Flavonol glucosides in Allium species A comparative study by means of HPLC–DAD–ESI-MS–MS》.pdfVIP

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Flavonol glucosides in Allium species A comparative study by means of HPLC–DAD–ESI-MS–MS》.pdf

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Flavonol glucosides in Allium species A comparative study by means of HPLC–DAD–ESI-MS–MS》.pdf

Available online at Food Chemistry Food Chemistry 107 (2008) 1668–1673 /locate/foodchem Analytical Methods Flavonol glucosides in Allium species: A comparative study by means of HPLC–DAD–ESI-MS–MS Paola Bonaccorsi *, Corrado Caristi, Claudia Gargiulli, Ugo Leuzzi ` Dipartimento di Chimica Organica e Biologica, Universita di Messina, Salita Sperone 31, 98166 S. Agata di Messina, Italy Received 9 January 2007; received in revised form 4 September 2007; accepted 15 September 2007 Abstract Cultivars and consumption typologies of some Allium species can signiﬁcantly vary from a chemical point of view and even small diﬀerences can be important for their characterization and diﬀerentiation. Bulbs of three varieties and four consumption typologies of onion (Allium cepa L.) and two varieties of shallot (Allium ascalonicum Hort.) were subjected to HPLC–DAD–ESI-MS–MS analysis. Seven ﬂavonol glucosides were identiﬁed in all the samples, two of which, quercetin 3,40 0 -diglucoside and quercetin 4 -glucoside, represent about the 90% of the overall contents. Cultivars and consumption typologies