Characterization of Phenolic Compounds Extracted from Cold Pressed Cactus (
HPLC-DAD
HPLC-ESI-qToF-MS
cactus seed oil
lignin
phenolic compounds
roasting process
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
11 Aug 2020
11 Aug 2020
Historique:
received:
16
06
2020
revised:
03
08
2020
accepted:
05
08
2020
entrez:
16
8
2020
pubmed:
17
8
2020
medline:
17
8
2020
Statut:
epublish
Résumé
Phenolic compounds extracted from cactus seed oil were identified for the first time by HPLC-ESI-qToF-MS and subsequently quantified by HPLC-DAD. A total of 7 compounds were identified, vanillin, syringaldehyde, and ferulaldehyde were found to be the most abundant ones. The effect of geographical origin and roasting process of cactus seeds was evaluated. Differences between different locations were not found, however the roasting process had a significant effect on the amount of phenolic compounds. The amount of syringaldehyde,
Identifiants
pubmed: 32796773
pii: foods9081098
doi: 10.3390/foods9081098
pmc: PMC7465185
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : German Federal Ministry for Education and Research
ID : FKZ: 01DH17019
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