Content of free phenolic compounds in bananas from Tenerife (Canary Islands) and Ecuador

Determination of free gallic acid and catechin (cianidanol) in banana samples was optimized using a high-performance liquid chromatographic (HPLC) method with on-line photodiode array detection. This method was applied for cultivars of bananas (Gran Enana and Pequeña Enana) harvested in Tenerife (Ca...

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Veröffentlicht in:	European food research & technology 2003-10, Vol.217 (4), p.287-290
Hauptverfasser:	VERDE MENDEZ, Candelaria Del, FORSTER, Markus Paul, RODRIGUEZ-DELGADO, Miguel Angel, RODRIGUEZ-RODRIGUEZ, Elena Maria, DIAZ ROMERO, Carlos
Format:	Artikel
Sprache:	eng
Schlagworte:	Bananas Biological and medical sciences Cultivars Farm buildings Food industries Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology Islands Liquid chromatography Phenols
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Beschreibung
Zusammenfassung:	Determination of free gallic acid and catechin (cianidanol) in banana samples was optimized using a high-performance liquid chromatographic (HPLC) method with on-line photodiode array detection. This method was applied for cultivars of bananas (Gran Enana and Pequeña Enana) harvested in Tenerife (Canary Islands) and for bananas (Gran Enana) from Ecuador. The contents of catechin and gallic acid in bananas from Ecuador were higher (P
ISSN:	1438-2377 1438-2385
DOI:	10.1007/s00217-003-0762-8