Advanced SearchSearch Tips
Content and Distribution of Flavanols, Flavonols and Flavanones on The Common Vegetables in Korea
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Content and Distribution of Flavanols, Flavonols and Flavanones on The Common Vegetables in Korea
Shin, Jae-Hyeong; Kim, Heon-Woong; Lee, Min-Ki; Lee, Sung-Hyen; Lee, Young-Min; Jang, Hwan-Hee; Hwang, Kyung-A; Cho, Young-Sook; Kim, Jung-Bong;
  PDF(new window)
BACKGROUND: This study focused on the contents of flavonoid compounds in vegetables. Generally vegetables have contributed to a healthy diet, arisen from contains a large amount of fiber and functional ingredients. And flavonoid compounds are one of major functional components in the vegetables. currently research of flavonoid contents does not enough, specially in the part of homegrown vegetable. METHODS AND RESULTS: Vegetable samples were purchased in domestic market. Sample extraction by methanol, distilled water, and formic acid based solvent. Also same solvent used for mobile phase in UPLC. Eleven types of flavonoid compounds were analyzed with same kind of external standard and one kind of internal standard (galangin) for quantification. Standard calibration curve presented linearity with the correlation coefficient > 0.98, analysed from 1 to 50 ppm concentration. The quantitative value and multivariate analysis results were derived from the Excel and SIMCA-P11. Overall, onion has largest amount(916.5 mg/100 g) of flavonoid and also other vegetables have has significant amount[Mugwort: 138.8, Galic stem:123.6 mg/100 g etc.] of flavonoid compounds. Edible portion of vegetables per share for simulating by SIMCA-P11, root vegetables has had difference with other vegetables according to distributions and amounts of flavonoid compounds. CONCLUSION: Optionally, the results from this experiment can use to select the material for flavonoid researches. And based on these results, if this experiment will be continuously complemented, and performed, could used in various fields.
Agricultural products;Flavonoids;Vegetables;
 Cited by
한라봉 분말을 첨가한 양갱의 품질 및 항산화 활성,김현은;임정아;이준호;

한국식품영양과학회지, 2015. vol.44. 12, pp.1918-1922 crossref(new window)
시금치, 양배추, 양파 추출물의 암세포 증식 억제 효과,이해님;신성아;추강식;김형진;박영석;김상기;정지윤;

한국식품영양과학회지, 2016. vol.45. 5, pp.671-679 crossref(new window)
Quality Characteristics and Antioxidant Properties of Yanggaeng Supplemented with Hallabong Powder, Journal of the Korean Society of Food Science and Nutrition, 2015, 44, 12, 1918  crossref(new windwow)
Inhibitory Effects of Spinach, Cabbage, and Onion Extracts on Growth of Cancer Cells, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 5, 671  crossref(new windwow)
Abdalla, M.H., Abdullazim, S.S., 2010. Effects of Artemisia monosperma ethanolic leaves extract on implantation, mid-term abortion and parturition of pregnant rats, J. Ethnopharmacology 128, 446-451. crossref(new window)

Abu-Niaaj, L., Abu-Zarga, M., Sabri, S., Abdalla, S., 1993. Isolation and biological effects of 7-O-methyleriodictyol, a flavanone isolated from Artemisia monosperma, on rat isolated smooth muscles, Planta. Med. 59, 42-45. crossref(new window)

Aglarova, A.M., Zilfikarov, I.N., Severtseva, O.V., 2008. Biological characteristics and properties of Tarrangon (Artemisa dracunculus L,) (review), Pharm. Chem. J. 42, 31-35.

Anna, P., Paulina, D., Magdalena, B., Krystyna, P., 2011. Evaluation of the antioxidant properties of fruit and flavoured black teas, Eur. J. Nutr. 50, 681-688. crossref(new window)

Boumendjel, A., Blanc, M., Williamson, G., Barron, D.,2009. Efficient synthesis of flavanone glucuronides, J.Agric. Food. Chem. 57, 7264-7267. crossref(new window)

Choi, B.B., Lee, H.J., Bang, S.K., 2004. Studies on the amino acid, sugar analysis and antioxidative effect of extracts from Artemisia sp., Kor. J. Food & Nutr. 17, 86-91.

Chun, O.K., Kim, D.O., Moon, H.Y., Kang, H.G., Lee, C.Y., 2003. Contribution of individual polyphenolics to total antioxidant capacity of plums, J. Agric. Food. Chem. 51, 7240-7245. crossref(new window)

Crozier, A., Michael, E.J.L., McDonald, M.S., Black, C., 1997. Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce, and celery, J. Agric. Food. Chem. 45, 590-595. crossref(new window)

Holden, J.M., Bhagwat, S.A., Haytowitz, D.B., Gebhardt, S.E., Dwyer, J.T., Peterson, J., Beecher, G.R., Eldridge, A.L., Balentine, D., 2005. Development of a database of critically evaluated flavonoids data, application of USDA's data quality evaluation system, J. Food. Compost. Anal. 18, 829-844. crossref(new window)

Hwang, E.S., Hong, E.Y., Kim, G.H., 2012. Determination of bioactive compounds and anti-cancer effect from extracts of Korean cabbage and cabbage, Kor. J. Food & Nutr. 25, 259-265. crossref(new window)

Jeng, K.Y., 2009. Tables of food functional composition, pp.316-317. first ed. Moonyoungdang, Korea.

