BLOOD ORANGE JUICE AUTHENTICATION USING CINNAMIC ACID-DERIVATIVES - VARIETY DIFFERENTIATIONS ASSOCIATED WITH FLAVANONE GLYCOSIDE CONTENT

Authors
MOULY PP GAYDOU EM FAURE R ESTIENNE JM
Citation
Pp. Mouly et al., BLOOD ORANGE JUICE AUTHENTICATION USING CINNAMIC ACID-DERIVATIVES - VARIETY DIFFERENTIATIONS ASSOCIATED WITH FLAVANONE GLYCOSIDE CONTENT, Journal of agricultural and food chemistry, 45(2), 1997, pp. 373-377
Citations number
31
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
Journal title
Journal of agricultural and food chemistry → ACNP
ISSN journal
00218561
Volume
45
Issue
2
Year of publication
1997
Pages
373 - 377
Database
ISI
SICI code
0021-8561(1997)45:2<373:BOJAUC>2.0.ZU;2-6
Abstract
A phenyl propanoid glycoside, cinnamoyl-beta-D-glucopyranoside (GIN), characteristic of blood oranges, was isolated by column and thin layer chromatographies. The structure of this compound was established usin g H-1 and C-13 NMR spectral data and by analysis of its components upo n hydrolysis. Flavanone glycosides (FGs) [narirutin (NAT), hesperidin (HES), and didymin (DID)] and cinnamic derivatives [CIN and trans-cinn amic acid (TCA)] of four blood orange varieties (47 samples) were anal yzed by HPLC. Differences in the polyphenol profiles clearly showed va riety differentiation.