FLAVONOLS


Flavonols are the most widespread flavonoids in foods. These are the yellow pigments. The main representatives of this group of compounds are quercetin and kemferol, but are also known for morin, rutin, myricetin, izoramnetin, fisetin.

The food is quercetin present in the range from 6.0 (wild raspberry) to 486.0 (black bow), and kemferol of 5.0 (strawberry) to 211.0 mg / kg (kale). Flavonols are present in glikozidnoj form, associated with diabetes unit, usually glucose, and rhamnose, but can be represented and other sugars (as galactose, arabinose, xylose).

The content of total flavonols in some fruits

Fruit

Concentration (mg/1kg)

Black currant (Ribes nigrum Öjebyn)

115

Red currant (Ribes nigrum Vertti)

32

Red currant (Ribes × pallidum Red Polish)

9

White currant (Ribes x pallidum White Polish)

7

Yellow Gooseberry (Ribes uva-crispa)

34

Cven Gooseberry (Ribes uva-crispa)

41

Swamp blueberry (Vaccinium uliginosum-wild)

184

Red Currant (Vaccinium vitis-idaea-wild)

74, 146

(Vaccinium oxycoccos-wild)

157, 263

Bilberry (Vaccinium myrtillus-wild)

43, 51

Northern Bilberry (Vaccinium corymbosum Northblue)

40

Strawberry (Fragaria × ananassa Senga Sengana)

15

Strawberry Jonsok (Fragaria x ananassa Jonsok)

12

Aronia (Aronia mitschurinii Viking)

89

Rowan (Sorbus aucuparia-wild)

63

Sweet rowan (Grataegosorbus mitschurinii Granatnaja)

85

Raspberry (Rubus idaeus Ottawa)

8

Muskoka raspberry (Rubus idaeus Muskoka)

8

Wild raspberry (Rubus idaeus-wild)

6

Swamp raspberry (Rubus chamaemorus-wild)

6, 6

North blackberry (Rubus arcticus Pima and MESP)

31

Source
1st Hakkinen SH, Karenlampi SO, Heinonen IM, Mykkanen HM, Torronen AR., Content of the flavonols quercetin, myricetin, kaempferol and edible berries in 25, J Agric Food Chem 1999, (6) :2274-9.

Author: MPG71

            

 

 

 

 

 

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