Chemistry and biological properties of berry volatiles by two-dimensional chromatography, fluorescence and Fourier transform infrared spectroscopy techniques
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- 作者：Tomasz Dymerskia ; tomasz.dymerski@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Jacek Namieśnika ; Hanna Leontowiczb ; Maria Leontowiczb ; Kann Vearasilpc ; Alma Leticia Martinez-Ayalad ; Gustavo A. Gonzá ; lez-Aguilare ; Maribel Robles-Sá ; nchezf ; Shela Gorinsteing ; shela.gorin@mail.huji.ac.il" class="auth_mail" title="E-mail the corresponding author
- 关键词：α-pinene (PubChem CID ; 6654) ; γ-terpinene (PubChem CID ; 7461) ; terpinolene (PubChem CID ; 11463) ; linalool (PubChem CID ; 6549) ; terpinen-4-ol (PubChem CID ; 11230) ; α-terpineol (PubChem CID ; 17100)
- 刊名：Food Research International
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：83
- 期：Complete
- 页码：74-86
- 全文大小：2278 K
文摘
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Use of HS-SPME/GC × GC-TOFMS, FTIR, and fluorescence techniques
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The terpene profile of three berry species was determined.
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Gooseberry presented the highest content of terpenes.
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Blueberry presented the higher HSA binding ability.
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Interaction with polyphenols provoked changes in secondary structure.