[Flavonols and flavones of vegetables. VII. Flavonols of leek, chive and garlic (author's transl)].
Green leaves of leek and chive mainly contain kaempferol glycosides, with mono- and di-glycosides dominating in leek and di- and tri-glycosides in chive. In leek glucose is dominant as sugar component compared to xylose; in chive we found glucose and galactose. Kaempferol-3-beta-D-glucoside and kaempferol-3-xylosyl-beta-D-glucoside were isolated from leek and the 3-beta-D-glucosides of kaempferol, quercetin and isorhamnetin as by-glycosides from chive. In leek traces of quercetin-3-glucoside were identified by tlc, but no spiraeoside (quercetin-4'-glucoside) could be detected in the two species. The bulbs of garlic and leek contain only few milligram of glycosides of kaempferol and quercetin per kg fresh weight.
D005419:Flavonoids / Q000032:analysis*; D005737:Garlic / Q000032:analysis*; D006027:Glycosides / Q000032:analysis; D010946:Plants, Medicinal; D014675:Vegetables / Q000032:analysis*
D005419:Flavonoids; D006027:Glycosides
Flavonole und Flavone der Gemüsearten. VII. Flavonole des Porrees, Schnittlauchs und Knoblauchs