Characterization of polyphenolic compounds in unripe chinotto (Citrus myrtifolia) fruit by HPLC/PDA/ESI/MS-MS.
The flavonoid and furocoumarin composition was investigated of peel and pulp tissues of unripe fruits of Citrus myrtifolia Rafinesque, an ingredient of the popular soft drink "chinotto". Compound separation and identification was made using an HPLC-PDA detector coupled to ESI/MS/MS in positive and negative mode. Eighteen compounds (3-hydroxy-3-methylglutaryl-, C- and O-glycosyl flavonoids, furocoumarins and polymethoxylated flavones) were identified and quantified. Data indicated that the overall amount of flavonoids and furocoumarins in peel was higher than in the pulp, even though their relative distribution did not significantly change, apart from a different distribution of flavones and a lower content of naringin in the peel.
Ministero delle Politiche Agricole Alimentari e Forestali, Dipartimento dell 'Ispettorato Centrale della Tutela della Qualità e della Repressione Frodi dei Prodotti Agroalimentari (ICQRF) - Laboratorio di Catania, Via A. Volta 19, 95122 Catania, Italy. m.scordino@mpaaf.gov.it
Monica
M
Scordino
Leonardo
L
Sabatino
Adalgisa
A
Belligno
Giacomo
G
Gagliano
D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D002957:Citrus / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis*; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods*; D053719:Tandem Mass Spectrometry / Q000379:methods*
D059808:Polyphenols