Fruit flavonoids: Some nutritional implications

Chemistry and technology of citrus juices and by-products

“…There are four main types of flavonoids in fruit: flavonols (such as quercetin glycosides in apple, plum and grape), anthocyanins (the red and blue pigments such as cyanidin and delphinidin and their glycosides), flavones (such as lute olin in lemon peel) and flavanones (such as hesperidin in oranges and naringin in grapefruit). In citrus fruits, the flavanones predominate whereas in colored fruit such as the blackcurrant and blackberry, the anthocyanins are the main form of flavonoid (Hughes, 1978) (Table 2.8).…”