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Flavone-di-C-glycosides in citrus juices from Southern Italy

Tipo de material: TextoTextoSeries ; Food Chemistry, 95(3), p.431-437, 2006Trabajos contenidos:
  • Caristi, C
  • Bellocco, E
  • Gargiulli, C
  • Toscano, G
  • Leuzzi, U
Tema(s): Recursos en línea: Resumen: 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-glucopyranosylapigenin and 6,8-di-C-glucopyranosyldiosmetin are similar. Clementine juice is distinctive as the amounts of both C-glycosides present are negligible.
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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-glucopyranosylapigenin and 6,8-di-C-glucopyranosyldiosmetin are similar. Clementine juice is distinctive as the amounts of both C-glycosides present are negligible.

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