On the genuineness of citrus essential oils. XLVI: Polymethoxylated flavones of the non-volatile residue of Italian sweet orange and mandarin essential oils
Identifieur interne : 000C53 ( PascalFrancis/Checkpoint ); précédent : 000C52; suivant : 000C54On the genuineness of citrus essential oils. XLVI: Polymethoxylated flavones of the non-volatile residue of Italian sweet orange and mandarin essential oils
Auteurs : P. Dugo [Italie] ; L. Mondello ; E. Cogliandro ; I. S. D'Alcontres ; A. CotroneoSource :
- Flavour and fragrance journal [ 0882-5734 ] ; 1994.
Descripteurs français
- Pascal (Inist)
- Wicri :
- topic : Huile essentielle.
English descriptors
- KwdEn :
Abstract
The composition of the polymethoxylated flavone (PMF) fraction of the Italian sweet orange and mandarin essential oils, obtained by normal-phase HPLC, is reported. The results refer to the whole production season 1991/92; the oils have been extracted by the usual Italian technologies, viz. "FMC", "Pelatrice" and "Torchi". 3,3',4',5,6,7,8-Heptamethoxyflavone, 3',4',5,6,7,8-hexamethoxyflavone (nobiletin), 3,3',4',5,6,7-hexamethoxyflavone and 3',4',5,6,7-pentamethoxyflavone (sinensetin), in the sweet orange essential oil tend to increase during the production season. 4',5,6,7-Tetramethoxyflavone (tetra-O-methylscutellarein) increases only for oils extracted by the "FMC" technique which is the preferred technique for "blood" fruit while the 4',5,6,7,8-pentamethoxyflavone (tangeretin) content decreases when the oils are obtained by the "pelatrice" technique which is the preferred technique for "blond" fruit. Tangeretin, nobiletin and tetra-O-methylscutellarein levels are, on average, higher in the oils obtained from blond fuits than in the oils obtained from blood fruits. 3,3',4',5,6,7,8-Heptamethoxyflavone and 3,3',4',5,6,7-hexamethoxyflavone show the opposite behaviour; for sinensetin there are no differences between "pelatrice" and "FMC" extracted oils. Mandarin essential oils produced with "Pelatrice" extractors show a polymethoxyflavone content higher than oils produced with "Torchi" extractors, while there are no quantitative differences between oils produced in different periods of the productive season. Standards for quantitative analysis have been isolated from sweet orange and mandarin oils by chromatography on silica gel columns and semi-preparative HPLC with recycling
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">On the genuineness of citrus essential oils. XLVI: Polymethoxylated flavones of the non-volatile residue of Italian sweet orange and mandarin essential oils</title><author><name sortKey="Dugo, P" sort="Dugo, P" uniqKey="Dugo P" first="P." last="Dugo">P. Dugo</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Univ. Messina, fac. farmacia, dip. farmaco-biologico</s1><s3>ITA</s3><sZ>1 aut.</sZ></inist:fA14><country>Italie</country><wicri:noRegion>Univ. Messina, fac. farmacia, dip. farmaco-biologico</wicri:noRegion></affiliation></author><author><name sortKey="Mondello, L" sort="Mondello, L" uniqKey="Mondello L" first="L." last="Mondello">L. Mondello</name></author><author><name sortKey="Cogliandro, E" sort="Cogliandro, E" uniqKey="Cogliandro E" first="E." last="Cogliandro">E. Cogliandro</name></author><author><name sortKey="D Alcontres, I S" sort="D Alcontres, I S" uniqKey="D Alcontres I" first="I. S." last="D'Alcontres">I. S. D'Alcontres</name></author><author><name sortKey="Cotroneo, A" sort="Cotroneo, A" uniqKey="Cotroneo A" first="A." last="Cotroneo">A. Cotroneo</name></author></titleStmt><publicationStmt><idno type="wicri:source">INIST</idno><idno type="inist">94-0525381</idno><date when="1994">1994</date><idno type="stanalyst">PASCAL 94-0525381 INIST</idno><idno type="RBID">Pascal:94-0525381</idno><idno type="wicri:Area/PascalFrancis/Corpus">000C64</idno><idno type="wicri:Area/PascalFrancis/Curation">001249</idno><idno type="wicri:Area/PascalFrancis/Checkpoint">000C53</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">On the genuineness of citrus essential oils. XLVI: Polymethoxylated flavones of the non-volatile residue of Italian sweet orange and mandarin essential oils</title><author><name sortKey="Dugo, P" sort="Dugo, P" uniqKey="Dugo P" first="P." last="Dugo">P. Dugo</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Univ. Messina, fac. farmacia, dip. farmaco-biologico</s1><s3>ITA</s3><sZ>1 aut.