Effect of ultra-high pressure pretreatment on the phenolic profiles, antioxidative activity and cytoprotective capacity of different phenolic fractions from Que Zui tea.
Food Chem
; 409: 135271, 2023 May 30.
Article
en En
| MEDLINE
| ID: mdl-36587513
Palabras clave
1,4-Fihydroxy-2-naphthoic acid (PubChem CID: 671); 2,4-Dihydroxybenzoic acid (PubChem CID: 1491); 6-O- Caffeoyl-d-glucopyranose (PubChem CID: 10427456); 6'-O-Caffeoylarbutin (PubChem CID: 15689808); Antioxidant activity; Arbutin (PubChem CID: 440936); Azelaic acid (PubChem CID: 2266); Caffeic acid (PubChem CID: 689043); Chlorogenic acid (PubChem CID: 1794427); Cytoprotective effect; Dunalianoside E (PubChem CID: 72737667); Kaempferol-3-O-ß-d-glucoside (PubChem CID: 25203515); Methyl chlorogenic acid (PubChem CID: 6476139); Que Zui tea; Quercetin (PubChem CID: 5280343); Quinic acid (PubChem CID: 6508); Robustaside A (CAS Registry Number 14881039-3); Rosmarinate (PubChem CID: 639655); Sebacic acid (PubChem CID: 5192); UHPLC-ESI-HR-MS/MS; Ultra-high pressure; Vanillin isobutyrate (PubChem CID: 539829); p-Coumaric acid (PubChem CID: 637542); p-Coumaroyl quinic acid (PubChem CID: 6441280); p-Hydroxy benzoic acid (PubChem CID: 135)
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1
Bases de datos:
MEDLINE
Asunto principal:
Factor 2 Relacionado con NF-E2
/
Antioxidantes
Idioma:
En
Revista:
Food Chem
Año:
2023
Tipo del documento:
Article
País de afiliación:
China