Diffuse light affects the contents of vitamin C, phenolic compounds and free amino acids in lettuce plants

2019 ◽  
Vol 272 ◽  
pp. 227-234 ◽  
Author(s):  
Patrick Riga ◽  
Leyre Benedicto ◽  
Ángel Gil-Izquierdo ◽  
Jacinta Collado-González ◽  
Federico Ferreres ◽  
...  
Keyword(s):  
Amino Acids ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Free Amino Acids ◽  
Free Amino ◽  
Diffuse Light

Quantification of glucosinolates, anthocyanins, free amino acids, and vitamin C in inbred lines of cabbage (Brassica oleracea L.)

2014 ◽  
Vol 145 ◽  
pp. 77-85 ◽  
Author(s):  
Suhyoung Park ◽  
Mariadhas Valan Arasu ◽  
Min-Ki Lee ◽  
Jin-Hyuk Chun ◽  
Jeong Min Seo ◽  
...  
Keyword(s):  
Amino Acids ◽  
Vitamin C ◽  
Brassica Oleracea ◽  
Free Amino Acids ◽  
Free Amino ◽  
Inbred Lines ◽  
Brassica Oleracea L

scholarly journals Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour

2017 ◽  
Vol 35 (No. 3) ◽  
pp. 214-222 ◽  
Author(s):  
Lian-Xin Peng ◽  
Liang Zou ◽  
Mao-Ling Tan ◽  
Yuan-Yuan Deng ◽  
Juan Yan ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Amino Acids ◽  
Fatty Acids ◽  
Liquid Chromatography ◽  
Phenolic Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Tartary Buckwheat ◽  
Gas Chromatography Mass Spectrometry ◽  
Significant Difference

In this paper, free amino acids, fatty acids, and phenolic compounds in buckwheat of different hull colour were quantified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), gas chromatography-mass spectrometry (GC-MS), and high performance liquid chromatography-ultraviolet detector (HPLC-UV), respectively. A total of 20 free amino acids, 8 fatty acids, and 6 phenolic compounds were detected in Tartary buckwheat flour and bran. The data on concentrations were subjected to common chemometric analyses, including principal component analysis (PCA) and hierarchical cluster analysis (HCA), to gain better understanding of the differences between the tested samples. Results indicated that most of the free amino acids, fatty acids, and phenolic compounds were higher in bran than in flour, and there is no significant difference in respect to the hull colour. Our results may be helpful for quality control in Tartary buckwheat and its products in the future.

Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars

2015 ◽  
Vol 242 (1) ◽  
pp. 51-60 ◽  
Author(s):  
Tolgahan Kocadağlı ◽  
Slađana Žilić ◽  
Neslihan Göncüoğlu Taş ◽  
Jelena Vančetović ◽  
Dejan Dodig ◽  
...  
Keyword(s):  
Amino Acids ◽  
Phenolic Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Dicarbonyl Compounds

Betaines and free amino acids in salt stressed vitroplants and winter resting buds of Populus trichocarpa x deltoides

1991 ◽  
Vol 83 (1) ◽  
pp. 136-143 ◽  
Author(s):  
L. Bray ◽  
D. Chriqui ◽  
K. Gloux ◽  
D. Le Rudulier ◽  
M. Meyer ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Populus Trichocarpa
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