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Tiroch J, Dunkel A, Sterneder S, Zehentner S, Behrens M, Di Pizio A, Ley JP, Lieder B, Somoza V. Human Gingival Fibroblasts as a Novel Cell Model Describing the Association between Bitter Taste Thresholds and Interleukin-6 Release. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5314-5325. [PMID: 36943188 PMCID: PMC10080686 DOI: 10.1021/acs.jafc.2c06979] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 02/19/2023] [Accepted: 02/21/2023] [Indexed: 06/18/2023]
Abstract
Human gingival fibroblast cells (HGF-1 cells) present an important cell model to investigate the gingiva's response to inflammatory stimuli such as lipopolysaccharides from Porphyromonas gingivalis (Pg-LPS). Recently, we demonstrated trans-resveratrol to repress the Pg-LPS evoked release of the pro-inflammatory cytokine interleukin-6 (IL-6) via involvement of bitter taste sensing receptor TAS2R50 in HGF-1 cells. Since HGF-1 cells express most of the known 25 TAS2Rs, we hypothesized an association between a compound's bitter taste threshold and its repressing effect on the Pg-LPS evoked IL-6 release by HGF-1 cells. To verify our hypothesis, 11 compounds were selected from the chemical bitter space and subjected to the HGF-1 cell assay, spanning a concentration range between 0.1 μM and 50 mM. In the first set of experiments, the specific role of TAS2R50 was excluded by results from structurally diverse TAS2R agonists and antagonists and by means of a molecular docking approach. In the second set of experiments, the HGF-1 cell response was used to establish a linear association between a compound's effective concentration to repress the Pg-LPS evoked IL-6 release by 25% and its bitter taste threshold concentration published in the literature. The Pearson correlation coefficient revealed for this linear association was R2 = 0.60 (p < 0.01), exceeding respective data for the test compounds from a well-established native cell model, the HGT-1 cells, with R2 = 0.153 (p = 0.263). In conclusion, we provide a predictive model for bitter tasting compounds with a potential to act as anti-inflammatory substances.
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Affiliation(s)
- Johanna Tiroch
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria
- Vienna
Doctoral School in Chemistry (DoSChem), University of Vienna, Vienna 1090, Austria
| | - Andreas Dunkel
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Freising 85354, Germany
| | - Sonja Sterneder
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria
- Vienna
Doctoral School in Chemistry (DoSChem), University of Vienna, Vienna 1090, Austria
| | - Sofie Zehentner
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria
- Vienna
Doctoral School in Chemistry (DoSChem), University of Vienna, Vienna 1090, Austria
| | - Maik Behrens
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Freising 85354, Germany
| | - Antonella Di Pizio
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Freising 85354, Germany
| | | | - Barbara Lieder
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria
| | - Veronika Somoza
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Freising 85354, Germany
- Chair
for Nutritional Systems Biology, Technical
University Munich, Freising 85354, Germany
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Deba‐Rementeria S, Estrada O, Goñi‐de‐Cerio F, Vázquez‐Araújo L. Assessment of different debittering techniques to valorize orange peel. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Affiliation(s)
- Shuyana Deba‐Rementeria
- BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
- Basque Culinary Center, Faculty of Gastronomy Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
| | - Olaia Estrada
- BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
| | - Felipe Goñi‐de‐Cerio
- GAIKER Technology Center Basque Research and Technology Alliance (BRTA) Zamudio Spain
| | - Laura Vázquez‐Araújo
- BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
- Basque Culinary Center, Faculty of Gastronomy Sciences Mondragon Unibertsitatea Donostia‐San Sebastián Spain
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Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Kim SH, Park S, Hong JH. Sweetness profiles of glycosyl rebaudioside A and binary mixtures with sugar alcohols in aqueous solution and a lemonade model system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2110-2119. [PMID: 34596259 DOI: 10.1002/jsfa.11552] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 09/13/2021] [Accepted: 10/01/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The demands for better-tasting alternative sweeteners have driven efforts to improve the sensory properties of rebaudioside A (Reb-A), such as glycosylation and blending with bulk sweeteners. This study attempted to (i) investigate the sensory profiles of a novel sweetener, glycosyl rebaudioside A (gReb-A), and its 1:1 