LC-MS-MS characterisation of curry leaf flavonols and antioxidant activity

Food Chemistry

Volumn 127, Issue 1, 2011, Pages 80-85

  Singh, Ajay P ^a,b   Wilson, Ted ^c   Luthria, Devanand ^d   Freeman, Michelle R ^c   Scott, Rachel M ^c   Bilenker, Dan ^a   Shah, Sneha ^a   Somasundaram, Siva ^e,f   Vorsa, Nicholi ^a,b  

^a RUTGERS UNIVERSITY   (United States)

^b RUTGERS UNIVERSITY   (United States)

^c BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

^d WINONA STATE UNIVERSITY   (United States)

^e UNIVERSITY OF HOUSTON VICTORIA   (United States)

^f TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Antioxidant; Curry leaf; Flavonol; Murraya koenegii; Myricetin; Phenolic; Quercetin

Indexed keywords

ANTIOXIDANT; CURRY LEAF; FLAVONOL; MURRAYA KOENEGII; MYRICETIN; PHENOLIC; QUERCETIN;

ACETONE; AGRICULTURAL PRODUCTS; ATMOSPHERIC PRESSURE; CHEMICAL DETECTION; ETHANOL; FATTY ACIDS; IONIZATION OF LIQUIDS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METHANOL; PLANTS (BOTANY); SOLVENT EXTRACTION;

PHENOLS;

ACETONE; ALCOHOL; ANION; CUPRIC ION; FLAVONOL DERIVATIVE; ISOQUERCITRIN; KAEMPFEROL AGLUCOSIDE; KAEMPFEROL O GLUCOSIDE; LOW DENSITY LIPOPROTEIN; METHANOL; MYRICETIN 3 GALACTOSIDE; QUERCETIN; QUERCETIN 3 ACETYLHEXOSIDE; QUERCETIN 3 DIGLUCOSIDE; QUERCETIN 3 O RUTINOSIDE; QUERCETIN O PENTOHEXOSIDE; QUERCETIN O XYLOPENTOSIDE; SOLVENT; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; ATMOSPHERIC PRESSURE; CONCENTRATION RESPONSE; CONTROLLED STUDY; DRUG DETERMINATION; DRUG ISOLATION; LIPID OXIDATION; LIQUID CHROMATOGRAPHY; MURRAYA; MURRAYA KOENEGII; PLANT LEAF; QUANTITATIVE ANALYSIS; TANDEM MASS SPECTROMETRY;

MURRAYA;

EID: 79951512571     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.091     Document Type: Article

References (16)

1. O. Change, and Y.S. Wong Identification of flavonoids in Hakmeitau beans (Vigna sinensis) by high-performance liquid chromatography-electrospray mass spectrometry (LC-ESI-MS) Journal of Agricultural and Food Chemistry 52 2004 6694 6699
2. T. Dasguptaa, A.R. Raoa, and P.K. Yadavaa Chemomodulatory action of curry leaf (Murraya koenigii) extract on hepatic and extrahepatic xenobiotic metabolising enzymes, antioxidant levels, lipid peroxidation, skin and forestomach papillomagenesis Nutrition Research 23 2003 1427 1446
3. K. Doi, T. Kojima, and Y. Fujimoto Mulberry leaf extract inhibits the oxidative modification of rabbit and human low density lipoprotein Biological and Pharmaceutical Bulletin 23 2000 1066 1071
4. B.A. Khan, A. Abraham, and S. Leelamma Anti-oxidant effects of curry leaf, Murraya koenigii and mustard seeds, Brassica juncea in rats fed with high fat diet Indian Journal of Experimental Biology 35 1997 148 150 (Pubitemid 127491164)
5. L.K. Leung, Y. Su, R. Chen, Z. Zang, Y. Huang, and Z.Y. Chen Theaflavins in black and catechins in green tea are equally effective antioxidants Journal of Nutrition 131 2001 2248 2251 (Pubitemid 32851864)
6. M. Ningappa, and L. Srinivas Purification and characterization of 35 kDa antioxidant protein from curry leaves Toxicology In Vitro 22 2008 699 709
7. R.L. Prior, X. Wu, and K. Schaich Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements Journal of Agricultural and Food Chemistry 53 2005 4290 4302 (Pubitemid 40936797)
8. F. Sanchez-Rabaneda, O. Jauregui, R.M. Lamuela-Raventos, F. Viladomat, J. Bastida, and C. Codina Qualitative analysis of phenolic compounds in apple pomace using liquid chromatography coupled to mass spectrometry in tandem mode Rapid Communication in Mass Spectroscopy 18 2004 553 563 (Pubitemid 38297770)
9. A.P. Singh, D.L. Luthria, T. Wilson, N. Vorsa, V. Singh, and G.S. Banuelos Polyphenols content and antioxidant capacity of eggplant pulp Food Chemistry 114 2009 955 961
10. U.P. Singh, D.P. Singh, S. Maurya, R. Maheshwari, M. Singh, and R.S. Dubey Investigation on the phenolics of some spices having pharmacotherapeutic properties Journal of Herbal Pharmacotherapy 4 2004 27 42 (Pubitemid 41149943)
11. A.P. Singh, T. Wilson, A.J. Kalk, J. Cheong, and N. Vorsa Isolation of specific cranberry flavonoids for biological activity assessment Food Chemistry 116 2009 963 968
12. O. Vvedenskaya, R.T. Rosen, J.E. Guido, D.J. Russel, K.A. Mills, and N. Vorsa Characterization of flavonols in cranberry (Vaccinium macrocarpon) powder Journal of Agricultural and Food Chemistry 52 2004 188 195
13. ++- induced oxidation of low-density lipoprotein in vitro Life Sciences 70 2002 2287 2297 (Pubitemid 34251298)
14. T. Wilson, J.P. Porcari, and M.A. Maher Cranberry juice inhibits metal- and non-metal initiated oxidation of low density lipoprotein Journal of Nutraceutical, Functional and Medicinal Foods 2 1999 5 14 (Pubitemid 30110921)
15. J.T. Xie, W.T. Chang, C.Z. Wang, S.R. Mehendale, J. Li, and R. Ambihaipahar Curry leaf (Murraya koenigii Spreng.) reduces blood cholesterol and glucose levels in ob/ob mice American Journal of Chinese Medicine 34 2006 279 284
16. L.J. Yan, M.T. Droy-Lefaix, and L. Packer Ginkgo biloba extract (EGb 761) protects human low density lipoproteins against oxidative modification mediated by copper Biochemical and Biophysical Research Communications 212 1995 360 366