丁香酸
化学
高效液相色谱法
多酚
没食子酸
咖啡酸
阿魏酸
食品科学
花青素
色谱法
芦丁
微量营养素
色谱检测器
酚类
儿茶素
类黄酮
抗氧化剂
酚酸
有机化学
作者
Federica Giusti,Giovanni Caprioli,Massimo Ricciutelli,Elisabetta Torregiani,Sauro Vittori,Gianni Sagratini
标识
DOI:10.1080/09637486.2017.1399258
摘要
Consumption of legumes has become popular among health-conscious consumers due to the high levels of nutrients such as proteins, dietary fibres, minerals, vitamins and micronutrients like polyphenols. Ten legumes cultivars organically and conventionally grown were compared regarding their chemical profiles in terms of total phenolic content (TPC), total anthocyanin content (TAC), total flavonoid content (TFC) and their antioxidant capacity. The chemical profiles (i.e. free phenolics and anthocyanins) were determined with aid of new high-performance liquid chromatography-diode array detection (HPLC-DAD) method able to identify two individual anthocyanins and 15 polyphenols. Results showed that phenolic acids, namely gallic acid, caffeic acid, syringic acid and ferulic acid, are mainly significantly higher in the organic samples with respect to the conventional ones. All organic legumes showed a higher antioxidant capacity with respect to conventional samples with the exception of red and yellow dehulled lentils.
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