|LU, SHENGMIN - FOOD SCI, NINBO, CHINA
|Harnly, James - Jim
Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/4/2006
Publication Date: 1/25/2007
Citation: Lin, L., Lu, S., Harnly, J.M. 2007. Detection and quantification of glycosylated flavonoid malonates in celery seed,(Apium graveolens L.) Chinese celery and celery by LC-DAD-ESI/MS. Journal of Agricultural and Food Chemistry. 55:1321-1326.
Interpretive Summary: The stanadardized method developed at the Food Composition Laboratory has been applied to many foods. The analysis of three forms of celery revealed that they contained fifteen flavonoid compounds that are bound to sugars (flavonoid glycosides). Many of these compounds were further bound to malonic acid (malonyl derivatives). This is the first report of the malonyl derivatives. The concentration of the flavonoid glycosides were determined by comparing the samples to known standards.
Technical Abstract: A standardized LC-DAD-ESI/MS method was applied to the analysis of flavonoids in celery, Chinese celery, and celery seeds (Apium graveolens L. and varieties). Fifteen flavonoid glycosides were detected in the three celery materials. They were identified as luteolin 7-O-apiosylglucoside, luteolin 7-O-glucoside, apigenin 7-O-apiosylglucoside, chrysoeriol 7-O-apiosylglucoside, chrysoeriol 7-O-glucoside, and more than 10 malonyl derivatives of these glycosides. The identification of the malonyl derivatives was confirmed by their conversion into glycosides upon heating and by comparison of some of the malonates with malonates that had previously been identified in red bell pepper and parsley. The flavonoid contents in the three materials were estimated by comparison to standards. This is the first report of the presence of these glycosylated flavonoid malonates in celery.