Free and Conjugated Myricetin, Quercetin, and Kaempferol in Bulgarian Red Wines

Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process

“…Wine is known to contain free flavanols (e.g. quercetin, myricetin, kaempferol) and their conjugates (glucoside, galactoside and glucuronide) in varying ratios, depending on the grape cultivars, region and wine-making practices (Castillo-Munoz, GomezAlonso, Garcia-Romero, & Hermosin-Gutierrez, 2007;Monagas et al, 2005a;Tsanova-Savova & Ribarova, 2002). Since the conjugates are more stable than the free forms, it was expected that the concentrations of the conjugates would be higher in the wines in the present study, as found in other studies (Castillo-Munoz et al, 2007;Tsanova-Savova and Ribarova, 2002).…”

Root colonisation by the arbuscular mycorrhizal fungus Glomus intraradices alters the quality of strawberry fruits (Fragaria × ananassa Duch.) at different nitrogen levels

“…Phenolic acids and flavonols were extracted by acid hydrolysis 37. Briefly, 7.5 mL of 5.33 g L −1 ascorbic acid solution, 12.5 mL of methanol (liquid chromatography/mass spectrometry grade) and 5 mL of 6 mol L −1 HCl were added to 0.25 g of sample.…”

Flavonoids from leaves and exocarps of the grape Kyoho

“…Although the flavonoid components in Vitis vinifera L. have been extensively studied (Garcia-Viguera and Bridle, 1995;Betes-Saura et al, 1996;Van Wiel et al, 2001;Tsanova-Savova and Ribarora, 2002), those of tetraploid grape such as Vitis labruscana cv. Kyoho are unknown.…”