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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Composition and Methods Development Laboratory » Research » Publications at this Location » Publication #249083
Title: LC-MS-MS characterization of curry leaf flavonols and antioxidant activity

Author
item SINGH, AJAY - Rutgers University
item Luthria, Devanand - Dave
item FREEMAN, MICHELLE - Winona State University
item OLSON, RACHEL - Winona State University
item BILENKER, DAN - Rutgers University
item SHAH, SNEHA - Rutgers University
item SOMASUNDARAM, SIVA - University Of Houston
item VORSA, NICHOLI - Rutgers University
item WILSON, TED - Winona State University

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/21/2010
Publication Date: 7/1/2011
Citation: Singh, A.P., Luthria, D.L., Freeman, M., Olson, R., Bilenker, D., Shah, S., Somasundaram, S., Vorsa, N., Wilson, T. 2011. LC-MS-MS characterization of curry leaf flavonols and antioxidant activity. Food Chemistry. 127:80-85.

Interpretive Summary: This paper describes extraction and analysis of phenolic compounds from curry leaves. In this study, we also report the characterization of the curry leaf flavonol profile and antioxidant activity. Flavonols were identified and quantified based on available standards, retention time, and mass spectra. Major flavonols identified included myricetin-3-galactoside, quercetin-O-pentohexoside, quercetin-3-diglucoside, quercetin-3-O-rutinoside, quercetin-3-glucoside, quercetin-3-acetylhexoside, quercetin-O-xylo-pentoside, kaempferol-O-glucoside, and kaempferol-aglucoside. Lag-time and TBARS tests were used to demonstrate that curry leaf phenolics are associated with an excellent ability to function as an antioxidant. The data presented in this manuscript will be of interest for the researchers and food producers and consumers.

Technical Abstract: Curry leaf is a commonly used flavoring agent whose flavonol constituents have potential health benefits. This study characterized the curry leaf flavonol profile and antioxidant activity. Flavonols were extracted using ethanol, methanol, or acetone prior to identification and quantification using liquid chromatography coupled to electrospray mass spectrometry in tandem mode (LC-MS-MS) with negative ion detection. Flavonols were identified and quantified based on available standards, retention time, and mass spectra in full ion scan mode (MS) or MS-MS mode (product ion, precursor ion, and neutral loss scans). Major flavonols included myricetin-3-galactoside, quercetin-O-pentohexoside, quercetin-3-diglucoside, quercetin-3-O-rutinoside, quercetin-3-glucoside, quercetin-3-acetylhexoside, quercetin-O-xylo-pentoside, kaempferol-O-glucoside, and kaempferol-aglucoside. Lag-time and TBARS tests were used to demonstrate that curry leaf phenolics are associated with an excellent ability to prevent cupric-ion induced oxidation of LDL. The best extraction yield was associated with 80% ethanol, with 100% acetone providing a moderate yield and 100% methanol the lowest yield. Acetone extracts provided better antioxidant activity, increased lag-time, and reduced TBARS than did ethanol or methanol extracts. Curry leaf is a rich source of flavonols that have biological activity in vitro and further studies are warranted in regards to the potential health benefits and identification of the novel flavonols whose identities remain unknown.