Abstract
A synergistic combination of analytical techniques was developed for the simultaneous determination of the three most biologically active chemical families in citrus juices: methoxylated flavones, coumarins, and furanocoumarins. No rapid methodology has been available to determine them together. A solid phase extraction concentrated these groups and a ternary reverse phase HPLC gradient completely resolved them from other juice components. Two coumarins, isomeranzin and osthole, were identified in a sweet orange (C. sinensis) cultivar, Changyecheng, for the first time. Pummelo juice was characterized by coumarin and furanocoumarin epoxides such as meranzin and epoxybergamottin. No epoxides were observed in the more acidic juices. Added furanocoumarin epoxides hydrolyzed rapidly in the most acidic juices. The ratios of the UV peak areas at 320 nm to the fluorescence emission peaks as well as the ratio of fluorescence emission peaks at 450–400 nm could be used to identify chromatographic peaks.
| Original language | English |
|---|---|
| Pages (from-to) | 29-38 |
| Number of pages | 10 |
| Journal | Food Chemistry |
| Volume | 271 |
| DOIs | |
| Publication status | Published - Jan 15 2019 |
| Externally published | Yes |
Fingerprint
Keywords
- 6′,7′-Dihydroxybergamottin (PubChem CID: 6440498)
- Citropten (PubChem CID: 2775)
- Epoxybergamottin (PubChem CID: 9946625)
- Fully methoxylated flavone
- Furocoumarin
- Isomeranzin (PubChem CID: 473252)
- Meranzin (PubChem CID: 1803558)
- Nobiletin (PubChem CID: 72344)
- Osthole (PubChem CID: 10228)
- Oxypeucedanin (PubChem CID: 160544)
- Polymethoxyflavones
- Psoralen
- Sample preparation
- Scopoletin (PubChem CID: 5280460)
- Sinensetin (PubChem CID: 145659)
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science
Cite this
Determination of citrus juice coumarins, furanocoumarins and methoxylated flavones using solid phase extraction and HPLC with photodiode array and fluorescence detection. / Li, Gui Jie; Wu, Hou Jiu; Wang, Yu; Hung, Wei Lun; Rouseff, Russell L.
In: Food Chemistry, Vol. 271, 15.01.2019, p. 29-38.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Determination of citrus juice coumarins, furanocoumarins and methoxylated flavones using solid phase extraction and HPLC with photodiode array and fluorescence detection
AU - Li, Gui Jie
AU - Wu, Hou Jiu
AU - Wang, Yu
AU - Hung, Wei Lun
AU - Rouseff, Russell L.
PY - 2019/1/15
Y1 - 2019/1/15
N2 - A synergistic combination of analytical techniques was developed for the simultaneous determination of the three most biologically active chemical families in citrus juices: methoxylated flavones, coumarins, and furanocoumarins. No rapid methodology has been available to determine them together. A solid phase extraction concentrated these groups and a ternary reverse phase HPLC gradient completely resolved them from other juice components. Two coumarins, isomeranzin and osthole, were identified in a sweet orange (C. sinensis) cultivar, Changyecheng, for the first time. Pummelo juice was characterized by coumarin and furanocoumarin epoxides such as meranzin and epoxybergamottin. No epoxides were observed in the more acidic juices. Added furanocoumarin epoxides hydrolyzed rapidly in the most acidic juices. The ratios of the UV peak areas at 320 nm to the fluorescence emission peaks as well as the ratio of fluorescence emission peaks at 450–400 nm could be used to identify chromatographic peaks.
AB - A synergistic combination of analytical techniques was developed for the simultaneous determination of the three most biologically active chemical families in citrus juices: methoxylated flavones, coumarins, and furanocoumarins. No rapid methodology has been available to determine them together. A solid phase extraction concentrated these groups and a ternary reverse phase HPLC gradient completely resolved them from other juice components. Two coumarins, isomeranzin and osthole, were identified in a sweet orange (C. sinensis) cultivar, Changyecheng, for the first time. Pummelo juice was characterized by coumarin and furanocoumarin epoxides such as meranzin and epoxybergamottin. No epoxides were observed in the more acidic juices. Added furanocoumarin epoxides hydrolyzed rapidly in the most acidic juices. The ratios of the UV peak areas at 320 nm to the fluorescence emission peaks as well as the ratio of fluorescence emission peaks at 450–400 nm could be used to identify chromatographic peaks.
KW - 6′,7′-Dihydroxybergamottin (PubChem CID: 6440498)
KW - Citropten (PubChem CID: 2775)
KW - Epoxybergamottin (PubChem CID: 9946625)
KW - Fully methoxylated flavone
KW - Furocoumarin
KW - Isomeranzin (PubChem CID: 473252)
KW - Meranzin (PubChem CID: 1803558)
KW - Nobiletin (PubChem CID: 72344)
KW - Osthole (PubChem CID: 10228)
KW - Oxypeucedanin (PubChem CID: 160544)
KW - Polymethoxyflavones
KW - Psoralen
KW - Sample preparation
KW - Scopoletin (PubChem CID: 5280460)
KW - Sinensetin (PubChem CID: 145659)
UR - http://www.scopus.com/inward/record.url?scp=85050504884&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85050504884&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.07.130
DO - 10.1016/j.foodchem.2018.07.130
M3 - Article
AN - SCOPUS:85050504884
VL - 271
SP - 29
EP - 38
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -