Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 22, Issue 4, Pages 263-268Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2008.12.004
Keywords
Food analysis; Food composition; Flavonols; Flavones; Fruits; Cultivar differences; Processed fruits; Brazilian fruits
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Flavonols (myricetin, quercetin and kaempferol) and flavones (luteolin and apigenin) were determined in Brazilian fruits, using a previously optimized and validated HPLC method. The flavonoids investigated were not detected in three cultivars each of mango and papaya. Quercetin was found in all the other fruits, the mean values varying from 0.3 mg/100 g in orange cultivar Pera to 7.5 mg/100 g in apple cultivar Fuji. Kaempferol was encountered in strawberry (0.7-0.9 mg/100 g), acerola (0.9-1.2 mg/100 g), pitanga (0.4 mg/100 g) and cashew-apple (
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