Citrus content

Dhuique-Mayer, C. et al.. Varietal and interspecific influence on micronutrient contents in citrus from the Mediterranean area, J. Agric. Food Chem., 53, 2140, 2005. 

Figure 11. Solid-state C NMR spectrum of hydrated cell walls from Citrus peel, with high content of methyl-esterified pectia...

A high content of hesperetin was detected in citrus honey samples (Ferreres et ah, 1993, 1994b,c,e). 8-Methoxy-kaempferol was the main compound in rosemary honey samples, whereas luteolin was the main compound in lavender honey samples (Ferreres et ah, 1994b, 1998). Quercetin was used as a marker for differentiating for sunflower honey... 

White, J. W. (1966). Methyl anthranilate content of citrus honey. ]. Food Sci. 31,162-164. 

Fenpyroximate exhibits acaricidal and knockdown activities on phytophagous mites, such as Tetranychus urticae Koch (two-spotted spider mite) and Panony-chus citrP in citrus, apple, pear, peach, grape, etc. Fenpyroximate inhibits the mitochondrial NADH-Co Q reductase, which induces a decrease in ATP content and morphological changes in mitochondria and ultimately shows the acaricidal and knockdown activities. ... 

Feldman, A.W. and Hanks, R.W. (1968). Phenolic content in the roots and leaves of tolerant and susceptible citrus cultivars attacked by Rodopholus similis. 

Tsai HL, Chang SKC and Chang SJ. 2007. Antioxidant content and free radical scavenging ability of fresh red pummelo [Citrus grandis (L.) Osbeck] juice and freeze-dried products. J Agric Food Chem 55(8) 2867-2872. 

In the purification of pectinesterase from the fruits of Citrus nat-sudaidai,61 fractional salting-out with ammonium sulfate was followed by chromatography on a column of DEAE-cellulose and by separation of the active fraction on Sephadex G-100. A preparation (purified solution) having a specific activity 460-fold greater than that of the original extract was obtained. Its homogeneity was checked by disc electrophoresis, and its amino acid content was determined and fundamental, kinetic data were obtained. 

Citrus pectin ( Polygalacturonic Acid Methyl Ester from Citrus Fruits, Grade I ) was obtained from the Sigma Chemical Company. It had a galacturonic acid content of 89% and a degree of esterification of 57. Separate aqueous solutions of citrus pectin were freeze-dried and air-dried in deionized water. These samples were replicated with 9.8A Pt/C and backed with 148A of carbon. The replicas for these samples were picked up without a carbon support film (38). 

Lee, H. S., and Coates, G. A. (1997). Vitamin C contents in processed Elorida citrus juice products from 1986-1995 survey. /. Agric. Food Chem. 45, 2550-2555. 

The characteristic odor of lemon oil differs from that of other citrus oils and is largely due to neral and geranial. The content of these compounds in Italian lemon oil generally exceeds 3% [369, 370a, 370d, 370e, 381-394e]. 

The oils have a high terpene hydrocarbon content (>90%, mainly (+)-limonene), but their content of oxygen-containing compounds differs and affects their quality. Important for aroma are aldehydes, mainly decanal and citral, and aliphatic and terpenoid esters. The sesquiterpene aldehydes a-sinensal [17909-77-2] and/3-sinensal [6066-88-8], which contribute particularly to the special sweet orange aroma, also occur in other citrus oils, although in lower concentration [369-370a, 370d, 394,421, 430-438]. 

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