Citation
Schütz, Katrin, et al. "Identification and Quantification of Caffeoylquinic Acids and Flavonoids From Artichoke (Cynara Scolymus L.) Heads, Juice, and Pomace By HPLC-DAD-ESI/MS(n)." Journal of Agricultural and Food Chemistry, vol. 52, no. 13, 2004, pp. 4090-6.
Schütz K, Kammerer D, Carle R, et al. Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n). J Agric Food Chem. 2004;52(13):4090-6.
Schütz, K., Kammerer, D., Carle, R., & Schieber, A. (2004). Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n). Journal of Agricultural and Food Chemistry, 52(13), 4090-6.
Schütz K, et al. Identification and Quantification of Caffeoylquinic Acids and Flavonoids From Artichoke (Cynara Scolymus L.) Heads, Juice, and Pomace By HPLC-DAD-ESI/MS(n). J Agric Food Chem. 2004 Jun 30;52(13):4090-6. PubMed PMID: 15212452.
TY - JOUR
T1 - Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n).
AU - Schütz,Katrin,
AU - Kammerer,Dietmar,
AU - Carle,Reinhold,
AU - Schieber,Andreas,
PY - 2004/6/24/pubmed
PY - 2004/8/4/medline
PY - 2004/6/24/entrez
SP - 4090
EP - 6
JF - Journal of agricultural and food chemistry
JO - J Agric Food Chem
VL - 52
IS - 13
N2 - A method for the identification and quantification of phenolic compounds from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC with diode array and mass spectrometric detection was developed. Among the 22 major compounds, 11 caffeoylquinic acids and 8 flavonoids were detected. Quantification of individual compounds was carried out by external calibration. Apigenin 7-O-glucuronide was found to be the major flavonoid in all samples investigated. 1,5-Di-O-caffeoylquinic acid represented the major hydroxycinnamic acid, with 3890 mg/kg in artichoke heads and 3269 mg/kg in the pomace, whereas in the juice 1,3-di-O-caffeoylquinic acid (cynarin) was predominant, due to the isomerization during processing. Total phenolic contents of approximately 12 g/kg on a dry matter basis revealed that artichoke pomace is a promising source of phenolic compounds that might be recovered and used as natural antioxidants or functional food ingredients.
SN - 0021-8561
UR - https://www.unboundmedicine.com/medline/citation/15212452/Identification_and_quantification_of_caffeoylquinic_acids_and_flavonoids_from_artichoke__Cynara_scolymus_L___heads_juice_and_pomace_by_HPLC_DAD_ESI/MS_n__
L2 - https://doi.org/10.1021/jf049625x
DB - PRIME
DP - Unbound Medicine
ER -