Fully-methoxylated flavones in Florida orange juices

Flavanones in oranges, tangerines (mandarins), tangors, and tangelos: a compilation and review of the data from the analytical literature

“…There were very few citations for flavonoid classes and compounds other than flavanones. There was some data on sweet oranges for flavonols (Berhow et al, 1998;Careri et al, 2000;Drawert et al, 1980a, b;Hertog et al, 1993;Justesen et al, 1998;Nogata et al, 1994), flavones (hydroxyflavones- Berhow et al, 1998;Careri et al, 2000;Hertog et al, 1993;Justesen et al, 1998;Nogata et al, 1994;methoxyflavones-Nogata et al, 1994;Pupin et al, 1998b;Rouseff and Ting 1979;Sendra et al, 1988;Veldhuis et al, 1970) and anthocyanins (Rapisarda et al, 1994), and none for flavan-3-ols or isoflavonoids. Based on our preliminary data collection, total flavonoids for sweet oranges were 19.6 mg aglycones/100 g edible fruit or juice and flavanones were 95% of those measured.…”

Composition of Flavonoids and Antioxidative Activity from Juice of Jeju Native Citrus Fruits during Maturation

“…NEH, neohesperidin; 6) SIN, sinensetin; 7) TEM, 3',4',7,8-tetramethoxyflavone; 8) DIM, 3',4'-dimethoxyflavone; 9) HEX, 5,6,7,3',4',5'-hexamethoxyflavone; 10) NOB, nobiletin; 11) SCU, scutellarein tetramethylether; 12) HMT, 3,5,6,7,8,3',4'-heptamethoxyflavone; 13) MET, 4'-methoxyflavone; 14) TAN, tangeretin 2) RSD: relative standard deviation(%). (Fig.…”

Orange juice quality with an emphasis on flavor components

“…The flavones present included: nobiletin, tangeretin, 3,5,6,7,8,3',4'-hepta-methoxyflavone, tetra-o-methylscutellarein and sinensetin. 32 The concentrations of linalool (23 ppm) and a-terpineol (8.5 ppm) in peel juices were high enough to contribute to an unpleasant flavor and, when inadvertently added to fresh orange juice, they produce off-flavors. Adulteration of orange juice by addition of peel juice may be detected by a gas chromatographic pro- cedure devised by Swift that is based on the simultaneous detection of linalool and aterpineol.…”