Tag Archives: flavonoids

Flavonoid Content In Certain Tropical Plants

Lovely piece of data: Miean KH, Mohamed S. Flavonoid (myricetin, quercetin, kaempferol, luteolin, and apigenin) content of edible tropical plants. J Agric Food Chem. 2001 Jun;49(6):3106-12. PubMed PMID: 11410016.

Total flavonoids:

  • onion leaves (1497.5 mg/kg quercetin, 391.0 mg/kg luteolin, and 832.0 mg/kg kaempferol)
  • Semambu leaves (2041.0 mg/kg)
  • bird chili (1663.0 mg/kg)
  • black tea (1491.0 mg/kg)
  • papaya shoots (1264.0 mg/kg)
  • guava (1128.5 mg/kg).

The major flavonoid in these plant extracts is quercetin, followed by myricetin and kaempferol.

Luteolin could be detected only in:

  • broccoli (74.5 mg/kg dry weight)
  • green chili (33.0 mg/kg)
  • bird chili (1035.0 mg/kg)
  • onion leaves (391.0 mg/kg)
  • belimbi fruit (202.0 mg/kg)
  • belimbi leaves (464.5 mg/kg)
  • French bean (11.0 mg/kg)
  • carrot (37.5 mg/kg)
  • white radish (9.0 mg/kg)
  • local celery (80.5 mg/kg)
  • limau purut leaves (30.5 mg/kg)
  • dried asam gelugur (107.5 mg/kg).

Apigenin was found only in:

  • Chinese cabbage (187.0 mg/kg)
  • bell pepper (272.0 mg/kg)
  • garlic (217.0 mg/kg)
  • belimbi fruit (458.0 mg/kg)
  • French peas (176.0 mg/kg)
  • snake gourd (42.4 mg/kg)
  • guava (579.0 mg/kg)
  • wolfberry leaves (547.0 mg/kg)
  • local celery (338.5 mg/kg)
  • daun turi (39.5 mg/kg)
  • kadok (34.5 mg/kg).

In vegetables, quercetin glycosides predominate, but glycosides of kaempferol, luteolin, and apigenin are also present. Fruits contain almost exclusively quercetin glycosides, whereas kaempferol and myricetin glycosides are found only in trace quantities.

Advertisements