Food chemistryCurcumaTandem Mass SpectrometryChromatographyHigh Pressure LiquidAntioxidants
Thermal processing effects on phytochemical profiles, antioxidant activity, and anti-inflammatory potential of extracts from dried rhizomes of Curcuma longa L. evaluated by UHPLC-MS/MS and in vitro assays.
Choong-In Yun, Min-A Kim, Sung Keun Jung, Young-Jun Kim, JaeHwan Lee
Published: 202510.1016/j.foodchem.2025.146756
Abstract
This study developed and validated UHPLC-MS/MS methods for quantifying seven phytochemicals-five major bioactives (curcuminoids, sesquiterpenoids) and two thermal degradation products (vanillin, dehydrozingerone)-in Curcuma longa L. extracts. Samples…
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