Characterization of Orange Juice (Citrus sinensis) by Flavanone Glycosides

Ooghe, Wilfried; Ooghe, Sigrid; Detavernier, Christel; Huyghebaert, André

doi:10.1021/jf00046a020

Cited by 60 publications

(40 citation statements)

References 5 publications

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“…Flavanones are the typical polyphenols of Citrus species. Our previous result showed that wild mandarin was characterized by highest level of hesperidin (Zhang et al 2014), while sweet orange, tangelo, lemon and lime were characterized by rich hesperidin, didymin and narirutin, naringenin is rich in sour orange (Ooghe et al 1994). Generally, pummelo and grapefruit have a distinct flavanone profile, naringin was the predominant flavanone in pummelo cultivars, whereas naringin and neohesperidin were the principal flavanones in grapefruit (Xi et al 2014a(Xi et al , 2015.…”

Section: Individual Phenolic Compound Contentsmentioning

confidence: 96%

Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon (Citrus limon Burm.) cultivars

Qun³

2017

J Food Sci Technol

125

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Phenolic composition and antioxidant capacity of different fruit part including peel, pulp, juice, whole fruit and seed from five lemon cultivars (Feiminailao, Cuningmeng Limeng, Pangdelusaningmeng, Beijingningmeng) were investigated. Caffeic acid (9.31-741.4 lg/g FW) and chlorogenic acid (2.7-527.5 lg/g FW) were the dominant phenolic acid in fruit tested, Pangdelusaningmeng (PD) and Limeng peels with the highest contents, respectively. Hesperidin was the predominant flavanone (10.27-3315 lg/g FW), Cuningmeng (CN) peels with the highest level. PD peels had rich rutin, CN seeds had rich eriocitrin. Nobiletin was the main polymethoxylated flavonoids identified, PD with the highest level. CN peels contained rich tangeretin. Overall, peels and whole fruit had significantly higher level of phenolics than other fruit parts, and seeds were good source of flavonoids. PD and CN not only contained higher level of phenolic, but also presented higher antioxidant capacity than other cultivars tested, and are of great value for human nutrition.

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Section: Individual Phenolic Compound Contentsmentioning

confidence: 96%

Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon (Citrus limon Burm.) cultivars

Qun³

2017

J Food Sci Technol

125

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“…For example, tasteless of Citrus species is due to the presence of rutinosides moiety and bitterness of Citrus species is due to the presence of neohesperidosides moiety (Garg et al, 2001). In nature, Hesperidin is widely found as the rutinoside form, which is non-bitter (such as orange) (Garg et al, 2001;Ooghe et al, 1994). However, in the grapefruit, hesperidin is presented as neohesperidosides form (Garg et al, 2001;Ooghe et al, 1994).…”

Section: Chemistry Of Hesperidinmentioning

confidence: 99%

Hesperidin: A promising anticancer agent from nature

Devi

Rajavel

Nabavi

et al. 2015

Industrial Crops and Products

132

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“…Naringin (24, 2.13 mg/100 mL) and diosmin (43, 3.46 mg/100 mL) hint at the possibility that some of the samples analyzed are not pure orange juices [75]. Diosmin is typically found in lemon juice, whereas naringin and naringenin (2, 0.8 mg/100 mL) are components typical of grapefruit juice (vide infra).…”

Section: Orangementioning

confidence: 99%

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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Characterization of Orange Juice (Citrus sinensis) by Flavanone Glycosides

Cited by 60 publications

References 5 publications

Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon (Citrus limon Burm.) cultivars

Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon (Citrus limon Burm.) cultivars

Hesperidin: A promising anticancer agent from nature

Flavonoid Composition of Citrus Juices

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