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sinapinic acid/brassica
Povezava se shrani v odložišče
4 rezultatov
[ON THE ANTHOCYANINS IN RED CABBAGE. II. ON THE COMPOSITION OF SINAPINIC ACID ESTER IN RUBROBRASSIN].
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
[Chemical constituents from seeds of Brassica campestris].
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
Fourteen compounds were isolated by column chromatography from the ethyl acetate extract of the seeds of Brassica campestris. Their structures were elucidated by physicochemical properties and spectroscopic data analysis. The isolated compounds were respectively identified as (5Z,7E)-4,
Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
In the extracts of fresh raw and frozen broccoli, caffeic, ferulic, sinapinic acids and kaempferol were identified. Boiling reduced the amounts of caffeic acid and kaempferol in both samples. The concentration of polyphenols was 2.69mg/g fresh mass and 0.96mg/fresh mass in fresh raw broccoli and
High performance liquid chromatographic determination of phenolic acids in fruits and vegetables.
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Prijava / prijava
A simple isocratic HPLC technique has been developed for the quantitative analysis of phenolic acids (PAs) in fruits and vegetables. Nine benzoic and cinnamic acid derivatives were separated in less than 30 min, and the resolution was all more than 1.23. The ranges of linearity for PAs standards
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