The DOI matches its Crossref record.
Measurement of Food Flavonoids by High-Performance Liquid Chromatography: A Review
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.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties
Dai, J., & Mumper, R. J. (2010) · Molecules · doi:10.3390/molecules15107313 · Cited by 4,506
Balasundram, N., Sundram, K., & Samman, S. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.07.042 · Cited by 3,108
Chemical studies of anthocyanins: A review
Castañeda-Ovando, A., Pacheco-Hernández, M. D. L., Páez-Hernández, M. E., Rodríguez, J. A., & Galán-Vidal, C. A. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.09.001 · Cited by 2,552
Carocho, M., & Ferreira, I. C. F. R. (2013) · Food and Chemical Toxicology · doi:10.1016/j.fct.2012.09.021 · Cited by 1,661
Phenol-Explorer: an online comprehensive database on polyphenol contents in foods
Neveu, V., Perez-Jimenez, J., Vos, F., Crespy, V., du Chaffaut, L., Mennen, L., Knox, C., Eisner, R., Cruz, J., Wishart, D., et al. (2010) · Database · doi:10.1093/database/bap024 · Cited by 1,439
Mass spectrometry in the structural analysis of flavonoids
Cuyckens, F., & Claeys, M. (2004) · Journal of Mass Spectrometry · doi:10.1002/jms.585 · Cited by 1,081
Overview of Dietary Flavonoids: Nomenclature, Occurrence and Intake
Beecher, G. R. (2003) · The Journal of Nutrition · doi:10.1093/jn/133.10.3248s · Cited by 909
Self-citationFabre, N., Rustan, I., de Hoffmann, E., & Quetin-Leclercq, J. (2001) · Journal of the American Society for Mass Spectrometry · doi:10.1016/s1044-0305(01)00226-4 · Cited by 849
Proteggente, A. R., Pannala, A. S., Paganga, G., Buren, L. V., Wagner, E., Wiseman, S., Put, F. V. D., Dacombe, C., & Rice-Evans, C. A. (2002) · Free Radical Research · doi:10.1080/10715760290006484 · Cited by 817
Phenolic compounds in fruits – an overview
Haminiuk, C. W. I., Maciel, G. M., Plata‐Oviedo, M. S. V., & Peralta, R. M. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03067.x · Cited by 566
Iron Chelation by the Powerful Antioxidant Flavonoid Quercetin
Leopoldini, M., Russo, N., Chiodo, S., & Toscano, M. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf060986h · Cited by 484
Nam, M. W., Zhao, J., Lee, M. S., Jeong, J. H., & Lee, J. (2015) · Green Chemistry · doi:10.1039/c4gc01556h · Cited by 467
Separation procedures for naturally occurring antioxidant phytochemicals
Tsao, R., & Deng, Z. (2004) · Journal of Chromatography B · doi:10.1016/j.jchromb.2004.09.028 · Cited by 448
Strategies for the determination of bioactive phenols in plants, fruit and vegetables
Robards, K. (2003) · Journal of Chromatography A · doi:10.1016/s0021-9673(03)00058-x · Cited by 405
Kelebek, H., Selli, S., Canbas, A., & Cabaroglu, T. (2009) · Microchemical Journal · doi:10.1016/j.microc.2008.10.008 · Cited by 388
Antioxidant Properties of Bran Extracts from “Akron” Wheat Grown at Different Locations
Yu, L., Perret, J., Harris, M., Wilson, J., & Haley, S. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020950z · Cited by 363
Erdman, J. W., Balentine, D., Arab, L., Beecher, G., Dwyer, J. T., Folts, J., Harnly, J., Hollman, P., Keen, C. L., Mazza, G., et al. (2007) · The Journal of Nutrition · doi:10.1093/jn/137.3.718s · Cited by 362
Self-citationCatechin electrochemical oxidation mechanisms
Janeiro, P., & Oliveira Brett, A. M. (2004) · Analytica Chimica Acta · doi:10.1016/j.aca.2004.05.038 · Cited by 358
Antioxidant evaluation protocols: Food quality or health effects
Becker, E. M., Nissen, L. R., & Skibsted, L. H. (2004) · European Food Research and Technology · doi:10.1007/s00217-004-1012-4 · Cited by 344
Nuutila, A. M., Kammiovirta, K., & Oksman-Caldentey, K.-M. (2002) · Food Chemistry · doi:10.1016/s0308-8146(01)00305-3 · Cited by 305
Phenolic Compounds and Bioactivities of Pigmented Rice
Deng, G.-F., Xu, X.-R., Zhang, Y., Li, D., Gan, R.-Y., & Li, H.-B. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.529624 · Cited by 295
Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties
Luthria, D. L., & Pastor-Corrales, M. A. (2006) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2005.09.003 · Cited by 294
Chandra, A., Rana, J., & Li, Y. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010389p · Cited by 289
Del Caro, A., Piga, A., Vacca, V., & Agabbio, M. (2004) · Food Chemistry · doi:10.1016/s0308-8146(03)00180-8 · Cited by 289
Shui, G., & Leong, L. P. (2002) · Journal of Chromatography A · doi:10.1016/s0021-9673(02)01345-6 · Cited by 289
A review of the chemistry of the genus Crataegus
Edwards, J. E., Brown, P. N., Talent, N., Dickinson, T. A., & Shipley, P. R. (2012) · Phytochemistry · doi:10.1016/j.phytochem.2012.04.006 · Cited by 280
Differences in anthocyanin and carotenoid content of fruits and vegetables
Sass-Kiss, A., Kiss, J., Milotay, P., Kerek, M. M., & Toth-Markus, M. (2005) · Food Research International · doi:10.1016/j.foodres.2005.03.014 · Cited by 273
Çalişkan, O., & Aytekin Polat, A. (2011) · Scientia Horticulturae · doi:10.1016/j.scienta.2011.02.023 · Cited by 254
Relevance of Natural Phenolics from Grape and Derivative Products in the Formulation of Cosmetics
Soto, M., Falqué, E., & Domínguez, H. (2015) · Cosmetics · doi:10.3390/cosmetics2030259 · Cited by 190
Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables
Singh, J. P., Kaur, A., Shevkani, K., & Singh, N. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-016-2412-8 · Cited by 157
Bioactive compounds and their future therapeutic applications
Shrinet, K., Singh, R. K., Chaurasia, A. K., Tripathi, A., & Kumar, A. (2021) · Natural Bioactive Compounds · doi:10.1016/b978-0-12-820655-3.00017-3 · Cited by 62
Metadata
- Authors
- Merken, H. M., & Beecher, G. R.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-02-29
- Volume
- 48
- Issue
- 3
- Pages
- 577-599
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2001376656
- Cited by
- 637
- References
- 0
- FWCI
- 12.30
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
