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Flavanones in oranges, tangerines (mandarins), tangors, and tangelos : a compilation and review of the data from the analytical literature

Identifieur interne : 002657 ( Main/Curation ); précédent : 002656; suivant : 002658

Flavanones in oranges, tangerines (mandarins), tangors, and tangelos : a compilation and review of the data from the analytical literature

Auteurs : Julia J. Peterson [États-Unis] ; Johanna T. Dwyer [États-Unis] ; Gary R. Beecher [États-Unis] ; Seema A. Bhagwat [États-Unis] ; Susan E. Gebhardt [États-Unis] ; David B. Haytowitz [États-Unis] ; Joanne M. Holden [États-Unis]

Source :

Journal of food composition and analysis : (Print) [ 0889-1575 ] ; 2006.

RBID : Pascal:06-0343668

Descripteurs français

Pascal (Inist)
- Orange, Mandarine, Article synthèse, Base donnée, Citrus tangelo.
Wicri :
- topic : Base de données.

English descriptors

KwdEn :
- Database, Mandarin, Orange, Review.

Abstract

Flavanones constitute the majority of flavonoids in citrus fruits such as sweet (Citrus sinensis) and sour oranges (C aurantium) and their near relatives-tangerines/mandarins (C. reticulata), tangors and tangelos. The relevant chemical analytic literature was searched, ed, documented, standardized, examined for quality, enumerated, and summarized in a database for these citrus flavanones: hesperidin, naringin, narirutin, eriocitrin, neohesperidin, didymin, neoeriocitrin, and poncirin. Sour oranges had a distinct flavanone profile dominated by naringin and neohesperidin, and were highest in total flavanones (summed means) (48 mg/100 g aglycones). Total flavanones (summed means) in sweet oranges, tangerines, and tangors were similar (∼20mg/100g), and hesperidin and narirutin dominated the flavanone profiles for these three fruits. Total flavanones (summed means) in tangelos (30mg/100) were midway between sour and sweet oranges and the tangelo flavanone profile exhibited characteristics of both species. The database provides information on several varieties of citrus and eight flavanone compounds.

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Le document en format XML

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<front><div type="abstract" xml:lang="en">Flavanones constitute the majority of flavonoids in citrus fruits such as sweet (Citrus sinensis) and sour oranges (C aurantium) and their near relatives-tangerines/mandarins (C. reticulata), tangors and tangelos. The relevant chemical analytic literature was searched, ed, documented, standardized, examined for quality, enumerated, and summarized in a database for these citrus flavanones: hesperidin, naringin, narirutin, eriocitrin, neohesperidin, didymin, neoeriocitrin, and poncirin. Sour oranges had a distinct flavanone profile dominated by naringin and neohesperidin, and were highest in total flavanones (summed means) (48 mg/100 g aglycones). Total flavanones (summed means) in sweet oranges, tangerines, and tangors were similar (∼20mg/100g), and hesperidin and narirutin dominated the flavanone profiles for these three fruits. Total flavanones (summed means) in tangelos (30mg/100) were midway between sour and sweet oranges and the tangelo flavanone profile exhibited characteristics of both species. The database provides information on several varieties of citrus and eight flavanone compounds.</div>
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Flavanones in oranges, tangerines (mandarins), tangors, and tangelos : a compilation and review of the data from the analytical literature

Flavanones in oranges, tangerines (mandarins), tangors, and tangelos : a compilation and review of the data from the analytical literature

Source :

Descripteurs français

English descriptors

Abstract

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