Identification and quantitation of flavonols in rowanberry (Sorbus aucuparia L.) juice

Abstract.

Eight flavonols were detected in rowanberry juice, six quercetin and two kaempferol glycosides which were identified as quercetin 3-O-galactoside, quercetin 3-O-glucoside, two quercetin 3-O-dihexosides, quercetin pentose-hexoside and quercetin hexose-pentoside and two kaempferol dihexosides. The total content of identified flavonols in the rowanberry juice was 291 mg L^–1. Quercetin dihexosides contributed 78% to the flavonol content. However, chlorogenic and neochlorogenic acid were the most abundant phenolic compounds in the rowanberry juice (544 and 273 mg L^–1, respectively). From a nutritional point of view, rowanberry juice provides 70 mg of flavonols and 196 mg of chlorogenic acids per serving. HPLC-MSⁿ and HPLC-DAD in combination with solid phase extraction were used to obtain these results.