Category Archives: Science

Characterization of compounds in feijoa juice

Posted on January 29, 2020 by IanT

A new article published in Food Research International, Volume 129, March 2020, gives the results of a study titled “Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS” … Continue reading →

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How complex is a feijoa?

Posted on February 2, 2018 by IanT

Our investigation of phenolic constituents of fruits, flower buds, and leaves of Feijoa sellowiana led to the isolation of twenty-one phenolics including three new gossypetin glycosides 1–3, and also the purification of a proanthocyanidin fraction. A high-performance liquid chromatography method … Continue reading →

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