Synthesis and quantitation of six phenolic amides in Amaranthus spp

Autor: Ana P. Barba de la Rosa, Rosa Martín de Troiani, Anne G. Mortensen, Lise Nistrup Jørgensen, Ricardo José Rodríguez-Enríquez, Inge S. Fomsgaard, Hans Pedersen, Stine K. Steffensen, Selene Niveyro, Carsten Christophersen

Publikováno v: Pedersen, H A, Steffensen, S K, Christophersen, C, Mortensen, A G, Jørgensen, L N, Niveyro, S, De Troiani, R M, Rodríguez-Enríquez, R J, Barba-de la Rosa, A P & Fomsgaard, I S 2010, ' Synthesis and Quantitation of Six Phenolic Amides in Amaranthus spp. ', Journal of Agricultural and Food Chemistry, vol. 58, no. 10, pp. 6306-6311 . https://doi.org/10.1021/jf100002v

Cinnamoylphenethylamines are phenolic amides in which cinnamic acid provides the acid moiety and phenethylamine the amine moiety. Single ion monitoring (SIM) in LC-MS was performed on amaranth leaf extracts. Masses corresponding to sets of regioisome

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https://pubmed.ncbi.nlm.nih.gov/20438062