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Giuseppe Gattuso - One of the best experts on this subject based on the ideXlab platform.
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distribution of c and o glycosyl flavonoids 3 hydroxy 3 methylglutaryl glycosyl flavanones and furocoumarins in citrus aurantium l juice
Food Chemistry, 2011Co-Authors: Davide Barreca, Ersilia Bellocco, Corrado Caristi, Ugo Leuzzi, Giuseppe GattusoAbstract:Abstract The qualitative and quantitative flavonoid and furocoumarin composition of crude sour orange (Citrus aurantium L.) juice was determined via reverse-phase LC–DAD–ESI–MS–MS analysis. In a single course, a comprehensive chromatographic profile of 14 compounds (furocoumarins, C- and O-glycosyl flavonoids) was obtained. Seven flavonoids and a furocoumarin were identified for the first time in sour orange juice: three C-Glucosides (lucenin-2, vicenin-2 and lucenin-2, 4′-methyl ether), two O-glycosides (rhoifolin 4′-glucoside and narirutin 4′-glucoside), two 3-hydroxy-3-methylglutaryl flavanone glycosides (melitidin and brutieridin) and a furocoumarin (epoxybergamottin). Furthermore, the antioxidant activity of sour orange juice was assessed by means of ABTS + and DPPH radical scavenging assays.
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distribution of c and o glycosyl flavonoids 3 hydroxy 3 methylglutaryl glycosyl flavanones and furocoumarins in citrus aurantium l juice
Food Chemistry, 2011Co-Authors: Davide Barreca, Ersilia Bellocco, Corrado Caristi, Ugo Leuzzi, Giuseppe GattusoAbstract:Abstract The qualitative and quantitative flavonoid and furocoumarin composition of crude sour orange (Citrus aurantium L.) juice was determined via reverse-phase LC–DAD–ESI–MS–MS analysis. In a single course, a comprehensive chromatographic profile of 14 compounds (furocoumarins, C- and O-glycosyl flavonoids) was obtained. Seven flavonoids and a furocoumarin were identified for the first time in sour orange juice: three C-Glucosides (lucenin-2, vicenin-2 and lucenin-2, 4′-methyl ether), two O-glycosides (rhoifolin 4′-glucoside and narirutin 4′-glucoside), two 3-hydroxy-3-methylglutaryl flavanone glycosides (melitidin and brutieridin) and a furocoumarin (epoxybergamottin). Furthermore, the antioxidant activity of sour orange juice was assessed by means of ABTS + and DPPH radical scavenging assays.
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flavonoid glycosides in bergamot juice citrus bergamia risso
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Giuseppe Gattuso, Ersilia Bellocco, Corrado Caristi, Claudia Gargiulli, Giovanni Toscano, Ugo LeuzziAbstract:A comprehensive profile of flavonoids in bergamot juice was obtained by a single DAD-ESI-LC-MS-MS course. Eight flavonoids were found for the first time, five of these are C-Glucosides (lucenin-2, stellarin-2, isovitexin, scoparin, and orientin 4'-methyl ether), and three are O-glycosides (rhoifolin 4'-O-glucoside, chrysoeriol 7-O-neohesperidoside-4'-O-glucoside, and chrysoeriol 7-O-neohesperidoside). A method is proposed to differentiate chrysoeriol and diosmetin derivatives, which are often indistinguishable by LC-MS-MS. In-depth knowledge of the flavonoid content is the starting point for bergamot juice exploitation in food industry applications.
Karel Grohmann - One of the best experts on this subject based on the ideXlab platform.
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phenols in citrus peel byproducts concentrations of hydroxycinnamates and polymethoxylated flavones in citrus peel molasses
Journal of Agricultural and Food Chemistry, 2001Co-Authors: John A Manthey, Karel GrohmannAbstract:In addition to the main flavanone glycosides (i.e., hesperidin and naringin) in citrus peel, polymethoxylated flavones and numerous hydroxycinnamates also occur and are major phenolic constituents of the molasses byproduct generated from fruit processing. Although a small number of the hydroxycinnamates in citrus occur as amides, most occur as esters and are susceptible to alkaline hydrolysis. This susceptibility to alkaline hydrolysis was used in measuring the concentrations of hydroxycinnamates in citrus peel molasses. The highest concentrations of hydroxycinnamates occurred in molasses of orange [C. sinensis (L.) Osbeck] and tangerine (C. reticulata Blanco.) compared to grapefruit (C. paradisi Macf.) and lemon [C. limon (L.) Burm.]. Concentrations of two phenolic Glucosides, phlorin (phloroglucinol-beta-O-glucoside) and coniferin (coniferyl alcohol-4-beta-O-glucoside), were also measured. Measurements of the polymethoxylated flavones in molasses from several tangerine and orange varieties showed that these compounds occurred in the highest amounts in Dancy tangerine, whereas samples from two other tangerine molasses contained significantly lower levels, similar to those in the molasses samples from late- and early/mid-season oranges.
