Quercetin, luteolin, apigenin and kaempferol contents of some foods

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dc.contributor.authorKarakaya, S
dc.contributor.authorEl, SN
dc.date.accessioned2019-10-27T11:50:34Z
dc.date.available2019-10-27T11:50:34Z
dc.date.issued1999
dc.departmentEge Üniversitesien_US
dc.description.abstractQuercetin, luteolin, apigenin and kaempferol contents of Urtica sp., Rosa cannina (rosehip), Salvia officinalis (sage), Tilia platyphyllos (linden flower), black tea, Daucus carota L, spp sativus (violet carrot juice), grape molasses, honey and tarhana were determined by HPLC with UV detection. Consumption of the samples was assessed using a food frequency questionnaire method. One hundred healthy volunteers were asked to state the number of times on average per day, week or month they consumed each item over the last 6 months. Quercetin was determined in all samples except honey, whereas luteolin was determined only in sage. Kaempferol was determined in black tea, linden flower and honey samples, and apigenin was determined in honey and Urtica sp. Quercetin intake by the consumption of tea, linden flower, sage rosehip, violet carrot juice, grape molasses, tarhana and juice of Urtica sp. were estimated as 4.2-25, 2.6, 3.3, and 2.0 mu g/day, 1.67 mg/day, 1.70 mg/day, 1.78 mg/month and 21.75-65.25 mu g/month, respectively. Luteolin intake by the consumption of sage was estimated as 1.32 mu g/day. Apigenin intakes by the consumption of honey and juice of Urtica sp. were estimated as 2.34 mg/day and 3.58-10.73 mg/month, respectively. Kaempferol intakes of the participants from tea, linden flower and honey were estimated as 13.2-79.2, 13.56 and 190 mu g/day respectively. (C) 1999 Elsevier Science Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/S0308-8146(99)00049-7
dc.identifier.endpage292en_US
dc.identifier.issn0308-8146
dc.identifier.issn0308-8146en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage289en_US
dc.identifier.urihttps://doi.org/10.1016/S0308-8146(99)00049-7
dc.identifier.urihttps://hdl.handle.net/11454/34306
dc.identifier.volume66en_US
dc.identifier.wosWOS:000080747300003en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectflavonoidsen_US
dc.subjectUrtica sp.en_US
dc.subjectrosehipen_US
dc.subjectsageen_US
dc.subjectlinden floweren_US
dc.subjectblack teaen_US
dc.subjectviolet carrot juiceen_US
dc.subjectgrape molassesen_US
dc.subjecthoneyen_US
dc.subjecttarhanaen_US
dc.titleQuercetin, luteolin, apigenin and kaempferol contents of some foodsen_US
dc.typeArticleen_US

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