An Informatics Approach to Flavonoid Database Development

Peterson, Julia; Dwyer, Johanna

doi:10.1006/jfca.2000.0926

Cited by 15 publications

(13 citation statements)

References 55 publications

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“…El uso tradicional de los fenoles vegetales ha sido en la formulación de adhesivos y en el curtido de pieles (Garro et al, 1997;Van Sumere, 1989); sin embargo, su utilización puede ser muy amplia, como en las áreas biomédicas, en las que se a provechan las propiedades antimicrobianas, antioxidantes, antiinflamatorias y anticancerígenas (De Bruyne et al, 1999;Peterson y Dwyer, 2000), que les otorgan, principalmente, los flavonoides.…”

Section: Introductionunclassified

Comparación del contenido de compuestos fenólicos en la corteza de ocho especies de pino

Castro¹,

González‐Laredo

2016

MYB

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RESUMENSe evaluó el contenido de taninos condensados y fenoles totales, expresados como ácido tánico, en extractos etanólicos y acuosos de las cortezas de ocho especies de pino abundantes en el estado de Durango. Los extractos etanólicos se obtuvieron por maceración durante 48 h con etanol acuoso al 50 % y los acuosos con agua, a ebullición y reflujo. La evaluación de taninos condensados se realizó mediante el número de Stiasny y los fenoles totales se evaluaron por el método de Folín-Ciocalteu utilizando ácido tánico como estándar. Los rendimientos en extracto o sólidos totales extraídos, Stiasny, taninos condensados y fenoles fueron mayores en los extractos etanólicos que en los acuosos, en todas las especies. Se encontraron diferencias estadísticas en la concentración de compuestos fenólicos entre los solventes de extracción utilizados y entre las especies. Los extractos etanólicos de las cortezas de Pinus leiophylla, P. ayacahuite, P. durangensis y P. teocote presentaron la mayor concentración de taninos condensados y fenoles, mientras que las especies P. cooperi y P. engelmannii presentaron la menor concentración.PALABRAS CLAVE: Corteza de pino, fenoles totales, Folín-Ciocalteu, taninos condensados, Stiasny. ABSTRACTCondensed tannins and total phenols content expressed as tannic acid were evaluated on ethanolic and aqueous extracts from bark of eight Pinus species abundant at Durango State forests. Ethanolic extracts were obtained by soaking bark 48 h with 50 % aqueous ethanol and the aqueous extracts with hot water. Condensed tannins were evaluated by the Stiasny number and total phenols by the Folín-Ciocalteu method. Extract yields, Stiasny number, condensed tannins and total phenols were higher in ethanolic extracts, for all species. Statistical differences were found between extraction solvents and species. Ethanolic extracts of P. leiophylla, P. ayacahuite, P. durangensis and P. teocote barks showed the highest concentration of condensed tannins and phenols, while P. cooperi and P. engelmannii showed the lowest.

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Section: Introductionunclassified

Comparación del contenido de compuestos fenólicos en la corteza de ocho especies de pino

Castro¹,

González‐Laredo

2016

MYB

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“…A large number of studies reported for the quantitative determination of flavonoids were either to determine a single flavonoids in a variety of foods or to determine all of the flavonoids in a single food. Although data such as the USDA database for flavonoids enables and facilitates the assessment of the daily flavonoid intake (Scalbert et al 2000;Kinoshita et al, 2005;Peterson et al, 2000), the content of sampling sites from eight regions following the method of random number table. Afterwards, we chose at random three retail outlets as sampling sites from all retail outlets in each region with the method of random number table.…”

Section: Introductionmentioning

confidence: 99%

Content of Selected Flavonoids in 100 Edible Vegetables and Fruits

Cao

Chen

Zhang

et al. 2010

FSTR

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The objective of this work was to quantify the potential anticancer flavonoids (quercetin, kaempferol, isorhamnetin, apigenin and luteolin) by a rapid, reliable and accurate reverse phase high performance liquid chromatography (RP-HPLC) among 100 edible vegetables and fruits commonly consumed in Harbin city, China. The predominant flavonoids found in the largest abundance in all of the analyzed foods were kaempferol, followed by luteolin and quercetin. Potherb mustard, lettuce (red), toona leaf, celery leaf, garlic, garlic stalk, apple, date, ginger (with peel) and radish leaf (red root, small) were major food sources of flavonols and flavones. This study contribute to the establishment of China's flavonoid database and provide a basis for the assessment of the daily flavonoid intake.

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“…Although the use of statistical analysis is a primary methodology in the development of food databases (Shai et al, 2004, Peterson and Dwyer, 2000, Akbaya et al, 2000. many studies do not report the methods used in the database development (Ireland et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

What to ask in a self-administered dietary assessment website: The role of professional judgement

Probst

Tapsell

2007

Journal of Food Composition and Analysis

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Background: Professional judgement is a key component of questionnaire development, subjective in nature and rarely reported in this context. It is required in dietary questionnaires to delimit the size whilst retaining quality of the data. Objectives: To describe the nature and extent of professional judgement involved in developing a food database to include in a web-based self-administered dietary assessment. Methods & materials: Professional judgement was applied in tandem with a stepwise statistical analysis of hierarchically reported foods in the Australian National Nutrition Survey (NNS95). Statistical analyses determined foods commonly consumed and eaten together and three different forms of cluster analysis were then used to group foods that were most similar in macronutrient content. Professional judgement was required to interpret these groupings and determine the most suitable clustering technique. Face validity of the resulting food groups was determined by recognition of the food name by experienced dietitians, as usually reported in a diet history interview. Results: Applying professional judgement to differentiate between foods after the cluster analysis resulted in an increase from 370 to 501 food groups. A final three-level hierarchy of 19, 103 and 422 groups in the new database compared with 21, 106 and 370 groups of NNS95 was developed. Conclusions: The use of professional judgement in database development is an important step when they are to be used in self-adminstered assessments. It ensures foods are not only nutritionally appropriate but also conceptually appropriate for recognition by a layperson.

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An Informatics Approach to Flavonoid Database Development

Cited by 15 publications

References 55 publications

Comparación del contenido de compuestos fenólicos en la corteza de ocho especies de pino

Comparación del contenido de compuestos fenólicos en la corteza de ocho especies de pino

Content of Selected Flavonoids in 100 Edible Vegetables and Fruits

What to ask in a self-administered dietary assessment website: The role of professional judgement

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