Flavonols and Flavones in Some Bulgarian Plant Foods
Polish Journal of Food and Nutrition Sciences
Flavonols and flavones are antioxidants of plant origin with a beneficial role in the prevention of different diseases. Therefore it is important for their content in various foods to be measured in order to be able to judge on their potential for disease prevention. The aim of the study is to present precise and representative data for flavonols and flavones content of Bulgarian foods from Malvaceae and Umbiliferae plant families, based on a validated analytical HPLC procedure. The content of
... re. The content of flavonols and flavones was determined in one representative belonging to Malvaceae plant family used as food - okra, and four representatives of Umbiliferae plant family - dill, parsley, celery, and carrots. An HPLC method for simultaneous determination of flavonols myricetin, quercetin, kaempferol and flavones luteolin and apigenin was applied and validated. The results showed that dill was particularly rich in the flavonol quercetin (403.0 mg/kg) followed by okra (200.3 mg/kg). The other analysed samples contained only flavones with the highest amount noted for luteolin in celery leaves (228.9 mg/kg) and for apigenin in parsley (747.9 mg/kg). Those data outlined the ranking of green leaf herbs among the greatest sources of flavonols and flavones among Bulgarian foods. They could be used to characterise various biological species and, what is more, they could be successfully applied in practice to formulate preventive antioxidant diets to be administered in case of various contemporary diseases.