Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Polymethoxylated Flavone Extracts from Citrus Peels for Use in the Functional Food and Nutraceutical Industry

  • Yao, Xiaolin (College of Food Science and Technologhy, Huazhong Agricultural University) ;
  • Pan, Siyi (College of Food Science and Technologhy, Huazhong Agricultural University) ;
  • Duan, Chunhong (Department of Bioengineering, Wuhan Bioengineering Institute) ;
  • Yang, Fang (Department of Biological Engineering, Hubei University Zhixing College) ;
  • Fan, Gang (College of Food Science and Technologhy, Huazhong Agricultural University) ;
  • Zhu, Xinrong (College of Food Science and Technologhy, Huazhong Agricultural University) ;
  • Yang, Shuzhen (College of Food Science and Technologhy, Huazhong Agricultural University) ;
  • Xu, Xiaoyun (College of Food Science and Technologhy, Huazhong Agricultural University)
  • Published : 2009.10.31
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Abstract

Polymethoxylated flavones (PMFs) extracted from Citrus sinensis 'Jincheng' peel were characterized by chromatographic and spectroscopic techniques. Seven individual PMF were identified. 3, 3', 4', 5, 6, 7-hexamethoxyflavone (HEX), nobiletin (NOB), heptamethoxyflavone (HEP), 5-demethylnobiletin (DN), and tangeretin (TAN) were characterized through electrospray ionization mass spectrometry (ESI-MS) in positive mode of protonated molecular ions $[M+H]^+$, the diagnostic fragment ions, together with the UV-Vis spectra and high performance liquid chromatography (HPLC) elution order from literature data. Sinensetin (SIN) and tetramethyl-O-scutellarein (SCU) were isolated and identified through their MS, $^1H$ nuclear magnetic resonance (NMR) and UV-Vis spectral studies. The levels of PMFs in peels from different cultivars of citrus fruits grown in China were determined for the first time. The results showed that C. aurantium 'Bitter orange' peel was the most promising variety for HEP. C. sinensis peel was a good source for SIN and SCU.

Keywords

References

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