Flavonoids composition

Martos, I., Cossentini, M., Ferreres, F., and Tomas-Barberan, F. A. (1997). Flavonoid composition of Tunisian honeys and propolis. J. Agric. Food Chem. 45, 2824—2829. 

Downey MO, Dokoozlian NK and Krstic MP. 2006. Cultural practice and environmental impacts on the flavonoid composition of grapes and wine a review of recent research. Am J Enol ViUc 57 257— 268. 

The flavonoid content of honey has also been frequently investigated by HPLC. Thus, 15 flavonoids were found in the Australian jelly bush honey (Leptospremum polygali-folium), myricetin, luteolin and tricetin being the main constituents. The flavonoid composition of the New Zealand manuka (Leptospermum scoparium) honey differed markedly from the Australian one containing mainly quercetin, isorhamnetin, chrysin and luteolin. The method was proposed for the authenticity test of honey floral origin [162],... 

C.W. Beninger, G.L. Hosfield and M.J. Bassett, Flavonoid composition of three genotypes of dry bean (Phaseolis vulgaris) differing in seedcoat color. J. Amer. Soc. Hort. Sci. 124 (1999) 514-518. 

Gattuso G, Barreca D, Gagiulli C, Leuzzi U, Caristi C (2007) Flavonoid composition of Citrus juices. Molecules 12 1641-1673... 

Consequently, the aims in this chapter are to critically examine the available literature on the flavonoid composition of foods and to establish a food flavonoid database, which can be continually expanded as more information becomes available. By using predetermined selection criteria to ensure critical assessment of data quality, the intention is to provide researchers with an improved resource for use in studies exploring the relationships between flavonoid intake and health as well as highlighting important food groups where flavonoid content data are currently lacking. 

To ensure comprehensive coverage of foods and relevant flavonoids, compilation of the flavonoid composition database followed a preset development profile (Figure 4.1). This was a multistage process that evolved from a review of two major food composition data-bases" and from other early stage nutrient bases such as those for vitamin and... 

This chapter will provide a detailed account of the newly acquired data on flavonoid composition and distribution in grapes, and on flavonoid reactions in wine and structures of the resulting products. It will first present recent advances in analytical procedures that have rendered such progress possible and, for many of them, have been developed on grape extracts before being more widely applied to other plant material. Finally, it will review briefly current knowledge on the properties associated with flavonoids and their derivatives in wine. 

Grape flavonoid composition also varies with environmental conditions and... 

Kazuma, K., Noda, N., and Suzuki, M., Flavonoid composition related to petal color in different lines of Clitoria ternatea. Phytochemistry, 64, 1133, 2003. 

For lemon juice, the flavonoid composition was characterized by HPLC with photodiode detection at 287 nm (108), the HPLC condition based on a procedure proposed by Kirksey et al. (103) for the detection of fruit juice adulteration. Hesperidin and eriocitrin were the characteristic flavonoids of lemon juice. Flavonoid content by HPLC was used to study the effects of processing and pulp removal on flavonoid composition in lemon juice. Eriocitrin is also used in distinguishing lemon juice from grapefruit and orange juices, which do not contain this flavonoid. 

In terms of its flavonoid composition, citrus is unique within the plant kingdom. Some citrus flavanoids are found nowhere else. Furthermore, the relative flavonoid composition varies with each variety. Thus, the flavonoid composition of citrus juices has been proposed (2) as a measure of juice authenticity. 

Both directly and indirectly, flavonoid composition affects the quality of individual citrus cultivars and hybrids. Some cultivars, such as the sour orange, are directly affected by the presence of bitter neohesperidosides to the point they are unpalatable. The quality of other cultivars may be indirectly affected due to the presence of bitterness suppressing flavone neohesperidosides. Certain hybrids, such as the K early, also contain bitter flavanone glycosides at levels which reduce its acceptability. Therefore, the knowledge of the relative type and... 

Anthocyanin content reaches a maximum early in fermentation (Nagel and Wulf 1979) whereas tannin extraction continues throughout pomace contact (Singleton and Draper 1964). Monitoring of red must flavonoid composition during maceration showed that the extraction of flavonols and of proanthocyanidins from skins roughly parallels that of anthocyanins while that of seed flavanols is slower (Cheynier et al. 1997b Morel-Salmi et al. 2006). The initial rate of flavonoid... 

Flavanones, by virtue of their role as biosynthetic intermediates, occur in most plants, but they are also accumulated widely (Grayer, 1989). Most of the approximately 320 known flavanones possess the ( — )-(25)-configuration. Flavanones are common in the Asteraceae and Fabaceae, and the genus Citrus of the Rutaceae, but they have been reported in at least 60 other families (Bohm, 1988). However, compounds of this type are overlooked frequently in surveys of flavonoid composition of plants, and representatives of this group of compounds may occur more widely in nature. 

---