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.

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. Research Abstract Details 

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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. Abstract Text:

Britta Harbaum,Eva Maria Hubbermann,Christian Wolff,Rainer Herges,Zhujun Zhu,Karin Schwarz,Britta Harbaum,Eva Maria Hubbermann,Christian Wolff,Rainer Herges,Zhujun Zhu,Karin Schwarz,

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.

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. Publishing Authors By Initials

B Harbaum,EM Hubbermann,C Wolff,R Herges,Z Zhu,K Schwarz,B Harbaum,EM Hubbermann,C Wolff,R Herges,Z Zhu,K Schwarz,

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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. Journal Published:

PUBLICATION TYPE: Journal Article

Journal: Journal of agricultural and food chemistry

VOLUME: 55

Page Numbers: 8251-60

Journal Abbreviation: J. Agric. Food Chem.

ISSN: 0021-8561

DAY: 12

MONTH: 09

YEAR: 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. Information

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LANGUAGE: eng

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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. Keywords Mesh Terms:

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Grant and Affiliation Information for 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.

AFFILIATION: 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.de

Country: United States

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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 Related Publications

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