Fluorometric Analysis of Phenolics in Persimmons

Shela Gorinstein; Marina Zemser; Moshe Weisz; Shmuel Halevy; Joseph Deutsch; Kira Tilis; Dubi Feintuch; Nonete Guerra; Max Fishman; elzbieta Bartnikowska

doi:10.1271/bbb.58.1087

Shela Gorinstein, Marina Zemser, Moshe Weisz, Shmuel Halevy, Joseph Deutsch, Kira Tilis, Dubi Feintuch, Nonete Guerra, Max Fishman, elzbieta Bartnikowska

著者情報

Shela Gorinstein
Marina Zemser
Moshe Weisz
Shmuel Halevy
Joseph Deutsch
Kira Tilis
Dubi Feintuch
Nonete Guerra
Max Fishman
elzbieta Bartnikowska
著者所属：
Department of Pharmaceutical Chemistry, School of Pharmacy, The Hebrew University of Jerusalem
Department of Pharmaceutical Chemistry, School of Pharmacy, The Hebrew University of Jerusalem
Department of Pharmaceutical Chemistry, School of Pharmacy, The Hebrew University of Jerusalem
Department of Pharmaceutical Chemistry, School of Pharmacy, The Hebrew University of Jerusalem
Department of Pharmaceutical Chemistry, School of Pharmacy, The Hebrew University of Jerusalem
Food Division, Ministry of Industry and Trade, Jerusalem
Y&D. Enterprises (1986) Ltd.
Departamento de Nutrisao, Universidade Federal de Recife
Fishman and Associates, Fresno, California, U.S.A.
Department of Dietetics, Faculty of Nutrition, Warsaw Agricultural University

ジャーナルフリー

1994 年 58 巻 6 号 p. 1087-1092

DOI https://doi.org/10.1271/bbb.58.1087

詳細

抄録

Bruised and substandard persimmons were processed to produce persimmon extracts. Optimal fluorometric conditions (wavelength of excitation, pH range, and concentration) for measurement of the content of phenolic acids were developed in this study. The main component found in persimmon extract was p-coumaric acid.

責任著者(Corresponding author)

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