mixtures with erythritol or maltitol, and (ii) compare between the sensory characteristics in an aqueous solution and lemonade. RESULTS The concentrations of the sweeteners were prepared to match the sweetness intensity of a 7% (w/v) sucrose solution using relative sweetness values determined using the two-alternative forced-choice test. Eight trained panelists identified sensory profiles of the sweeteners in an aqueous solution and lemonade using a descriptive analysis protocol. gReb-A had significantly less bitterness and lingering sweetness than Reb-A did, eliciting a sensory profile similar to that of sucrose. The mixture of gReb-A and erythritol was not sensorially differentiated from the sucrose in the aqueous solution. Blending with maltitol significantly enhanced the sweetness and suppressed the bitterness of gReb-A. gReb-A and its binary mixtures were perceived as more similar to sucrose in the lemonade than in solution. CONCLUSION This study suggests that glycosylation and blending with erythritol and maltitol gave a more sucrose-like sweetness profile in the aqueous solution and lemonade. The results of the study can be used to develop adequate sugar substitutes for acidic beverages. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Soo Hyun Kim
- Department of Food and Nutrition, Seoul National University, Seoul, South Korea
| | - Sunghee Park
- CJ Cheiljedang Research Institute, Suwon, South Korea
| | - Jae-Hee Hong
- Department of Food and Nutrition, Seoul National University, Seoul, South Korea
- Research Institute of Human Ecology, Seoul National University, Seoul, South Korea
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Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties. Foods 2022; 11:foods11030301. [PMID: 35159453 PMCID: PMC8834443 DOI: 10.3390/foods11030301] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/17/2022] [Accepted: 01/20/2022] [Indexed: 02/05/2023] Open
Abstract
Meat industries are eager to find natural low-cost additives for improving the health benefits and shelf life of meat products. The present study elucidated the effect of four different fruit peel powders, namely lemon, orange, grapefruit, and banana (1% each), on the oxidative stability, microbial quality, physicochemical properties, and sensory attributes of chicken patties during 3 months of storage at −18 °C. The total phenolics and flavonoids as well as the antioxidant activity of the fruit peel powders were analyzed. The lemon peel powder contained the highest bioactive substance (90.5 mg gallic acid/g total phenolics and 35 mg rutin/g total flavonoids) and had the highest free radical scavenging activity (90%). The fruit peel powders used, especially the banana peel powder, induced an increase in protein (22.18 g/100 g) and a decrease in fat (10.52 g/100 g) content. Furthermore, all the fruit peel powders exhibited significant antioxidant and antibacterial activities compared with the control samples. The sensory attributes were improved in all treated groups, especially in the lemon peel powder-treated patties. Consequently, the obtained results support the application of fruit peel powders, as natural sources of antioxidants with antibacterial effects, as health-promoting functional additives during the manufacturing of meat products.
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Kumar Gupta A, Pratim Sahu P, Mishra P. Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential. ULTRASONICS SONOCHEMISTRY 2021; 81:105839. [PMID: 34871912 PMCID: PMC8649891 DOI: 10.1016/j.ultsonch.2021.105839] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 11/15/2021] [Accepted: 11/17/2021] [Indexed: 05/26/2023]
Abstract
In the present study, sonication assisted debittering of pomelo fruit juice was carried out and the effect of sonication along with resin/enzyme on the chemical, phytochemical and volatile composition of juice was also investigated. The optimum conditions for sonication coupled debittering using resin were 50 kHz, 2 min, and 45 ℃ while 50 kHz, 60 min, and 60 ℃ were obtained for enzyme hydrolysis. Sonication treatment not only reduced the debittering time but also enhanced the adsorption and hydrolysis of naringin by 17% and 20% in resin and enzyme respectively. In addition, enzymatic activity was also improved and weakened C-O bonds in naringin. At the same time, sonication significantly affected the bioactive compounds of juice, chemical composition, and volatile compounds of juice. Flavor compounds including octanal, linalool, citral, and ethyl butyrate were enhanced by sonication-assisted enzymatic treated juice.
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Affiliation(s)
- Arun Kumar Gupta
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India
| | - Partha Pratim Sahu
- Department of Electrical and Communication Engineering, Tezpur University, Assam, India
| | - Poonam Mishra
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India.
