Abstract
Natural products can be considered as sources of pure, quantifiable, chemically known products but also as products used as complex mixtures subjected to some chemical variability. To evaluate this variability, several classes of natural products have been used. This paper describes the usefulness of phenolic profiles in the assessment of the authenticity of products such as vervain, lavender, peppermint, sage, green coffee and Portuguese white wines. Such a profile was also allowed to distinguish two closely related species, cardoon and artichoke.
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CITATION STYLE
Seabra, R., Valentão, P., Ferreres, F., & Andrade, P. (2002). Phenolic Profiles in the Definition of Natural Products Authenticity. In Natural Products in the New Millennium: Prospects and Industrial Application (pp. 183–194). Springer Netherlands. https://doi.org/10.1007/978-94-015-9876-7_19
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