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https://open.uns.ac.rs/handle/123456789/11950
Nаziv: | The distribution of phenolic acids in pumpkin's hull-less seed, skin, oil cake meal, dehulled kernel and hull | Аutоri: | Peričin D. Krimer V. Trivić S. Radulović L. |
Dаtum izdаvаnjа: | 15-мар-2009 | Čаsоpis: | Food Chemistry | Sažetak: | The phenolic acids in whole hull-less seed, its skin and oil cake meal, dehulled kernel and hull of pumpkin (Cucurbita pepo) were separated into free, esterified and insoluble-bound forms, which were then identified and quantified by high-performance liquid chromatography with a photodiode array detector. In all samples, protocatechuic, p-hydroxybenzoic, vanillic, trans-p-coumaric, ferulic, trans-sinapic acids and p-hydroxybenzaldehyde were quantified. Caffeic acid was present in all samples except in hulls, while syringic acid was not detectable only in skin and oil cake meal. p-Hydroxybenzoic acid was the dominant phenolic compound in all investigated samples, with 34.7%, 52.0%, 51.4%, 67.4% and 51.8% found in hull-less seed, oil cake meal, skin, dehulled kernels and hulls, respectively, based on total phenolic acid content. Most phenolic acids were present in bound (esterified and insoluble) form, from 50.6% in skin to 84.1% in hull-less seed. © 2008 Elsevier Ltd. All rights reserved. | URI: | https://open.uns.ac.rs/handle/123456789/11950 | ISSN: | 03088146 | DOI: | 10.1016/j.foodchem.2008.07.079 |
Nаlаzi sе u kоlеkciјаmа: | TF Publikacije/Publications |
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