Optimization Of A Method For Determination Of Flavonols And Flavones In Fruits By Hplc Using Statistical Design And Response Surface Analysis [otimização De Método Para Determinação De Flavonóis E Flavonas Em Frutas Por Cromatografia Líquida De Alta Eficiência Utilizando Delineamento Estatístico E Análise De Superfície De Resposta]

This work optimized the HPLC conditions for the simultaneous determination of luteolin, apigenin, myricetin, quercetin and kaempferol in aglycone form, as well defined the best conditions for hydrolysis/extraction of these flavonoids in fruits, using the statistical central composite design and response surface analysis. A reverse phase method was developed using a gradient of methanol/water acidified with 0.3% formic acid as mobile phase and a photodiode array detector. The samples were extracted with methanol/water (50:50 v/v) at 90̊C. The optimum time and HCl concentration varied for the different fruits investigated, demonstrating the necessity of optimizing these conditions for each fruit analyzed. Good recovery (87.1 to 96.3%), repeatability and linearity were obtained.31613781384+S1-S2Armstrong, B.K., Mann, J.L., Adelstein, A.M., Eskin, F., (1975) J. Chron. Dis, 28, p. 455Block, G., Patterson, B., Subar, A., (1992) Nutr. Cancer, 18, p. 1Burr, M.C., Sweetnam, P.M., (1982) Am. J. Clin. Nutr, 36, p. 673Phillips, R.L., Lemon, F.R., Beeson, W.L., Kuzma, J.W., (1978) Am. J. Clin. Nutr, 31, p. 191Verlangieri, A.J., Kapeghian, J.C., El-Dean, S., Bush, M., (1985) Med. Hypotheses, 16, p. 7Castellucio, C., Paganga, G., Melikian, N., Bolwell, G.P., Pridham, J., Sampson, J., Rice-Evans, C., (1995) FEBS Lett, 368, p. 188Hertog, M.G.L., Feskens, E.J.M., Hollman, P.C.H., Katan, M.B., Kromhout, D., (1993) Lancet, 342, p. 1007Keli, S.O., Hertog, M.G.L., Feskin, E.J.M., Kromhout, D., (1996) Arch. Int. Med, 156, p. 632Knekt, P., Jarvinen, R., Reunanen, A., Maatela, J., (1996) Br. Med. J, 312, p. 478Middleton, E., Rice-Evans, C., Miller, N.J., Bolwell, G.P., Bramley, P.M., Pridham, J.B., (1995) Free Radical Res, 22, p. 375Rimm, E.B., Katan, M.B., Ascherio, A., Stampher, M.J., Willet, W.C., (1996) Ann. Int. Med, 125, p. 384Kühnau, J., (1976) World Rev. Nutr. Diet, 24, p. 117Markham, K.R., (1989) Meth. Plant Biochem, 1, p. 197Williams, C. A.Harborne, J. B. Em The Flavonoids. Advances in Research since 1986Harborne, J.B., ed.Chapman & Hall: London, 1994Hertog, M.G.L., Hollman, P.C.H., Venema, D.P., (1992) J. Agric. Food Chem, 40, p. 1591Haaland, P.O., (1989) Experimental Design in Biotechnology, , Marcel Dekker: New YorkBox, G.E.P., Wilson, K.B., (1951) J. Roy. Statist. Soc, B13, p. 1Myers, R.H., Montgomery, D.C., (2002) Response Surface Methodology: Process and Product Optimization using Designed Experiments, , 2nd ed, Wiley: New YorkBarros Neto, B.Scarminio, I. S.Bruns, R. E.Planejamento e Otimização de Experimentos, 2a ed., Educamp: Campinas, 1995Cacace, J.E., Mazza, G., (2003) J. Food Sci, 68, p. 240Careri, M., Elviri, L., Mangia, A., Musci, M., (2000) J. Chromatogr., A, 881, p. 449Catharino, R.R., Godoy, H.T., (2001) Ciênc. Tecnol. Aliment, 21, p. 326Liyana-Pathirana, C., Shahidi, F., (2005) Food Chem, 93, p. 47Arabbi, P.R., Genovese, M.I., Lajolo, F.M., (2004) J. Agric. Food Chem, 52, p. 1124Franke, A.A., Custer, L.J., Arakaki, C., Murphy, S.P., (2004) J. Agric. Food Chem, 17, p. 1Häkkinen, S., Törrönen, R., (2000) Food Res. Int, 33, p. 517Hertog, M.G.L., Hollman, P.C.H., Katan, M.B., (1992) J. Agric. Food Chem, 40, p. 2379Shabir, G.A., (2003) J. Chromatogr., A, 987, p. 57Franke, A.A., Custer, L.J., Arakaki, C., Murphy, S.P., (2004) J. Agric. Food Chem, 17, p. 1Häkkinen, S., Törrönen, R., (2000) Food Res. Int, 33, p. 517Hertog, M.G.L., Hollman, P.C.H., Katan, M.B., (1992) J. Agric. Food Chem, 40, p. 237

