The presence of 5,7-dihydroxyisoflavone in peanuts by high performance liquid chromatography analyses

The defatted flours of 43 colored and one white testa peanut (Arachis hypogaea L.) genotypes were analyzed for flavonoids. Flavonoids were extracted from the flours with aqueous methanol, hydrolyzed, and the resulting aglycones analyzed by high pressure liquid chromatography with a variable wavelent...

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Bibliographic Details
Published in:Peanut science 1985-07, Vol.12 (2), p.60-62
Main Authors: Daigle, D. J, Ory, R. L, Branch, W. D
Format: Article
Language:English
Subjects:
analisis
analyse
analysis
arachis hypogaea
chromatographie
chromatography
cromatografia
flavonoide
flavonoides
flavonoids
genotipos
genotype
genotypes
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Summary:The defatted flours of 43 colored and one white testa peanut (Arachis hypogaea L.) genotypes were analyzed for flavonoids. Flavonoids were extracted from the flours with aqueous methanol, hydrolyzed, and the resulting aglycones analyzed by high pressure liquid chromatography with a variable wavelenth detector. The UV spectrum and retention time coupled with those of standards allowed for the tentative identification of the principal flavonoid aglycone as 5,7-dihydroxyisoflavone (DHI).
ISSN:0095-3679
DOI:10.3146/pnut.12.2.0003