Influence of domestic processing and storage on flavonol contents in berries.

@article{Hkkinen2000InfluenceOD,
  title={Influence of domestic processing and storage on flavonol contents in berries.},
  author={Sakari H{\"a}kkinen and Sirpa O. K{\"a}renlampi and Hannu M. Mykk{\"a}nen and A. Riitta T{\"o}rr{\"o}nen},
  journal={Journal of agricultural and food chemistry},
  year={2000},
  volume={48 7},
  pages={
          2960-5
        }
}
Effects of domestic processing and storage on the flavonols quercetin, myricetin, and kaempferol in five berries were studied using an optimized RP-HPLC method with UV and diode array detection after an acid hydrolysis of the corresponding glycosides. In fresh berries, the total content of flavonols was highest in lingonberry (169 mg/kg) and black currant (157 mg/kg), intermediate in bilberry (41 mg/kg) and strawberry (17 mg/kg), and lowest in red raspberry (9.5 mg/kg). Cooking strawberries… CONTINUE READING
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