Variation of the content of chlorogenic acid derivatives among cultivars and market items of burdock (Arctium lappa L.)
2001
Wang, R. (Kagawa Univ., Miki (Japan). Faculty of Agriculture) | Ayano, H. | Furumoto, T. | Kondo, A. | Fukui, H.
Many epidemiological researches suggest that biofunctional components in vegetables could play an important role in keeping health well. The contents of biofunctional components (chlorogenic acid, 1-0-,5-0-dicaffeoylquinic acid and l-0-,5-0-dicaffeoyl-3-0-succinylquinic acid) in the root of burdock (Arctium lappa L., Compositae, total 13 cultivars and market items, each 5-10 samples), which is one of very popular vegetables in Japan, were estimated by HPLC. The mean values of total contents varied from 1.7 to 7.9 mg /g dry weight. The content of each component varied significantly among many of the cultivars, although the ratios of three components were roughly the same.
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