Kumquat (Fortunella japonica Swingle) juice: Flavonoid distribution and antioxidant properties

被引：121

作者：

Barreca, Davide ^{[1
]}

Bellocco, Ersilia ^{[1
]}

Caristi, Corrado ^{[1
]}

Leuzzi, Ugo ^{[1
]}

Gattuso, Giuseppe ^{[1
]}

机构：

[1] Univ Messina, Dipartimento Chim Organ & Biol, I-98166 Messina, Italy

来源：

FOOD RESEARCH INTERNATIONAL | 2011年 / 44卷 / 07期

关键词：

Fortunella japonica; Citrus japonica; Kumquat; Flavonoids; HPLC-DAD-ESI-ITMS; Antioxidant activity; CITRUS; GLYCOSIDES; CAPACITY; FUROCOUMARINS; QUANTITATION; CHEMISTRY; FRESH;

D O I：

10.1016/j.foodres.2010.11.031

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The flavonoids composition of kumquat (Fortunella japonica) crude juice, obtained from uripe and ripe fruits, were investigated by reverse-phase LC-DAD-ESI-ITMS analysis. Thirteen compounds (C- and O-glycosyl flavonoids) were identified. Acacetin 3,6-di-C-glucoside (1), vicenin-2 (2), lucenin-2 4'-methyl ether (3) narirutin 4'-O-glucoside (4) and apigenin 8-C-neohesperidoside (5) were identified for the first time in kumquat juice. Furthermore, we report on the remarkable antioxidant properties of crude juice, of selected flavonoids fractions and of the main component, phloretin 3',5'-di-C-glucoside (6). (C) 2010 Elsevier Ltd. All rights reserved.

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页码：2190 / 2197

页数：8

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