Flavonoid Composition and Antioxidant Activity of Juices from Chinotto (Citrus × myrtifolia Raf.) Fruits at Different Ripening Stages

Abstract

The qualitative and quantitative compositions of chinotto juice in two different maturation periods were determined via chromatographic separation of extracted aliquots of juice of Citrus x myrtifolia Raf. by using reverse-phase LC-DAD-ESI-MS-MS. This provides a comprehensive chromatographic evaluation of 11 compounds (furanocoumarins and flavonoids C- and O-glycosides). Five flavonoids and two furanocoumarins were identified for the first time in chinotto juice: two C-glucosides (vicenin-2 and lucenin-2 4'-methyl ether), two O-glycosides (narirutin and rhoifolin), and a 3-hydroxy-3-methylglutaryl flavanone (brutieridin). Bergapten and epoxybergamottin were the primary furanocoumarins found. Overall, the juice from immature chinotto fruits is richer in bioactive compounds than that obtained from ripe fruits. The free radical and superoxide anion scavenging activities of juice from both green and ripe fruits were assessed, and results showed that the former is much more efficient in scavenging radical and superoxide species than the latter.

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

“…Eriocitrin, neoeriocitrin, naringin and neohesperidin from Extrasynthèse (Genay, France). All the remaining compounds were separated from orange (Caristi et al, 2003), lemon and chinotto (Barreca et al, 2010) juices and used as standards.…”

“…The main components of C. aurantium juice were identified as neoeriocitrin, naringin, and neohesperidin, similarly to what we recently reported on two closely related taxons, C. myrtifolia Raf. (Barreca, Bellocco, Caristi, Leuzzi, & Gattuso, 2010), which is a mutation of sour orange, and C. bergamia Risso Gattuso et al, 2006), which is a hybrid between sour orange and citron. In the present paper, by applying a methodology based on a single chromatographic course by reverse-phase LC-DAD-ESI-MS-MS, we are reporting the identification and quantification of 14 compounds (five flavones, eight flavanones and a furocoumarin), eight of which were found in sour orange juice for the first time.…”

Chemical composition and bioactivities of the polyphenolic-rich extract of Ormenis africana Jord. and Fourr

“…[13] Extract solution (1 mL) was mixed with 2 mL DPPH in methanol (0.1 mM). The control contained all the components except extract.…”

Juice Analysis in Citrus: Latest Developments

“…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.…”