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phenols in citrus peel byproducts concentrations of hydroxycinnamates and polymethoxylated flavones in citrus peel molasses
Journal of Agricultural and Food Chemistry, 2001Co-Authors: John A Manthey, Karel GrohmannAbstract:In addition to the main flavanone glycosides (i.e., hesperidin and naringin) in citrus peel, polymethoxylated flavones and numerous hydroxycinnamates also occur and are major phenolic constituents of the molasses byproduct generated from fruit processing. Although a small number of the hydroxycinnamates in citrus occur as amides, most occur as esters and are susceptible to alkaline hydrolysis. This susceptibility to alkaline hydrolysis was used in measuring the concentrations of hydroxycinnamates in citrus peel molasses. The highest concentrations of hydroxycinnamates occurred in molasses of orange [C. sinensis (L.) Osbeck] and tangerine (C. reticulata Blanco.) compared to grapefruit (C. paradisi Macf.) and lemon [C. limon (L.) Burm.]. Concentrations of two phenolic Glucosides, phlorin (phloroglucinol-β-O-glucoside) and coniferin (coniferyl alcohol-4-β-O-glucoside), were also measured. Measurements of the polymethoxylated flavones in molasses from several tangerine and orange varieties showed that these c...
John Ralph - One of the best experts on this subject based on the ideXlab platform.
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hydroxystilbene Glucosides are incorporated into norway spruce bark lignin
Plant Physiology, 2019Co-Authors: Jorge Rencoret, Duarte Neiva, Jorge Gominho, John Ralph, Ana Gutiérrez, Gisela MarquesAbstract:Recent investigations have revealed that, in addition to monolignols, some phenolic compounds derived from the flavonoid and hydroxystilbene biosynthetic pathways can also function as true lignin monomers in some plants. In this study, we found that the hydroxystilbene Glucosides isorhapontin (isorhapontigenin-O-glucoside) and, at lower levels, astringin (piceatannol-O-glucoside) and piceid (resveratrol-O-glucoside) are incorporated into the lignin polymer in Norway spruce (Picea abies) bark. The corresponding aglycones isorhapontigenin, piceatannol, and resveratrol, along with glucose, were released by derivatization followed by reductive cleavage, a chemical degradative method that cleaves β-ether bonds in lignin, indicating that the hydroxystilbene Glucosides are (partially) incorporated into the lignin structure through β-ether bonds. Two-dimensional NMR analysis confirmed the occurrence of hydroxystilbene Glucosides in this lignin, and provided additional information regarding their modes of incorporation into the polymer. The hydroxystilbene Glucosides, particularly isorhapontin and astringin, can therefore be considered genuine lignin monomers that participate in coupling and cross-coupling reactions during lignification in Norway spruce bark.
John A Manthey - One of the best experts on this subject based on the ideXlab platform.
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phenols in citrus peel byproducts concentrations of hydroxycinnamates and polymethoxylated flavones in citrus peel molasses
Journal of Agricultural and Food Chemistry, 2001Co-Authors: John A Manthey, Karel GrohmannAbstract:In addition to the main flavanone glycosides (i.e., hesperidin and naringin) in citrus peel, polymethoxylated flavones and numerous hydroxycinnamates also occur and are major phenolic constituents of the molasses byproduct generated from fruit processing. Although a small number of the hydroxycinnamates in citrus occur as amides, most occur as esters and are susceptible to alkaline hydrolysis. This susceptibility to alkaline hydrolysis was used in measuring the concentrations of hydroxycinnamates in citrus peel molasses. The highest concentrations of hydroxycinnamates occurred in molasses of orange [C. sinensis (L.) Osbeck] and tangerine (C. reticulata Blanco.) compared to grapefruit (C. paradisi Macf.) and lemon [C. limon (L.) Burm.]. Concentrations of two phenolic Glucosides, phlorin (phloroglucinol-beta-O-glucoside) and coniferin (coniferyl alcohol-4-beta-O-glucoside), were also measured. Measurements of the polymethoxylated flavones in molasses from several tangerine and orange varieties showed that these compounds occurred in the highest amounts in Dancy tangerine, whereas samples from two other tangerine molasses contained significantly lower levels, similar to those in the molasses samples from late- and early/mid-season oranges.