Flavonols in fresh and processed Brazilian fruits

Flavonols (myricetin, quercetin and kaempferol) and flavones (luteolin and apigenin) were determined in Brazilian fruits, using a previously optimized and validated HPLC method. The flavonoids investigated were not detected in three cultivars each of mango and papaya. Quercetin was found in all the other fruits, the mean values varying from 0.3 mg/100 g in orange cultivar Pera to 7.5 mg/100 g in apple cultivar Fuji. Kaempferol was encountered in strawberry (0.7-0.9 mg/100 g), acerola (0.9-1.2 mg/100 g), pitanga (0.4 mg/100 g) and cashew-apple (<LQ-0.3 mg/100 g). Myricetin was detected only in pitanga (3.1-3.7 mg/100 g) and cashew-apple (2.0 mg/100 g). The best sources of flavonols among the fruits investigated were pitanga, cashew-apple, acerola and apple, the first three being analyzed for the first time. Luteolin and apigenin were not detected in any of the fruits. The processed products (ready-to-drink juice, concentrated juice, frozen pulp) of acerola, cashew-apple and pitanga had appreciably lower flavonol levels than the unprocessed fruit, indicating losses during processing. Comparison with published data on apple, orange, strawberry and fig shows the need for interlaboratory evaluation of the analytical methodology and more analyses to obtain cultivar-specific data. (C) 2009 Elsevier Inc. All rights reserved.22426326

Quantitative variation in Brazilian vegetable sources of flavonols and flavones

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Reliable data on the levels of flavonoids in foods are necessary to identify sources and establish better the association between consumption and incidence of diseases. The objective of this work was to determine the flavonols and flavones of major vegetable Sources in Brazil, compare with data obtained in different countries and evaluate possible seasonal and processing effects. Quercetin was the most widely distributed flavonol in the vegetables analysed, onions, kale and rucula being the richest sources. Kaempferol had the highest level in rucula. Apigenin was found only in parsley, at high concentration. The flavonoid contents tended to be higher in the Summer, but the difference was statistically significant only for quercetin in curly lettuce and kale. Dehydrated onion had widely varying within-brand and between-brand quercetin contents, indicating lack of quality control in the processing plants. Dehydrated parsley, on the other hand, did not have significant difference in the apigenin content among four brands. (C) 2008 Elsevier Ltd. All rights reserved.113412781282Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Universal Project [477189/2004-0]Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)CNPq [2003/10151-4]Universal Project [477189/2004-0

Antioxidant Activity Of Maté Tea And Effects Of Processing

Maté tea is a popular beverage made from the leaves and stems of the yerba-maté (. Ilex paraguariensis Auguste Saint Hillaire), a plant native to the southern part of South America (Argentina, Brazil, and Paraguay). The commercial products derived from the processing of yerba-maté are used in the preparation of several types of beverages appreciated for their peculiar bitter taste and functional properties (antioxidant, stimulant, diuretic, hypocholesterolemic, and hepatoprotective). The bulk of harvested yerba-maté leaves are used in the preparation of teas (known as maté tea), a partial infusion drink with hot water (. chimarrão), and a total infusion cold drink (. tererê). Important compounds found in maté products are caffeoyl derivatives, methylxanthines, and flavonoids. The conditions for the processing of yerba-maté vary widely, depending on the manufacturer and the desired style and flavor of maté tea, which is reflected in somewhat diverging results on processing effects on bioactive compounds. Nevertheless, processing tends to reduce methylxanthines, such as caffeine, but increases the content of polyphenols, such as the caffeoyl derivatives, resulting in higher antioxidant activity. © 2014 Elsevier Inc. All rights reserved.145153Alonso, J.R., (1998) Tratado de fitomedicina, , Editora Isis, Buenos Aires, Argentina, 992-995Andrade, F., Albuquerque, C.A.C., Maraschin, M., Silva, E.L., Safety assessment of yerba maté (Ilex paraguariensis) dried extract: Results of acute and 90 days subchronic toxicity studies in rats and rabbits (2012) Food Chem. 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