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Extraction, Identification, and Potential Health Benefits of Spinach Flavonoids: A Review

  • Jashbir Singh
    Jashbir Singh
    Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, Texas 77845, United States
  • G. K. Jayaprakasha *
    G. K. Jayaprakasha
    Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, Texas 77845, United States
    *E-mails: [email protected] (G.K. Jayaprakasha); [email protected] (B.S. Patil).
  • , and 
  • Bhimanagouda S. Patil*
    Bhimanagouda S. Patil
    Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, Texas 77845, United States
    *E-mails: [email protected] (G.K. Jayaprakasha); [email protected] (B.S. Patil).
DOI: 10.1021/bk-2018-1286.ch006
    Publication Date (Web):October 10, 2018
    Copyright © 2018 American Chemical Society.
    Advances in Plant Phenolics: From Chemistry to Human Health
    Chapter 6pp 107-136
    ACS Symposium SeriesVol. 1286
    ISBN13: 9780841232969eISBN: 9780841232952

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    Abstract

    Spinach (Spinacia oleracea L.) is a rich dietary source of health-promoting compounds. It contains phenolic compounds, mainly patuletin, spinacetin and glucuronides derivatives which are responsible for their wide range of biological and functional properties. Different extractions (ultrasonication, pressurized liquid extraction), isolation (column, semi-preparative or Droplet counter-current chromatography) and analytical such as HPLC, UPLC, LC-ESI-MS/MS, NMR techniques have been used for the separation, identification and quantification of flavonoids from spinach. Quantitative analysis reported that the total flavonoid content in spinach is about 1000–1200 mg/kg that may vary depending upon the conditions such as varieties, growing season or cultivation practices. Spinach flavonoids have shown to possess anticancer, antioxidant, α-amylase, bile acid binding and anti‐inflammatory activities. In this chapter spinach phytochemicals, especially flavonoids, are described and discussed in a critical manner.

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