Open AccessThis article is
- freely available
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; in revised form: 30 July 2006 / Accepted: 31 July 2007 / Published: 3 August 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.
Keywords: Citrus; flavonoids; Citrus juices; HPLC; HPLC-MS
Article StatisticsClick here to load and display the download statistics.
Notes: Multiple requests from the same IP address are counted as one view.
Cite This Article
MDPI and ACS Style
Gattuso, G.; Barreca, D.; Gargiulli, C.; Leuzzi, U.; Caristi, C. Flavonoid Composition of Citrus Juices. Molecules 2007, 12, 1641-1673.
Gattuso G, Barreca D, Gargiulli C, Leuzzi U, Caristi C. Flavonoid Composition of Citrus Juices. Molecules. 2007; 12(8):1641-1673.
Gattuso, Giuseppe; Barreca, Davide; Gargiulli, Claudia; Leuzzi, Ugo; Caristi, Corrado. 2007. "Flavonoid Composition of Citrus Juices." Molecules 12, no. 8: 1641-1673.