[Flavonols and flavones of vegetables. V. Flavonols and flavones of root vegetables (author's transl)].
Root vegetables contain flavon(ol) glycosides in tracers up to small amounts, while the level of their leaves are in part considerable (to more than 1 g/kg, calculated as aglycon). Radish, rutabagas, scorzoneras, and beets contain less than 1 mg/kg kaempferol and/or quercetin; carrots less than 1 mg/kg apigenin and luteolin; celery roots ca. 75 mg apigenin/kg and 14 mg luteolin/kg; horseradish about 20 mg kaempferol/kg and small radish 1-10 mg kaempferol/kg, whereby all these flavones and flavonols occur as glycosides in the vegetables. In leaves of small radish, variety "Eiszapfen", we found besides isoquercitrin (quercetin-3-glucoside) a quercetin-3-0-diglycoside and a kaempferol-0-diglycoside, both with the sugars rhamnose and arabinose, by tlc.
D001089:Arabinose / Q000032:analysis; D005419:Flavonoids / Q000032:analysis*; D006027:Glycosides / Q000032:analysis*; D011794:Quercetin / Q000032:analysis; D012210:Rhamnose / Q000032:analysis; D014675:Vegetables / Q000032:analysis*
D005419:Flavonoids; D006027:Glycosides; D011794:Quercetin; D001089:Arabinose; D012210:Rhamnose
Flavonole und Flavone der Gemüsearten. V. Flavonole und Flavone des Wurzelgemüses