Comparison of methods for the hydrolysis of flavonoids and phenolic acids from onion and spinach for HPLC analysis

Anna-Maria Nuutila (Corresponding Author), Kari Kammiovirta, Kirsi-Marja Oksman-Caldentey

Research output: Contribution to journalArticleScientificpeer-review

176 Citations (Scopus)

Abstract

For the quantitative determination of individual flavonoid glycosides in plant materials, the glycosides are normally hydrolysed and the resulting aglycones are identified and quantified. However, the hydrolysis conditions which result in optimal breakdown of glycosides are too harsh for some of the other phenolic compounds present in the same plant material. Therefore, the effects of different hydrolysis conditions and different antioxidants on pure flavonoid glycones and aglycones were studied. On the basis of the results obtained with standards, suitable hydrolysis methods for red spring onion and spinach were developed. The best results from these vegetables were obtained by refluxing at 80 °C for 2 h with 1.2 M HCl in 50% aqueous methanol with addition of 2 mg ascorbic acid as an antioxidant. The method developed in this study is suited to the screening of flavonoids in vegetables and leafy vegetables.
Original languageEnglish
Pages (from-to)519-525
JournalFood Chemistry
Volume76
Issue number4
DOIs
Publication statusPublished - 2002
MoE publication typeA1 Journal article-refereed

Fingerprint

Onions
Spinacia oleracea
Vegetables
Glycosides
phenolic acids
Flavonoids
spinach
onions
glycosides
Hydrolysis
flavonoids
hydrolysis
High Pressure Liquid Chromatography
Antioxidants
vegetables
green onions
antioxidants
green leafy vegetables
Ascorbic Acid
Methanol

Keywords

  • Flavonoids
  • HPLC
  • Hydrolysis
  • Onion
  • Phenolic acids
  • Spinach

Cite this

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title = "Comparison of methods for the hydrolysis of flavonoids and phenolic acids from onion and spinach for HPLC analysis",
abstract = "For the quantitative determination of individual flavonoid glycosides in plant materials, the glycosides are normally hydrolysed and the resulting aglycones are identified and quantified. However, the hydrolysis conditions which result in optimal breakdown of glycosides are too harsh for some of the other phenolic compounds present in the same plant material. Therefore, the effects of different hydrolysis conditions and different antioxidants on pure flavonoid glycones and aglycones were studied. On the basis of the results obtained with standards, suitable hydrolysis methods for red spring onion and spinach were developed. The best results from these vegetables were obtained by refluxing at 80 °C for 2 h with 1.2 M HCl in 50{\%} aqueous methanol with addition of 2 mg ascorbic acid as an antioxidant. The method developed in this study is suited to the screening of flavonoids in vegetables and leafy vegetables.",
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Comparison of methods for the hydrolysis of flavonoids and phenolic acids from onion and spinach for HPLC analysis. / Nuutila, Anna-Maria (Corresponding Author); Kammiovirta, Kari; Oksman-Caldentey, Kirsi-Marja.

In: Food Chemistry, Vol. 76, No. 4, 2002, p. 519-525.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Comparison of methods for the hydrolysis of flavonoids and phenolic acids from onion and spinach for HPLC analysis

AU - Nuutila, Anna-Maria

AU - Kammiovirta, Kari

AU - Oksman-Caldentey, Kirsi-Marja

PY - 2002

Y1 - 2002

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AB - For the quantitative determination of individual flavonoid glycosides in plant materials, the glycosides are normally hydrolysed and the resulting aglycones are identified and quantified. However, the hydrolysis conditions which result in optimal breakdown of glycosides are too harsh for some of the other phenolic compounds present in the same plant material. Therefore, the effects of different hydrolysis conditions and different antioxidants on pure flavonoid glycones and aglycones were studied. On the basis of the results obtained with standards, suitable hydrolysis methods for red spring onion and spinach were developed. The best results from these vegetables were obtained by refluxing at 80 °C for 2 h with 1.2 M HCl in 50% aqueous methanol with addition of 2 mg ascorbic acid as an antioxidant. The method developed in this study is suited to the screening of flavonoids in vegetables and leafy vegetables.

KW - Flavonoids

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KW - Hydrolysis

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KW - Phenolic acids

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