| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602098 | Food Chemistry | 2013 | 11 Pages |
Abstract
⺠Camu-camu is an Amazonian berry rich in antioxidants. ⺠This is the first study in depth of the phenolic compounds of camu-camu berry and derived powders. ⺠53 Phenolic compounds were characterised by HPLC-MS-MS methods. ⺠Proanthocyanidins were the main phenolics in the camu-camu flour. ⺠Camu-camu products investigated are a relevant source of ellagitannins, and ellagic acid.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Daniela Fracassetti, Carlos Costa, Leila Moulay, Francisco A. Tomás-Barberán,