Abstract

Quantitative estimates of conjugated flavonoid content were obtained by using HPLC to analyze the level of free flavonoids present in acid-hydrolyzed extracts from commercial fruits and vegetables. Cherry tomatoes contained 17−203 μg of quercetin g-1 fresh weight compared to 2.2−11 μg g-1 detected in normal-sized Scottish, Spanish, and Dutch beef tomatoes. The quercetin levels in onions ranged from 185 to 634 μg of quercetin g-1 fresh weight. "Round" lettuce contained 11 μg of quercetin g-1 fresh weight compared to 911 μg g-1 in the outer leaves and 450 mg g-1 in the inner leaves of "Lollo Rosso" lettuce. The conjugated flavonoid content of celery was very variable, ranging from undetectable to 40 μg of luteolin and 191 μg of apigenin g-1 fresh weight. Cooking lowered the quercetin content of both tomatoes and onions with greater reductions being detected following microwaving and boiling than after frying. Keywords: HPLC; quantitative analysis; flavonoids; tomatoes; onions; lettuce; celery; diet

Keywords

QuercetinFlavonoidChemistryLuteolinFood scienceApigeninHorticultureAntioxidantBiologyBiochemistry

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Year
1997
Type
article
Volume
45
Issue
3
Pages
590-595
Citations
698
Access
Closed

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Alan Crozier, Michael E. J. Lean, Morag S. McDonald et al. (1997). Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery. Journal of Agricultural and Food Chemistry , 45 (3) , 590-595. https://doi.org/10.1021/jf960339y

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DOI
10.1021/jf960339y