Premium
Flavonoid content in leaf extracts of the fig ( Ficus carica L. ), carob ( Ceratonia siliqua L. ) and pistachio ( Pistacia lentiscus L. )
Author(s) -
Vaya Jacob,
Mahmood Saeed
Publication year - 2006
Publication title -
biofactors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.204
H-Index - 94
eISSN - 1872-8081
pISSN - 0951-6433
DOI - 10.1002/biof.5520280303
Subject(s) - ceratonia siliqua , pistacia lentiscus , myricetin , carica , pistacia , chemistry , ficus , flavonoid , botany , orange (colour) , anacardiaceae , food science , horticulture , biology , kaempferol , mediterranean climate , ecology , biochemistry , antioxidant
The total flavonoid content of leaf extracts (70% ethanol) from fig ( Ficus carica L.), carob ( Ceratonia siliqua L.) and pistachio ( Pistacia lentiscus L.) plants were determined by using reverse phase high‐performance liquid chromatography (HPLC)‐and analyzed by UV/VIS array and electrospray ionization (ESI)‐mass spectrometry (MS) detectors. As a base for comparison, flavonoid type and level were also determined in extracts from soybeans and grape seeds. It was found that the major flavonoids in Ficus are quercetin and luteolin, with a total of 631 and 681 mg/kg extract, respectively. In Ceratonia leaves, nine different flavonoids were detected. The major one was myricetin (1486 mg/kg extract), with a similar level in Pistacia (1331 mg/kg extract, myricetin). The present study is the first to report the presence of the isoflavone genistein in the Pistacia leaf, which was discovered to consist of about a third of the genistein level detected in soybean.