Free and bound cinnamic acid derivatives in corsica sweet blond oranges.
Identifieur interne : 001A56 ( Main/Exploration ); précédent : 001A55; suivant : 001A57Free and bound cinnamic acid derivatives in corsica sweet blond oranges.
Auteurs : Eric Carrera [France] ; Mohamed Vall Ould El Kebir ; Camille Jacquemond ; François Luro ; Yves Lozano ; Emile M. GaydouSource :
- Natural product communications [ 1934-578X ] ; 2010.
Descripteurs français
- Wicri :
- geographic : France.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Cinnamates.
- geographic : France.
- analysis : Beverages.
- chemistry : Citrus sinensis.
- chemical , isolation & purification : Cinnamates.
- Chromatography, High Pressure Liquid, Hydrolysis, Reference Standards, Reproducibility of Results.
Abstract
Total determination of cinnamic acids (CA), including hydroxycinnamic acid derivatives is generally not accurate since, during hydrolysis, a possible degradation of dihydroxy CA such as caffeic acid could occur. Evaluations of CA (ferulic, p-coumaric, sinapic, cinnamic and caffeic acids) before and after hydrolysis have been undertaken using standards and either with or without addition of ascorbic acid and EDTA. The method was then applied to the determination of free and bound CA in five blond cultivars (Navelina, Washington navel, Pera, Salustiana and Valencia late) of sweet oranges [Citrus sinensis (L.) Osb.]. Four parts of the fruits (peel juice, flavedo, albedo and juice) have been investigated. Results show that CA are mainly bound (86% up to 92%) in the four fruit parts. The mean of total CA contents was found to be higher in peel juice (1.5 g kg(-1)) in comparison with flavedo (0.7 g kg(-1)), albedo (0.1 g kg(-1)) and juice (0.6 g kg(-1)). Free and bound ferulic acid represented 55-70% of CA in juices, followed by p-coumaric acid (20%), sinapic acid (10%) and caffeic acid (9%). Total contents of each CA in the four fruit parts are discussed and show the potential interest in orange peel wastes.
PubMed: 20420324
Affiliations:
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Gaydou</name></author></analytic><series><title level="j">Natural product communications</title><idno type="ISSN">1934-578X</idno><imprint><date when="2010" type="published">2010</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (analysis)</term><term>Chromatography, High Pressure Liquid</term><term>Cinnamates (chemistry)</term><term>Cinnamates (isolation & purification)</term><term>Citrus sinensis (chemistry)</term><term>France</term><term>Hydrolysis</term><term>Reference Standards</term><term>Reproducibility of Results</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Cinnamates</term></keywords><keywords scheme="MESH" type="geographic" xml:lang="en"><term>France</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term></keywords><keywords scheme="MESH" type="chemical" qualifier="isolation & purification" xml:lang="en"><term>Cinnamates</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Chromatography, High Pressure Liquid</term><term>Hydrolysis</term><term>Reference Standards</term><term>Reproducibility of Results</term></keywords><keywords scheme="Wicri" type="geographic" xml:lang="fr"><term>France</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Total determination of cinnamic acids (CA), including hydroxycinnamic acid derivatives is generally not accurate since, during hydrolysis, a possible degradation of dihydroxy CA such as caffeic acid could occur. Evaluations of CA (ferulic, p-coumaric, sinapic, cinnamic and caffeic acids) before and after hydrolysis have been undertaken using standards and either with or without addition of ascorbic acid and EDTA. The method was then applied to the determination of free and bound CA in five blond cultivars (Navelina, Washington navel, Pera, Salustiana and Valencia late) of sweet oranges [Citrus sinensis (L.) Osb.]. Four parts of the fruits (peel juice, flavedo, albedo and juice) have been investigated. Results show that CA are mainly bound (86% up to 92%) in the four fruit parts. The mean of total CA contents was found to be higher in peel juice (1.5 g kg(-1)) in comparison with flavedo (0.7 g kg(-1)), albedo (0.1 g kg(-1)) and juice (0.6 g kg(-1)). Free and bound ferulic acid represented 55-70% of CA in juices, followed by p-coumaric acid (20%), sinapic acid (10%) and caffeic acid (9%). Total contents of each CA in the four fruit parts are discussed and show the potential interest in orange peel wastes.</div></front></TEI><affiliations><list><country><li>France</li></country><region><li>Provence-Alpes-Côte d'Azur</li></region><settlement><li>Marseille</li></settlement><orgName><li>Université Paul Cézanne</li></orgName></list><tree><noCountry><name sortKey="El Kebir, Mohamed Vall Ould" sort="El Kebir, Mohamed Vall Ould" uniqKey="El Kebir M" first="Mohamed Vall Ould" last="El Kebir">Mohamed Vall Ould El Kebir</name><name sortKey="Gaydou, Emile M" sort="Gaydou, Emile M" uniqKey="Gaydou E" first="Emile M" last="Gaydou">Emile M. Gaydou</name><name sortKey="Jacquemond, Camille" sort="Jacquemond, Camille" uniqKey="Jacquemond C" first="Camille" last="Jacquemond">Camille Jacquemond</name><name sortKey="Lozano, Yves" sort="Lozano, Yves" uniqKey="Lozano Y" first="Yves" last="Lozano">Yves Lozano</name><name sortKey="Luro, Francois" sort="Luro, Francois" uniqKey="Luro F" first="François" last="Luro">François Luro</name></noCountry><country name="France"><region name="Provence-Alpes-Côte d'Azur"><name sortKey="Carrera, Eric" sort="Carrera, Eric" uniqKey="Carrera E" first="Eric" last="Carrera">Eric Carrera</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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