| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541722 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠We develop a 3 steps method for the accurate quantification of rotenone in yam bean. ⺠It allows measuring rotenone in seeds from 0.07% up to 1.25% (w/w). ⺠Accuracy profiles and total error was used as criteria to validate the method. ⺠It was applied to 17 different accessions of Pachyrhizus erosus and P. ahipa. ⺠These quantifications lead to results ranging from 1.13 to 2.76 mg/g dry material.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
E. Lautié, E. Rozet, P. Hubert, J. Quetin Leclercq,