Flavonoids Detection by HPLC-DAD-MS-MS in Lemon Juices from Sicilian Cultivars

Caristi, Corrado; Bellocco, Ersilia; Panzera, Vincenza; Toscano, G.; Vadalà, Rosa; Leuzzi, Ugo

doi:10.1021/jf0262357

Cited by 104 publications

(93 citation statements)

References 28 publications

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“…In three types of lemon juice, eriocitrin and hesperidin amounts were detected as 84-298 mg/L and 88-197 mg/L, respectively. Our hesperidin results were in harmony with the Caristi et al (2003) findings. However; other researchers indicated that eriocitrin (eriodictyol 7-O-β-rutinoside) was the main flavonoid in lemon fruit (Tripoli et al 2007;Miyake et al 2006).…”

Section: Resultssupporting

confidence: 89%

“…Similarly, Gattuso et al (2007) reported that lemon juice is characterized by the presence of significant amounts of the flavanones, hesperidin (20.5 mg/100 mL) and eriocitrin (16.7 mg/100 mL). Caristi et al (2003) studied on the flavonoid profile in lemon juices obtained from the main Sicilian cultivars (Femminello comune, Monachello and Interdonato). In three types of lemon juice, eriocitrin and hesperidin amounts were detected as 84-298 mg/L and 88-197 mg/L, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Bioactive compounds and quality parameters of natural cloudy lemon juices

2016

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In this study, bioactive compounds (phenolic and carotenoid) and some quality parameters (color, browning index and hydroxymethylfurfural (HMF)) of natural cloudy lemon juice, pasteurized (90°C/15 s) and storage stability of concentrated lemon juice (−25°C/180 days) were carried out. Fifteen phenolic compounds were determined in the lemon juice and the most abounded phenolic compounds were hesperidin, eriocitrin, chlorogenic acid and neoeriocitrin. In generally, phenolic compound concentrations of lemon juice samples increased after the pasteurization treatment. Four carotenoid compounds (β-carotene, β-cryptoxanthin, lutein and zeaxanthin) were detected in natural cloudy lemon juice. Lutein and β-cryptoxanthin were the most abounded carotenoid compounds in the lemon juice. Color values of the lemon juices were not affected by processing and storage periods. HMF and browning index of the lemon juices increased with concentration and storage. According to the results, storing at −25°C was considered as sufficient for acceptable quality limits of natural cloudy lemon juice.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Bioactive compounds and quality parameters of natural cloudy lemon juices

2016

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“…The oil pulp can therefore be used as a protein source, and the root be used to produce acridine. Currently, there are many studies that examine the structure and function of natural source phenolic and flavonoid compounds, as well as their antioxidant, anticancer roles in noncommunicable diseases 13,14 .…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of flavonoids from leaves of Jatropha curcas

Huang¹,

Guo²,

Fu³

et al. 2014

ScienceAsia

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The objective of this study was to characterize the antioxidant properties of ethanol extracted from leaves of Jatropha curcas and to determinate the compounds. The IC 50 values of DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2 -azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt) were found to be 7.47 and 6.6 µg/ml, respectively, for the extracts. The reducing power of the extracts increased from 0.09 to 0.16, respectively, for 1-32 µg/ml of standard reagent. The assignment of the flavone compounds using HPLC-DAD-MS n was based on the evaluation of their UV-Vis absorption maxima (λmax) and mass spectral analyses. Tentatively, 4 compounds (orientin, vitexin, isovitexin, rhoifolin) were identified.

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“…In China, the leaves of S. matsudana were used as a kind of tea. In our previous investigation, its extract exhibited strong anti-obesity activity [5][6][7]. Flavonoids as anti-obesity compounds were isolated in this plant [8,9].…”

Section: Introductionmentioning

confidence: 88%

Development and validation of a RP-HPLC method for simultaneous determination of salicin and eight flavonoids in leaves ofSalix MatsudanaKoidz

Shi

Han

et al. 2013

Acta Chromatographica

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Summary.A reversed-phase high-performance liquid chromatographic method was developed for the first time to simultaneously determine salicin and eight flavonoids in leaves of Salix matsudana, that is salicin, luteolin-7-O-glucoside, myricetin, apigenin-3′-oxyethyl-7-O-glucoside, rutin, quercetin, luteolin, kaempferol and apigenin. The separation of these compounds was achieved on a reversed phase C 18 column (250 × 4.6 mm, 5 μm), with linear gradient of methanol in 0.2% phosphoric acid solution with a flow rate of 1.0 mL/min with UV detection at 246 nm. The calibration curves for the determination of all analytes showed good linearity over the investigated ranges (r > 0.999). The % relative standard deviation (% RSD) values were less than 0.34%, and the recoveries were between 95.79% and 99.94%. The values of luteolin-7-O-glucoside, salicin, myricetin, apigenin-3′-oxyethyl-7-O-glucoside, rutin, quercetin, luteolin, kaempferol, and apigenin were 1.0 μg g −1 , 20.0 μg g −1 , 32.9 μg g −1 , 2.0 μg g −1 , 29.5 μg g −1 , 6.0 μg g −1 , 1.0 μg g −1 , 3.5 μg g −1 , and apigenin was not found in the sample. This developed method can be used for evaluating the quality of different plant materials.

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Flavonoids Detection by HPLC-DAD-MS-MS in Lemon Juices from Sicilian Cultivars

Cited by 104 publications

References 28 publications

Bioactive compounds and quality parameters of natural cloudy lemon juices

Bioactive compounds and quality parameters of natural cloudy lemon juices

Antioxidant activity of flavonoids from leaves of Jatropha curcas

Development and validation of a RP-HPLC method for simultaneous determination of salicin and eight flavonoids in leaves ofSalix MatsudanaKoidz

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