Citrus bergamia juice: phytochemical and technological studies

Fresh juice from bergamot (Citrus bergamia Risso) has been studied to evaluate the polyphenolic composition by HPLC-DAD analysis and total polyphenols content by UV method. The main constituent, Naringin, has been selected as analytical and biological marker of the juice. Juice has been loaded onto maltodextrin matrix by spray-drying. The produced maltodextrin/juice powder (BMP) showed neither significant change in total polyphenols content nor decrease in antioxidant properties with respect to fresh juice. Moreover, BMP displayed high in vitro dissolution rate of the bioactive constituents in water and in simulated biological fluids. BMP appears as promising functional raw material for food, nutraceutical and pharmaceutical products. With this aim, a formulation study to develop tablets (BMT) for oral administration has been also performed. The produced solid oral dosage form preserved high polyphenols content, showed complete disaggregation in few minutes and satisfying dissolution rate of the bioactive constituents in simulated biological fluids.     

Ultra high performance liquid chromatography with ion‐trap TOF‐MS for the fast characterization of flavonoids in Citrus bergamia juice

We have developed a fast ultra HPLC with ion‐trap TOF‐MS method for the analysis of flavonoids in Citrus bergamia juice. With respect to the typical methods for the analysis of these matrices based on conventional HPLC techniques, a tenfold faster separation was attained. The use of a core–shell particle column ensured high resolution within the fast analysis time of only 5 min. Unambiguous determination of flavonoid identity was obtained by the employment of a hybrid ion‐trap TOF mass spectrometer with high mass accuracy (average error 1.69 ppm). The system showed good retention time and peak area repeatability, with maximum RSD% values of 0.36 and 3.86, respectively, as well as good linearity (R² ≥ 0.99). Our results show that ultra HPLC can be a useful tool for ultra fast qualitative/quantitative analysis of flavonoid compounds in citrus fruit juices.     

Die Analyse der S?ure-Lacton-Fraktion aus Bergamott?l (von Citrus bergamia Risso)

Ohne Zusammenfassung     

Isolation and identification of two new flavanones and a chalcone from Citrus kinokuni

Two new flavanones and one chalcone were isolated from the peel of Citrus kinokuni Hort. ex Tanaka and identified as (2S)-5,6,7,8,4'-pentamethoxyflavanone (1), (2S)-5,6,7,3',4'-pentamethoxyflavanone (2) and 2'-hydroxy-3,4,3',4',6'-pentamethoxychalcone (3). The structures of new compounds were elucidated by spectroscopic analysis.     

Separation and determination of flavonoids and other phenolic compounds in cranberry juice by high-performance liquid chromatography

A HPLC method was developed for the separation and determination of flavonoid and phenolic antioxidants in cranberry juices. Free flavonoid and phenolic compounds were fractionated into neutral and acidic groups by means of a solid-phase extraction method, followed by subsequent HPLC separations. Combined flavonoids and phenolics were hydrolyzed by acid before HPLC analysis. This developed method provides a fast and high resolution of individual flavonoid and phenolic compounds. In cranberry fruit, flavonoids and phenolic acids exist predominantly in combined forms, such as glycosides and esters. A total of 400 mg of total flavonoids and phenolic compounds/l of sample was found in a freshly squeezed cranberry juice, which was distributed as about 44% of phenolic acids and 56% of flavonoids. Benzoic acid was the major phenolic compound. Major flavonoids in the freshly squeezed cranberry juice were quercetin and myricetin.     

Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O

Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, respectively. GC-O was performed to study the aromatic profile of Jinchen fruit juice and peel oil. A total of 41 components appeared to contribute to the aroma of fruit juice and peel oil. Twelve components were the odorants perceived in both samples. The aromatic compositions of fruit juice were more complex than that of peel oil. Ethyl butanoate, beta-myrcene, octanal, linalool, alpha-pinene, and decanal were found to be responsible for the aromatic notes in fruit juice and peel oil. Nineteen components have been perceived only in the juice and ten compounds were described as aromatic components of only the peel oil by the panelists. These differences lead to the different overall aroma between fruit juice and peel oil.     

