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Molecules 2007, 12(8), 1641-1673; doi:10.3390/12081641

Flavonoid Composition of Citrus Juices

Dipartimento di Chimica Organica e Biologica, Università di Messina, Salita Sperone 31, I-98166 Messina, Italy
Authors to whom correspondence should be addressed.
Received: 22 June 2007 / Revised: 30 July 2006 / Accepted: 31 July 2007 / Published: 3 August 2007
(This article belongs to the Special Issue Phenolics and Polyphenolics)
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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.
Keywords: Citrus; flavonoids; Citrus juices; HPLC; HPLC-MS Citrus; flavonoids; Citrus juices; HPLC; HPLC-MS
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Gattuso, G.; Barreca, D.; Gargiulli, C.; Leuzzi, U.; Caristi, C. Flavonoid Composition of Citrus Juices. Molecules 2007, 12, 1641-1673.

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