Characterization of Turmeric and Curry Samples by Liquid Chromatography with Spectroscopic Detection Based on Polyphenolic and Curcuminoid Contents

This paper deals with the characterization of turmeric and related products using the compositional fingerprints of curcuminoids (e.g., curcumin, demethoxycurcumin and bisdemethoxycurcumin) and other phenolic compounds (e.g., hydroxybenzoic and hydroxycinnamic acids and flavonoids) as the source of...

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Detalles Bibliográficos

Principais autores:	Oscar Vidal-Casanella, Nerea Nuñez, Sonia Sentellas, Oscar Núñez, Javier Saurina
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2020-04-01
Series:	Separations
Assuntos:	liquid chromatography experimental design turmeric characterization polyphenolic fingerprints curcuminoid fingerprints principal component analysis
Acceso en liña:	https://www.mdpi.com/2297-8739/7/2/23
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