Flavonoid profile and biological activity of Korean citrus varieties (II): Pyunkyul (Citrus tangerina Hort. ex Tanaka) and overall contribution of its flavonoids to antioxidant effect

Journal of Functional Foods

Volumn 6, Issue 1, 2014, Pages 637-642

  Yu, Eun Ae ^a   Kim, Gon Sup ^a   Jeong, Sung Woo ^a   Park, Semin ^a   Lee, Soo Jung ^a   Kim, Jae Hoon ^b   Lee, Won Sup ^a   Bark, Ki Min ^a   Jin, Jong Sung ^c   Shin, Sung Chul ^a  

^a Gyeongsang National University   (South Korea)

^b Jeju National University   (South Korea)

^c Korea Basic Science Institute (KBSI)   (South Korea)

Author keywords

Antioxidant activity; Citrus tangerina; Flavonoids; Liquid chromatography tandem mass spectrometry; Polymethoxyflavones

Indexed keywords

EID: 84895072246     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2013.12.007     Document Type: Article

References (17)

1. Barreca D., Bellocco E., Caristi C., Leuzzi U., Gattuso G. Elucidation of the flavonoid and furocoumarin composition and radical-scavenging activity of green and ripe chinotto (Citrus myrtifolia Raf.) fruit tissues, leaves and seeds. Food Chemistry 2011, 129:1504-1512.
2. Bok S.H., Lee S.H., Park Y.B., Bae K.H., Son K.H., Jeong T.S., Choi M.S. Plasma and hepatic cholesterol and hepatic activities of 3-hydroxy-3-methyl-glutaryl-CoA reductase and Acyl CoA: Cholesterol transferase are lower in rats fed citrus peel extract or a mixture of citrus bioflavonoids. Journal of Nutrition 1999, 129:1182-1185.
3. Choi M.S., Do K.M., Park Y.S., Jeon S.M., Jeong T.S., Lee Y.K., Lee M.K., Bok S.H. Effect of naringin supplementation on cholesterol metabolism and antioxidant status in rats fed high cholesterol with different levels of vitamin E. Annals of Nutrition and Metabolism 2001, 45:193-201.
4. Dugo P., Mondello L., Dugo L., Stancanelli R., Dugo G. LC-MS for the identification of oxygen heterocyclic compounds in citrus essential oils. Journal of Pharmaceutical and Biomedical Analysis 2000, 24:147-154.
5. Feger W., Brandauer H., Gabris P., Ziegler H. Nonvolatiles of commercial lime and grapefruit oils separated by high-speed countercurrent chromatography. Journal of Agricultural and Food Chemistry 2006, 54:2242-2252.
6. Igual M., García-Martínez E., Camacho M.M., Martínez-Navarrete N. Jam processing and storage effects on β-carotene and flavonoids content in grapefruit. Journal of Functional Foods 2013, 5:736-744.
7. Kawaii S., Tommno Y., Katase E., Ogawa K., Yano M. Quantitation of flavonoid constituents in Citrus fruits. Journal of Agricultural and Food Chemistry 1999, 47:3565-3571.
8. Kim H.G., Kim G.S., Park S., Lee J.H., Seo O.N., Lee S.J., Kim J.H., Shim J.H., Abd El-Aty A.M., Jin J.S., Shin S.C. Flavonoid profiling in three citrus varieties native to the Republic of Korea using liquid chromatography coupled with tandem mass spectrometry: Contribution to overall antioxidant activity. Biomedical Chromatography 2012, 26:464-470.
9. Ko H.C., Jang M.G., Kang C.H., Lee N.H., Kang S.I., Lee S.R., Park D.B., Kim S.J. Preparation of a polymethoxyflavone-rich fraction (PRF) of Citrus sunki Hort. ex Tanaka and its antiproliferative effects. Food Chemistry 2010, 123:484-488.
10. Lee J.H., Lee S.J., Park S., Kim H.K., Jeong W.Y., Choi J.Y., Sung N.J., Lee W.S., Lim C.S., Kim G.S., Shin S.C. Characterisation of flavonoids in Orostachys japonicus A. Berger using HPLC-MS/MS: Contribution to the overall antioxidant effect. Food Chemistry 2011, 124:1627-1633.
11. Li S., Pan M.H., Lo C.Y., Tan D., Wang Y., Shahidi F., Ho C.T. Chemistry and health effects of polymethoxyflavones and hydroxylated polymethoxyflavones. Journal of Functional Foods 2009, 1:2-12.
12. Ma Y.L., Li Q.M., Van Den Heuvel H., Claeys M. Characterization of flavone and flavonol aglycones by collision-induced dissociation tandem mass spectrometry. Rapid Communications in Mass Spectrometry 1997, 11:1357-1364.
13. Okuyama S., Fukata T., Nishigawa Y., Amakura Y., Yoshimura M., Yosida T., Nakajima M., Furukawa Y. Citrus flavonoid improves MK-801-induced locomotive hyperactivity: Possible relevance to schizophrenia. Journal of Functional Foods 2013, 5:2002-2006.
14. Ramful D., Bahorun T., Bourdon E., Tarnus E., Aruoma O.I. Bioactive phenolics and antioxidant propensity of flavedo extracts of Mauritian citrus fruits: Potential prophylactic ingredients for functional foods application. Toxicology 2010, 278:75-87.
15. Seo O.N., Kim G.S., Park S., Lee J.H., Kim Y.H., Lee W.S., Lee S.J., Kim C.Y., Jin J.S., Choi S.K., Shin S.C. Determination of polyphenol components of Lonicera japonica Thunb. using liquid chromatography-tandem mass spectrometry: Contribution to the overall antioxidant activity. Food Chemistry 2012, 134:572-577.
16. Zhang J., Lu J., Zhang Q., Dai L., Liu Y., Tu P., Qiao Y. Simultaneous screening and identifying four categories of particular flavonoids in the leaves of Murraya exotica L. by HPLC-DAD-ESI-MS-MS. Journal of Chromatographic Science 2013, 1-12. 10.1093/chromsci/bms253, 1-12.
17. Zhao H.Y., Fan M.X., Wu X., Wang H.J., Yang J., Si N., Bian B.L. Chemical profiling of the Chinese herb formula Xiao-Cheng-Qi decoction using liquid chromatography coupled with electrospray ionization mass spectrometry. Journal of Chromatographic Science 2013, 51:273-285.