A dereplication strategy for the identification of new phenolic compounds from Anvillea radiata (Coss. & Durieu)

Phenolic compounds were selectively extracted from aerial parts of Anvillea radiata using Accelerated Solvent Extraction (ASE) in two steps. Given the two molecular families (flavonoids and germacranolides) described as present in the plant material, a first extraction step using chloroform as the extraction solvent was carried out to remove the germacranolides, the most abundant compounds. The minor phenolic compounds were then selectively extracted and enriched from the plant residue by methanol. Characterization of twenty five phenolic compounds in the methanolic extract was performed using HPLC-DAD-ESI-MS/MS and HPLC-HRMS analyses. Seven compounds corresponded to chlorogenic acid and dicaffeoylquinic acid derivatives and eighteen flavonoids (from which five aglycones and thirteen glycosides) were identified and some of them for the first time.The presence of these phenolic compounds, identified in the whole aerial parts, was then followed in each organ (flower, leave and stem). The chromatographic profiles of the stem and leave were very close, while the flower one was more different. However most of the compounds identified in aerial parts were recovered in each organ, mainly difference on peak intensity could be observed. The most abundant compound in flowers was found to be a di-caffeoylquinic acid derivative while isorhamnetin and spinacitin diglucoside derivatives were the most abundant ones in stems and leaves.     

Thorough investigation of the oxygen heterocyclic fraction of lime (Citrus aurantifolia (Christm.) Swingle) juice

Reversed‐phase‐HPLC analysis by means of superficially porous silica particle columns (fused‐core) was applied to the investigation of flavonoids, coumarins, and psoralens in lime juice samples. Hesperidin (367.0 ± 16.0 ppm) and eriocitrin (148.0 ± 7.9 ppm) were the most abundant flavonoids. Fifteen coumarins and furocoumarins were determined, including bergamottin (29.6 ± 1.1 ppm), 5‐geranyloxy‐7‐methoxycoumarin (16.5 ± 0.6 ppm), and oxypeucedanin hydrate (9.9 ± 0.5 ppm) as predominant compounds. These molecules are today well known for their beneficial effects on human health. As a consequence, the present study, beyond investigating for the first time the chemical composition of lime juice, highlights also its health‐promoting qualities, due to its content of flavonoids and coumarins.     

Synergistic and antagonistic effects of Citrus bergamia distilled extract and its major components on drug resistant clinical isolates

Abstract

In this study we determine the in vitro antimicrobial activities of Citrus bergamia distilled extract and compounds isolated from such extract against clinical MDR strains. The activity of these substances were tested using a broth microdilution assay, their MBC and their FBC to evaluate the nature of the interactions in tested components. Among Gram negative bacteria Enterobacter spp, Klebsiella spp and Pseudomonas spp exhibited the higher MBC values range (2.5–5% v/v). Among Gram positive and Yeast isolates, Corynebacterium spp, Enterococcus faecalis and Staphylococcus spp, as well as Candida lipolytica and lusitanae showed a range of 2.5 to >5% of MBC. To overcome such resistance toward the distilled extract, were used combination of isolated compounds from the same extract. Klebsiella pneumoniae 16/15 and Pseudomonas aeruginosa 7/15 were sensitive to synergistic effect of some tested combinations. Broad spectrum of antimicrobial activity was demonstrated for C. bergamia components and their combinations.     

Isolation and identification of two new compounds from the Penicillium sp. SYPF7381

Abstract

Two new compounds, (7R, 2E, 5E)-3,5,7-trimethyl-2,5-octadienedioic-8-methyl ester (1) and neovasipyridone G (3), together with a new natural product compound (7R,2E,5E)-3,5,7-trimethyl-2,5-octadienedioic acid (2), and six known compounds (4–9) were isolated from Penicillium sp. SYPF7381. Their structures were elucidated on the basis of extensive spectroscopic analysis, and the absolute configurations of compounds 1 and 2 were determined by optical rotation. The absolute configuration of compound 3 was determined by means of electronic circular dichroism (ECD) calculation. In addition, the in vitro anti-inflammatory activities of all compounds were assayed in RAW 264.7 cells by assessing LPS-induced NO production. Furthermore, the structure-antiinflammation activity relationships for these isolated compounds were summarized based on the experimental as well as the docking results.     

Clinical evaluation of Moro (Citrus sinensis (L.) Osbeck) orange juice supplementation for the weight management

In the last years, several studies have recently evaluated the beneficial effects of red orange juice (Citrus sinensis (L.) Osbeck) and its active components in weight management and obesity. Moro orange is a cultivar of red orange, particularly rich in active compounds such as anthocyanins, hydroxycinnamic acids, flavone glycosides and ascorbic acid, which displays anti-obesity effects in in vitro and in vivo studies. In this clinical study, the effect of a Moro juice extract (Morosil^®, 400 mg/die) supplementation was evaluated in overweight healthy human volunteers for 12 weeks. Results showed that Moro juice extract intake was able to induce a significant reduction in body mass index (BMI) after 4 weeks of treatment (p < 0.05). Moreover, in subjects treated with Moro extract, body weight, BMI, waist and hip circumference were significantly different from the placebo group (p < 0.05). In conclusion, it could be suggested that the active compounds contained in Moro juice have a synergistic effect on fat accumulation in humans and Moro juice extract can be used in weight management and in the prevention of human obesity.     

