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Effects of cooking on the phytochemical profile of breadfruit as revealed by high-resolution UPLC–MSE
Authors:Talita Pimenta do Nascimento  Millena Cristina Barros Santos  Joel Pimentel de Abreu  Iris Lengruber Gonçalves Teixeira de Almeida  Márcia Barreto da Silva Feijó  Anderson Junger Teodoro  Mariana Simões Larraz Ferreira  Luiz Claudio Cameron  Maria Gabriela Bello Koblitz
Affiliation:1. Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil;2. Faculty of Pharmacy, Fluminense Federal University (UFF), Niteroi, Brazil;3. Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil

Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil;4. Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil

Abstract:
Keywords:Artocarpus altilis  biomass  metabolomics  phenolic compounds  alkaloids
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