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Identification of flavonoids and hydroxycinnamic acids in pak choi varieties (Brassica campestris L. ssp. chinensis var. communis) by HPLC-ESI-MSn and NMR and their quantification by HPLC-DAD.
J Agric Food Chem. 2007 Oct 03; 55(20):8251-60.JA

Abstract

Twenty-eight polyphenols (11 flavonoid derivatives and 17 hydroxycinnamic acid derivatives) were detected in different cultivars of the Chinese cabbage pak choi (Brassica campestris L. ssp. chinensis var. communis) by HPLC-DAD-ESI-MS(n). Kaempferol was found to be the major flavonoid in pak choi, glycosylated and acylated with different compounds. Smaller amounts of isorhamnetin were also detected. A structural determination was carried out by (1)H and (13)C NMR spectroscopy for the main compound, kaempferol-3-O-hydroxyferuloylsophoroside-7-O-glucoside, for the first time. Hydroxycinnamic acid derivatives were identified as different esters of quinic acid, glycosides, and malic acid. The latter ones are described for the first time in cabbages. The content of polyphenols was determined in 11 cultivars of pak choi, with higher concentrations present in the leaf blade than in the leaf stem. Hydroxycinnamic acid esters, particularly malic acid derivatives, are present in both the leaf blade and leaf stem, whereas flavonoid levels were determined only in the leaf blade.

Authors+Show Affiliations

Department of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany. info@foodtech.uni-kiel.deNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17848079

Citation

Harbaum, Britta, et al. "Identification of Flavonoids and Hydroxycinnamic Acids in Pak Choi Varieties (Brassica Campestris L. Ssp. Chinensis Var. Communis) By HPLC-ESI-MSn and NMR and Their Quantification By HPLC-DAD." Journal of Agricultural and Food Chemistry, vol. 55, no. 20, 2007, pp. 8251-60.
Harbaum B, Hubbermann EM, Wolff C, et al. Identification of flavonoids and hydroxycinnamic acids in pak choi varieties (Brassica campestris L. ssp. chinensis var. communis) by HPLC-ESI-MSn and NMR and their quantification by HPLC-DAD. J Agric Food Chem. 2007;55(20):8251-60.
Harbaum, B., Hubbermann, E. M., Wolff, C., Herges, R., Zhu, Z., & Schwarz, K. (2007). Identification of flavonoids and hydroxycinnamic acids in pak choi varieties (Brassica campestris L. ssp. chinensis var. communis) by HPLC-ESI-MSn and NMR and their quantification by HPLC-DAD. Journal of Agricultural and Food Chemistry, 55(20), 8251-60.
Harbaum B, et al. Identification of Flavonoids and Hydroxycinnamic Acids in Pak Choi Varieties (Brassica Campestris L. Ssp. Chinensis Var. Communis) By HPLC-ESI-MSn and NMR and Their Quantification By HPLC-DAD. J Agric Food Chem. 2007 Oct 3;55(20):8251-60. PubMed PMID: 17848079.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of flavonoids and hydroxycinnamic acids in pak choi varieties (Brassica campestris L. ssp. chinensis var. communis) by HPLC-ESI-MSn and NMR and their quantification by HPLC-DAD. AU - Harbaum,Britta, AU - Hubbermann,Eva Maria, AU - Wolff,Christian, AU - Herges,Rainer, AU - Zhu,Zhujun, AU - Schwarz,Karin, Y1 - 2007/09/12/ PY - 2007/9/13/pubmed PY - 2007/12/13/medline PY - 2007/9/13/entrez SP - 8251 EP - 60 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 20 N2 - Twenty-eight polyphenols (11 flavonoid derivatives and 17 hydroxycinnamic acid derivatives) were detected in different cultivars of the Chinese cabbage pak choi (Brassica campestris L. ssp. chinensis var. communis) by HPLC-DAD-ESI-MS(n). Kaempferol was found to be the major flavonoid in pak choi, glycosylated and acylated with different compounds. Smaller amounts of isorhamnetin were also detected. A structural determination was carried out by (1)H and (13)C NMR spectroscopy for the main compound, kaempferol-3-O-hydroxyferuloylsophoroside-7-O-glucoside, for the first time. Hydroxycinnamic acid derivatives were identified as different esters of quinic acid, glycosides, and malic acid. The latter ones are described for the first time in cabbages. The content of polyphenols was determined in 11 cultivars of pak choi, with higher concentrations present in the leaf blade than in the leaf stem. Hydroxycinnamic acid esters, particularly malic acid derivatives, are present in both the leaf blade and leaf stem, whereas flavonoid levels were determined only in the leaf blade. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17848079/Identification_of_flavonoids_and_hydroxycinnamic_acids_in_pak_choi_varieties__Brassica_campestris_L__ssp__chinensis_var__communis__by_HPLC_ESI_MSn_and_NMR_and_their_quantification_by_HPLC_DAD_ DB - PRIME DP - Unbound Medicine ER -