Kaempferol pepper

Flavonols Quercetin, kaempferol, myricetin, isorhamnetin, Apples, berries, broccoli, cabbages, chives, cranberries, grapes, kale, onions, peppers, spinach, Swiss chard, tomatoes, watercress... 

An HPLC separation method with diode array detector and mass spectrometric (MS) detection equipped with atmospheric pressure ionization (API) was developed to determine flavone, flavonol, and flavanone in various vegetables, including green bean, broccoli, brussels sprouts, celery, kale, leek, onion, parsley, pepper (green, yellow, and red), and tomato (118). The flavonoids were analyzed as aglycones after acid hydrolysis. The extraction and acid hydrolysis conditions are based on previous work by Hertog et al. (119). Quercetin is the overall major flavonol, followed by kaempferol. The flavones, apigenin and luteolin, were found only in limited foods,... 

Black pepper is also reported to contain flavonol glycosides (especially those of kaempferol, rhamnetin, and quercetin) in considerable concentration, as well as sterols (stigmastane-3,6-dione and stigmast-4-ene-3,6-dione) and polysaccharides. 

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