High-performance liquid chromatographic determination of naturally occurring flavonoids in Citrus with a photodiode-array detector

Nogata, Yoichi; Ohta, Hiroyuki; Yoza, Koh-Ichi; Berhow, Mark A.; Hasegawa, Shin

doi:10.1016/0021-9673(94)89051-x

Cited by 87 publications

(42 citation statements)

References 24 publications

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“…Mandarin juice is quite similar to sweet orange juice, since they are characterized by the same distinctive flavanones. Hesperidin (23, 24.3 mg/100 mL) is again the main component, followed by narirutin (25, 3.92 mg/100 mL) and didymin (21, 1.44 mg/100 mL), with neohesperidin and naringin being virtually absent [76], confirming that C. sinensis and C. reticulata are closely related. However, the ratios between the flavanone and polymethoxyflavones fractions in sweet orange and mandarin are slightly different.…”

Section: Orangementioning

confidence: 53%

Flavonoid Composition of Citrus Juices

et al. 2007

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Abstract:In the early nineties the presence of flavonoids in Citrus juices began to attract the attention of a number of researchers, as a result of their biological and physiological importance. This short review will explore two different aspects. The first part will focus on analytical techniques for the characterization of juices from different Citrus fruits regarding their flavonoid content (even if present in only trace amounts), concentrating on the most widely used methods (LC-MS and LC-MS-MS). The second part analyzes data reported in the literature regarding the composition of Citrus juices. The main components that have been detected so far are flavanone-O-glycosides and flavone-O-or -C-glycosides. The presence of such derivatives in various hand-squeezed and industrial juices is discussed, with special emphasis on their correlation to different species.

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Section: Orangementioning

confidence: 53%

Flavonoid Composition of Citrus Juices

et al. 2007

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“…20 Briefly, 5-15 fruits were peeled and epidermal tissues of segments were removed from juice vesicles. The peel and juice vesicles were stored at −20 • C prior to preparation.…”

Section: Quantitative Determination Of Eriocitrinmentioning

confidence: 99%

Isolation of eriocitrin (eriodictyol 7‐O‐rutinoside) as an arachidonate lipoxygenase inhibitor from Lumie fruit (Citrus lumia) and its distribution in Citrus species

et al. 2006

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“…The introduction of the HPLC technique has led to better resolution and more precise quantification. [10][11][12][13] Past studies have attempted to apply flavonoid composition to the classification and discrimination of Citrus species, although HPLC determinations are limited. For instance, Gaydou et al have quantified the polymethoxylated flavones in mandarins (C. reticulata) and oranges (C. sinensis).…”

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confidence: 99%