Flavonoids and Biflavonoids in Tuscan Berries of Juniperus communis L.:  Detection and Quantitation by HPLC/DAD/ESI/MS

The aim of the present work was to develop a quali-quantitative investigation, using HPLC/DAD and HPLC/ESI/MS techniques, of the phenolic composition of berries collected from wild Tuscan plants of Juniperus communis L. and grown in three different geographical zones. The applied chromatographic elu...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-08, Vol.55 (16), p.6596-6602
Main Authors: Innocenti, Marzia, Michelozzi, Marco, Giaccherini, Catia, Ieri, Francesca, Vincieri, Franco Francesco, Mulinacci, Nadia
Format: Article
Language:English
Subjects:
biflavonoids
Biflavonoids - analysis
Biological and medical sciences
Chromatography, High Pressure Liquid
diode array detection
electrospray ionization
flavonoids
Flavonoids - analysis
Food industries
Fruit - chemistry
fruit composition
fruits (food)
Fundamental and applied biological sciences. Psychology
General aspects
high performance liquid chromatography
Italy
Juniperus - chemistry
Juniperus communis
mass spectrometry
Methods of analysis, processing and quality control, regulation, standards
phenolic compounds
Spectrometry, Mass, Electrospray Ionization
spices
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Summary:The aim of the present work was to develop a quali-quantitative investigation, using HPLC/DAD and HPLC/ESI/MS techniques, of the phenolic composition of berries collected from wild Tuscan plants of Juniperus communis L. and grown in three different geographical zones. The applied chromatographic elution method made it possible to well separate up to 16 different compounds belonging to flavonoids, such as isoscutellarein and 8-hydroxyluteolin or hypolaetin glycosides, and six biflavonoids, among them amentoflavone, hynokiflavone, cupressoflavone, and methyl-biflavones. To the best of the authors' knowledge this is the first report on the presence of these compounds in juniper berries. The flavonoidic content in the analyzed berries ranged between 1.46 and 3.79 mg/g of fresh pulp, whereas the amount of the biflavonoids was always lower, varying between 0.14 and 1.38 mg/g of fresh weight. Keywords: Juniperus communis L.; berries; flavonoids; biflavonoids; HPLC/DAD/ESI/MS
ISSN:0021-8561
1520-5118
DOI:10.1021/jf070257h