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Characterization and quantification of flavonoids and hydroxycinnamic acids in curly kale (Brassica oleracea L. Convar. acephala Var. sabellica) by HPLC-DAD-ESI-MSn.
J Agric Food Chem. 2009 Apr 08; 57(7):2816-25.JA

Abstract

Kale is a leafy green vegetable belonging to the Brassicaceae family, a group of vegetables including cabbage, broccoli, cauliflower, and Brussels sprouts, with a high content of health-promoting phytochemicals. The flavonoids and hydroxycinammic acids of curly kale (Brassica oleracea L. ssp. oleracea convar. acephala (DC.) Alef. var. sabellica L.), a variety of kale, were characterized and identified primarily through HPLC-DAD-ESI-MS(n) analysis. Thirty-two phenolic compounds including glycosides of quercetin and kaempferol and derivatives of p-coumaric, ferulic, sinapic, and caffeic acid were tentatively identified, providing a more complete identification of phenolic compounds in curly kale than previously reported. Moreover, three hydroxycinnamic acids and one flavonoid with an unusual high grade of glycosylation, quercetin-3-disinapoyl-triglucoside-7-diglucoside, have been tentatively identified for the first time. The influence of different extraction conditions (extraction method, solvent type, solvent/solid ratio, and duration of extraction) was investigated. The total flavonol and hydroxycinnamic acid contents in curly kale determined as rutin equivalents (RE) were 646 and 204 mg of RE/100 g of fresh weight (fw), respectively. The contents of individual flavonoids ranged from 2 to 159 mg of RE/100 g of fw, with main compounds kaempferol-3-sinapoyl-diglucoside-7-diglucoside (18.7%) and quercetin-3-sinapoyl-diglucoside-7-diglucoside (16.5%). After acidic hydrolysis, two flavonol aglycones were identified in curly kale, quercetin and kaempferol, with total contents of 44 and 58 mg/100 g of fw, respectively.

Authors+Show Affiliations

Nofima Mat AS, Osloveien 1, N-1430 Aas, Norway. helle.olsen@nofima.noNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19253943

Citation

Olsen, Helle, et al. "Characterization and Quantification of Flavonoids and Hydroxycinnamic Acids in Curly Kale (Brassica Oleracea L. Convar. Acephala Var. Sabellica) By HPLC-DAD-ESI-MSn." Journal of Agricultural and Food Chemistry, vol. 57, no. 7, 2009, pp. 2816-25.
Olsen H, Aaby K, Borge GI. Characterization and quantification of flavonoids and hydroxycinnamic acids in curly kale (Brassica oleracea L. Convar. acephala Var. sabellica) by HPLC-DAD-ESI-MSn. J Agric Food Chem. 2009;57(7):2816-25.
Olsen, H., Aaby, K., & Borge, G. I. (2009). Characterization and quantification of flavonoids and hydroxycinnamic acids in curly kale (Brassica oleracea L. Convar. acephala Var. sabellica) by HPLC-DAD-ESI-MSn. Journal of Agricultural and Food Chemistry, 57(7), 2816-25. https://doi.org/10.1021/jf803693t
Olsen H, Aaby K, Borge GI. Characterization and Quantification of Flavonoids and Hydroxycinnamic Acids in Curly Kale (Brassica Oleracea L. Convar. Acephala Var. Sabellica) By HPLC-DAD-ESI-MSn. J Agric Food Chem. 2009 Apr 8;57(7):2816-25. PubMed PMID: 19253943.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization and quantification of flavonoids and hydroxycinnamic acids in curly kale (Brassica oleracea L. Convar. acephala Var. sabellica) by HPLC-DAD-ESI-MSn. AU - Olsen,Helle, AU - Aaby,Kjersti, AU - Borge,Grethe Iren A, PY - 2009/3/4/entrez PY - 2009/3/4/pubmed PY - 2009/6/16/medline SP - 2816 EP - 25 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 7 N2 - Kale is a leafy green vegetable belonging to the Brassicaceae family, a group of vegetables including cabbage, broccoli, cauliflower, and Brussels sprouts, with a high content of health-promoting phytochemicals. The flavonoids and hydroxycinammic acids of curly kale (Brassica oleracea L. ssp. oleracea convar. acephala (DC.) Alef. var. sabellica L.), a variety of kale, were characterized and identified primarily through HPLC-DAD-ESI-MS(n) analysis. Thirty-two phenolic compounds including glycosides of quercetin and kaempferol and derivatives of p-coumaric, ferulic, sinapic, and caffeic acid were tentatively identified, providing a more complete identification of phenolic compounds in curly kale than previously reported. Moreover, three hydroxycinnamic acids and one flavonoid with an unusual high grade of glycosylation, quercetin-3-disinapoyl-triglucoside-7-diglucoside, have been tentatively identified for the first time. The influence of different extraction conditions (extraction method, solvent type, solvent/solid ratio, and duration of extraction) was investigated. The total flavonol and hydroxycinnamic acid contents in curly kale determined as rutin equivalents (RE) were 646 and 204 mg of RE/100 g of fresh weight (fw), respectively. The contents of individual flavonoids ranged from 2 to 159 mg of RE/100 g of fw, with main compounds kaempferol-3-sinapoyl-diglucoside-7-diglucoside (18.7%) and quercetin-3-sinapoyl-diglucoside-7-diglucoside (16.5%). After acidic hydrolysis, two flavonol aglycones were identified in curly kale, quercetin and kaempferol, with total contents of 44 and 58 mg/100 g of fw, respectively. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19253943/Characterization_and_quantification_of_flavonoids_and_hydroxycinnamic_acids_in_curly_kale__Brassica_oleracea_L__Convar__acephala_Var__sabellica__by_HPLC_DAD_ESI_MSn_ L2 - https://doi.org/10.1021/jf803693t DB - PRIME DP - Unbound Medicine ER -