On line characterization of 58 phenolic compounds in Citrus fruit juices from Spanish cultivars by high-performance liquid chromatography with photodiode-array detection coupled to electrospray ionization triple quadrupole mass spectrometry

Quantification of Flavonoids in Brazilian Orange Peels and Industrial Orange Juice Processing Wastes

“…There are several studies published on the HPLC analysis of citrus flavonoids [8] [23] [24] [25]. However, there are few reports on the HPLC analysis of citrus Brazilian fruit peels [10] [26].…”

Development and application of a quantitative method for determination of flavonoids in orange peel: Influence of sample pretreatment on composition

“…A more ambitious research was developed by Delpino-Rius et al, who proposed a method for quantitation of fourteen flavonoids in processed fibers from the citrus juice industry by LC-DAD/Fluorescence detection with confirmatory analysis by LC-QqQ MS/MS [23]. Similarly, LC-DAD-QqQ MS/MS coupling was critical in the study carried out by Abad-García et al, who identified and relatively quantified 58 phenolic compounds in juices from orange, tangerine, lemon and grapefruit, including 54 flavonoids [24].…”

Comparative study of the effect of auxiliary energies on the extraction of Citrus fruit components

“…The identity of the compounds providing the peaks was further tentatively confirmed by LC-QTOF MS/MS. These compounds had previously been identified as characteristic metabolites in citrus and are representative of the most important families of compounds in these fruits [17][18][19][20]. They were sucrose (Y 1 ) as a key sugar; malic acid (Y 2 ) and citric acid (Y 3 ) as carboxylic acids; dihydroferulic acid 4-O-glucoside (Y 4 ) and dihydroferulic acid 4-O-diglucoside (Y 5 ) as conjugated forms of a phenolic acid pertaining to the hydroxycinnamic acids class; eriodictyol (Y 6 ), naringin (Y 7 ), hesperidin (Y 8 ), neohesperidin (Y 9 ) and quercetin-7-O-rutinoside (Y 10 ) as characteristic flavonoids.…”