Effects of food formulation and thermal processing on flavones in celery and chamomile

Abstract

Flavones isolated from celery varied in their stability and susceptibility to deglycosylation during thermal processing at pH 3, 5, or 7. Apigenin 7-O-apiosylglucoside was converted to apigenin 7-O-glucoside when heated at pH 3 and 100 °C. Apigenin 7-O-glucoside showed little conversion or degradation at any pH after 5 h at 100 °C. Apigenin, luteolin, and chrysoeriol were most stable at pH 3 but progressively degraded at pH 5 or 7. Chamomile and celery were used to test the effects of glycosidase-rich foods and thermal processing on the stability of flavone glycosides. Apigenin 7-O-glucoside in chamomile extract was readily converted to apigenin aglycone after combination with almond, flax seed, or chickpea flour. Apigenin 7-O-apiosylglucoside in celery leaves was resistant to conversion by β-glucosidase-rich ingredients, but was converted to apigenin 7-O-glucoside at pH 2.7 when processed at 100 °C for 90 min and could then be further deglycosylated when mixed with almond or flax seed. Thus, combinations of acid hydrolysis and glycosidase enzymes in almond and flax seed were most effective for developing a flavone-rich, high aglycone food ingredient from celery.

Isolation of Luteolin and Luteolin-7-O-glucoside from Dendranthema morifolium Ramat Tzvel and Their Pharmacokinetics in Rats

“…15,16 A previous report indicated that apigenin-7-O-glucoside can be enzymatically hydrolyzed to produce apigenin through β-glucosidase. 17,18 However, the metabolic mechanism of luteolin and luteolin-7-O-glucoside production is not entirely understood. In the present study, we first uncover that the flower of D. morifolium is a rich source of luteolin and luteolin-7-Oglucoside.…”

Phytochemical Analysis, In Vitro Anti-Inflammatory and Antimicrobial Activity of Piliostigma thonningii Leaf Extracts from Benin

“…3). Thermal treatment during boiling or roasting can lead to the cleavage of the aglycone of flavonoids during ethnomedical practice [16]. Other components in herbal mixtures with β glucosidase activity [17] can also cause this decomposition, as well as enzymatic hydrolysis in skin tissue during topical application [18].…”

Phytochemical Characterization and In Vitro Anti-Inflammatory, Antioxidant and Antimicrobial Activity of Combretum Collinum Fresen Leaves Extracts from Benin

“…The phytochemical studies had confirmed myricetin-3-O-rhamnoside as the main constituent along with several other glycosylated myricetin derivatives. During the ethnomedical application, cleavage of the aglycon can be caused by thermal treatment (boiling or roasting) [18], or by other components with β-glucosidase activity in herbal mixtures [19]. During application to skin tissue, flavonoid glycosides may also be susceptible to enzymatic hydrolysis [20].…”