Fresh aerial parts of different chicory varieties: green chicory (c.v. "Catalogna"), two red chicory varieties ("radicchio rosso di Chioggia" and "radicchio rosso di Treviso"), and Witloof or Belgian endive were analyzed by HPLC/DAD/MS. The chromatographic fingerprint was diagnostic for each variety. A monocaffeoyl tartaric acid, chlorogenic acid, and chicoric acid were detected in all the varieties, while cyanidin 3-O-glucoside, delphinidin 3-O-(6'' malonyl) glucoside, and cyanidin 3-O-(6'' malonyl) glucoside were the main phenolic compounds in the red varieties. The flavonoidic compounds, quercetin 3-O-glucuronide and luteolin 7-O-glucuronide, were absent in the Witloof sample. The phenolic compounds from total leaves were the same as those obtained from only the colored parts; nevertheless, the total amount was remarkably lower with a decrease of up to 80% for Belgian endive. Chemical stability at high temperature was observed for the phenolic fraction from the green variety after decoction at 100 degrees C for 30 min.

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Seven samples of Hypericum perforatum L. (St. John's wort) were collected throughout Tuscany; the dried extracts were assayed to determine the concentration of the constituents. Total flavonol content ranged from 4.58% to 15.90%; hypericins ranged from 0.05% to 0.11%; and hyperforins ranged from 1.37% to 20.80%. In addition, four commercially dried extracts were analyzed using the same high-performance liquid chromatographic (HPLC) method; their flavonol contents varied from 10.64% to 15.01%, hypericins varied from 0.03% to 0.20%, and hyperforins varied from 1.18% to 6.54%. The aim of this investigation was to evaluate the contents of the different constituents depending on environmental factors and drying and storage conditions of the wild samples. In addition, the contents of the constituents of the products available to the consumer that were related to quality and the relation of this to safety and efficacy were also evaluated.

RESUMO: "Determinação de derivados de miricetina em Chrysobalanus icaco L. (Chrysobalanaceae)". A fração fl avonoídica do extrato hidroalcoólico de folhas de Chrysobalanus icaco L. (Chrysobalanaceae), que são largamente utilizadas na medicina tradicional do Norte do Brasil para controlar a glicemia de pacientes diabéticos, foi caracterizada. Miricetina-3-Oglucuronídeo (miricitrina) e quercitrina, entre outros derivados de miricetina minoritários, foram evidenciados por análises com sistemas CLAE/DAD e CLAE/EM. Unitermos:Chrysobalanus icaco, Chrysobalanaceae, miricetina, medicina tradicional, diabetes. ABSTRACT:The fl avonoidic fraction composition of the hydroalcoholic extract of Chrysobalanus icaco L. (Chrysobalanaceae) leaves, which are largely used in the traditional medicine in Northern Brazil to control the glycaemia of diabetic patients, was characterised. Myricetin 3-O-glucuronide (miricitrin) and quercitrin, among other minor myricetin derivatives, were evidenced by HPLC/ DAD and HPLC/MS analysis.

Qualitative and quantitative differences among the constituents in various fennel (Foeniculum vulgare Mill., family Apiaceae) teas prepared by classical infusion, microwave decoction, and dissolution are reported. Different commercial starting materials, such as fruit (unbroken and crushed), four herbal teas, and two instant herbal teas were evaluated. Chlorogenic acid (1), quercetin-3-O-beta-D-glucuronide (2), p-anisaldehyde (3), and trans-anethole (4) were identified by HPLC-DAD and HPLC-MS as constituents of fennel teas. No coumarins, which are characteristic constituents of plants of Apiaceae family, were found. Trans-anethole (4), the main constituent of the essential oil, was present in all teas. In addition p-anisaldehyde (3), a degradation product of trans-anethole, was also identified in all teas with the exception of two samples. Chlorogenic acid (1) and quercetin-3-O-beta-D-glucuronide (2) were also present in all teas. In addition, minor unidentified flavonol constituents were found in two teas. Quality, activity, and safety of the content of the investigated preparations are also discussed.