Determination of the major phenolic compounds in pomegranate juices by HPLC−DAD−ESI-MS

Autor: Vito Verardo, Maria Fiorenza Caboni, Moreno Toselli, Antonio Segura-Carretero, Ana María Gómez-Caravaca, Alberto Fernández-Gutiérrez

Publikováno v: Journal of agricultural and food chemistry. 61(22)

Traditionally, pomegranate (Punica granatum L.) has been consumed as fresh fruit or as pomegranate juice. In this study, the main phenolic compounds of 12 pomegranate varieties and 5 pomegranate clones were determined by HPLC–DAD–ESI-MS. Two chro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f35273af757123329b348bd6c12ac75
https://pubmed.ncbi.nlm.nih.gov/23656584

Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity.

Autor: Razola-Díaz MDC; Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain.; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain., De Montijo-Prieto S; Department of Microbiology, Campus of Cartuja, University of Granada, 18071 Granada, Spain., Guerra-Hernández EJ; Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain., Jiménez-Valera M; Department of Microbiology, Campus of Cartuja, University of Granada, 18071 Granada, Spain., Ruiz-Bravo A; Department of Microbiology, Campus of Cartuja, University of Granada, 18071 Granada, Spain., Gómez-Caravaca AM; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain.; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain., Verardo V; Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain.; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Apr 16; Vol. 13 (8). Date of Electronic Publication: 2024 Apr 16.

Characterization of the Metabolic Profile of Olive Tissues (Roots, Stems and Leaves): Relationship with Cultivars' Resistance/Susceptibility to the Soil Fungus Verticillium dahliae .

Autor: Serrano-García I; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain., Olmo-García L; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain., Monago-Maraña O; Department of Analytical Sciences, Faculty of Sciences, Universidad Nacional de Educación a Distancia (UNED), Avda. Esparta s/n, Crta. de Las Rozas-Madrid, E-28232 Madrid, Spain., de Alba IMC; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain., León L; Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Centro Alameda del Obispo, Ave. Menéndez Pidal s/n, E-14004 Córdoba, Spain., de la Rosa R; Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Centro Alameda del Obispo, Ave. Menéndez Pidal s/n, E-14004 Córdoba, Spain., Serrano A; Department of Experimental Biology, The University Institute of Research on Olive and Olive Oils (INUO), University of Jaén, Campus Las Lagunillas s/n, E-23071 Jaén, Spain., Gómez-Caravaca AM; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain., Carrasco-Pancorbo A; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain.

Publikováno v: Antioxidants (Basel, Switzerland) [Antioxidants (Basel)] 2023 Dec 15; Vol. 12 (12). Date of Electronic Publication: 2023 Dec 15.

Establishment of a Sonotrode Extraction Method and Evaluation of the Antioxidant, Antimicrobial and Anticancer Potential of an Optimized Vaccinium myrtillus L. Leaves Extract as Functional Ingredient.

Autor: Gil-Martínez L; Department of Analytical Chemistry, University of Granada, Avda Fuentenueva, 18071 Granada, Spain., Aznar-Ramos MJ; Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.; Biomedical Research Center, Institute of Nutrition and Food Technology 'José Mataix', University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain., Del Carmen Razola-Diaz M; Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.; Biomedical Research Center, Institute of Nutrition and Food Technology 'José Mataix', University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain., Mut-Salud N; Department of Microbiology, University of Granada, Avda Fuentenueva, 18071 Granada, Spain., Falcón-Piñeiro A; Department of Microbiology, University of Granada, Avda Fuentenueva, 18071 Granada, Spain., Baños A; Department of Microbiology, University of Granada, Avda Fuentenueva, 18071 Granada, Spain., Guillamón E; Department of Chemical Engineering, University of Granada, Avda Fuentenueva, 18071 Granada, Spain., Gómez-Caravaca AM; Department of Analytical Chemistry, University of Granada, Avda Fuentenueva, 18071 Granada, Spain.; Biomedical Research Center, Institute of Nutrition and Food Technology 'José Mataix', University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain., Verardo V; Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.; Biomedical Research Center, Institute of Nutrition and Food Technology 'José Mataix', University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Apr 18; Vol. 12 (8). Date of Electronic Publication: 2023 Apr 18.

Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts.

Autor: De Montijo-Prieto S; Campus of Cartuja, Department of Microbiology, University of Granada, 18071 Granada, Spain., Razola-Díaz MDC; Campus of Cartuja, Department of Nutrition and Food Science, University of Granada, 18071 Granada, Spain.; Biomedical Research Center, Institute of Nutrition and Food Technology 'José Mataix', University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain., Barbieri F; Campus of Cartuja, Department of Nutrition and Food Science, University of Granada, 18071 Granada, Spain.; Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy., Tabanelli G; Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy.; Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy., Gardini F; Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy.; Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy., Jiménez-Valera M; Campus of Cartuja, Department of Microbiology, University of Granada, 18071 Granada, Spain., Ruiz-Bravo A; Campus of Cartuja, Department of Microbiology, University of Granada, 18071 Granada, Spain., Verardo V; Campus of Cartuja, Department of Nutrition and Food Science, University of Granada, 18071 Granada, Spain.; Biomedical Research Center, Institute of Nutrition and Food Technology 'José Mataix', University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain., Gómez-Caravaca AM; Biomedical Research Center, Institute of Nutrition and Food Technology 'José Mataix', University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain.; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain.

Publikováno v: Antioxidants (Basel, Switzerland) [Antioxidants (Basel)] 2023 Jan 28; Vol. 12 (2). Date of Electronic Publication: 2023 Jan 28.