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Flavonoid content and antioxidant capacity of spinach genotypes determined by high-performance liquid chromatography/mass spectrometry

Cho, Mi Jin, Howard, Luke R., Prior, Ronald L., Morelock, Teddy
Journal of the science of food and agriculture 2008 v.88 no.6 pp. 1099-0
Spinacia oleracea, spinach, genotype, cultivars, food composition, flavonoids, antioxidant activity, food analysis, high performance liquid chromatography, mass spectrometry
BACKGROUND: Flavonoids in different spinach genotypes were separated, identified, and quantified by a high-performance liquid chromatographic method with photodiode array and mass spectrometric detection. The antioxidant capacities of the genotypes were also measured using two antioxidant assays-oxygen radical absorbance capacity (ORACFL) and photochemiluminescence (PCL)-which measure the response to the peroxyl and superoxide anion radicals, respectively.RESULTS: Eighteen flavonoids representing glucuronides and acylated di- and triglycosides of methylated and methylene dioxide derivatives of 6-oxygenated flavonols were identified (patuletin, spinacetin, spinatoside, jaceidin). The total flavonoids ranged from 1805 to 3703 mg kg⁻¹, indicating 2.0-fold variation among genotypes. The ORACFL and PCL values ranged from 48.7 to 84.4 mmol kg⁻¹ and from 9.0 to 14.0 mmol kg⁻¹, respectively, representing as much as 1.7-fold variation among genotypes.CONCLUSION: The ORACFL and PCL values were highly correlated with total flavonoid content (rxy = 0.96).