Chemical fact sheet: Quercetin 4'-O-glucoside

Quercetin 4'-O-glucoside

Basics

Category
Flavone and flavonol derivatives
IUPAC-name
3,5,7-trihydroxy-2-(3-hydroxy-4-(((3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)phenyl)-4H-chromen-4-one
Formula
No formula stored
Exact mass
464.09548 g/mol
Molecular weight
464.40000 g/mol
Structure
Chemical structure of quercetin 4'-O-glucoside
Figure 1.1: Chemical structure of quercetin 4'-O-glucoside

Sources

In summary, the chemical quercetin 4'-O-glucoside has been analyzed from following sources:

Allium cepa var. Ramata di Montoro  L.
1st
Allium cepa 'Sunpower'  L.
1st
Allium cepa var. Tropea  L.
1st

Note that an analysis result in the database may indicate either presence or lack thereof of a chemical in an analyzed sample.

References

  1. A. Nile, S. Hariram Nile, D. Kim, Y. Soo Keum, P. Seok, and K. Sharma, "Valorization of onion solid waste and their flavonols for assessment of cytotoxicity, enzyme inhibitory and antioxidant activities," Food and Chemical Toxicology , vol. 119 , pp. 281-289 , DOI: 10.1016/j.fct.2018.02.056 .
  2. I. Tedesco, V. Carbone, C. Spagnuolo, P. Minasi, and G. Russo, "Identification and quantification of flavonoids from two southern Italian cultivars of Allium cepa L., Tropea (red onion) and Montoro (copper onion), and their capacity to protect human erythrocytes from oxidative stress.," Journal of Agricultural and Food Chemistry , vol. 63 , pp. 5229–5238 , DOI: 10.1021/acs.jafc.5b01206 .

Analysis results

Analysis result 1

Detection technique Values Units
UV/Vis 204
255
355 		nm
STD
True
TLC
False
UV/Vis detector description
HPLC-DAD, UV
Mass spectrometer description
UHPLC-TOF-MS, HR-MS
Organism
Allium cepa 'Sunpower'  L.
cultivated
milled
Sample note
Onion solid waste was obtained from Mokpo Experimental Station, National Institute of Crop Science, Muan, Republic of Korea, from processed yellow onion (A. cepa, cv. Sunpower) bulbs. Solid waste consisted of the edible dry outer layers and apical and basal trimming of onions.
Drying methods
freeze-dried
Dried material storage temperature
-20 °C
Extraction solvents
80 % methanol
Extraction mass/volume-ratio
200 mg/mL
Extraction time
2 d 2 h
Extraction temperature
30 °C
Extract drying method
rotary evaporation
Extract drying temperature
60 °C
Analysis solvents
EtOH:water; ethyl acetate
Detection note
[M + Na}+ = 487.0260
References

A. Nile, S. Hariram Nile, D. Kim, Y. Soo Keum, P. Seok, and K. Sharma, "Valorization of onion solid waste and their flavonols for assessment of cytotoxicity, enzyme inhibitory and antioxidant activities," Food and Chemical Toxicology , vol. 119 , pp. 281-289 , DOI: 10.1016/j.fct.2018.02.056 .

Analysis result 2

Detection technique Values Units
[M⁻ H]⁻ 463 m/z
MS²⁻ 301 m/z
STD
True
TLC
False
UV/Vis detector description
HPLC-UV/Vis
Mass spectrometer description
HPLC/ESI-ITMSn, electrospray ionization multistage ion trap mass spectrometry
Organism
Allium cepa var. Ramata di Montoro  L.
cultivated
chopped
Sample note
The variety is cultivated in a niche geographical area in southern Italy. The cultivated bulbs were provide by local committee promoters of Cipolla Ramata di Montoro located in Montoro (Campania, Italy).
Extraction solvents
80 % methanol
Extraction mass/volume-ratio
500 mg/mL
Extraction repeats
1
Extraction time
25 min
Extraction temperature
20±5 °C
Extract drying method
rotary evaporation
Dried extract storage temperature
-20 °C
Analysis solvents
1 % formic acid
References

I. Tedesco, V. Carbone, C. Spagnuolo, P. Minasi, and G. Russo, "Identification and quantification of flavonoids from two southern Italian cultivars of Allium cepa L., Tropea (red onion) and Montoro (copper onion), and their capacity to protect human erythrocytes from oxidative stress.," Journal of Agricultural and Food Chemistry , vol. 63 , pp. 5229–5238 , DOI: 10.1021/acs.jafc.5b01206 .

Analysis result 3

Detection technique Values Units
[M⁻ H]⁻ 463 m/z
MS²⁻ 301 m/z
STD
True
TLC
False
UV/Vis detector description
HPLC-UV/Vis
Mass spectrometer description
HPLC/ESI-ITMSn, electrospray ionization multistage ion trap mass spectrometry
Organism
Allium cepa var. Tropea  L.
cultivated
chopped
Sample note
Tropea variety is a well known red onion in southern Italy. The researchers collected onion bulbs in Tropea, Calabria, Italy.
Extraction solvents
80 % methanol
Extraction mass/volume-ratio
500 mg/mL
Extraction repeats
1
Extraction time
25 min
Extraction temperature
20±5 °C
Extract drying method
rotary evaporation
Dried extract storage temperature
-20 °C
Analysis solvents
1 % formic acid
References

I. Tedesco, V. Carbone, C. Spagnuolo, P. Minasi, and G. Russo, "Identification and quantification of flavonoids from two southern Italian cultivars of Allium cepa L., Tropea (red onion) and Montoro (copper onion), and their capacity to protect human erythrocytes from oxidative stress.," Journal of Agricultural and Food Chemistry , vol. 63 , pp. 5229–5238 , DOI: 10.1021/acs.jafc.5b01206 .