Abstract
Flavonols were characterised and measured in experimental (n=46) and commercial (n=9) red raspberry juices by HPLC/diode array spectral techniques. Samples were prepared using minicolumns, packed with Polyamide 6. A fraction eluted with methanol contained eight or fewr quercetin glycosides, quercetin, and kaempferol. A second fraction eluted subsequently with 0.5 0.5% ammonia in methanol contained three flavonol glucuronides, two flavonol forms, aglycons, ellagic acid, and its derivatives. Quercetin 3-glucuronide was the major flavonol in experimental,and commercial juices, respectively (mean of 54 and 51 ppm), and a flavonol presumed to be quercetin 3-sophoroside was the second primary compound (means of 29 and 33 ppm)
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