Study of flavonoids in aqueous spinach extract using positive electrospray ionisation tandem quadrupole mass spectrometry

Dehkharghanian, Masood; Adenier, Hervé; Vijayalakshmi, M.A.

doi:10.1016/j.foodchem.2010.01.007

Cited by 55 publications

(36 citation statements)

References 33 publications

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“…The occurrence of two major dietary flavonols, namely quercetin and myricetin, was also reported in spinach leaves (Chu et al, 2000). Recently, the presence of three flavonols (quercetin, kaempferol, myricetin) and two flavones (apigenin, luteolin) was reported in the extract of fresh spinach leaves (Dehkharghanian, Adenier, & Vijayalakshmi, 2010). Highest kaempferol levels in spinach amongst the 9 vegetables analysed in the present study are in good agreement with the proclamation that leafy vegetables are a good source of kaempferol (Sultana & Anwar, 2008).…”

Section: -[β-D-apiofuranosyl(1→2)]-β-d-glucopyranoside Spinacetin 3-supporting

confidence: 89%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,240

1,342

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Available online A B S T R A C TThis review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

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Section: -[β-D-apiofuranosyl(1→2)]-β-d-glucopyranoside Spinacetin 3-supporting

confidence: 89%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,240

1,342

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show abstract

“…Não obstante, tendo em vista que o processo oxidativo é o agravante principal da deterioração química, resultando na redução da qualidade nutricional e alterações na cor, sabor, textura e segurança dos alimentos, a análise da ação antioxidante também é de suma importância, pois contribui para a preservação da qualidade desse alimento, bem como para o bem-estar do indivíduo através da ingestão de alimentos ricos em compostos antioxidantes por meio da alimentação (DEHKHARGHANIAN et al, 2010).…”

Section: Introductionunclassified

ANÁLISE FÍSICO-QUÍMICA E ANTIOXIDANTE DE MANJERICÃO (Ocimum basilicum L.) ORGÂNICO

Henrique¹,

Ferreira²,

Nunes³

2017

REINPEC

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Resumo: O manjericão, pertencente à família Lamiaceae, é uma espécie de grande valor econômico, destacando-se pela sua utilização como ornamental, condimentar, aromática e medicinal, sendo também utilizada para produção de óleos essenciais e na indústria de cosméticos. O presente trabalho tem o objetivo de ampliar o conhecimento físico-químico e antioxidante do Ocimum basilicum L. orgânico. Em vista disso, foram realizadas análises físico-químicas do manjericão orgânico, tais como: pH, acidez, sólidos solúveis (expressos em °Brix), umidade, lipídeos, proteína qualitativa e vitamina C através de metodologias oficiais preconizadas na literatura. Além disso, o percentual de atividade antioxidante realizada através do método DPPH também foi analisado. Observou-se que o valor de acidez do manjericão foi de 0,19%, pH 6,43, com teor de sólidos solúveis de 3,0 °Brix e 86,27% de umidade. O teor de lipídeps foi de 0,6/100g e verificou-se reduzido teor de proteína e não foi verificado valor significativo de vitamina C. Em relação à atividade antioxidante, verificou-se um significativo potencial de ação. Desse modo, pesquisas nesta área são de imprescindível contribuição, tanto no aspecto nutricional quanto na área da saúde. Palavras-chave:Manjericão; Nutrição; Antioxidante. Abstract:The Basil, belonging to the family Lamiaceae, is a species of great economic value, especially for their use as ornamental, flavor, aroma and medicinal, being also used for production of essential oils and cosmetics industry. The objective of the present study was to expand the knowledge physical chemical and antioxidant of Ocimum basilicum L. organic. In view of this, we carried out physico-chemical properties of organic basil, such as:

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“…[3132] Flavonoids: Various flavonoids isolated from this plant are apigenin, glucuronide, flavone, jaceidin, kaempferol, myricetin, methoxyflavone, patuletin, quercetin, and spinacetin. [3334] Carotenoids: The carotenoids isolated from this plant are lutein, β-carotene, violaxanthin, and neoxanthin. [3536] Vitamins: Spinach contains a high concentration of vitamin A, E, K, and C, and also folate, folic acid, and oxalic acid.…”

Section: Phytochemical Substancesmentioning

confidence: 99%

Review of neuro-nutrition used as anti-alzheimer plant, spinach Spinacia oleracea

Jiraungkoorskul¹

2016

Phcog Rev

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Neuro-nutrition is the nutrition needed to achieve health brain and neurocognitive function. Diets rich in antioxidants, vitamins, flavonoids, and polyphenolic compounds will help suppress the onset of Alzheimer's disease. Spinacia oleracea (Family: Amaranthaceae) commonly known as spinach or Buai Leng (in Thai), one of the traditional medicinal plants with high in those mention nutrients. The micronutrients in spinach include a range of vitamins and minerals, which can prevent deficiency diseases and are essential for normal physiological function. Its phytochemicals are carotenoids, flavonoids, and phenolic compounds, which can prevent chronic health problems, as well as other diseases associated with aging. The objective of this article was to conduct a review on various ethnomedicinal uses of the spinach and its influences on the pathophysiology of Alzheimer's disease based on a literature review.

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Study of flavonoids in aqueous spinach extract using positive electrospray ionisation tandem quadrupole mass spectrometry

Cited by 55 publications

References 33 publications

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

ANÁLISE FÍSICO-QUÍMICA E ANTIOXIDANTE DE MANJERICÃO (Ocimum basilicum L.) ORGÂNICO

Review of neuro-nutrition used as anti-alzheimer plant, spinach Spinacia oleracea

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