Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes |
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| Affiliation: | 1. College of Chemistry and Material Engineering, Anhui Science and Technology University, 233100 Fengyang, Anhui Province, China;2. College of Resource and Environment, Anhui Science and Technology University, 233100 Fengyang, Anhui Province, China;1. Division of Toxicology, Wageningen University, Tuinlaan 5, 6703 HE Wageningen, The Netherlands;2. Department of Pathology, New York Medical College, Valhalla, NY 10595, USA;3. International Organization of the Flavor Industry, IOFI, rue de Rhone, 100, 1204 Geneva, Switzerland;4. Flavor and Extract Manufacturers Association, 1101 17th St NW, Suite 700, Washington, DC 20036 USA |
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| Abstract: | Many herbs are known as excellent sources of natural antioxidants, and consumption of fresh herbs in the diet may therefore contribute to the daily antioxidant intake. The present study was performed in order to quantify flavonoids in commonly eaten fresh herbs. Fifteen fresh herbs (basil, chives, coriander, cress, dill, lemon balm, lovage, oregano, parsley, rosemary, sage, spearmint, tarragon, thyme, and watercress) were analysed by HPLC and mass spectrometry. Five major flavonoid aglycones were detected and quantified by HPLC after acid hydrolysis: apigenin, isorhamnetin, kaempferol, luteolin, and quercetin. The highest levels of flavonoids were found in parsley (510–630 mg apigenin /100 g), lovage (170 mg quercetin/100g), mint (18–100 mg apigenin/100 g), and dill (48–110 mg quercetin/100 g). Mass spectrometric detection, using atmospheric pressure chemical ionisation (APCI), was used to verify the presence of flavonoids in the hydrolysed extracts of herbs. Some traditional Danish dishes contain herbs, particularly parsley, dill, cress and chives, and the contribution to the flavonoid intake by consumption of these dishes was calculated. |
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