Articles
THE IDENTIFICATION AND COMPARSION OF FLAVONOID COMPOUNDS IN THE FRUIT, SKINS AND LEAVES OF PEACH CULTIVARS
Article number
254_4
Pages
35 – 40
Language
Abstract
Flavonoid constituents of the leaves and fruit skins of peach and nectarine cultivars were isolated and purified using a combination of paper chromatography and UV spectrophotometry before and after acid hydrolysis.
Sugar moieties were identified using thin-layer and gas-liquid chromatography.
The fruit skin flavonoid chemistry was uniform in all cultivars sampled, and consisted of 5 flavonoid glycosides: kaempferol 3-O-glucoside and 3-O-rhamnosylglucoside, quercetin 3-O-glucoside and 3-O-p-coumary: glucoside, and cyanidin 3-O-glucoside.
The flavonoid chemistry of the leaves, however, was variable.
In some cultivars ten flavonols were produced: kaempferol 3-O-glucoside, 3-O-p-coumarylglucoside, 7-O-glucoside, 3-O-glucoside-7-O-glactoside, and 3,7,4′-O-triglucoside; and quercetin 3-O-glucoside, 3-O-p-coumary-glucoside, 3-O-diglucoside, 7-O-glucoside, 3,7-O-diglucoside.
In other cultivars, one or more flavonoids were absent.
The flavonoid profiles of the 28 cultivars surveyed during this study can be sorted into six chromatographic groups, which represent three levels of glycosylation: monoglycosides, diglycosides, and triglycosides.
The monoglycoside profile appears to be the primitive condition from which the diglycosides and triglycosides have been derived.
Sugar moieties were identified using thin-layer and gas-liquid chromatography.
The fruit skin flavonoid chemistry was uniform in all cultivars sampled, and consisted of 5 flavonoid glycosides: kaempferol 3-O-glucoside and 3-O-rhamnosylglucoside, quercetin 3-O-glucoside and 3-O-p-coumary: glucoside, and cyanidin 3-O-glucoside.
The flavonoid chemistry of the leaves, however, was variable.
In some cultivars ten flavonols were produced: kaempferol 3-O-glucoside, 3-O-p-coumarylglucoside, 7-O-glucoside, 3-O-glucoside-7-O-glactoside, and 3,7,4′-O-triglucoside; and quercetin 3-O-glucoside, 3-O-p-coumary-glucoside, 3-O-diglucoside, 7-O-glucoside, 3,7-O-diglucoside.
In other cultivars, one or more flavonoids were absent.
The flavonoid profiles of the 28 cultivars surveyed during this study can be sorted into six chromatographic groups, which represent three levels of glycosylation: monoglycosides, diglycosides, and triglycosides.
The monoglycoside profile appears to be the primitive condition from which the diglycosides and triglycosides have been derived.
Publication
Authors
E.G. Young, R.E. Ballard, D.C. Coston
Keywords
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