Kamel, K.M., Abd El-Raouf, O.M., Metwally, S.A., Abd El-Latif, H.A., El-Sayed, M.E., 2014. Hesperidin and Rutin, Antioxidant Citrus Flavonoids, Attenuate Cisplatin-Induced Nephrotoxicity in Rats, J. Biochem. Mol. Toxicol. doi:10.1002/jbt.21567. crossref(new window)

Kim, M.J., Lee, C.H., 1998. The Effects of Extracts from Mugwort on the Blood Ethanol Concentration and Liver Function, Kor. J. Food. Sci. 18, 348-357.

Kitabayashi, H., Ujihara, A., Hirose, T., Minami, M., 1995. Varietal differences and heritability for rutin content in common buckwheat, Fagopyrum esculentum Moench, Breed. Sci. 45, 75-79.

Kreft, I., Fabjan, N., Yasumoto, K., 2006. Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products, Food. Chem. 98, 508-512. crossref(new window)

Lay, M.M., Karsani, S.A., Mohajer, S., Abd Malek, S.N., 2014. Phytochemical constituents, nutritional values, phenolics, flavonols, flavonoids, antioxidant and cytotoxicity studies on Phaleria macrocarpa (Scheff.) Boerl fruits, BMC Comp. Altern. Med. doi:10.1186/1472-6882-14-152. crossref(new window)

Lugasi, A., Hovari, J., 2002. Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits, Acta. Alim. 31, 63-71. crossref(new window)

Mercader, A.G., Pomilio, A.B., 2013. Naturally-occurring dimers of flavonoids as anticarcinogens, Anticancer. Agents. Med. Chem. 13, 1217-35. crossref(new window)

Miean, K.H., Mohamed, S., 2001. Flavonoid (myricetin, quercetin, kaempferol, luteolin, and apigenin) content of edible tropical plants, J. Agric. Food. Chem. 49, 3106-3112. crossref(new window)

Mori, T., Rezai-Zadeh, K., Koyama, N., Arendash, G.W., Yamaguchi, H., Kakuda, N., Horikoshi, S.Y., Tan, J., Town, T., 2012. Tannic acid is a natural ${\beta}$-secretase inhibitor that prevents cognitive impairment and mitigates Alzheimer-like pathology in transgenic mice, J. Biol. Chem. 24, 6912-6927.

Mou, Q.W., Qi, T.L., 1995. Analysis on the nutrient quality of dried young frond of Osmunda japonica Thunb [J], J. Plant. Res. & Environ. 2, 63-64.

Nones, J., Stipursky, J., Costa, S.L., Gomes, F.C., 2010. Flavonoids and astrocytes crosstalking: implications for brain development and pathology, Neurochem. Res. 35, 955-966. crossref(new window)

Onozuka, H., Nakajima, A., Matsuzaki, K., Shin, R.W., Ogino, K., Saigusa, D., Tetsu, N., Yokosuka, A., Sashida, Y., Mimaki, Y., Yamakuni, T., Ohizumi, Y., 2008. Nobiletin, a citrus flavonoid, improves memory impairment and Abeta pathology in a transgenic mouse model of Alzheimer's disease, J. Pharmacol. Exp. Ther. 326, 739-744. crossref(new window)

Puoci, F., Morelli, C., Cirillo, G., Curcio, M., Parisi, O.I., Maris, P., Sisci, D., Picci, N., 2012. Anticancer activity of a quercetin-based polymer towards HeLa cancer cells, Anticancer. 32, 2843-7.

Rosa, M.P.G, Mercedes, S.G.F, Jesus, S.G., Ana, S.R., Domingos, P.F.A., 2010. Identification and quantifi cation of flavonoids in traditional cultivars of red and white onions at harvest, J. Food. Comp & Anal. 23, 592-598. crossref(new window)

Seema, B., David, B.H., Joanne, M.H., 2011. USDA database for the flavonoid content of selected foods, pp. 55-56, third ed, USDA, USA.

Tokusoglu, O, Unal, M.K., Yildirim, Z., 2003. HPLC-UV and GC-MS Characterization of the Flavonol Aglycons Quercetin, Kaempferol, and Myricetin in Tomato Pastes and Other Tomato-Based Products, Acta. Chromatogr. 13, 196-207.

Zuo, L.L., Wang, Z.Y., Fan, Z.L., Tian, S.Q., Liu, J.R., 2012. Evaluation of antioxidant and antiproliferative properties of three Actinidia (Actinidia kolomikta, Actinidia arguta, Actinidia chinensis) extracts in vitro, Int. J. Mol. Sci. 13, 5506-5518. crossref(new window)