Comparison of the major polyphenols in mature Argan fruits from two regions of Morocco

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• 作者：Farid Khallouki^a ; ¹ ; ^{farid_khallouki@yahoo.fr} ; Jenny Voggel^a ; ^{j.voggel@googlemail.com} ; Andrea Breuer^a ; ^{andrea.breuer@nct-heidelberg.de} ; Karel D. Klika^b ; ^{k.klika@dkfz-heidelberg.de} ; Cornelia M. Ulrich^a ; ² ; ^{neli@hci.utah.edu} ; Robert W. Owen^a ; ^{r.owen@dkfz-heidelberg.de}
• 关键词：Amino phenols ; Column chromatography ; HPLC-ESI-MS ; HPLC-ESI-MS-MS ; Polyphenols
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1034-1040
• 全文大小：677 K
• 卷排序：221

文摘

Polyphenolics in Argan fruits from two different regions of Morocco is reported. Quantitation of argaminolics in Argan fruits is reported for the first time. UV spectra of aminophenols in Argan fruits are presented for the first time. At maturation flavan-3-ols virtually disappear in comparison to immature fruits. A notable decrease in flavonoids also occurs with fruit maturation.