Modified QuEChERS method for phenolic compounds determination in mustard greens (Brassica juncea) using UHPLC-MS/MS
نویسندگان
چکیده
منابع مشابه
Phenolic compounds in Brassica vegetables.
Phenolic compounds are a large group of phytochemicals widespread in the plant kingdom. Depending on their structure they can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids. Phenolic compounds have received considerable attention for being potentially protective factors against cancer and heart diseases, in part because of their potent antioxi...
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This application note describes a method for the quantitative determination of 26 mycotoxins in sesame butter based on the work published by Liu et al. [1]. The sample was initially extracted and cleaned up using a modified QuEChERS protocol developed in the lab, and the resultant solution was subjected to separation and detection using an Agilent 1290 Infinity LC System coupled to an Agilent 6...
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In Sri Lanka, mustard (Brassica juncea) is cultivated as a subsidiary crop for the seeds used as a condiment in cooking. In the Indian sub-continent, however, it is an important oilseed crop used as a source of vegetable oil. Mustard has over 45% erucic acid (C22:1) which is unsuitable nutritionally for human consumption. The Brassica oilseed species, B. napus and B. campestris, were developed ...
متن کاملDevelopment and validation of a real-time PCR method for the simultaneous detection of black mustard (Brassica nigra) and brown mustard (Brassica juncea) in food.
The paper presents a real-time PCR method allowing the simultaneous detection of traces of black mustard (Brassica nigra) and brown mustard (Brassica juncea) in food. The primers and the probe target the B. nigra partial RT gene for reverse transcriptase from gypsy-like retroelement 13G42-26. The real-time PCR method does not show any cross-reactivity with other Brassicaceae species with the ex...
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ژورنال
عنوان ژورنال: Arabian Journal of Chemistry
سال: 2020
ISSN: 1878-5352
DOI: 10.1016/j.arabjc.2019.10.012