High performance liquid chromatography flavanones

JUSTESEN u, KNUTHSEN p and LETH T (1998) Quantitative analysis of flavonols, flavones, and flavanones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass specfrometric detection, /C/u matogr A, 799, 101-10. [Pg.342]

In the present chapter, various tools such as thin-layer chromatography, high performance liquid chromatography, mass spectroscopy, and NMR used in analysis of flavonoids are discussed. In addition, the relevance and application of such tools in the analysis of flavanones, with emphasis on citrus flavanones, is discussed. [Pg.275]

Cautela, D. Laratta, B. Santelli, F. Trifiro, A. Servillo, L. Castaldo, D. 2008. Estimating Bergamot juice adulteration of lemon juice by high-performance liquid chromatography (HPLC) analysis of flavanone glycosides. J. Agric. Food Chem. 56 5407-5414. [Pg.305]

Pellati F, Benvenuti S, Melegari M. High-performance liquid chromatography methods for the analysis of adrenergic amines and flavanones in Citrus aurantium L. var. amara. Phytochem Anal 2004 15 220-225. [Pg.242]

Wang, S. R, Fu, M. D., and Wang, M. H. Separation mechanism and determination of flavanones with capillary electrophoresis and high-performance liquid chromatography, J. Chromatogr. A, 1164, 306, 2007. [Pg.74]

M. Krause and R. Galensa, High-performance Liquid Chromatography of Diastereometric Flavanone Glycosides in Citrus on a 13-cyclodextrin-bonded Stationary Phase (CYCLOBOND I), J. Chromatogr., 588(1991)41. [Pg.491]

Krause M, Galensa R (1991) High-performance liquid chromatography of diastereomeric flavanone glycosides in Citrus on a beta-cyclodextrin-bonded stationary phase (Cyclobond I). J Chromatogr 588 41-45... [Pg.78]

Asztemborska, M., and Zukowskib, J., Determination of diastereomerization barrier of some flavanones by high-performance liquid chromatography methods, J. Chromatogr. A, 1134, 95, 2006. [Pg.202]

Diets rich in plant-derived foods can provide more than 1 g of phenolic compounds per day, although there are major international and interindividual differences in exposure. Flavonols, flavones, and fla-van-3-ols constitute the three major subclasses of flavonoids, and a significant amount of information on the content of selected flavonoids from these subclasses in fruits and vegetables has been obtained using high-performance liquid chromatography techniques. The other subclasses are flavanones, anthocyanidins, and isoflavones. [Pg.293]

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