佛手多糖的化学组成及体外抗氧化活性研究

佛手经热水提取和乙醇沉淀,得佛手多糖粗品(BP).BP经Servag法除蛋白,用DEAE离子交换柱梯度洗脱分离得到BP1和BP2两个组分,经凝胶色谱和SDS-聚丙烯酰胺凝胶电泳检验为均一组分.用凝胶渗透色谱法测得BP1和BP2的重均分子量分别为17773和65589.薄层色谱和高效液相色谱分析表明,BP1和BP2均由鼠李糖、甘露糖、葡萄糖、半乳糖和木糖组成.采用化学发光法在多种化学模拟体系中研究了佛手多糖清除活性氧的作用,观察了佛手多糖对HO^.导致DNA链损伤的抑制作用.结果表明,佛手多糖能有效地清除O₂^-.和HO^.等活性氧,对DNA链具有良好的保护作用.     

1-p-Menthene-8-thiol: A powerful flavor impact constituent of grapefruit juice (Citrus parodisi MACFAYDEN)

1-p-Menthene-8-thiol ( B ) is shown to be a potent character-donating constituent of grapefruit juice, in which it occurs at the ppb-level or below. A convenient synthesis is described for this terpene-thiol, apparently the most powerful flavor compound ever found in nature.     

Isolation of four new flavonoids from Melicope triphylla

Four new flavonoids, 3,5-dihydroxy-7,8-dimethoxy-3',4'-methylenedioxyflavone (1), 3,5-dihydroxy-7-methoxy-3',4'-methylenedioxyflavone (2), 3,5-dihydroxy-7-isopentenyloxy-8-methoxy-3',4'-methylenedioxyflavone (3) and 5-hydroxy-3-isopentenyloxy-7-methoxy-3',4'-methylenedioxyflavone (4), were isolated from the leaves of Melicope triphylla. In addition, two known flavonoids were detected including 5-hydroxy-3,7-dimethoxy-3',4'-methylenedioxyflavone (5) and 5-hydroxy-7-isopentenyloxy-3,8-dimethoxy-3',4'-methylenedioxyflavone (6). The structures of the new compounds were established by spectroscopic methods.     

Structures of new phenylphenalene-related compounds from Eichhornia crassipes (water hyacinth)

Two new compounds identified as methyl derivatives of phenyl naphthalenedicarboxylic acid and phenyl naphthalenecarboxylic acid linked to a phenylphenalene unit were isolated from the extract of Eichhornia crassipes (water hyacinth). The structures have been determined on the basis of spectroscopic analyses, mainly using 2D NMR techniques.     

Antioxidant activity and two new flavonoids from Washingtonia filifera

Two new flavonoids, 8-hydroxyisoscoparin (1) and luteolin 7-O-glucoside 4'-sulfate (2), along with eight known flavonoids, including luteolin 7-O-glucoside 2'-sulfate, were isolated and identified from Washingtonia filifera. All compounds were characterized by (1)H-NMR, (13)C-NMR, CI-MS, FABMS and UV. The antioxidant activities of various W. filifera extracts were determined.     

Bioactive furanocoumarins from the stems and leaves of Clausena hainanensis

A new furanocoumarin, clauhainanin A (1), together with seven known furanocoumarins (2–8), were isolated from the stems and leaves of Clausena hainanensis. The structure of 1 was elucidated by extensive spectroscopic methods and the known compounds were identified by comparisons with data reported in the literature. All known compounds (2–8) were isolated from C. hainanensis for the first time. All isolated compounds were evaluated for their cytotoxicities against five human cancer cell lines: HL-60, SMMC-7721, A-549, MCF-7 and SW480 in vitro. Compounds 1–8 exhibited significant inhibitory effects with IC₅₀ values ranging from 1.36 to 18.96 μM.     

Unequivocal assignments of flavonoids from Tephrosia sp. (Fabaceae)

¹H and ¹³C NMR chemical shifts of praecansone B, pongaflavone and dehydrorotenone isolated from Tephrosia egregia Sandw and obovatin from T. toxicaria Pers. were unambiguously assigned by 1D and 2D NMR experiments including ¹H, ¹H COSY, gHMQC and gHMBC, allowing the correction of literature assignments.Copyright © 2009 John Wiley & Sons, Ltd.