</sZ></inist:fA14><country>Italie</country><wicri:noRegion>Univ. Messina, fac. farmacia, dip. farmaco-biologico</wicri:noRegion></affiliation></author><author><name sortKey="Mondello, L" sort="Mondello, L" uniqKey="Mondello L" first="L." last="Mondello">L. Mondello</name></author><author><name sortKey="Cogliandro, E" sort="Cogliandro, E" uniqKey="Cogliandro E" first="E." last="Cogliandro">E. Cogliandro</name></author><author><name sortKey="D Alcontres, I S" sort="D Alcontres, I S" uniqKey="D Alcontres I" first="I. S." last="D'Alcontres">I. S. D'Alcontres</name></author><author><name sortKey="Cotroneo, A" sort="Cotroneo, A" uniqKey="Cotroneo A" first="A." last="Cotroneo">A. Cotroneo</name></author></analytic><series><title level="j" type="main">Flavour and fragrance journal</title><title level="j" type="abbreviated">Flavour fragr. j.</title><idno type="ISSN">0882-5734</idno><imprint><date when="1994">1994</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">Flavour and fragrance journal</title><title level="j" type="abbreviated">Flavour fragr. j.</title><idno type="ISSN">0882-5734</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Chemical analysis</term><term>Chemical composition</term><term>Citrus reticulata</term><term>Citrus sinensis</term><term>Essential oil</term><term>HPLC chromatography</term><term>Mandarin</term><term>Orange</term></keywords><keywords scheme="Pascal" xml:lang="fr"><term>Citrus reticulata</term><term>Citrus sinensis</term><term>Huile essentielle</term><term>Orange</term><term>Mandarine</term><term>Analyse chimique</term><term>Composition chimique</term><term>Chromatographie HPLC</term><term>Flavone(polyméthoxy)</term></keywords><keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Huile essentielle</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The composition of the polymethoxylated flavone (PMF) fraction of the Italian sweet orange and mandarin essential oils, obtained by normal-phase HPLC, is reported. The results refer to the whole production season 1991/92; the oils have been extracted by the usual Italian technologies, viz. "FMC", "Pelatrice" and "Torchi". 3,3',4',5,6,7,8-Heptamethoxyflavone, 3',4',5,6,7,8-hexamethoxyflavone (nobiletin), 3,3',4',5,6,7-hexamethoxyflavone and 3',4',5,6,7-pentamethoxyflavone (sinensetin), in the sweet orange essential oil tend to increase during the production season. 4',5,6,7-Tetramethoxyflavone (tetra-O-methylscutellarein) increases only for oils extracted by the "FMC" technique which is the preferred technique for "blood" fruit while the 4',5,6,7,8-pentamethoxyflavone (tangeretin) content decreases when the oils are obtained by the "pelatrice" technique which is the preferred technique for "blond" fruit. Tangeretin, nobiletin and tetra-O-methylscutellarein levels are, on average, higher in the oils obtained from blond fuits than in the oils obtained from blood fruits. 3,3',4',5,6,7,8-Heptamethoxyflavone and 3,3',4',5,6,7-hexamethoxyflavone show the opposite behaviour; for sinensetin there are no differences between "pelatrice" and "FMC" extracted oils. Mandarin essential oils produced with "Pelatrice" extractors show a polymethoxyflavone content higher than oils produced with "Torchi" extractors, while there are no quantitative differences between oils produced in different periods of the productive season. Standards for quantitative analysis have been isolated from sweet orange and mandarin oils by chromatography on silica gel columns and semi-preparative HPLC with recycling</div></front></TEI><inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0882-5734</s0></fA01><fA02 i1="01"><s0>FFJOED</s0></fA02><fA03 i2="1"><s0>Flavour fragr. j.</s0></fA03><fA05><s2>9</s2></fA05><fA06><s2>3</s2></fA06><fA08 i1="01" i2="1" l="ENG"><s1>On the genuineness of citrus essential oils. XLVI: Polymethoxylated flavones of the non-volatile residue of Italian sweet orange and mandarin essential oils</s1></fA08><fA11 i1="01" i2="1"><s1>DUGO (P.)</s1></fA11><fA11 i1="02" i2="1"><s1>MONDELLO (L.)</s1></fA11><fA11 i1="03" i2="1"><s1>COGLIANDRO (E.)</s1></fA11><fA11 i1="04" i2="1"><s1>D'ALCONTRES (I. S.)</s1></fA11><fA11 i1="05" i2="1"><s1>COTRONEO (A.)</s1></fA11><fA14 i1="01"><s1>Univ. 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Cogliandro</name><name sortKey="Cotroneo, A" sort="Cotroneo, A" uniqKey="Cotroneo A" first="A." last="Cotroneo">A. Cotroneo</name><name sortKey="D Alcontres, I S" sort="D Alcontres, I S" uniqKey="D Alcontres I" first="I. S." last="D'Alcontres">I. S. D'Alcontres</name><name sortKey="Mondello, L" sort="Mondello, L" uniqKey="Mondello L" first="L." last="Mondello">L. Mondello</name></noCountry><country name="Italie"><noRegion><name sortKey="Dugo, P" sort="Dugo, P" uniqKey="Dugo P" first="P." last="Dugo">P. Dugo</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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