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phenols in citrus peel byproducts concentrations of hydroxycinnamates and polymethoxylated flavones in citrus peel molasses
Journal of Agricultural and Food Chemistry, 2001Co-Authors: John A Manthey, Karel GrohmannAbstract:In addition to the main flavanone glycosides (i.e., hesperidin and naringin) in citrus peel, polymethoxylated flavones and numerous hydroxycinnamates also occur and are major phenolic constituents of the molasses byproduct generated from fruit processing. Although a small number of the hydroxycinnamates in citrus occur as amides, most occur as esters and are susceptible to alkaline hydrolysis. This susceptibility to alkaline hydrolysis was used in measuring the concentrations of hydroxycinnamates in citrus peel molasses. The highest concentrations of hydroxycinnamates occurred in molasses of orange [C. sinensis (L.) Osbeck] and tangerine (C. reticulata Blanco.) compared to grapefruit (C. paradisi Macf.) and lemon [C. limon (L.) Burm.]. Concentrations of two phenolic Glucosides, phlorin (phloroglucinol-β-O-glucoside) and coniferin (coniferyl alcohol-4-β-O-glucoside), were also measured. Measurements of the polymethoxylated flavones in molasses from several tangerine and orange varieties showed that these c...
Ugo Leuzzi - One of the best experts on this subject based on the ideXlab platform.
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distribution of c and o glycosyl flavonoids 3 hydroxy 3 methylglutaryl glycosyl flavanones and furocoumarins in citrus aurantium l juice
Food Chemistry, 2011Co-Authors: Davide Barreca, Ersilia Bellocco, Corrado Caristi, Ugo Leuzzi, Giuseppe GattusoAbstract:Abstract The qualitative and quantitative flavonoid and furocoumarin composition of crude sour orange (Citrus aurantium L.) juice was determined via reverse-phase LC–DAD–ESI–MS–MS analysis. In a single course, a comprehensive chromatographic profile of 14 compounds (furocoumarins, C- and O-glycosyl flavonoids) was obtained. Seven flavonoids and a furocoumarin were identified for the first time in sour orange juice: three C-Glucosides (lucenin-2, vicenin-2 and lucenin-2, 4′-methyl ether), two O-glycosides (rhoifolin 4′-glucoside and narirutin 4′-glucoside), two 3-hydroxy-3-methylglutaryl flavanone glycosides (melitidin and brutieridin) and a furocoumarin (epoxybergamottin). Furthermore, the antioxidant activity of sour orange juice was assessed by means of ABTS + and DPPH radical scavenging assays.
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distribution of c and o glycosyl flavonoids 3 hydroxy 3 methylglutaryl glycosyl flavanones and furocoumarins in citrus aurantium l juice
Food Chemistry, 2011Co-Authors: Davide Barreca, Ersilia Bellocco, Corrado Caristi, Ugo Leuzzi, Giuseppe GattusoAbstract:Abstract The qualitative and quantitative flavonoid and furocoumarin composition of crude sour orange (Citrus aurantium L.) juice was determined via reverse-phase LC–DAD–ESI–MS–MS analysis. In a single course, a comprehensive chromatographic profile of 14 compounds (furocoumarins, C- and O-glycosyl flavonoids) was obtained. Seven flavonoids and a furocoumarin were identified for the first time in sour orange juice: three C-Glucosides (lucenin-2, vicenin-2 and lucenin-2, 4′-methyl ether), two O-glycosides (rhoifolin 4′-glucoside and narirutin 4′-glucoside), two 3-hydroxy-3-methylglutaryl flavanone glycosides (melitidin and brutieridin) and a furocoumarin (epoxybergamottin). Furthermore, the antioxidant activity of sour orange juice was assessed by means of ABTS + and DPPH radical scavenging assays.
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flavonoid glycosides in bergamot juice citrus bergamia risso
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Giuseppe Gattuso, Ersilia Bellocco, Corrado Caristi, Claudia Gargiulli, Giovanni Toscano, Ugo LeuzziAbstract:A comprehensive profile of flavonoids in bergamot juice was obtained by a single DAD-ESI-LC-MS-MS course. Eight flavonoids were found for the first time, five of these are C-Glucosides (lucenin-2, stellarin-2, isovitexin, scoparin, and orientin 4'-methyl ether), and three are O-glycosides (rhoifolin 4'-O-glucoside, chrysoeriol 7-O-neohesperidoside-4'-O-glucoside, and chrysoeriol 7-O-neohesperidoside). A method is proposed to differentiate chrysoeriol and diosmetin derivatives, which are often indistinguishable by LC-MS-MS. In-depth knowledge of the flavonoid content is the starting point for bergamot juice exploitation in food industry applications.