Comparison of storability and seasonal changes on new flavonoids, polyphenolic acids and terepene compounds of Citrus paradisi (grapefruit) cv. shamber through advance methods

Abstract

The significance of grapefruit is laying in its unique medicinal values and health related compounds. This article discusses the influence of seasonal variations and storage periods on the synthesis and accumulation of new polyphenolic compounds, terpenes, flavonoids and sugars profiling of grapefruit (Citrus paradisi) cv. shamber juice were evaluated under advance techniques. The individual sugar profiling of (total sugar, fructose, glucose and sucrose) individual phenolic acids and essential groups of terpene compounds measured at five harvesting times, from early to late stages and compare to storage days of (0, 15, 30, 35, 45 and 65). The higher contents of flavonoids were obtained in December harvested fruits while in comparison the 45 and 65 days the contents were reduced however in others days the contents were maintained the higher contents of Limonene, Quercetin, Perillyl alcohol and Monoterpenes were measured in December harvested fruits the 35 day of storage periods showed the constant contents of terpenes and little reduction of terepene at 45 and 65 days of storage. It may conclude that the mid date was best for good health fruits while the all of these compounds were present in higher amount at 35 day of storage.

Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis

“…The principal phenolic acids found in grapefruit are protocatechuic, neochlorogenic acid, hydroxycinnamic acids and ferulic acid, etc. ( 40 ). In this study, 106 kinds of phenolic acids and their derivatives were detected in the differential metabolites, of which 98 increased and 8 decreased after fermentation ( Supplementary Table 1 ).…”