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KMID : 1134820230520070750
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 7 p.750 ~ p.757
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Quercetin and Quercetin Glycoside Contents in Colored Foods
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Park Ye-Ji
Kim Ki-Cheol
Cho Sang-Hun
Moon Sun-Ae
Kim Han-Taek
Jeong Ah-Yong
Kim A-Ram
Chae Kyung-Suk
Kim Ji-Won
Park Myoung-Ki
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Abstract
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This study was undertaken to determine the contents of quercetin and quercetin glycosides in colored foods. We developed a sample extraction and separation method using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) kit, and the analytical method was performed by liquid chromatography coupled to mass spectrometry (LC-MS/MS). Totally, 13 colored foods were analyzed; quercetin and quercetin glycosides were obtained in 12 foods, except broccoli. The total quercetin contents of colored foods were high, in the sequential order blueberry, cherry, mulberry, tomato, onion, grape, pepper, sweet pepper, zucchini, sweet potato, cauliflower, and cabbage. Among the colored foods surveyed, the highest content was obtained for rutin, a quercetin glycoside, in cherries (135.88±7.27 μg/g FW). The highest contents obtained in blueberries were hyperin (74.22±14.69 μg/g FW), isoquercitrin (58.48±12.30 μg/g FW), and quercitrin (5.47±0.73 μg/g FW). Quercetin content was the highest in onions (4.96±0.36 μg/g FW). Comparing the contents of quercetin and quercetin glycosides according to color, the isoquercitrin content of purple grapes was determined to be about 9 times higher than in green grapes (P<0.05). Furthermore, the contents of rutin, isoquercitrin, and quercitrin were significantly higher in green pepper than in red pepper (P<0.05).
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KEYWORD
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quercetin, quercetin glycoside, color food, QuEChERS, LC-MS/MS
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