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- Crozier, A.; Lean, M.E.J.; McDonald, M.S.; Black, C.
- Journal of agricultural and food chemistry 1997 v.45 no.3 pp. 590-595
- cherry tomatoes, etc ; apigenin; beef; boiling; celery; fruits; frying; high performance liquid chromatography; lettuce; luteolin; onions; quantitative analysis; quercetin; Show all 13 Subjects
- ... Quantitative estimates of conjugated flavonoid content were obtained by using HPLC to analyze the level of free flavonoids present in acid-hydrolyzed extracts from commercial fruits and vegetables. Cherry tomatoes contained 17-203 micrograms of quercetin g-1 fresh weight compared to 2.2-11 micrograms g-1 detected in normal-sized Scottish, Spanish, and Dutch beef tomatoes. The quercetin levels in o ...