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Chappalwar AM, Pathak V, Goswami M, Verma AK, Rajkumar V. Efficacy of lemon albedo as fat replacer for development of ultra‐low‐fat chicken patties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15587] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anita M. Chappalwar
- Department of Livestock Products Technology College of Veterinary Sciences and Animal Husbandry, DUVASU Mathura India
| | - Vikas Pathak
- Department of Livestock Products Technology College of Veterinary Sciences and Animal Husbandry, DUVASU Mathura India
| | - Meena Goswami
- Department of Livestock Products Technology College of Veterinary Sciences and Animal Husbandry, DUVASU Mathura India
| | - Arun Kumar Verma
- Division of Goat Products Technology Laboratory Central Institute for Research on Goats Mathura India
| | - Vincent Rajkumar
- Division of Goat Products Technology Laboratory Central Institute for Research on Goats Mathura India
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Gualdani R, Cavalluzzi MM, Lentini G, Habtemariam S. The Chemistry and Pharmacology of Citrus Limonoids. Molecules 2016; 21:E1530. [PMID: 27845763 PMCID: PMC6273274 DOI: 10.3390/molecules21111530] [Citation(s) in RCA: 89] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Accepted: 11/10/2016] [Indexed: 01/10/2023] Open
Abstract
Citrus limonoids (CLs) are a group of highly oxygenated terpenoid secondary metabolites found mostly in the seeds, fruits and peel tissues of citrus fruits such as lemons, limes, oranges, pumellos, grapefruits, bergamots, and mandarins. Represented by limonin, the aglycones and glycosides of CLs have shown to display numerous pharmacological activities including anticancer, antimicrobial, antioxidant, antidiabetic and insecticidal among others. In this review, the chemistry and pharmacology of CLs are systematically scrutinised through the use of medicinal chemistry tools and structure-activity relationship approach. Synthetic derivatives and other structurally-related limonoids from other sources are include in the analysis. With the focus on literature in the past decade, the chemical classification of CLs, their physico-chemical properties as drugs, their biosynthesis and enzymatic modifications, possible ways of enhancing their biological activities through structural modifications, their ligand efficiency metrics and systematic graphical radar plot analysis to assess their developability as drugs are among those discussed in detail.
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Affiliation(s)
- Roberta Gualdani
- Department of Chemistry "U. Shiff", University of Florence, Via della Lastruccia 3, Florence 50019, Italy.
| | - Maria Maddalena Cavalluzzi
- Department of Pharmacy-Drug Sciences, University of Studies of Bari Aldo Moro, Via E. Orabona n. 4, Bari 70126, Italy.
| | - Giovanni Lentini
- Department of Pharmacy-Drug Sciences, University of Studies of Bari Aldo Moro, Via E. Orabona n. 4, Bari 70126, Italy.
| | - Solomon Habtemariam
- Pharmacognosy Research Laboratories & Herbal Analysis Services, University of Greenwich, Central Avenue, Charham-Maritime, Kent ME4 4TB, UK.
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Breksa AP, Zukas AA, Manners GD. Determination of limonoate and nomilinoate A-ring lactones in citrus juices by liquid chromatography-electrospray ionization mass spectrometry. J Chromatogr A 2005; 1064:187-91. [PMID: 15739886 DOI: 10.1016/j.chroma.2004.12.046] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The development of delayed bitterness in citrus products is a major problem to citrus producers and juice processors worldwide. A rapid and sensitive liquid chromatography-electrospray ionization mass spectrometry (LC-ESI-MS) method has been developed to quantify the recognized precursors of limonoid derived delayed bitterness, limonoate and nomilinoate A-ring lactones, in a wide variety of citrus juices. The limonoid A-ring lactones were isolated by solid-phase extraction from juice samples, analyzed by negative ion LC-ESI-MS and quantified utilizing the standard addition method.
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Affiliation(s)
- Andrew P Breksa
- Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, USA.
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11
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Abstract
Methods for atmospheric pressure chemical ionization tandem mass spectrometry (APCI-MS/MS) of citrus limonoid aglycones and electrospray ionization tandem mass spectrometry (ESI-MS/MS) of limonoid glucosides are reported. The fragmentation patterns of four citrus limonoid aglycones (limonin, nomilin, obacunone, and deacetylnomilin) and six limonoid glucosides, that is, limonin 17-beta-D-glucopyranoside (LG), nomilin 17-beta-D-glucopyranoside (NG), nomilinic acid 17-beta-D-glucopyranoside (NAG), deacetyl nomilinic acid 17-beta-D-glucopyranoside (DNAG), obacunone 17-beta-D-glucopyranoside (OG), and obacunoic acid 17-beta-D-glucopyranoside (OAG) were investigated using a quadruple mass spectrometer in low-energy collisionally activated dissociation (CAD). The four limonoid aglycones and four limonoid glucosides (LG, OG, NAG, and DNAG) were purified from citrus seeds; the other two limonoid glucosides (NG and OAG) were tentatively identified in the crude extract of grapefruit seeds by ESI mass spectrometry in both positive and negative ion analysis. Ammonium hydroxide or acetic acid was added to the mobile phase to facilitate ionization. During positive ion APCI analysis of limonoid aglycones, protonated molecular ion, [M + H]+, or adduct ion, [M + NH3 + H]-, was formed as base peaks when ammonium hydroxide was added to the mobile phase. Molecular anions or adduct ions with acetic acid ([M + HOAc - H] and [M + HOAc]-) or a deprotonated molecular ion were produced during negative ion APCI analysis of limonoid aglycones, depending on the mobile-phase modifier used. Positive ion ESI-MS of limonoid glucosides produced adduct ions of [M + H + NH3]+, [M + Na]+, and [M + K]+ when ammonium hydroxide was added to the mobile phase. After collisionally activated dissociation (CAD) of the limonoid aglycone molecular ions in negative ion APCI analysis, fragment ions indicated structural information of the precursor ions, showing the presence of methyl, carboxyl, and oxygenated ring structure. CAD of the adduct ion [M + H + NH3]+ of limonoid glucosides produced the aglycone moiety corresponding to each glucoside. The combination of mass spectrometry and tandem mass spectrometry provides a powerful technique for identification and characterization of citrus limonoids.
