Improved HPLC method for rooibos phenolics targeting changes due to fermentation

• Quantitative HPLC-DAD method for aspalathin oxidation products developed. • 40% aqueous acetonitrile optimal for extraction of phenolic compounds from rooibos. • Dihydrochalcones substantially decrease due to fermentation. • C-Glucosyl eriodictyol isomers substantially increase during fermentation...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Walters, Nico A. [verfasserIn] de Villiers, André Joubert, Elizabeth de Beer, Dalene

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2017

Schlagwörter:	PPAG Q-TOF DMSO DAD MS PCA IHP ANOVA UPLC LC BPI ESI LSD ca HPLC RP

Umfang:	10

Übergeordnetes Werk:	Enthalten in: 2H-5,10,15,20-tetrakis( - Kuzmin, Sergey M. ELSEVIER, 2022, an international journal, Orlando, Fla
Übergeordnetes Werk:	volume:55 ; year:2017 ; pages:20-29 ; extent:10

Links:	Volltext

DOI / URN:	10.1016/j.jfca.2016.11.003

Katalog-ID:	ELV035986492

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author	Walters, Nico A.
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title	Improved HPLC method for rooibos phenolics targeting changes due to fermentation
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title_auth	Improved HPLC method for rooibos phenolics targeting changes due to fermentation
abstract	• Quantitative HPLC-DAD method for aspalathin oxidation products developed. • 40% aqueous acetonitrile optimal for extraction of phenolic compounds from rooibos. • Dihydrochalcones substantially decrease due to fermentation. • C-Glucosyl eriodictyol isomers substantially increase during fermentation. • Slight decreases in flavonols following fermentation.
abstractGer	• Quantitative HPLC-DAD method for aspalathin oxidation products developed. • 40% aqueous acetonitrile optimal for extraction of phenolic compounds from rooibos. • Dihydrochalcones substantially decrease due to fermentation. • C-Glucosyl eriodictyol isomers substantially increase during fermentation. • Slight decreases in flavonols following fermentation.
abstract_unstemmed	• Quantitative HPLC-DAD method for aspalathin oxidation products developed. • 40% aqueous acetonitrile optimal for extraction of phenolic compounds from rooibos. • Dihydrochalcones substantially decrease due to fermentation. • C-Glucosyl eriodictyol isomers substantially increase during fermentation. • Slight decreases in flavonols following fermentation.
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title_short	Improved HPLC method for rooibos phenolics targeting changes due to fermentation
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author2	de Villiers, André Joubert, Elizabeth de Beer, Dalene
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doi_str	10.1016/j.jfca.2016.11.003
up_date	2024-07-06T18:59:52.054Z
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Improved HPLC method for rooibos phenolics targeting changes due to fermentation

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