Validated Method for the Characterization and Quantification of Extractable and Nonextractable Ellagitannins after Acid Hydrolysis in Pomegranate Fruits, Juices, and Extracts

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作者： Garcia-Villalba, Rocio ^[1] ; Carlos Espin, Juan ^[2] ; Aaby, Kjersti ^[3] ; Alasalvar, Cesarettin ^[4] ; Heinonen, Marina ^[3] ; Jacobs, Griet ^[5] ; Voorspoels, Stefan ^[3] ; Koivumaki, Tuuli ^[6] ; Kroon, Paul A. ^[2] ; Pelvan, Ebru ^[1] ; Saha, Shikha ^[6] ; Tomas-Barberan, Francisco A. ^[4]

作者单位： TUBITAK Marmara Res Ctr, Food Inst, Gebze, Turkey ^[1] Inst Food Res, Food & Hlth Programme, Norwich NR4 7UA, Norfolk, England ^[2] CEBAS CSIC, Res Grp Qual Safety & Bioact Plant Foods, Murcia 30100, Spain ^[3] Vlaamse Instelling Technol Onderzoek, Flemish Inst Technol Res, B-2400 Mol, Belgium ^[4] Nofima Norwegian Inst Food, Fisheries & Aquaculture Res, NO-1431 As, Norway ^[5] Univ Helsinki, Div Food Chem, Food & Environm Sci, FIN-00014 Helsinki, Finland ^[6]

关键词 ellagitannin acid hydrolysis ellagic acid pomegranate interlaboratory reproducibility

发布时间 2016-01-18

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