Determination of Luteolin and Apigenin in Herbs by Capillary Electrophoresis with Diode Array Detection

Maher, Hadir M.; Alzoman, Nourah Z.; Al‐Shehri, Mona M.; Al-Showiman, Hessa; Al‐Taweel, Areej Mohammad; Fawzy, Ghada Ahmed; Perveen, Shagufta

doi:10.1080/10739149.2015.1038560

Cited by 22 publications

(10 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fresh parsley has a clean, green aroma with a versatile fresh taste that is slightly peppery with an aftertaste of green apple. Parsley is a source of several flavonoids, especially luteolin and apigenin [102, 103]. Apigenin is associated with anti-inflammatory activities as it appears to downregulate or inhibit cyclo-oxygenoase-2 (COX-2) [104].…”

Section: Resultsmentioning

confidence: 99%

Herbs and Spices- Biomarkers of Intake Based on Human Intervention Studies – A Systematic Review

et al. 2019

View full text Add to dashboard Cite

Culinary herbs and spices have been used as both food flavoring and food preservative agents for centuries. Moreover, due to their known and presumptive health benefits, herbs and spices have also been used in medical practices since ancient times. Some of the health effects attributed to herbs and spices include antioxidant, anti-microbial, and anti-inflammatory effects as well as potential protection against cardiovascular disease, neurodegeneration, type 2 diabetes, and cancer. While interest in herbs and spices as medicinal agents remains high and their use in foods continues to grow, there have been remarkably few studies that have attempted to track the dietary intake of herbs and spices and even fewer that have tried to find potential biomarkers of food intake (BFIs). The aim of the present review is to systematically survey the global literature on herbs and spices in an effort to identify and evaluate specific intake biomarkers for a representative set of common herbs and spices in humans. A total of 25 herbs and spices were initially chosen, including anise, basil, black pepper, caraway, chili pepper, cinnamon, clove, cumin, curcumin, dill, fennel, fenugreek, ginger, lemongrass, marjoram, nutmeg, oregano, parsley, peppermint and spearmint, rosemary, saffron, sage, tarragon, and thyme. However, only 17 of these herbs and spices had published, peer-reviewed studies describing potential biomarkers of intake. In many studies, the herb or spice of interest was administrated in the form of a capsule or extract and very few studies were performed with actual foods. A systematic assessment of the candidate biomarkers was also performed. Given the limitations in the experimental designs for many of the published studies, further work is needed to better evaluate the identified set of BFIs. Although the daily intake of herbs and spices is very low compared to most other foods, this important set of food seasoning agents should not be underestimated, especially given their potential benefits to human health. Electronic supplementary material The online version of this article (10.1186/s12263-019-0636-8) contains supplementary material, which is available to authorized users.

show abstract

Section: Resultsmentioning

confidence: 99%

Herbs and Spices- Biomarkers of Intake Based on Human Intervention Studies – A Systematic Review

et al. 2019

View full text Add to dashboard Cite

show abstract

“…This method represents a valuable alternative to HPLC in the separation of closely associated phenolics, but its major drawbacks are its lower reproducibility and sensitivity as compared to HPLC [ 93 ]. Maher et al [ 47 ] used an optimized CE with DAD to identify luteolin and apigenin in Thymus vulgaris and an additional herb extract ( Table 2 ). The technique was optimized in terms of voltage, capillary temperature, applied pressure, detection wavelength, as well as pH and buffer, and MeOH concentration.…”

Section: Chromatographic Techniques With Ultraviolet/visible (Uv/vmentioning

confidence: 99%

“…The principal advantages of the CE technique were its selectivity for the analytes, deprived from interferences from other compounds, its short analysis time (less than 35 min) and the ease of use. In parallel, it was characterized as sensitive, accurate and precise [ 47 ].…”

Section: Chromatographic Techniques With Ultraviolet/visible (Uv/vmentioning

confidence: 99%

Qualitative and Quantitative Analysis of Polyphenols in Lamiaceae Plants—A Review

Tzima

Brunton

Dilip

2018

Plants

View full text Add to dashboard Cite

Lamiaceae species are promising potential sources of natural antioxidants, owing to their high polyphenol content. In addition, increasing scientific and epidemiological evidence have associated consumption of foods rich in polyphenols with health benefits such as decreased risk of cardiovascular diseases mediated through anti-inflammatory effects. The complex and diverse nature of polyphenols and the huge variation in their levels in commonly consumed herbs make their analysis challenging. Innovative robust analytical tools are constantly developing to meet these challenges. In this review, we present advances in the state of the art for the identification and quantification of polyphenols in Lamiaceae species. Novel chromatographic techniques that have been employed in the past decades are discussed, ranging from ultra-high-pressure liquid chromatography to hyphenated spectroscopic methods, whereas performance characteristics such as selectivity and specificity are also summarized.

show abstract

“…Maher et al. determined luteolin and apigenin in plant extracts by Capillary Electrophoresis with Diode Array Detection . They used silica capillary (58 cm effective length, 75 μm ID) and a background electrolyte solution consisting of borax buffer (20 mM, pH 10.0) and methanol (90: 10, v/v) with a 23 kV driving voltage and detection at 210 nm.…”

Section: Application and Advances Ce Analysis Of Plants Flavonoidsmentioning

confidence: 99%

Flavonoids biosynthesis in plants and its further analysis by capillary electrophoresis

Singh

Kumar²,

Malik

2017

Electrophoresis

View full text Add to dashboard Cite

Flavonoids represent an important bioactive component in plants. Accumulation of flavonoids often occurs in plants subjected to abiotic stresses, including the adaptation of plants to the environment and in overcoming their stress conditions. This fact makes their analysis and determination an attractive field in food science since they can give interesting information on the quality and safety of foods. In this study, we discuss reports on plants flavonoids biosynthesis against abiotic stresses and advances in analytical capillary electrophoresis used for their identification and quantification in plants.

show abstract

Determination of Luteolin and Apigenin in Herbs by Capillary Electrophoresis with Diode Array Detection

Cited by 22 publications

References 32 publications

Herbs and Spices- Biomarkers of Intake Based on Human Intervention Studies – A Systematic Review

Herbs and Spices- Biomarkers of Intake Based on Human Intervention Studies – A Systematic Review

Qualitative and Quantitative Analysis of Polyphenols in Lamiaceae Plants—A Review

Flavonoids biosynthesis in plants and its further analysis by capillary electrophoresis

Contact Info

Product

Resources

About