Zur analytik von kupfer/flavonoid-komplexen als elementspezies in pflanzlichen lebensmitteln

Speciation of Mg, Mn and Zn in extracts of medicinal plants

Aqueous extracts of birch leaves ( folium Betulae), peppermint leaves ( folium Menthae), sage leaves ( folium Salviae), valerian roots ( radix Valerianae), and dandelion roots ( radix Taraxaci) are analysed for the three essential elements magnesium, manganese and zinc. Ultrafiltration reveals that 60-100% of these metals are present as low molecular weight species (<5000 Da). Further characterisation of the low molecular weight fraction is done by using size exclusion chromatography and different detectors, namely element specific AAS detection, diode array UV-VIS detection and electrochemical detection. The similarities and differences of the plant extracts are well reflected by the respective chromatograms, and typical plant constituents can be identified by their spectral and electrochemical properties (e.g. flavonoids in Betula). Mg and Mn species are selectively detected by AAS in closely neighbouring chromatographic regions for all five samples. However, there are significant differences between the samples investigated. In all cases a good correlation exists between detection of these metals (Mg, Mn) and pulsed amperometric detection (PAD), which is selective for carbohydrates. The respective molecular weight of carbohydrate species is in the range of approximately 300-600 Da. The distribution of zinc species (detectable only in the Betula extract) is totally different from that of Mg and Mn species. For zinc, many more species are detected, and there is no correlation to carbohydrates; instead (poly)phenols are involved in zinc complexation.

Taxonomic classification helps identify flavonoid-containing foods on a semiquantitative food frequency questionnaire

We describe foods on the National Cancer Institute (NCI) semiquantitative food frequency questionnaire with respect to their botanical taxonomic classification and the likely presence of flavonoids. Foods listed in the NCI questionnaire were classified for potential flavonoid content using information from Linnaean taxonomic classification and processing techniques known to modify flavonoid content. The outcome measure was flavonoid presence in foods as evidenced in the food composition analytical literature. We then verified the presence of 6 classes of flavonoids in these foods by searching the chemical analytical literature (represented by Food Science and Technology Abstracts Service from January 1969 to June 1996). One hundred ninety foods were mentioned on the NCI questionnaire; after duplications were removed, 153 foods remained. Data obtained from literature searches indicated that 54 foods (35%) contained flavonoids. An additional 19 recipe foods (12%) had flavonoid-containing components or ingredients. Thirty-nine foods (25%) had flavonoids that had been reduced or removed during milling and other processing. Seven foods (5%) were stripped and judged to have no flavonoids. Thirty-four foods (22%), for example, dairy, meat, and sugar, were completely devoid of flavonoids. When food composition data are unavailable, botanical taxonomic classifications may be helpful in ascertaining the likely presence of flavonoids in foods. However, quantitative estimates are likely to be imprecise.