Structure and Hypotensive Effect of Flavonoid Glycosides in Sudachi Peelings II

An unusual acylated malvidin 3-glucoside from flowers of Impatiens textori Miq. (Balsaminaceae)

“…To the best our knowledge, this is the first report of the presence of an anthocyanin acylated with 3-hydroxy-3-methylglutaric acid in plants, although there are some reports on the distributions of flavones and flavonols acylated with this acid, such as in Citrus (Kumamoto et al, 1985;Horie et al, 1986), Rheum (Iwashina et al, 2004), et al, 1986), Viscum (Harborne and Baxter, 1999) and Frullania (Kraut et al, 1993). The occurrence of a new type of acylated anthocyanin provides further --6 interesting information for researchers in this field of chemistry.…”

Liquid Chromatography-Electrospray Ionization Mass Spectrometry Analysis of Limonoids and Flavonoids in Seeds of Grapefruits, Other Citrus Species, and Dietary Supplements

“…The combination of UHPLC and QToF-MS offers high chromatographic resolution with accurate mass measurement for both MS and MS-MS experiments, providing significant advantages for rapid screening of target compounds in complex matrices. Whenever a standard was available, the compound was identified by comparing its retention time, Flavonoids in Citrus are mainly present in glycosylated forms, including acylated analogs [45,46], although numerous methoxylated flavone aglycones [4,5,47] and their glycosides are also present [48]. Tissue distributions of the main flavonoids were studied in detail [5,49], where flavedo portions of the fruit contained the widest diversity of compounds.…”

“…However, flavonoids and limonoids were not assessed in these studies; therefore, an evaluation of the authenticity of commercial materials where no synthetic preservatives were found was not possible. In other studies [34][35][36][37][38][39][40][41][42][43][44], analysis of limonoids and limonoid glycosides from Citrus fruits and seeds were carried out, or were conducted on flavonoid compositions from various Citrus fruit, peels, or juices [45][46][47][48][49][50][51][52][53][54][55][56][57]. The present study is the first to evaluate limonoids, flavonoids, and synthetic preservatives using one method.…”