换一批
换一批Characterization of carotenoid profile of Spanish Sanguinos and Verdal prickly pear (Opuntia ficus-indica, spp.) tissues.
第一作者：
M P,Cano
第一单位：
Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, Monterrey, NL, Mexico; Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, 28049 Madrid, Spain. Electronic address: mpilar.cano@csic.es.
作者：
关键词
(9Z)-violaxanthin (PubChem CID: 5282218)(9Z)-β-carotene (PubChem CID: 5280489)(all-E)-antheraxanthin (PubChem CID: 5281223)(all-E)-lutein, chlorophyll a (PubChem CID:6477652)(all-E)-neoxanthin (PubChem CID: 5281247)(all-E)-violaxanthin (PubChem CID: 448438)(all-E)-zeaxanthin (PubChem CID: 5280899)(all-E)-α-carotene (all-E)-β-carotene (PubChem CID: 54603957)(all-E)-β-criptoxanthin (PubChem CID: 5281235)Antioxidant activityCarotenoidsHPLC-PDA-MS (APCI(+))Opuntia ficus-indica, spp.Other constituentsPrickly pear fruitslutein 5,6-epoxide (PubChem CID: 5281244)lycopene (PubChem CID: 446925)
DOI
10.1016/j.foodchem.2017.05.135
PMID
28764043
发布时间
2018-12-02
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Food chemistry
612-622页
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