Effects of Juice Processing on Anti-inflammatory Flavonoids in Plant Foods
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Series/Report no.:Food Science and Technology. Graduate student poster competition, 2009
Apigenin glycosides are abundant in parsley, celery, and chamomile tea and possess unique anti-inflammatory properties in vitro. Apigenin O-glycosides have been evaluated in foods by hydrolysis and comparison to aglycone standards, but intact O- and C-glycosides of apigenin cannot be directly identified by these methods. As the stability and bioavailability of flavonoids depends on their structure, it is important to identify and quantify intact apigenoids (apigenin O- and C-glycosides) in fresh and processed foods. Apigenoids in fresh parsley and celery were compared with those in juices. Fresh samples were lyophilized and extracted with 70% (v/v) aqueous methanol (3 ml solvent:50 mg sample), and juices extracted with 50% (v/v) methanol. Extracts were analyzed by reversed-phase HPLC with photodiode array detection to identify and quantify flavonoids versus standards. Peak identities were determined by electrospray mass spectrometry using in-source fragmentation to liberate aglycones. In fresh celery and parsley, the predominant apigenoid was apigenin O-malonylapiosylglucoside (malonylapiin), with lesser amounts of apigenin O-apiosylglucoside (apiin); in celery and parsley juices, apiin was the predominant form. Total apigenoid concentrations were 5-25 mg/100 g (wet basis) in celery and juice, and 130-160 mg/100 g in parsley and juice. We found that anti-inflammatory flavonoids were slightly modified but largely retained during juice processing. Our method could be used to rapidly screen for other flavonoids, including C-glycosides, and similar derivatives in foods.
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