Journal
FOOD CHEMISTRY
Volume 95, Issue 3, Pages 431-437Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.01.031
Keywords
citrus juices; flavonoids; C-glycosides; HPLC-DAD-ESI-MS-MS
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6,8-Di-C-glucopyranosylapigenin and 6,8-di-C-glucopyranosyldiosmetin were detected by HPLC-DAD-ESI-MS-MS in a variety of Southern Italian Citrus juices (orange, lemon, bergamot, citron, mandarin, clementine). In some juices, the amounts of C-glycosides detected were significant. 6,8-Di-C-glucopyranosylapigenin is characteristic of orange juice, while 6,8-di-C-glucopyranosyldiosmetin is the most important C-glycoside in lemon and citron juice. In bergamot juice the concentrations of 6,8-di-C-glueopyranosylapigenin and 6,8-di-C-glucopyranosyldiosmetin are similar. Clementine juice is distinctive as the amounts of both C-glycosides present are negligible. (c) 2005 Elsevier Ltd. All rights reserved.
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