Orange and mandarin peel oils differentiation using polymethoxylated flavone composition

Flavonoid Composition of Fruit Tissues of Citrus Species

“…Gaydou et al have examined the differentiation of oranges (C. sinensis) and mandarins (C. reticulata) by using the 6 PMF composition data of fruit peel. 14) In their report, cultivars of C. sinensis in Aurantium (V) section and C. reticulata in Acrumen (VII) section were apparently differentiated from each other, although Clementine (#33) and Dancy tangerine (#32), both of which are Acrumen (VII) species, were found in the Aurantium (V) group. In our experiment, two cultivars of C. sinensis (#18 and #19) were separated from the Acrumen group, but Sanbokan (#16) and Iyo (#20), both Aurantium species, were located in the VII-1 area (Fig.…”

“…For instance, Gaydou et al have quantified the polymethoxylated flavones in mandarins (C. reticulata) and oranges (C. sinensis). 14) Mouly et al have effectively differentiated lemon, lime, grapefruit, and sweet orange by a factorial discrimination analysis of the flavanone glycoside composition in the juice. 15) Kawai et al have quantified 25 flavonoids in handsqueezed juice from 34 citrus samples and analyzed the data by a principal component analysis, indicating the peculiarities of King (C. nobilis) and Bergamot (C. bergamia).…”

Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis

“…On the other hand, hesperedin, narirutin and didymin (isosakuranetin 7-rutinoside) are the predominant flavanone glycosides in navel [192] and blood oranges [189]. Polymethoxylated flavones (PMF) are unique phenolic compounds in citrus species [193], and their profile is a fingerprint of each species [194,195]. Nobiletin (5,6,7,8,3 ,4 -hexamethoxyflavone) and sinensetin (5,6,7,3 ,4 -pentamethoxyflavone) have been identified in orange, while tangeretin, 3,5,6,7,8,3 ,4 -heptamethoxyflavone, 5,7,8,4 -tetramethoxyflavone, and 5,7,8,3 ,4 -pentamethoxyflavone in grapefruits [196,197].…”

Separation and quantitation of orange juices using liquid chromatography of polymethoxylated flavones

“…1). Six PMF were isolated from orange essential oil [4,5] and the PMF identified are characterized by the absence of a hydroxyl group. Their methoxylation level, heptamethoxyflavone (HEP) containing the highest methoxylation level, differentiated the PMF.…”