Donglin Chen
University of Auckland
FermentationDetection limitHigh-performance liquid chromatographyChemistryCultivarGas chromatography–mass spectrometryTroloxFlavonesBenzyl alcoholProcyanidin B1AntioxidantWinemakingMethyl benzoateAromaProcyanidin B2Phenylethyl AlcoholTriple quadrupole mass spectrometryAntioxidant capacityCitrus fruitUltra high performanceActivity assessmentFood scienceChromatographyTerpeneWine
4Publications
4H-index
34Citations
Publications 4
Newest
#1Yaoyao Peng (University of Auckland)H-Index: 5
#2Karen S. Bishop (University of Auckland)H-Index: 26
Last. Siew Young Quek (University of Auckland)H-Index: 4
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Abstract The phenolic compounds and aroma active compounds in feijoa (Acca sellowiana (O.Berg) Burret) juice from four New Zealand grown cultivars (Apollo, Unique, Opal Star, and Wiki Tu) were investigated. A high total phenolic content (maximum 1.89 mg GAE/mL juice) and significant antioxidant activities (maximum 14.66 mM Trolox/mL juice) were determined in feijoa juices. A total of 7 phenolic compounds from the screening of 29 standards were identified and quantified by LC-MS, with procyanidin...
8 CitationsSource
#1Yang JiaoH-Index: 4
#2Donglin Chen (University of Auckland)H-Index: 4
Last. Siew Young Quek (University of Auckland)H-Index: 35
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For the first time, thinned young kiwifruits (TYK) have been investigated as a source of deserted agriculture resource and evaluated for their phenolic characteristics along with antioxidant capacity. Two batches of TYK in different maturity stages (TYK1 and TYK2) and mature kiwifruits (MK) were sourced from three New Zealand cultivars. Comparing with MK, the TYK, especially TYK1, exhibited significantly higher contents of total phenolics (7.92 fold), total flavonoids (17.56 fold) and total flav...
19 CitationsSource
#1Jingying Zhang (University of Auckland)H-Index: 4
#2Donglin Chen (University of Auckland)H-Index: 4
Last. Siew Young Quek (University of Auckland)H-Index: 35
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This study investigated the effects of vinification techniques and cultivars (Stevens, Pilgrim and Bergman) on cranberry wine quality. Three winemaking technologies were conducted to prepare cranberry musts before fermentation, including traditional red and white vinifications (Red and White), and thermovinification (Thermo). In wine products, proanthocyanins (PACs) and anthocyanins (ANCs) are dominant in phenolics, while esters and alcohols are prevalent in volatiles, with phenylethyl alcohol, ...
7 CitationsSource
#1Xi Juan Zhao (College of Horticulture)H-Index: 2
#2Donglin Chen (University of Auckland)H-Index: 4
Last. Bi Ning Jiao (College of Horticulture)H-Index: 2
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AbstractPhenolic and polymethoxylated flavones are important bioactive components in citrus fruit. Here, a rapid and sensitive method based on ultra-high performance liquid chromatography coupled w...
5 CitationsSource