Liquid chromatographic method for the separation and quantification of prominent flavonoid aglycones
| Autor: | Howard M. Merken, Gary R. Beecher |
|---|---|
| Rok vydání: | 2000 |
| Předmět: |
Flavonoid
Biochemistry Sensitivity and Specificity Analyse qualitative Analytical Chemistry chemistry.chemical_compound Qualitative analysis heterocyclic compounds Analysis method Chromatography High Pressure Liquid Anthocyanidin chemistry.chemical_classification Flavonoids Chromatography digestive oral and skin physiology fungi Organic Chemistry food and beverages General Medicine carbohydrates (lipids) Aglycone chemistry Visible spectrometry Polyphenol Calibration Spectrophotometry Ultraviolet Food Analysis |
| Zdroj: | Journal of chromatography. A. 897(1-2) |
| ISSN: | 0021-9673 |
| Popis: | Many beneficial health effects have been attributed to flavonoids, which are prevalent in plant-based foods. The literature is replete with chromatographic systems which are capable of measuring flavonoid content across one, two, and even three of the five common subclasses of flavonoids found in foods. However many foods and mixed diets, in particular, contain members of all five subclasses of flavonoids. We have developed an HPLC system for the separation and quantification of seventeen flavonoids, as their aglycones, which represent all five subclasses and are expected to be prominent in commonly consumed foods. Representative foods with significant concentrations of flavonoids from each of these subclasses were analyzed employing the new system. |
| Databáze: | OpenAIRE |
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