Distribution of C- and O-glycosyl flavonoids, (3-hydroxy-3-methylglutaryl)glycosyl flavanones and furocoumarins in Citrus aurantium L. juice

Barreca, Davide; Bellocco, Ersilia; Caristi, Corrado; Leuzzi, Ugo; Gattuso, Giuseppe

doi:10.1016/j.foodchem.2010.06.076

Cited by 106 publications

(65 citation statements)

References 26 publications

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“…The DPPH was performed according to the method descripted previously (Barreca et al 2011). For each sample (50 lL), 63 lM of DPPH was added, and the a final volume was adjusted to 4.0 mL with methanol.…”

Section: Antioxidant Capacity Assaysmentioning

confidence: 99%

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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: Antioxidant Capacity Assaysmentioning

confidence: 99%

“…ABTS values were measured according to the previous method (Barreca et al 2011). 5 mL aqueous ABTS solution (7 mM) was added to 88 lL of 140 mM of a potassium per sulfate solution.…”

Section: Antioxidant Capacity Assaysmentioning

confidence: 99%

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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“…Orange juice, for instance, is characterized by the presence of hesperidin, narirutin, and didymin (Leuzzi et al 2000 ) , whereas bergamot juice by neoeriocitrin, naringin, and neohesperidin (Gattuso et al 2006(Gattuso et al , 2007a , which are the same components of the closely related sour orange (Barreca et al 2011a ) and myrtle-leaved orange (Barreca et al 2010(Barreca et al , 2011 . Characteristic are, otherwise, the chromatographic fi ngerprint of lemon juice dominated by the presence of eriocitrin, hesperidin di-Cglucosyl-apigenin, and di-C -glucosyl-diosmetin (Caristi et al 2003 , while grapefruit juice is dominated by naringin, narirutin, and, to a lesser extent, hesperidin and neohesperidin.…”

Section: High-performance Liquid Chromatographymentioning

confidence: 99%

Juice Analysis in Citrus: Latest Developments

Gattuso

Barreca

2012

Advances in Citrus Nutrition

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Citrus juices are very complex matrices, and a fast-growing number of compounds are currently being detected and identi fi ed, owing mostly to the steady advancements in analytical techniques and instrumental facilities. The aim of this chapter is to provide a survey of recent developments in the area of Citrus fruits analysis, with a special attention to those chromatographic and spectroscopic techniques employed in the identi fi cation, structural elucidation, and quanti fi cation of phenolics. In addition, an update is presented on latest developments in gas chromatography, liquid chromatography, capillary electrophoresis, FTIR, and RAMAN as tools to gain insight in the composition of these food matrices.

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“…Recent studies showed that citrus by-products are a source of bioactive compounds; peels are rich on secondary metabolites such as phenolic compounds (Li et al 2006;Khan et al 2010;He et al 2011). The content of total phenolic compounds and the antioxidant activity of various parts of citrus fruits such as fruit, fruit juice, seed, peel, pulp were studied by many researchers (Manthey and Grohmann 2001;Barreca et al 2011). Citrus flavonoids exhibit antioxidant, antimicrobial, anticarcinogenic, antiviral, anti-allergic and anti-inflammatory activities (Madeira et al 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Polymethoxiflavons, which are in small amounts in other plants, are present in the flavedo fragments, whereas flavanons are in the albedo fragments (Ortuno et al 2006). Bitter orange is demanded in recent years owing to its bioactive compounds such as synephrine, alkaloids, limonoids, phytosterols and flavonoids (Barreca et al 2011). Treatment with fruit extracts, in combination with ice, has proven to be an effective preservation method for the extension of shelf-life of foods (Holley and Patel 2005).…”

Section: Introductionmentioning

confidence: 99%

Citrus peel extract incorporated ice cubes to protect the quality of common pandora

et al. 2015

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The objective of this study was to investigate the effects of ice with albedo and flavedo fragments of Citrus (Grapefruit (Citrus paradisi) and Bitter orange (Citrus aurantium L.)) extracts on the quality of common pandora (Pagellus erythrinus). Concentrated citrus extracts were diluted with distilled water (1/100w/v) before making of ice. The ice cubes were spread on each layer of fishes and stored at 0°C for 15 days. The pH value showed a regular increase in all samples. TVB-N levels of bitter orange treatment groups were recorded lower than the other groups reaching to 25.11± 0.02 mg/100 g at the end of the storage. The TMA-N values of bitter orange treatment groups were lower than that of control and grapefruit treatment groups. In terms of TBARS value, alteration was observed in the control samples and this value significantly (p<0.01) increased from 0.101±0.011 mg MA/ kg to 0.495±0.083 mg MA/kg, while remained lower in the citrus extracts treatment groups at the end of storage since their antioxidant capacity. The oxidation was suppressed in citrus extracts treatment groups, especially in bitter orange flavedo treatment. The results showed the bitter orange albedo and bitter orange flavedo extracts in combination with ice storage have more effectiveness in controlling the biochemical indices in common pandora.

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Distribution of C- and O-glycosyl flavonoids, (3-hydroxy-3-methylglutaryl)glycosyl flavanones and furocoumarins in Citrus aurantium L. juice

Cited by 106 publications

References 26 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

Juice Analysis in Citrus: Latest Developments

Citrus peel extract incorporated ice cubes to protect the quality of common pandora

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