| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540688 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Carbonyls formed in sea buckthorn berry and oil by oxidation have been analysed. ⺠Derivatisation with DNPH and LC-UV-MS/MS analysis has been successfully employed. ⺠Enzymatic hydrolysis step is advantageous in analysing carboxy aldehydes. ⺠Lower carbonyls were predominant in the berry samples.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sindhu Mathew, Carl Grey, Kimmo Rumpunen, Patrick Adlercreutz,