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dc.contributor.authorMotilva Casado, Mª José
dc.contributor.authorMacià i Puig, Ma Alba
dc.contributor.authorRomero Fabregat, Mª Paz
dc.contributor.authorLabrador, Agustín
dc.contributor.authorDomínguez, Alba
dc.contributor.authorPeiró, Lluís
dc.date.accessioned2015-04-07T15:06:50Z
dc.date.available2015-04-07T15:06:50Z
dc.date.issued2014
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10459.1/48119
dc.description.abstractIn the present study, simultaneous extraction of natural antioxidants (phenols and carotenoids) in complex matrices, such as tomato sauces, is presented. The tomato sauce antioxidant compounds studied were the phenolics hydroxytyrosol, from virgin olive oil, quercetin and its derivatives, from onions, and quercetin-rutinoside as well as the carotenoid, lycopene (cis andtrans), from tomatoes. These antioxidant compounds were extracted simultaneously with n-hexane/acetone/ethanol (50/25/25, v/v/v).The phenolics were analysed by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC<br>MS/MS), and lycopene (cis- andtrans-forms) was analysed using high-performanceliquid chromatography coupled to a diode array detector (HPLC-DAD). After studying the parameters of these methods, they were applied to the analysis of virgin olive oil, fresh onion, tomato concentrate and tomato powder, and commercial five tomato sauces. Subsequently, the results obtained in our laboratory were compared with those from the Gallina Blanca Star Group laboratory
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1016/j.foodchem.2014.04.096
dc.relation.ispartofFood Chemistry, 2014, vol. 163, p. 234-243
dc.rights(c) Elsevier, 2014
dc.subjecthydroxytyrosol
dc.subjectlycopene
dc.subjectquercetin
dc.subjecttomato sauces
dc.subject.classificationTomàquets
dc.subject.classificationSalses
dc.subject.classificationAntioxidants
dc.subject.classificationAdditius alimentaris
dc.subject.otherTomatoes
dc.subject.otherSauces
dc.subject.otherAntioxidants
dc.subject.otherFood additives
dc.titleOptimization and validation of analytical methods for the simultaneous determination of antioxidants: Application to the analysis of tomato sauces.
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-04-07T15:06:50Z
dc.identifier.idgrec021181
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2014.04.096
dc.date.embargoEndDate2025-01-01


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