Flavonoid changes in developing lemons grown in vivo and in vitro

Vandercook, Carl E.; Tisserat, Brent

doi:10.1016/0031-9422(89)80118-9

Cited by 38 publications

(21 citation statements)

References 17 publications

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“…All amounts are mg aglycone/100 g fresh fruit or juice. 1 Berhow et al (1998), 6 Mouly et al (1994), 11 Grandi et al (1994), 12 Justesen et al (1998), 13 Vandercook and Tisserat (1989), 14 Yusof et al (1990).…”

Section: Resultsmentioning

confidence: 96%

“…There were some studies on grapefruit for flavonols Hertog et al, 1993;Justesen et al, 1998) and hydroxyflavones Hertog et al, 1993;Hsu et al, 1998), on lemons for flavonols Hertog et al, 1993;Justesen et al, 1998;Vandercook and Tisserat, 1989) and for hydroxyflavones Justesen et al, 1998) and on limes for flavonols Justesen et al, 1998) and for hydroxyflavones Justesen et al, 1998) and no studies on anthocyanins, flavan-3-ols, or isoflavonoids for these fruits. Using preliminary data, we estimated that grapefruits' flavonoid content was 24 mg aglycones/100 g edible fruit or juice, lemons contained 30 mg aglycones/100 g edible fruit or juice and limes contained 18 mg aglycones/100 g edible fruit or juice.…”

Section: Methodsmentioning

confidence: 97%

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Flavanones in grapefruit, lemons, and limes: A compilation and review of the data from the analytical literature

Peterson

Beecher

Bhagwat

et al. 2006

Journal of Food Composition and Analysis

247

126

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Section: Resultsmentioning

confidence: 96%

Section: Methodsmentioning

confidence: 97%

Flavanones in grapefruit, lemons, and limes: A compilation and review of the data from the analytical literature

Peterson

Beecher

Bhagwat

et al. 2006

Journal of Food Composition and Analysis

247

126

View full text Add to dashboard Cite

“…20 Analogously, in developing lemon the flavanone glycoside hesperidin builds up rapidly in the very small fruit (less than 2.5 cm diameter) and then tapers off as the fruit grows. 21 The naringin in immature fruits is essentially all (2S) and it is produced by enzymatic cyclization of its precursor. When, during maturation, the enzyme chalconeflavanone isomerase (CFI) is inhibited or degraded, (2S)-naringin stored in the fruit vesicles during fruit enlargement undergoes nonenzymatic racemization at the C-2 position via ring opening, leading to nearly equal amounts of (2S) and (2R)-naringin 3 (Scheme 1).…”

Section: Phytochemical Resultsmentioning

confidence: 99%

Chiral HPLC separation and CD spectra of the C‐2 diastereomers of naringin in grapefruit during maturation

2003

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Naringin is the chief flavanone glycoside of grapefruit (Citrus paradisi). It is responsible for part of the bitter taste of the fruit and can cause the inhibition of some cytochrome P450s. The direct separation of (2R)-and (2S)-naringin in the albedo of grapefruits was obtained in normal phase HPLC mode using Chiralcel OD as chiral stationary phase and n-hexane/ethanol with 0.1% of TFA as mobile phase. Chiralpak AD was almost ineffective in the separation. This procedure was used to evaluate the stereochemistry at C-2 during maturation of the grapefruit. The CD curves of (2R)-and (2S)-naringin isolated by semipreparative chiral HPLC were determined and the elution order of the chromatographic peaks was related to the absolute C-2 configuration. Partial resolution of the C-2 diastereomers of narirutin was obtained on Chiralpak AD. Chirality 15:661 -667,

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“…The introduction of the HPLC technique has led to better resolution and more precise quantification. [10][11][12][13] Past studies have attempted to apply flavonoid composition to the classification and discrimination of Citrus species, although HPLC determinations are limited. For instance, Gaydou et al have quantified the polymethoxylated flavones in mandarins (C. reticulata) and oranges (C. sinensis).…”

mentioning

confidence: 99%