| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542461 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Curry leaf flavonols were extracted with acetone, methanol, and ethanol. ⺠Flavonols were identified and quantified by using HPLC, APCI, and LC-MS-MS. ⺠Curry leaf contains myricetin, quercetin, quercetin, and kaempferol glycosides. ⺠Curry leaf contains kaempferol and quercetin aglycones. ⺠Extraction solvent affects curry flavonol profile and LDL antioxidant activity.
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Authors
Ajay P. Singh, Ted Wilson, Devanand Luthria, Michelle R. Freeman, Rachel M. Scott, Dan Bilenker, Sneha Shah, Siva Somasundaram, Nicholi Vorsa,