Flavonoids and Biflavonoids in Tuscan Berries of <i>Juniperus communis</i> L.:  Detection and Quantitation by HPLC/DAD/ESI/MS

Innocenti, Marzia; Michelozzi, Marco; Giaccherini, Catia; Ieri, Francesca; Vincieri, Franco Francesco; Mulinacci, Nádia

doi:10.1021/jf070257h

Cited by 38 publications

(31 citation statements)

References 19 publications

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“…2). These compounds, eluted in fractions 4, 5, 7, 9, 10 and 11, showed characteristic UV spectra with maxima at 278, 302 and 333 nm, which is in agreement with that described for isoscutellarein glucosides (Innocenti et al, 2007;Sahin, Ezer, & Calis, 2006;Saracoglu, Harput, & Ogihara, 2004). Notably, this is the first study reporting this flavonoid aglycone class in the Lamium genus, refuting previous chemotaxonomic studies of the plant (Tomás-Barberán, Grayer-Barkmeijer, Gil, & Harborne, 1988).…”

Section: Isoscutellarein Derivativessupporting

confidence: 84%

Phenolic constituents of Lamium album: Focus on isoscutellarein derivatives

Pereira

Domingues

Silva

et al. 2012

Food Research International

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Lamium album L. is an edible plant which is consumed raw or cooked, in particular in the Mediterranean and surrounding areas. It is also consumed as tea infusions and as a main component of food supplements, because of its pharmacological effects. Despite being consumed by humans for centuries, the chemical composition of L. album L. is far from being understood. In this study, a purified ethanolic extract (PEEL) was prepared and further analyzed by high performance liquid chromatography and electrospray mass spectrometry. Overall, verbascoside accounted for approximately half of the phenolic content of the extract, but this also contained other bioactive phenolic compounds herein detected for the first time in the genus, namely isoscutellarein derivatives. The latter included isoscutellarein-7-O-allosyl(1 →2)glucoside, its O-methyl derivative, three acetyl derivatives of isoscutellarein-Oallosyl glucoside and one acetylated form of O-methylisoscutellarein-7-O-allosyl(1 →2)glucoside. From those, the main isoscutellarein derivative was assigned to isoscutellarein-7-O-(6-O-acetyl-β-allosyl)(1→2)-β-glucoside, as confirmed by NMR. Altogether, isoscutellarein derivatives accounted for almost 30% of PEEL phenolics. Since verbascoside and isoscutellarein derivatives are main components of L. album L. ethanolic extract, their possible association to the health benefits of the plant is discussed.

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Section: Isoscutellarein Derivativessupporting

confidence: 84%

Phenolic constituents of Lamium album: Focus on isoscutellarein derivatives

Pereira

Domingues

Silva

et al. 2012

Food Research International

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“…Regarding the TFC, the juniper (2.25 ± 0.01 mg QE/g dw) contains more flavonoids as compared to hops (1.37 ± 0.01 mg QE/g dw). Previously, only a few flavonoids were detected in hops [7] while flavonoids were considered as the major polyphenol classes in juniper berries [9]. Nasri et al [19] also reported a higher concentration of total flavonoids (8.90 ± 0.48 mg/g dw) from juniper berries (Juniperus phoenicea), it was found that different juniper varieties have different flavonoids content.…”

Section: Polyphenol Estimation (Tpc Tfc and Ttc)mentioning

confidence: 97%

LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity

Tang

Dunshea

Suleria

2019

Foods

128

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Hops (Humulus lupulus L.) and juniper berries (Juniperus communis L.) are two important medicinal plants widely used in the food, beverage, and pharmaceutical industries due to their strong antioxidant capacity, which is attributed to the presence of polyphenols. The present study is conducted to comprehensively characterize polyphenols from hops and juniper berries using liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF/MS) to assess their antioxidant capacity. For polyphenol estimation, total phenolic content, flavonoids and tannins were measured, while for antioxidant capacity, three different antioxidant assays including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant assay, the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation decolorization assay and the ferric reducing-antioxidant power (FRAP) assay were used. Hops presented the higher phenolic content (23.11 ± 0.03 mg/g dw) which corresponded to its strong antioxidant activity as compared to the juniper berries. Using LC-ESI-QTOF/MS, a total of 148 phenolic compounds were tentatively identified in juniper and hops, among which phenolic acids (including hydroxybenzoic acids, hydroxycinnamic acids and hydroxyphenylpropanoic acids) and flavonoids (mainly anthocyanins, flavones, flavonols, and isoflavonoids) were the main polyphenols, which may contribute to their antioxidant capacity. Furthermore, the HPLC quantitative analysis showed that both samples had a high concentration of phenolic acids and flavonoids. In the HPLC quantification, the predominant phenolic acids in hops and juniper berries were chlorogenic acid (16.48 ± 0.03 mg/g dw) and protocatechuic acid (11.46 ± 0.03 mg/g dw), respectively. The obtained results highlight the importance of hops and juniper berries as a rich source of functional ingredients in different food, beverage, and pharmaceutical industries.

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“…has attracted significant interest (Angioni et al, 2003;Cavaleiro et al, 2001Cavaleiro et al, , 2002Cavaleiro et al, , 2003Rezzi et al, 2001;Salido et al, 2002;Tunalier, Kirimer, & Baser, 2003) much less attention has been paid to other components and there is paucity of detail on the phenolic characterization of Juniperus sp. Previous reports have highlighted the presence of phenolic compounds including flavonoids, neolignans and phenylpropanoids (Iida et al, 2007;Innocenti et al, 2007;Lamerzarawska, 1975;Nakanishi et al, 2004;Sakar & Friedrich, 1984), but also terpenoids (Nunez, Salabarria, Collado, & Hernandez-Galan, 2007;Okasaka et al, 2006;Seca, Silva, Bazzocchi, & Jimenez, 2008). Studies on Juniperus species occurring in Portugal have been even more limited and the focus again was on essential oils (Cavaleiro et al, , 2002(Cavaleiro et al, , 2003.…”

Section: Introductionmentioning

confidence: 99%