The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery
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
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Hertog, M. G. L. (1995) · Archives of Internal Medicine · doi:10.1001/archinte.1995.00430040053006 · Cited by 1,853
Cited by
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Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/79.5.727 · Cited by 8,175
Plant Polyphenols as Dietary Antioxidants in Human Health and Disease
Pandey, K. B., & Rizvi, S. I. (2009) · Oxidative Medicine and Cellular Longevity · doi:10.4161/oxim.2.5.9498 · Cited by 3,942
Dietary Intake and Bioavailability of Polyphenols
Scalbert, A., & Williamson, G. (2000) · The Journal of Nutrition · doi:10.1093/jn/130.8.2073s · Cited by 3,658
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Del Rio, D., Rodriguez-Mateos, A., Spencer, J. P. E., Tognolini, M., Borges, G., & Crozier, A. (2013) · Antioxidants & Redox Signaling · doi:10.1089/ars.2012.4581 · Cited by 2,601
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Metadata
- Authors
- Crozier, A., Lean, M. E. J., McDonald, M. S., & Black, C.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1997-03-01
- Volume
- 45
- Issue
- 3
- Pages
- 590-595
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1978184244
- Cited by
- 704
- References
- 1
- FWCI
- 12.66
- Type
- journal article
- Language
- en
- Open access
- closed
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- Crozier, A., Lean, M. E. J., McDonald, M. S., & Black, C. (1997). Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf960339y
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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