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. 2011 Dec;6(12):1857-62.

Characterization of polyphenolic compounds in unripe chinotto (Citrus myrtifolia) fruit by HPLC/PDA/ESI/MS-MS

Monica Scordino  1 , Leonardo Sabatino, Adalgisa Belligno, Giacomo Gagliano
Affiliations
  • PMID: 22312725

Characterization of polyphenolic compounds in unripe chinotto (Citrus myrtifolia) fruit by HPLC/PDA/ESI/MS-MS

Monica Scordino et al. Nat Prod Commun. 2011 Dec.

Abstract

The flavonoid and furocoumarin composition was investigated of peel and pulp tissues of unripe fruits of Citrus myrtifolia Rafinesque, an ingredient of the popular soft drink "chinotto". Compound separation and identification was made using an HPLC-PDA detector coupled to ESI/MS/MS in positive and negative mode. Eighteen compounds (3-hydroxy-3-methylglutaryl-, C- and O-glycosyl flavonoids, furocoumarins and polymethoxylated flavones) were identified and quantified. Data indicated that the overall amount of flavonoids and furocoumarins in peel was higher than in the pulp, even though their relative distribution did not significantly change, apart from a different distribution of flavones and a lower content of naringin in the peel.

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