Isoflavone determination in spontaneous legumes identified by DNA barcodes

Cunha, Sara C.; Faria, Miguel A.; Sousa, Tiago de Oliveira; Nunes, Eugénia

doi:10.1016/j.foodchem.2012.03.028

Cited by 7 publications

(5 citation statements)

References 31 publications

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“…Since the remaining co‐extracts after extraction did not negatively affect the resolution or the column life during the time of validation, the clean‐up step was not included. These authors have also developed MSPD‐based procedures for the extraction of isoflavones from different Medicago species (Barreira and others ; Visnevschi‐Necrasov and others ) and other plants belonging to the Leguminosae family (Cunha and others ), with the aim to evaluate isoflavone profiles. In this case C18 was used in a sorbent:to:sample ratio of 4:1 (w/w).…”

Section: Sample Preparationmentioning

confidence: 99%

Analysis of Isoflavones in Foods

Bustamante-Rangel

Delgado-Zamarreño

Pérez‐Martín

et al. 2018

Comp Rev Food Sci Food Safe

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In recent years the nutritional and bioactive properties of foods are being intensively investigated with a view to control, in addition to food quality, their possible influence on human health. Because of this, there is a growing demand for rapid, selective, sensitive, and validated methods for analysis and quantification. Bioactive plant compounds include those with weak estrogenic activity (phytoestrogens), among which are the isoflavones. Some of the beneficial activities that have been attributed to isoflavones are anticarcinogenic activity, the prevention of cardiovascular disease, the improvement of bone health, and antioxidant activity. The objective of this work is to provide an updated review of the methods used in sample preparation and subsequent analysis for the determination of isoflavones in food samples, including both soybean and soy products, as well as other foods with low isoflavone contents. The review focuses on the most common sample preparation techniques used during the last 10 years, including both conventional solvent extraction and other more recent extraction techniques. Separation and detection methods, including current trends in liquid chromatography analysis, such as the use of monolithic columns or ultra-high-pressure liquid chromatography, are also discussed.

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Section: Sample Preparationmentioning

confidence: 99%

Analysis of Isoflavones in Foods

Bustamante-Rangel

Delgado-Zamarreño

Pérez‐Martín

et al. 2018

Comp Rev Food Sci Food Safe

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“…other plant parts (Bird and Wingham, 1980;Cunha et al, 2012;Konami et al, 1992;Young et al, 1984) but the flowers have not been investigated.…”

Section: Accepted Manuscript 21mentioning

confidence: 99%

Are wild and cultivated flowers served in restaurants or sold by local producers in Denmark safe for the consumer?

Pedersen

Olesen

Eriksen

et al. 2018

Food and Chemical Toxicology

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New Nordic Food has within the last decade received much media coverage with chefs of top restaurants using wild plants for foods. As part of a control campaign, the Danish Veterinary and Food Administration visited 150 restaurants and local food producers from May-October 2016 and investigated their use of plants picked from the wild, cultivated in private gardens or market gardens. Among the species used were the flowers from 23 plants. Here we present a safety evaluation of these flowers based on published phytochemical investigations and toxicological data in humans, farm animals, pets, or experimental animals. Of the 23 flowers reviewed, nine contained compounds with toxic or potentially toxic effects if eaten, two contained unidentified toxic compound(s), and four were flowers from plants with potentially toxic compounds present in other plant parts or related species. Many of the flowers may be considered novel, since a use to a significant degree in Europe prior to 15 May 1997 before Regulation (EC) 258/97 on novel food and novel food ingredients came into force could not be established. In conclusion, this review illuminates a striking lack of chemical and toxicological data of many of the proposed wild or cultivated flowers for food use.

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“…Almost every major civilization since the development of agriculture has had legumes as well as grain as part of its support system. This family is the source of a wide range of products, such as foods and medicines, although fewer than 50 legume species provide 90 % of the world's current requirements (Simpson and Ogarzaly, 2001;Cunha et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Comparative Anatomical Studies on Three Endemic <i>Ononis</i> L. (<i>Leguminosae</i>) Species Growing in Turkey

Baldemir

Coşkun

2017

tjps

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In this study, the morphological characteristics of three endemic Ononis L. (Leguminosae) species (O. sessilifolia Bornm., O. basiadnata Hub.&Mor. and O. macrosperma Hub.&Mor.) which are native to Turkey were examined to determine the relevance of these properties in the establishment of similarities and differences in these taxa. The morphological characters of the plants, such as leaf, stem and flower properties, were described in detail. As a result, the trichomes and branching of the stem, corolla and peduncle properties, seed surface, and type of stamen like this porperties were analyzed to help in morphological differences in the between the Ononis species. Also, as a result of the fieldworks done, if the necessary measures are not taken, especially for O. sessilifolia and O. macrosperma, these species could be seriously threatened in the future.

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Isoflavone determination in spontaneous legumes identified by DNA barcodes

Cited by 7 publications

References 31 publications

Analysis of Isoflavones in Foods

Analysis of Isoflavones in Foods

Are wild and cultivated flowers served in restaurants or sold by local producers in Denmark safe for the consumer?

Comparative Anatomical Studies on Three Endemic <i>Ononis</i> L. (<i>Leguminosae</i>) Species Growing in Turkey

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