Flavonoids savory

Typical examples of flavonoid herbs examined by HPLC or CE have already been described in a previous contribution of this volume series [11]. This chapter aims to describe three mass techniques, the electrospray ionization MS, (ESI-MS), atmospheric pressure chemical ionization MS (APCI-MS), and ion trap MS (ITMS) techniques, and their application to the analysis of flavonoids in some standardized herbal extracts with proven therapeutic efficacy. In addition, the flavonoid composition of some commonly consumed vegetables with aromatic or savory properties (culinary herbs) is described. 

H. Flavonoids in Herbs with Aromatic or Savory Properties... 

The content of total flavonoids of ftesh vegetables, measured by high-performance hquid chromatography-diode array detection (HPLC-DAD) after acid hydrolysis, is expressed as miUigrams per 100 g fresh weight [51], The flavonoid content of savory and coriander, cumin, fennel, and anise seeds is not known. 

Winter savory S. montana) contains a volatile oil (1.6%) composed mainly of carvacrol, p-cymene, and thymol (total phenols ca. 50%), with lesser amounts of a-and P-pinenes, limonene, cineole, bomeol, and a-terpineol. It also contains triterpenic acids (ursolic and oleanolic acids). Flavonoids include apigenin, apigenin-4-methyl ether, scutellarein-6,7dimethyl ether, and others. ... 

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See also in sourсe #XX -- [ ]

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