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Affiliation(s)
- Qingguo Tian
- Department of Food Science and Nutrition, The Ohio State University, Columbus, Ohio 43210, USA
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12
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Zukas AA, Breksa AP, Manners GD. Isolation and characterization of limonoate and nomilinoate A-ring lactones. PHYTOCHEMISTRY 2004; 65:2705-2709. [PMID: 15464158 DOI: 10.1016/j.phytochem.2004.08.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2004] [Revised: 07/06/2004] [Indexed: 05/24/2023]
Abstract
A method combining solid-phase extraction and reversed-phase high-performance liquid chromatography is described for the isolation of two key metabolites in the limonoid biosynthetic pathway critical to citrus quality. Potassium salts of limonoate A-ring lactone and nomilinoate A-ring lactone were isolated from young Chandler pummelo seedlings and characterized on the basis of proton and carbon NMR data.
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Affiliation(s)
- Audrius A Zukas
- United States Department of Agriculture, Western Regional Research Center, Agricultural Research Service, 800 Buchanan Street, Albany, CA 94710, USA
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13
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Karim M, Hashinaga F. Isolation and characterization of limonoid glucosyltransferase from pummelo albedo tissue. Food Chem 2002. [DOI: 10.1016/s0308-8146(01)00300-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Owens DK, Hale T, Wilson LJ, McIntosh CA. Quantification of the production of dihydrokaempferol by flavanone 3-hydroxytransferase using capillary electrophoresis. PHYTOCHEMICAL ANALYSIS : PCA 2002; 13:69-74. [PMID: 12018025 DOI: 10.1002/pca.625] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
A sensitive method using capillary electrophoresis for the separation, detection, and quantification of dihydrokaempferol (1) is reported. Well-resolved, sharp symmetrical peaks were obtained in grapefruit leaf extracts for 1, naringenin (2), and the internal standard, naringin (3). Long columns were required to resolve 1 from 2 in crude enzyme reactions and this resulted in run times of 60 min. The limit of detection for 1 was found to be 1.44 ng/microL (4.2 pg). The method showed excellent linearity and reproducibility. The method was used to determine the activity of flavanone 3-hydroxytransferase (F3H) in leaf tissue of grapefruit by quantification of the production of dihydrokaempferol in controlled time course reactions. The sensitivity of the method makes it adaptable to assaying F3H activity in individual young seedlings and/or in small tissue samples and requires only 100 mg of tissue.
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Affiliation(s)
- Daniel K Owens
- Department of Biological Sciences, East Tennessee State University, Johnson City, TN 37614, USA
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Merken HM, Beecher GR. Measurement of food flavonoids by high-performance liquid chromatography: A review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:577-99. [PMID: 10725120 DOI: 10.1021/jf990872o] [Citation(s) in RCA: 378] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The flavonoids are plant polyphenols found frequently in fruits, vegetables, and grains. Divided into several subclasses, they include the anthocyanidins, pigments chiefly responsible for the red and blue colors in fruits, fruit juices, wines, and flowers; the catechins, concentrated in tea; the flavanones and flavanone glycosides, found in citrus and honey; and the flavones, flavonols, and flavonol glycosides, found in tea, fruits, vegetables, and honey. Known for their hydrogen-donating antioxidant activity as well as their ability to complex divalent transition metal cations, flavonoids are propitious to human health. Computer-controlled high-performance liquid chromatography (HPLC) has become the analytical method of choice. Many systems have been developed for the detection and quantification of flavonoids across one, two, or three subclasses. A summary of the various HPLC and sample preparation methods that have been employed to quantify individual flavonoids within a subclass or across several subclasses are tabulated in this review.
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Affiliation(s)
- H M Merken
- Food Composition Laboratory, Beltsville Human Nutrition Research Center Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, USA.
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