| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541466 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠The phenolic fingerprint identified by HPLC-QTOF showed differences among tomato by-products. ⺠HPLC-QTOF enabled 47 polyphenols to be identified in tomato by-products, five of them previously unreported in tomatoes. ⺠This is the first time that the phenolic composition of gazpachos has been evaluated. ⺠An accurate characterisation of ketchups and tomato juices was also obtained. ⺠Good mass accuracies were achieved both in MS and MS/MS experiments using LC-ESI-Q-TOF-MS.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Anna Vallverdú-Queralt, Olga Jáuregui, Giuseppe Di Lecce, Cristina Andrés-Lacueva, Rosa M. Lamuela-Raventós,