Flavonoid composition of Citrus juices - PubMed (original) (raw)

Review

Flavonoid composition of Citrus juices

Giuseppe Gattuso et al. Molecules. 2007.

Abstract

In the early nineties the presence of flavonoids in Citrus juices began to attract the attention of a number of researchers, as a result of their biological and physiological importance. This short review will explore two different aspects. The first part will focus on analytical techniques for the characterization of juices from different Citrus fruits regarding their flavonoid content (even if present in only trace amounts), concentrating on the most widely used methods (LC-MS and LC-MS-MS). The second part analyzes data reported in the literature regarding the composition of Citrus juices. The main components that have been detected so far are flavanone-O-glycosides and flavone-O- or -C-glycosides. The presence of such derivatives in various hand-squeezed and industrial juices is discussed, with special emphasis on their correlation to different species.

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Figures

Figure 1

Figure 1

Flavone and flavanone skeletons.

Figure 2

Figure 2

Rutinose and neohesperidose.

Figure 3

Figure 3

UV Spectra of quercetin (10, red trace), 3-_O_-glucosyl quercetin (green trace), and 3,4’-di-_O_-glucosyl quercetin (black trace).

Figure 4

Figure 4

UV Spectrum of the flavanone hesperidin (23).

Figure 5

Figure 5

Negative mode (a) and positive mode (b) ESI-MS spectra of a flavanone bearing a disaccharide as a substituent (hesperidin, 23).

Figure 6

Figure 6

MS-MS spectrum in negative mode the aglycone hesperetin (1).

Figure 7

Figure 7

Negative mode MS-MS spectrum (focused on the pseudomolecular ion) of diosmetin 6,8-di-_C_-glucoside (32).

Figure 8

Figure 8

Variable temperature 1H-NMR spectrum of 6,8-di-_C_-glucosyl diosmetin (32), recorded in DMSO-_d_6 at 300 MHz. See ref. [33].

Figure 9

Figure 9

Simultaneously recorded DAD chromatograms of a red orange juice at two different wavelengths, for examples, at (a): 280 nm and (b): 325 nm.

Figure 10

Figure 10

HPLC-DAD-ESI-MS-MS analysis of a lemon juice sample. a) Chromatogram at 280 nm; b) chromatogram at 325 nm; c) positive mode MS spectrum of the peak at RT 21.1 (labeled as diosmin 43 in the chromatograms); d) negative mode MS spectrum of 43; e) UV spectrum of 43; f) negative mode MS-MS focused on the m/e 607 ion.

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