 2020/21 coffee har
Publikováno v:
Journal of Pharmaceutical and Biomedical Analysis. 216:114806
Simultaneous identification and quantification of phenolic acid (chlorogenic acid), sesquiterpene lactone (cnicin), lignan (arctiin), and flavonoids (bracteoside, 6-methoxybracteoside, isokaempferide, and viscosine) in mixed parts of Centaurea benedi
Publikováno v:
Food Research International. 109:426-432
Hydroxycinnamic acids are a major group of phenolic compounds widely distributed in plants. Among them, chlorogenic acids and caffeic acid have been in the focus of interest due to their impact on food quality and their putative health benefits. Nume