Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits

Lugasi, A. and Takács, M. (2002) Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits. Acta Alimentaria, 31 (1). pp. 63-71. ISSN 0139-3006

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Abstract

The content of potentially antioxidant, anticarcinogenic and antiallergic flavonoid aglycons, quercetin, kaempferol, myricetin, apigenin and luteolin of 45 fruits were determined by RP-HPLC with UV detection. Fresh and dried fruits were purchased in the local markets in Budapest at a period of their most frequent consumption. Total flavonoid content of fruits varied between 0–1000 mg kg–1, the average concentration was about 30 mg kg–1 fresh weight. Quercetin could be detected in most fruits, namely in apples, pear, plums, sweet and sour cherry and berries between 10–53 mg kg–1. Luteolin at a concentration of 20 mg kg–1 was found in melons, apples, kiwi and lemon. Myricetin was in detectable amount in redcurrant, and at very high concentration in some berry fruits (mulberry 453 mg kg–1, raspberry 540 mg kg–1, blackberry 636 mg kg–1, strawberry 994 mg kg–1), and in walnut (4565 mg kg–1). Kaempferol and apigenin were not found in the fruits investigated. None of the five flavonoids was found in some variety of grapes, in peach, pear, banana, orange, grapefruit and tangerine, in nuts such as almond, pistachio, nuts, and in dried fruits such as raisin, date, fig and prunes. These data provide a basis for the evaluation of the average daily intake of Hungarian population and for an epidemiological evaluation of health-promoting effects of flavonoids.

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