Determination of phenolic constituents in citrus juices: Method of high performance liquid chromatography

Belajová, Elena; Suhaj, Milan

doi:10.1016/j.foodchem.2003.09.037

Cited by 56 publications

(34 citation statements)

References 7 publications

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“…Also, these results are in agreement with previously reported values (Mouly et al, 1998;Vanamala et al, 2006). Belajova and Suhaj (2004) published a hesperidin level of 44-56 mg per L in commercial orange juices. Robards et al (1997) and TomasBarberan and Clifford (2000) reported that the hesperidin level in orange juice depended on technological treatment.…”

Section: Discussionsupporting

confidence: 93%

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Zvaigzne

Kārkliņa

Moersel³

et al. 2017

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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Section: Discussionsupporting

confidence: 93%

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Zvaigzne

Kārkliņa

Moersel³

et al. 2017

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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“…This is the case for the correlation between hesperetin and naringenin (both found in orange and orange juice; Ito et al (2005). Citrus juice also contains quercetin (Belajova and Suhaj, 2004) and this may explain the correlations observed between naringenin and isorhamnetin. Quercetin or isorhamnetin are correlated to enterodiol, the former being found in various vegetables and the latter being produced from various vegetables (Kirkman et al, 1995).…”

Section: Discussionmentioning

confidence: 87%

Urinary excretion of 13 dietary flavonoids and phenolic acids in free-living healthy subjects – variability and possible use as biomarkers of polyphenol intake

et al. 2007

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Objective: Estimation of dietary intake of polyphenols is difficult, due to limited availability of food composition data and bias inherent to dietary assessment methods. The aim of the present study was to evaluate whether we could detect polyphenols and their metabolites in a spot urine sample in a free-living human population and whether it was related to those observed in 24-h urine samples, for potential use as a biomarkers of polyphenol intake. Subjects: Four 24-h urine samples and two spot urine samples were collected from 154 participants of the SU.VI.MAX cohort (a randomized primary-prevention trial evaluating the effect of daily antioxidant supplementation on chronic diseases) in two separate studies over, respectively, a 7-and 2-day periods. Thirteen polyphenols and metabolites (chlorogenic acid (CGA), caffeic acid (CA), m-coumaric acid (mCOU), gallic acid (GA), 4-O-methylgallic acid (MeGA), quercetin (Q), isorhamnetin (MeQ), kaempferol (K), hesperetin (HESP), naringenin (NAR), phloretin (PHLOR), enterolactone (ENL) and enterodiol (END) were measured using HPLC-ESI-MS-MS. Results: Correlations between the urinary excretion levels were observed. The most significant were explained by metabolic filiations (CGA/CA, CA/mCOU, GA/MeGA, Q/MeQ, NAR/PHLOR, ENL/END) or co-occurrence in a same food source (NAR/ HESP). Concentrations in spot samples correlated with those in 24-h urine sample (Po0.02, except for CA and for MeQ). Intraindividual variations were smaller than inter-individual variations for all polyphenols (Po0.01) except for MeGA and for PHLOR. Conclusion: These results show that these polyphenols and metabolites are useful biomarkers for polyphenol intake.

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“…Fruit juices were made from fresh fruit by hand squeezing through a double-layer cloth and a 30 min ultrasonic treatment at 40 • C before HPLC determination [28]. Citrus peel (flavedo and albedo) and fruit pulp (juice sac and segment membrane) after juice squeezing were oven-dried at 55 • C until constant weight was reached.…”

Section: Sample Preparationmentioning

confidence: 99%

Citrus Flavonoids in Fruit and Traditional Chinese Medicinal Food Ingredients in China

Lü

Zhang

Bucheli

et al. 2006

Plant Foods Hum Nutr

139

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Flavonoids-enriched tissues of citrus such as peel, immature fruit and flower are consumed as culinary seasonings, tea ingredients in China for centuries. This HPLC quantitative study on the five citrus flavonoids, naringin, hesperidin, neohesperidin, sinensetin and nobiletin on a wide range of Chinese citrus fruits and several Traditional Chinese Medicinal food ingredients in East China, revealed a great diversity in flavonoid composition. Huyou peel (C. paradisi cv. Changshanhuyou) was found to be the best naringin (3.25%) and neohesperidin (2.76%) source; C. aurantium, a major ingredient of several citrus-related TCM, is also a suitable source of naringin and neohesperidin, and a good juice source for flavanone glycosides; the peel of Wenzhoumiju (C. unshiu) is one of the richest local species in hesperidin (up to 6.25%); Zaoju (C. subcompressa) has the highest content of nobiletin (0.59%), a polymethoxylated flavone. LC-ES-MS analysis of Zanthoxylum genus for flavonoids revealed for the first time the presence of significant amounts (0.74%) of hesperidin in the root of Liangmianzhen (Z. nitidum (Roxb.) DC), a relative of Sichuan pepper, which is a spice widely used in China.

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Determination of phenolic constituents in citrus juices: Method of high performance liquid chromatography

Cited by 56 publications

References 7 publications

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Urinary excretion of 13 dietary flavonoids and phenolic acids in free-living healthy subjects – variability and possible use as biomarkers of polyphenol intake

Citrus Flavonoids in Fruit and Traditional Chinese Medicinal Food Ingredients in China

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