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Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States  [2007]

Huang, Z. Wang, B. Eaves, D.H. Shikany, J.M. et al.

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Abstract
The phenolic composition of vegetables commonly consumed by African Americans in the southeast United States was analyzed with HPLC-MS. The vegetable samples included collard greens, mustard greens, kale, okra, sweet potato greens, green onion, butter beans, butter peas, purple hull peas, rutabagas, eggplant, and purslane. Five compounds out of total 29 peaks detected from the 12 samples- caffeic acid, ferulic acid, quercetin, kaempferol, and isorhamnetin- were identified. No gallic acid, p-coumaric acid, myricetin, luteolin, apigenin, hesperetin, naringenin, or flavanols was detected. The major flavonoids were isorhamnetin, quercetin and kaempferol. Isorhamnetin was found in kale, mustard greens, and purslane. The content ranged from 2.8 to 23.6 mg/100 g fresh edible part. Quercetin was found in collard greens, mustard greens, kale, okra, sweet potato greens, purple hull peas, and purslane. The content ranged from 1.3 to 31.8 mg/100 g with the highest content in kale and lowest content in purslane. Kaempferol was found in collard greens, mustard greens, kale, sweet potato greens, green onion, and purslane. The content ranged from 1.1 to 90.5 mg/100 g. Caffeic acid was only found in sweet potato greens. Ferulic acid was found in collard greens, mustard greens, kale, okra, purple hull peas, and purslane. Although some peaks were found in eggplant, butter beans, butter peas and rutabagas, these peaks were not identified due to lack of reference compound and
no flavonoid or phenolic acid was quantified in these samples. The results suggest that these indigenous vegetables among African Americans are good sources of the phenolic compounds, which can be useful for the prevention of cardiovascular and other chronic diseases.
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Other subjects

  • isorhamnetin
  • food composition
  • African Americans
  • foodways
  • vegetables
  • functional foods
  • ferulic acid
  • high performance liquid chromatography
  • eating habits
  • nutritive value
  • kaempferol
  • quercetin
  • caffeic acid
  • diet
  • flavonoids
  • food intake

From the journal

Food chemistry

ISSN : 0308-8146

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