Free and esterified carotenoids in pigmented wheat, tritordeum and barley grains.
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DOI: 10.1016/j.foodchem.2017.07.151
Abstract: Carotenoids are important phytonutrients responsible for the yellow endosperm color in cereal grains. Five carotenoids, namely lutein, zeaxanthin, antheraxanthin, α- and β-carotene, were quantified by HPLC-DAD-MS in fourteen genotypes of wheat, barley and tritordeum harvested… read more here.
Keywords: barley; tritordeum; esterified carotenoids; wheat ... See more keywords
A strategy for accurately and sensitively quantifying free and esterified fatty acids using liquid chromatography mass spectrometry
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.977076
Abstract: Fatty acid (FA) composition of foods dictates a diversity of aspects regarding food quality, ranging from product shelf life, sensory properties to nutrition. There is a challenge to quantitate FAs using liquid chromatography-mass spectrometry due… read more here.
Keywords: free esterified; using liquid; chromatography mass; liquid chromatography ... See more keywords
Soluble Free, Esterified and Insoluble-Bound Phenolic Antioxidants from Chickpeas Prevent Cytotoxicity in Human Hepatoma HuH-7 Cells Induced by Peroxyl Radicals
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DOI: 10.3390/antiox11061139
Abstract: Chickpeas are rich sources of bioactive compounds such as phenolic acids, flavonoids, and isoflavonoids. However, the contribution of insoluble-bound phenolics to their antioxidant properties remains unclear. Four varieties of chickpeas were evaluated for the presence… read more here.
Keywords: free esterified; soluble free; insoluble bound; bound ... See more keywords
Shelf-Life Evolution of the Fatty Acid Fingerprint in High-Quality Hazelnuts (Corylus avellana L.) Harvested in Different Geographical Regions
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DOI: 10.3390/foods10030685
Abstract: Hazelnuts are characterized by a relatively high abundance of oleic acid and poly-unsaturated fatty acids, which give this fruit a high nutritional value. As a counterbalance, such a lipid profile is more susceptible to autoxidation… read more here.
Keywords: esterified fatty; fatty acids; free esterified; shelf life ... See more keywords
Identification of Key Antioxidants of Free, Esterified, and Bound Phenolics in Walnut Kernel and Skin
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DOI: 10.3390/foods12040825
Abstract: Walnut is a natural source of antioxidants. Its antioxidant capacity is determined by the distribution and composition of phenolics. The key phenolic antioxidants in various forms (free, esterified, and bound) in walnut kernel (particularly seed… read more here.
Keywords: free esterified; esterified bound; key antioxidants; bound phenolics ... See more keywords