Quercetin content in some food and herbal samples

Food Chemistry

Volumn 100, Issue 2, 2007, Pages 699-704

  Wach, Anna ^a   Pyrzyńska, Krystyna ^a   Biesaga, Magdalena ^a  

^a UNIVERSITY OF WARSAW   (Poland)

Author keywords

Flavonoids; HPLC; Hydrolysis; Quercetin

Indexed keywords

AGLYCONE; CHLORIDE; GLYCOSIDE; QUERCETIN; RUTOSIDE;

ANALYTIC METHOD; APPLE; ARTICLE; CONTROLLED STUDY; EXTRACTION; FRUIT; HERB; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; HYPERICUM PERFORATUM; NONHUMAN; ONION; QUANTITATIVE ANALYSIS; SAMBUCUS NIGRA; VEGETABLE;

ALLIUM CEPA; HYPERICUM PERFORATUM; MALUS X DOMESTICA; SAMBUCUS NIGRA;

EID: 33745254486     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.10.028     Document Type: Article

References (30)

1. Aherne S.A., and O'Brien N.M. Dietary flavonols: chemistry, food content, and metabolism. Nutrition 18 (2002) 75-81
2. Awad M.A., de Jager A., and van Westing L.M. Flavonoid and chlorogenic acid levels in apple fruit: characterization of variation. Scienta Horticulturae 83 (2000) 249-263
3. Bilyk A., Cooper P.L., and Sapers G.M. Varietal differences in distribution of quercetin and kaempferol in onion (Allium cepa L.) tissue. Journal of Agricultural and Food Chemistry 32 (1984) 274-276
4. Bonaccorsi P., Caristi C., Gargiulli C., and Leuzzi U. Flavonol glucoside profile of southern Italian red onion (Allium cepa L.). Journal of Agricultural and Food Chemistry 53 (2005) 2733-2740
5. Brolis M., Gabetta B., Fuzzati N., Pace R., Panzeri F., and Pererlongo F. Identification by high-performance liquid chromatography-diode array detection-mass spectrometry and quantification by high-performance liquid chromatography-UV absorbance detection of active constituents of Hypericum perforatum. Journal of Chromatography A 825 (1998) 9-16
6. Butterweck V. Mechanism of action of St. John's wort in depression - What is known?. CNS Drugs 17 (2003) 539-562
7. Careri M., Elviri L., Mangia A., and Musci M. Spectrometric and coulometric detection in the high-performance liquid chromatography of flavonoids and optimization of sample treatment for the determination of quercetin in orange juice. Journal of Chromatography A 881 (2000) 449-460
8. Chu Y.-H., Chang C.-L., and Hsu H.-F. Flavonoid content of several vegetables and their antioxidant activity. Journal of the Science of Food and Agriculture 80 (2000) 561-566
9. Crozier A., Lean M.E.J., McDonald M.S., and Black C. Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce and celery. Journal of Agricultural and Food Chemistry 45 (1997) 590-595
10. Hertog M.G.L., Hollman P.C.H., and Katan M.B. Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in The Netherlands. Journal of Agricultural and Food Chemistry 40 (1992) 2379-2383
11. Hertog M.G.L., Hollman P.C.H., and Venema D.P. Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits. Journal of Agricultural and Food Chemistry 40 (1992) 1591-1598
12. Hertog M.G.L., Feskens E.J.M., Hollmann P.C.H., Katan M.B., and Kronthout D. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen elderly study. Lancet 342 (1993) 1007-1011
13. Hollman P.C.H., and Arts I.C.W. Flavonoids, flavones and flavanols - nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture 80 (2000) 1081-1093
14. Hollman P.C.H., Hertog M.G.L., and Katan M.B. Analysis and health effects of flavonoids. Food Chemistry 57 (1996) 43-46
15. Karakaya S., and EL S.N. Quercetin, luteolin, apigenin and kaempferol contents of some foods. Food Chemistry 66 (1999) 289-292
16. Lombard K., Peffley E., Geoffriau E., Thompson L., and Herring A. Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation. Journal of Food Composition and Analysis 18 (2005) 571-581
17. Molnár-Perl I., and Füzfai Zs. Chromatographic, capillary electrophoretic and capillary electrochromatographic techniques in the analysis of flavonoids. Journal of Chromatography A 1073 (2005) 201-227
18. Murota K., and Terao J. Antioxidative flavonoid quercetin: implication of its intestinal absorption and metabolism. Archives of Biochemistry and Biophysics 417 (2003) 12-17
19. Naczk M., and Shahidi F. Extraction and analysis of phenolics in food. Journal of Chromatography A 1054 (2004) 95-111
20. Nuutila A.M., Kammiovirta K., and Oksman-Caldentey K.-M. Comparison of methods for the hydrolysis of flavonoids and phenolic acids from anion and spinach for HPLC analysis. Food Chemistry 76 (2002) 519-525
21. Pinelo M., Manzocco L., Nuňez M.J., and Nicoli M.C. Solvent effect on quercetin antioxidant capacity. Food Chemistry 68 (2004) 201-207
22. Robards K. Strategies for the determination of bioactive fenols in plants, fruit and vegetables. Journal of Chromatography A 1000 (2003) 657-691
23. Robards K., Prenzler P.D., Tucker G., Swatsitang P., and Glover W. Phenolic compounds and their role in oxidative processes in fruits. Food Chemistry 66 (1999) 401-436
24. Schieber A., Hilt P., Conrad J., Beifuss U., and Carle R. Elution order of quercetin glycosides from apple pomace extracts on a new HPLC stationary phase with hydrophilic endcapping. Journal of Separation Science 25 (2002) 361-364
25. Spanos G.A., and Wrolatad R.E. Phenolics of apple, pear and white grape juices and their changes with processing and storage - a review. Journal of Agricultural and Food Chemistry 40 (1992) 1478-1487
26. Spanos G.A., Wrolstand R.E., and Heatherbell D.A. Influence of processing and storage on the phenolic composition of apple juice. Journal of Agricultural and Food Chemistry 38 (1990) 1572-1579
27. Suh H.J., Lee J.M., Cho J.S., Kim Y.S., and Chung S.H. Radical scavenging compounds in onion skin. Food Research International 32 (1999) 650-664
28. Urbánek M., Blechtová L., Pospišilová M., and Polášek M. On-line coupling of capillary isotachophoresis and capillary zone electrophoresis for the determination of flavonoids in methanolic extracts of Hypericum perforatum leaves or flowers. Journal of Chromatography A 958 (2002) 261-271
29. Walle T., Browning A.M., Steed L.L., Reed S.G., and Walle U.K. Flavonoid glucosides are hydrolyzed and thus activated on the oral cavity in humans. Journal of Nutrition 135 (2005) 48-52
30. Wightman J.D. Red berries and their health benefits. Nutraceutical beverages: chemistry, nutrition and health effects. ACS Symposium Series 871 (2004) 123-132