Studies on the optimal extraction of flavonoids from the fruit of Juniperus virginiana L.

Abstract

The isolation and quantitative determination of flavonoid compounds in fruit of Juniperus virginiana L. (Cupressaceae) are described. A method for the detection of those flavonoids was high performance liquid chromatography (HPLC). Rutin and kaempferol were determined in accordingly extracts and quercetin only in hydrolysated extracts.

Keywords

• flavonoids
• extract
• Soxhlet extraction
• Juniperus virginiana L.