Flavonoids in tropical citrus species

Roowi, S. and Crozier, A. (2011) Flavonoids in tropical citrus species. Journal of Agricultural and Food Chemistry, 59(22), pp. 12217-12225. (doi: 10.1021/jf203022f)

Full text not currently available from Enlighten.

Publisher's URL: http://dx.doi.org/10.1021/jf203022f


HPLC with PDA and MS2 detection was used to identify and quantify flavonoids in the tropical citrus species Citrus microcarpa, Citrus hystrix, Citrus medica var. 1 and 2, and Citrus suhuiensis. Most of these species contained high amounts of flavones, flavanones, and dihydrochalcone C- and/or O-glycosides, which were identified on the basis of HPLC retention times, cochromatography with available authentic standards, absorbance spectra, and mass spectral fragmentation patterns. Among the major compounds detected were apigenin-6,8-di-C-glucoside, apigenin-8-C-glucosyl-2″-O-rhamnoside, phloretin-3′,5′-di-C-glucoside, diosmetin-7-O-rutinoside, hesperetin-7-O-neohesperidoside, and hesperetin-7-O-rutinoside. Most of the dihydrochalcone and flavone C-glycosides have not previously been detected in tropical citrus. C. microcarpa contained a high amount of phloretin-3′,5′-di-C-glucoside. Most of the tropical citrus flavanones were neohesperidoside conjugates, which are responsible for imparting a bitter taste to the fruit. Only C. suhuiensis fruit contains rutinoside, a nonbitter

Item Type:Articles
Glasgow Author(s) Enlighten ID:Crozier, Professor Alan
Authors: Roowi, S., and Crozier, A.
College/School:College of Medical Veterinary and Life Sciences
Journal Name:Journal of Agricultural and Food Chemistry
Publisher:American Chemical Society
ISSN (Online):1520-5118
Published Online:07 October 2011

University Staff: Request a correction | Enlighten Editors: Update this record