Home > II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007 > SIMULTANEOUS QUANTIFICATION OF NARINGIN, HESPERIDIN AND NARIRUTIN IN CITRUS JUICE

Articles

SIMULTANEOUS QUANTIFICATION OF NARINGIN, HESPERIDIN AND NARIRUTIN IN CITRUS JUICE

Article number

841_65

Pages

487 – 490

Language

English

Abstract

Naringin, hesperidin and narirutin are three predominant flavonoids in the citrus fruits.
The biological activity of flavonoids has been demonstrated to include anti-inflammatory, anticarcinogenic, and anti-allergic properties.
The variation of these compounds in processed citrus juice from various species is poorly understood.
Quantification of these flavonoids in commercially available juices will enable us to understand the effects of processing on the bioavailability and health benefits of these compounds. The objectives of this study were to develop a rapid method for separating these compounds using HPLC technique and to further optimize the extraction procedure using various solvents from commercially available fruit juices using this method.
Various solvents were used to optimize the extractability of solvents from grapefruit juice, orange juice, and cocktails.
Flavonoids were separated using solvent gradient system of acetonitrile and 0.03% phosphoric acid.
The flavonoids were detected at 280 nm.

Publication

II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007

Authors

K. Chebrolu, G.K. Jayaprakasha, B.S. Patil, J. Jifon

Keywords

flavonoids, chromatography

Full text

https://doi.org/10.17660/ActaHortic.2009.841.65

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