Powerful Analytical Tools for CitrusCharacterization: LC/MS and LC/NMRCharacterization of Polymethoxylated Flavones

摘要

Citrus fruits are well known for their unique flavor and theirhealth benefits. Volatile compounds such as terpenes areformed as secondary metabolites in the plant. These volatilecompounds mainly contribute to the flavor and scent of theplant. However, other non-volatile metabolites are formed viabiosynthesis in citrus. These non-volatile compoundscontribute to certain health benefits like anticarcinogenic,antitumor, antiviral or antimicrobial activities. Our goal is toestablish efficient analytical technologies to identify andcharacterize the volatile and non-volatile compounds fromcitrus plants. For a fast and reliable screening of volatilecompounds in citrus flavors, solid phase micro-extraction(SPME) and solid phase dynamic extraction (SPDE) are wellknown techniques for flavor analysis. Residues obtained frommolecular distillation of cold pressed peel oils of oranges andclementines were analyzed using LC/MS and LC/NMR tocharacterize non-volatile compounds.