Citrus flavonoid content

Gil-Izquierdo, A. et al.. Effect of the rootstock and interstock grafted in lemon tree (Citrus limon (L.) Burm.) on the flavonoid content of lemon juice, J. Agric. Food Chem., 52, 324, 2004. 

Extraction and finisher pressures can greatly influence the flavonoid content of citrus juices. Generally, as the fruit is squeezed harder more juice is recovered. However, excessive extractor pressures produce juice of a lower quality (35). As shown in Figure 8, grapefruit flavanone glycoside concentrations increase with increasing extractor pressures. In the early portion of the season almost twice as much naringin was obtained under hard squeeze conditions than was obtained with the soft squeeze. The effect of finisher pressure is not as clear, and is dependent on the composition of the raw juice which, in turn, is dependent on the type of extractor used. 

Kawaii S, Tomono Y, Katase E, Ogawa K, Yano M. HL-60 differentiating activity and flavonoid content of the readily extractable fraction prepared from citrus juices. J Agric Food Chem 1999 47 128-135. 

Choi, S., Ko, H., Ko, S., et al. 2007. Correlation between Flavonoid Content and the NO Production Inhibitory Activity of Peel Extracts from Various Citrus Fruits , Biol. Pharm. Bull., 20 772-778. 

Kanaze et al. [15] investigated orange peel Citrus sinensis) cultivated in Greece-Crete as an a new commercial source of hesperidin. The flavonoid content of several methanolic... 

Citrus fruits provide a diverse range of flavonoids [35] naringenin, a flavonone, has been shown to posses cholesterol-lowering and anticancer properties [36]. The naringin content of lime juice has been estimated to be -100 pg/g [37], and the lime is also a source of limonene, a biologically active terpene (see above). Other bioactive substances in lime (Table 4) include coumarins that possess anticoagulatory and anti-inflammatory properties. 

Essential oils obtained by cold pressing or extraction contain, in addition to volatile substances, low volatile and non-volatile substances, such as oleoresins. For example, the dry matter content in citrus essential oils is about 4%. The main components are flavonoids, such as naringin, or metabolites of bitter triterpenes of limonin type. Coumarins such as scopolaron are present at a level of 1.5%, along with furanocoumarins (psoralens), such as bergaptene and bergamottin. 

---