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Título

Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins

AutorCarmona, Manuel ; Sánchez, Ana Mª; Ferreres, Federico ; Zalacaín, Amaya; Tomás Barberán, Francisco; Alonso, Gonzalo L.
Palabras claveKaempferol-3-sophoroside-7-glucoside
Kaempferol-3,7,4′-triglucoside
Kaempferol-3-sophoroside
LC-DAD MS/MS
Saffron spice
Fecha de publicación2007
EditorElsevier
CitaciónFood Chemistry 100(2): 445-450 (2007)
ResumenThe flavonoid fraction in saffron spice has been analysed, for the first time, by LC-DAD-MS/MS ESI and five kaempferol derivatives have been found. Compounds such as kaempferol-3-sophoroside, kaempferol-3-sophoroside-7-glucoside and kaempferol-3,7,4′-triglucoside were tentatively identified, whereas other compounds, such as kaempferol tetrahexoside and kaempferol-3-dihexoside were detected. Saffron samples from different geographical origins were clearly separated by their kaempferol 3-sophoroside contents that were able to explain 100% of the variance when a discriminant test was carried out.
Descripción6 pages, 2 tables, 3 figures.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2005.09.065
URIhttp://hdl.handle.net/10261/17651
DOI10.1016/j.foodchem.2005.09.065
ISSN0308-8146
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