Table 4 LOD and LOQ of standards constituents of phenolic compounds
From: Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces
Phenolic compounds | LOD (μg/Kg) | LOQ (μg/Kg) |
|---|---|---|
4-hydroxybenzoic acid | 16.84 | 56.12 |
2,5-dihydroxybenzoic acid | 5.40 | 18.01 |
2,6-dihydroxybenzoic acid | 7.06 | 23.55 |
3,5-dihydroxybenzoic acid | 9.89 | 32.98 |
Gentisic acid | 1.61 | 5.38 |
p-Coumaric acid | 4.62 | 15.40 |
Ferulic acid | 10.97 | 36.58 |
Naringenin | 0.14 | 0.45 |
Naringenin chalcone | 0.77 | 2.56 |
Naringenin 7-glucoside | 1.07 | 3.58 |
Hesperetin | 0.08 | 0.27 |
Kaempferol | 0.07 | 0.25 |
Taxifolin | 0.90 | 3.01 |
Quercetin | 0.13 | 0.43 |
Rutin | 1.90 | 6.33 |
