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Molecules. 2007 Aug 3;12(8):1641-73.

Flavonoid composition of Citrus juices.

Author information

1
Dipartimento di Chimica Organica e Biologica, Università di Messina, Salita Sperone 31, I-98166 Messina, Italy. gg@isengard.unime.it

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.

PMID:
17960080
PMCID:
PMC6149096
DOI:
10.3390/12081641
[Indexed for MEDLINE]
Free PMC Article

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