Flavonoid aglycons in foods of plant origin I. Vegetables

Lugast, A. and Hóvári, J. (2000) Flavonoid aglycons in foods of plant origin I. Vegetables. Acta Alimentaria, 29 (4). pp. 345-352. ISSN 0139-3006

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Abstract

The content of the potentially health-defensive and disease-preventive flavonoids quercetin, kaempferol, myricetin, apigenin and luteolin of 31 vegetables were determined by RP- HPLC with UV detection. Vegetables were purchased at the local markets in Budapest at a period of their most frequent consumption. Quercetin levels in the edible parts of most vegetables were generally below 10 mg kg-1, except for onions (67-121.5 mg kg-1), lettuce (13.5-35.0 mg kg-1), dill (74.5 mg kg-1), broccoli (15.5 mg kg-1) and spinach (272.2 mg kg-1). Kaempferol was below 30 mg kg-1 except for parsnip (66.4 mg kg-1) and leek (45.8 mg kg-1). Myricetin could only be detected in lettuce, Swedish turnip, parsley and celery leaves, and dill. Detectable amount of luteolin was in radishes, some representatives of Brassica, sweet peppers, celery leaves and spinach while apigenin was only in Swedish turnip, celery root and celery leaves. 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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