HPLC determination of hesperidin, diosmin and eriocitrin in Iranian lime juice using polyamide as an adsorbent for solid phase extraction

Saeidi, Iman; Hadjmohammadi, Mohammad Reza; Peyrovi, Moazameh; Iranshahi, Mehrdad; Barfi, Behruz; Babaei, Amir; Dust, Abolghasem Mohammad

doi:10.1016/j.jpba.2011.05.015

Cited by 58 publications

(37 citation statements)

References 16 publications

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“…PELW and orange juice hesperidin levels were measured to be 2 AE 0.5 (mg per g PELW) and 5 AE 0.5 (mg L À1 ,°B rix = 12), respectively. The results of a previous study revealed that the volume of hesperidin in lime varies in great range; as a result, Saeidi et al (2011) and Loizzo et al (2012) measured the volume in Persian lime juice 10-19 (mg L À1 ) and key lime 0.05 (mg per 100 g), respectively, and the hesperidin levels were less than hesperidin level in this study. While hesperidin levels of 213.87-95.37 (mg g À1 ) found by Esparza-Mart ınez et al (2016) were more than this study, it was revealed that the volume of hesperidin is more in Mexican lime than Persian lime; furthermore, Peterson et al (2006) reported hesperidin levels of 5-43 (mg 100 per g lime) in various type of lime, and the result was similar to that of this study.…”

Section: Results Of the Physicochemical Properties Of Pelwmentioning

confidence: 44%

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Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Afkhami

Goli

Keramat

2017

Int J of Food Sci Tech

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Summary Polyphenolic extract from lime waste and hesperidin were encapsulated to reduce the bitter taste of flavonoid glycosides, mitigate destruction of nutrients during heat process and increase the nutrition value of orange juice. The properties of polyphenolic extract of lime waste, encapsules, the physicochemical and the sensory factors of enriched orange juice during storage were measured. The value of yield of the process (Y) and encapsulation efficiency (EE) was obtained within the range of 85–90% and 59–71%, respectively. The particle size of samples was reported within the range of 27–41 μm. The physicochemical properties in treatments follow the same pattern when compared with the control sample in 60‐day storage. In the sensory assessment, encapsulated formulas were considered to have the best treatment. If the hesperidin was not encapsulated, 80% of it would have been destroyed during pasteurisation, while when encapsulated, only 18.8–33.18% of hesperidin was destroyed.

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Section: Results Of the Physicochemical Properties Of Pelwmentioning

confidence: 44%

“…The results of a previous study revealed that the volume of hesperidin in lime varies in great range; as a result, Saeidi et al . () and Loizzo et al . () measured the volume in Persian lime juice 10–19 (mg L −1 ) and key lime 0.05 (mg per 100 g), respectively, and the hesperidin levels were less than hesperidin level in this study.…”

Section: Resultsmentioning

confidence: 83%

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Afkhami

Goli

Keramat

2017

Int J of Food Sci Tech

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show abstract

“…LOD, LOQ, linear range, recovery, repeatability of retention times, and peak areas for hesperidin, diosmin and eriocitrin were 0.0283-0.0512 μg/mL, 0.0857-0.155 μg/mL, 0.0283-105.0 μg/mL (R² > 0.99), 93.3 -98.1, 3.2 -4.7 and 2.8 -3.6 %, respectively [29]. As can be seen, the current achieved data have high level in range of flavonoid as compared with Saeidi et al [29] but the eriocitrin has lower content range (0-24.02).…”

Section: Discussionmentioning

confidence: 97%

Total Antioxidant Activity, and Hesperidin, Diosmin, Eriocitrin and Quercetin Contents of Various Lemon Juices

Hajimahmoodi

Moghaddam²,

Mousavi³

et al. 2014

Trop. J. Pharm Res

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“…The method was also studied using polyamide as an adsorbent to achieve the best comparison, but obtained results were lower than silica gel and in some cases similar to those obtained by the conventional SPE method in our previous work [17]. Since the aim of this work was the examination of the method efficiency, with respect to the effect of eliminated steps and saving of time and lower consumption of solvent, the obtained results were not reported here.…”

Section: Comparison Of the Conventional Spe With The Proposed Methodsmentioning

confidence: 79%

Comparison between conventional solid phase extraction and its simplified method for HPLC determination of five flavonoids in orange, tangerine, and lime juice samples

Asghari

Barfi

et al. 2014

Acta Chromatographica

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Summary.Although conventional solid phase extraction (SPE) is an applicable routine method for extraction of different analytes from various matrices, it requires more time and volume of solvent and sample rather than other routine laboratory extraction methods. In this study, a rapid and simplified sample preparation method based on SPE was studied by eliminating some steps, such as conditioning and washing, for extraction of diosmin, eriocitrin, narirutin, naringin, and hesperidin in orange, tangerine, and lime juice samples. The separation of these flavonoids was achieved by using a C8 column with a mobile phase comprised of water-acetonitrile-acetic acid (78:21:1, v/v/v) at a flow rate of 0.85 mL min −1 and UV detection at 280 nm. To examine the applicability of this method, effective parameters such as type of adsorbent, type and volume of elution solvent, ionic strength, and pH of the sample were studied and applied to the comparison between the conventional SPE and the simplified method. The best recoveries were obtained, using the proposed method, with a small volume of citrus fruit juice (0.5 mL), silica gel (0.5 g) as adsorbent, and 3 mL of methanol as elution solvent. Limits of detection, limits of quantification, intra-day and inter-day precision of the method for the analytes were 0.0244-0.0587 μg mL −1 , 0.0739-0.178 μg mL −1 , 2.5-3.1%, and 3.1-4.8%, respectively.

show abstract

HPLC determination of hesperidin, diosmin and eriocitrin in Iranian lime juice using polyamide as an adsorbent for solid phase extraction

Cited by 58 publications

References 16 publications

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin

Total Antioxidant Activity, and Hesperidin, Diosmin, Eriocitrin and Quercetin Contents of Various Lemon Juices

Comparison between conventional solid phase extraction and its simplified method for HPLC determination of five flavonoids in orange, tangerine, and lime juice samples

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