isonaringin and poncirin

The present study aimed to develop a strategy involving quantitative analysis of multicomponents by single marker in combination with high-performance liquid chromatography fingerprint qualitative analysis for performing the quality control of Aurantii Fructus. The content of 12 components (eriocitrin, neoeriocitrin, narirutin, naringin, hesperidin, neohesperidin, meranzin, poncirin, naringenin, nobiletin, tangeretin, and auraptene) in samples was determined using reliable relative correction factors that were obtained using naringin as an internal reference standard. The new method demonstrated good applicability, and no significant differences were observed between the external standard method and the new method as determined by calculating standard method difference. Qualitative evaluation of samples was conducted using similarity analysis, hierarchical cluster analysis, and quality fluctuation analysis. Chromatographic fingerprint data were divided into three groups by similarity and hierarchical cluster analyses, and seven components may have a more significant impact on the quality of Aurantii Fructus in quality fluctuation analysis. Overall, the study suggests that the qualitative and quantitative analyses of multicomponents using quantitative analysis of multicomponents by single marker combined with chromatographic fingerprinting can be considered good quality criteria for performing quality control and providing technical support for the further pharmacological and pharmaceutical research of Aurantii Fructus.

Topics: Chromatography, High Pressure Liquid; Citrus; Coumarins; Disaccharides; Flavanones; Flavones; Flavonoids; Fruit; Hesperidin

The hydrolytic activity of the recombinant β-glucosidase from Pyrococcus furiosus for the flavanone glycoside hesperidin was optimal at pH 5.5 and 95 °C in the presence of 0.5% (v/v) dimethyl sulfoxide (DMSO) and 0.1% (w/v) Tween 40 with a half-life of 88 h, a Km of 1.6 mM, and a kcat of 68.4 1/s. The specific activity of the enzyme for flavonoid glycosides followed the order hesperidin > neohesperidin > naringin > narirutin > poncirin > diosmin > neoponcirin > rutin. The specific activity for flavanone was higher than that for flavone or flavonol. DMSO at 10% (v/v) was used to increase the solubility of flavanone glycosides as substrates. The enzyme completely converted flavanone glycosides (1 g/L) to flavanone aglycones and disaccharides via one-step reaction. The major flavanone in grapefruit peel, grapefruit pulp, or orange peel extract was naringin (47.5 mg/g), naringin (16.6 mg/g), or hesperidin (18.2 mg/g), respectively. β-Glucosidase from P. furiosus completely converted naringin and narirutin in 100% (w/v) grapefruit peel extract to 22.5 g/L naringenin after 12 h, with a productivity of 1.88 g L(-1) h(-1); naringin and narirutin in 100% (w/v) grapefruit pulp extract to 8.1 g/L naringenin after 9 h, with a productivity of 0.90 g L(-1) h(-1); and hesperidin in 100% (w/v) orange peel extract to 9.0 g/L hesperetin after 9 h, with a productivity of 1.00 g L(-1) h(-1). The conversion yields, concentrations, and productivities of flavanone aglycones in this study are the highest among those obtained from citrus extracts. Thus, this enzyme may be useful for the industrial hydrolysis of flavanone glycosides in citrus extracts.

Topics: beta-Glucosidase; Citrus; Detergents; Disaccharides; Flavanones; Flavonoids; Food Industry; Glycosides; Hesperidin; Hydrogen-Ion Concentration; Hydrolysis; Kinetics; Plant Extracts; Pyrococcus furiosus; Solvents; Substrate Specificity; Temperature

Grapefruits (Citrus paradisi Macfad) contain several phytochemicals known to have health maintaining properties. Due to the consumer's interest in obtaining high levels of these phytochemicals, it is important to understand the changes in their levels by common household processing techniques. Therefore, mature Texas "Rio Red" grapefruits were processed by some of the common household processing practices such as blending, juicing, and hand squeezing techniques and analyzed for their phytochemical content by high performance liquid chromatography (HPLC). Results suggest that grapefruit juice processed by blending had significantly (P < 0.05) higher levels of flavonoids (narirutin, naringin, hesperidin, neohesperidin, didymin, and poncirin) and limonin compared to juicing and hand squeezing. No significant variation in their content was noticed in the juice processed by juicing and hand squeezing. Ascorbic acid and citric acid were significantly (P < 0.05) higher in juice processed by juicing and blending, respectively. Furthermore, hand squeezed fruit juice had significantly higher contents of dihydroxybergamottin (DHB) than juice processed by juicing and blending. Bergamottin and 5-methoxy-7 gernoxycoumarin (5-M-7-GC) were significantly higher in blended juice compared to juicing and hand squeezing. Therefore, consuming grapefruit juice processed by blending may provide higher levels of health beneficial phytochemicals such as naringin, narirutin, and poncirin. In contrast, juice processed by hand squeezing and juicing provides lower levels of limonin, bergamottin, and 5-M-7-GC. These results suggest that, processing techniques significantly influence the levels of phytochemicals and blending is a better technique for obtaining higher levels of health beneficial phytochemicals from grapefruits. Practical Application:  Blending, squeezing, and juicing are common household processing techniques used for obtaining fresh grapefruit juice. Understanding the levels of health beneficial phytochemicals present in the juice processed by these techniques would enable the consumers to make a better choice to obtain high level of these compounds.

Topics: Ascorbic Acid; Beverages; Chromatography, High Pressure Liquid; Citric Acid; Citrus paradisi; Disaccharides; Flavanones; Flavonoids; Food Handling; Furocoumarins; Glycosides; Hesperidin; Limonins; Plant Extracts