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Phenolic compounds and their changes during vacuum frying were investigated for a Chinese purple yam. Three cyanidin derivatives and one peonidin derivative were tentatively identified by HPLC–DAD–ESIMS analysis; sinapic acid and ferulic acid were identified by HPLC–DAD analysis with authentic chemicals. There were 31.0mg/100g (dry weight, DW) of total anthocyanin (ACN) and 478mg/100g DW of total...
Phenolic compounds and antioxidant capacities of bayberry juices from 14 cultivars were investigated. HPLC–DAD and Folin-Ciocalteu methods were used for the analysis of the phenolic compounds. Biqi had the highest content of total flavonols (56.75±4.68mg/l), Wuzi had the highest content of phenolic acids (30.1±0.05mg/l), and Lizhizhong had the highest content of anthocyanins (514±46.1mg/l) and total...
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