Reference

Flavanones in leaves of citrus species and varieties cultivated in Georgia

Flavanones in leaves of citrus species and varieties cultivated in Georgia. Targamadze, I. L.; Shalashvili, A. G.; Kochurina, A. P. (Inst. Biokhim. Rast., Tbilisi, USSR).In this article, certain chemicals are used. Some of their cas registry numbers are 13241-33-3 and 13463-28-0 Subtrop. Kul't., (4), 128-30 (Russian) 1991. CODEN: SUKUA8. ISSN: 0491-4031. DOCUMENT TYPE: Journal CA Section: 11 (Plant Biochemistry) Orange, mandarin, lemon and Meyer lemon leaves contained only rutinosides, whereas leaves of Citrus ichangensis and C. wilsonii contained only neohesperosides. Their hybrids and the hybrid species grapefruit and C. junos (C. ichangensis ′ C. reticulata) contained both the groups of flavanones. .

Changes in naringin content of natsumikan fruit (Citrus natsudaidai, cv

Changes in naringin content of natsumikan fruit (Citrus natsudaidai, cv. Kawano-natsudaidai) after freezing. Matsumoto, Ryoji; Okudai, Naomi; Maotani, Toru (Fruit Tree Res. Stn., Minist. Agric., For., Fish., Kuchinotsu 859-25, Japan). Engei Gakkai Zasshi, 52(1), 1-6 (Japanese) 1983. CODEN: EGKZA9. ISSN: 0013-7626. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Content of naringin (I) [10236-47-2], the principal bitter compd. in the juice of natsumikan fruits injured by freezing, was detd. by high performance liq. chromatog. on a Zorbax ODS column, elution with H2O-MeCN, and absorbance at 280 nm. The flavanone glycosides found in natsumikan juice from fruit harvested on Dec. 23 were narirutin [14259-46-2], I, and neohesperidin [13241-33-3]. Prunin and/or naringenin produced from I by naringinase were not detected. In fruits on the tree, the content of I in the juice increased gradually from 14 on Dec. 10236-47-2 and 13241-33-3 are also in the experiment. 23 to 32 on Jan. 30 after freezing below -4.6° on Dec. 28-30 and Jan. 11, and decreased to 25 mg/100 mL on Feb. 19. In the detached fruits stored at 5° and cooled to -6.5° for 11 h, the content of I increased to ~30 mg/100 mL and remained high thereafter. The content of I per fruit, in the attached fruits, decreased from 60 to 45 mg with the advance of granulation caused by freezing. But in the detached fruits stored at 5° with freezing , the content of I per fruit was ~60 mg, and granulation proceeded more slowly and less severely than the fruits on the tree. .