Mostrar el registro sencillo del ítem

dc.contributor.author
Viacava, Gabriela Elena  
dc.contributor.author
Roura, Sara Ines  
dc.contributor.author
López Marquez, Diana Maria  
dc.contributor.author
Berrueta, Luis A.  
dc.contributor.author
Gallo, Blanca  
dc.contributor.author
Alonso Salces, Rosa Maria  
dc.date.available
2019-10-01T13:56:02Z  
dc.date.issued
2018-09  
dc.identifier.citation
Viacava, Gabriela Elena; Roura, Sara Ines; López Marquez, Diana Maria; Berrueta, Luis A.; Gallo, Blanca; et al.; Polyphenolic profile of butterhead lettuce cultivar by ultrahigh performance liquid chromatography coupled online to UV–visible spectrophotometry and quadrupole time-of-flight mass spectrometry; Elsevier; Food Chemistry; 260; 9-2018; 239-273  
dc.identifier.issn
0308-8146  
dc.identifier.uri
http://hdl.handle.net/11336/84888  
dc.description.abstract
In the present study, the butterhead lettuce cultivar was analyzed by ultrahigh performance liquid chromatography (UHPLC) coupled online to diode array detection (DAD), electrospray ionization (ESI) and quadrupole time-of-flight mass spectrometry (QToF/MS) in the positive and negative ion mode in order to characterize its polyphenolic profile for the first time. The instrument acquisition mode MSE was used to collect automatic and simultaneous information of exact mass at high and low collision energies of precursor ions as well as other ions produced as a result of their fragmentation. One hundred eleven phenolic compounds were identified in the acidified hydromethanolic extract of freeze-dried leaves of butterhead lettuce cultivar: 40 hydroxycinnamic acid derivatives, 21 hydroxybenzoic acid derivatives, 2 hydroxyphenylacetic acid derivatives, 18 flavonols, 9 flavones, one flavanone, 7 coumarins, one hydrolysable tannin and 12 lignans. Forty-seven of these compounds have been tentatively identified for the first time in lettuce.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
LACTUCA SATIVA  
dc.subject
LETTUCE  
dc.subject
MASS SPECTROMETRY  
dc.subject
MSE  
dc.subject
PHENOLIC COMPOUNDS  
dc.subject
UHPLC-QTOF  
dc.subject.classification
Química Analítica  
dc.subject.classification
Ciencias Químicas  
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS  
dc.title
Polyphenolic profile of butterhead lettuce cultivar by ultrahigh performance liquid chromatography coupled online to UV–visible spectrophotometry and quadrupole time-of-flight mass spectrometry  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-09-05T15:29:05Z  
dc.journal.volume
260  
dc.journal.pagination
239-273  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Viacava, Gabriela Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Roura, Sara Ines. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: López Marquez, Diana Maria. Universidad del País Vasco. Facultad de Ciencia y Tecnología. Departamento de Química Analítica; España  
dc.description.fil
Fil: Berrueta, Luis A.. Universidad del País Vasco. Facultad de Ciencia y Tecnología. Departamento de Química Analítica; España  
dc.description.fil
Fil: Gallo, Blanca. Universidad del País Vasco. Facultad de Ciencia y Tecnología. Departamento de Química Analítica; España  
dc.description.fil
Fil: Alonso Salces, Rosa Maria. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología. Laboratorio de Artrópodos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.journal.title
Food Chemistry  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodchem.2018.03.151  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814618306046