Quantification of Kaempferol Conjugates in Watercress Juice and Methanol Extract: A Study Using HPLC and Protein Binding

Stephen F Austin State University, Baker Pattillo Student Center, Student Center Theatre and Twilight Ballroom

Flavonoids are a large group of biologically active polyphenolic compounds found in plants, that have gained importance in recent years due to their potential medicinal and therapeutic properties of high potency and low systemic toxicity. Kaempferol (3,4′,5,7- tetrahydroxyflavone) is a polyphenol antioxidant dietary flavonoid found in a variety of fruits and leafy vegetables, specifically vegetables of the Brassica family, which includes our subject vegetable, watercress (WC) which is usually grown in marshy lands. Kaempferol (KMP) has been depicted to have revolutionary attribute in overall human health ranging from anti-cancerous to anti-inflammatory properties. Here we show a novel approach for quantifying kaempferol and its derivatives in watercress juice (WC2) and methanol extract (WCM) using HPLC and protein binding studies. Human serum albumin (HSA) is chosen as the model protein.