Phenolic profiling of Veronica spp. grown in mountain, urban and sandy soil environments
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- 作者：Joã ; o C.M. Barreiraa ; b ; c ; Maria Inê ; s Diasa ; c ; Jelena 沤ivkovi膰d ; Dejan Stojkovi膰e ; Marina Sokovi膰e ; Celestino Santos-Buelgab ; csb@usal.es" class="auth_mail ; Isabel C.F.R. Ferreiraa ; iferreira@ipb.pt" class="auth_mail
- 关键词：Veronica ; Phenolic profiles ; HPLC-DAD&ndash ; ESI/MS ; Principal component analysis
- 刊名：Food Chemistry
- 出版年：15 November 2014
- 年：2014
- 卷：163
- 期：Complete
- 页码：275-283
- 全文大小：994 K
文摘
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Phenolic compounds of Veronica montana, V. polita and V. spuria were characterised.
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Despite their biosystematic relationship, significant differences were observed.
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Flavones were the major phenolic compounds in all species, mainly in V. polita.
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V. montana gave the highest contents in phenolic acids and phenylethanoids.