Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.chroma.2003.09.055
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dc.titleAnalysis of polyphenolic antioxidants in star fruit using liquid chromatography and mass spectrometry
dc.contributor.authorShui, G.
dc.contributor.authorLeong, L.P.
dc.date.accessioned2014-06-23T05:32:02Z
dc.date.available2014-06-23T05:32:02Z
dc.date.issued2004-01-02
dc.identifier.citationShui, G., Leong, L.P. (2004-01-02). Analysis of polyphenolic antioxidants in star fruit using liquid chromatography and mass spectrometry. Journal of Chromatography A 1022 (1-2) : 67-75. ScholarBank@NUS Repository. https://doi.org/10.1016/j.chroma.2003.09.055
dc.identifier.issn00219673
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/75576
dc.description.abstractOur previous study indicated that star fruit (Averrhoa carambola L.) is a very good source of natural antioxidants. However, it was still not clear which compounds were responsible for its antioxidant properties. The purpose of this study is to separate and identify compounds that contribute to total antioxidant activity in star fruit using HPLC and mass spectrometry (MS). HPLC coupled with a diode array detector (DAD) was used to characterise antioxidant peak in the juice or residue extract through spiking with free radicals. By analysing the antioxidant capacity and chromatograms of fractions from solid phase extraction, main antioxidants were attributed to phenolic compounds. The peaks were identified as L-ascorbic acid, (-)epicatechin and gallic acid in gallotannin forms. Other antioxidant peaks were further investigated using HPLC-ESI-MS-MS. Identification was confirmed with electronspray ionisation (ESI) MS-MS spectra of pure standards and singly-linked proanthocyanidins from pycnogenol. The major antioxidants were initially attributed to singly-linked proanthocyanidins that existed as dimers, trimers, tetramers and pentamers of catechin or epicatechin. © 2003 Published by Elsevier B.V.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.chroma.2003.09.055
dc.sourceScopus
dc.subjectAntioxidants
dc.subjectEpicatechin
dc.subjectFood analysis
dc.subjectPolyphenols
dc.subjectProanthocyanidins
dc.subjectStar fruit
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.contributor.departmentBIOCHEMISTRY
dc.description.doi10.1016/j.chroma.2003.09.055
dc.description.sourcetitleJournal of Chromatography A
dc.description.volume1022
dc.description.issue1-2
dc.description.page67-75
dc.description.codenJCRAE
dc.identifier.isiut000187662700008
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