Identification/quantification of free and bound phenolic acids in peel and pulp of apples (Malus domestica) using high resolution mass spectrometry (HRMS)
DC Field | Value | Language |
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dc.contributor.author | Lee, Jihyun | - |
dc.contributor.author | Chan, Bronte Lee Shan | - |
dc.contributor.author | Mitchell, Alyson E | - |
dc.date.available | 2019-03-08T09:38:27Z | - |
dc.date.issued | 2017-01 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.issn | 1873-7072 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/4907 | - |
dc.description.abstract | Free and bound phenolic acids were measured in the pulp and peel of four varieties of apples using high resolution mass spectrometry. Twenty-five phenolic acids were identified and included: 8 hydroxybenzoic acids, 11 hydroxycinnamic acids, 5 hydroxyphenylacetic acids, and 1 hydoxyphenylpropanoic acid. Several phenolics are tentatively identified for the first time in apples and include: methyl gallate, ethyl gallate, hydroxy phenyl acetic acid, three phenylacetic acid isomers, 3-(4-hydroxyphenyl)propionic acid, and homoveratric acid. With exception of chlorogenic and caffeic acid, most phenolic acids were quantified for the first time in apples. Significant varietal differences (p < 0.05) were observed in both peel and pulp. The levels of total phenolic acids were higher in the pulp as compared to apple peel (dry weight) in all varieties. Coumaroylquinic, protocatechuic, 4-hydroxybenzoic, vanillic and t-ferulic acids were present in free forms. With exception of chlorogenic acid, all other phenolic acids were present only as bound forms. (C) 2016 Elsevier Ltd. All rights reserved. | - |
dc.format.extent | 10 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.title | Identification/quantification of free and bound phenolic acids in peel and pulp of apples (Malus domestica) using high resolution mass spectrometry (HRMS) | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.foodchem.2016.07.166 | - |
dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.215, pp 301 - 310 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000384777400037 | - |
dc.identifier.scopusid | 2-s2.0-84980417466 | - |
dc.citation.endPage | 310 | - |
dc.citation.startPage | 301 | - |
dc.citation.title | FOOD CHEMISTRY | - |
dc.citation.volume | 215 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | Apple | - |
dc.subject.keywordAuthor | Phenolic acid | - |
dc.subject.keywordAuthor | High resolution mass spectroscopy | - |
dc.subject.keywordAuthor | UHPLC-(ESI)QTOF MS/MS | - |
dc.subject.keywordAuthor | QTOF | - |
dc.subject.keywordAuthor | MS/MS | - |
dc.subject.keywordAuthor | Peel | - |
dc.subject.keywordAuthor | Pulp | - |
dc.subject.keywordPlus | PERFORMANCE LIQUID-CHROMATOGRAPHY | - |
dc.subject.keywordPlus | DIODE-ARRAY DETECTION | - |
dc.subject.keywordPlus | ANTIOXIDANT ACTIVITIES | - |
dc.subject.keywordPlus | POLYPHENOLS | - |
dc.subject.keywordPlus | VARIETIES | - |
dc.subject.keywordPlus | HYDROLYSIS | - |
dc.subject.keywordPlus | PROFILES | - |
dc.subject.keywordPlus | FRUITS | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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