Planta Med 2016; 82(11/12): 1039-1045
DOI: 10.1055/s-0042-108735
Natural Product Chemistry and Analytical Studies
Original Papers
Georg Thieme Verlag KG Stuttgart · New York

A Simple and Rapid HPLC-PDA MS Method for the Profiling of Citrus Peels and Traditional Italian Liquors[*]

Clizia Guccione
University of Florence, Department of Chemistry, Sesto Fiorentino, Via Ugo Schiff 6, 50019, Florence, Italy
,
Maria Camilla Bergonzi
University of Florence, Department of Chemistry, Sesto Fiorentino, Via Ugo Schiff 6, 50019, Florence, Italy
,
Vieri Piazzini
University of Florence, Department of Chemistry, Sesto Fiorentino, Via Ugo Schiff 6, 50019, Florence, Italy
,
Anna Rita Bilia
University of Florence, Department of Chemistry, Sesto Fiorentino, Via Ugo Schiff 6, 50019, Florence, Italy
› Author Affiliations
Further Information

Publication History

received 17 February 2016
revised 03 May 2016

accepted 04 May 2016

Publication Date:
09 June 2016 (eFirst)

Abstract

A chromatographic method for the qualitative and quantitative characterization of peels and preparations based on different species of Citrus was developed in order to obtain a complete profile of the constituents, including flavonoids and protoalkaloids. Commercial peels of sweet orange, lemon, mandarin, and grapefruit were analyzed. Seventeen constituents including flavanones, flavones, polymethoxyflavones, and protoalkaloids were identified by HPLC-PDA, HPLC-MS, and HPLC-MS/MS using a comparison of retention times and UV-Vis and MS spectra with reference standards and literature data. The total amount of flavanones [neoeriocitrin (5), naringin (8) and hesperidin (9)] and polymethoxflavones [sinensetin (12), nobiletin (14), 3,5,6,7,8,3′,4′-heptamethoxyflavone (15), and tangeretin (16)] was determined and expressed as naringin (8) or hesperidin (9), and sinensetin (12), respectively. The protoalkaloid synephrine was detected in all samples, except in grapefruit, but its content was lower than the limit of quantification. Qualitative and quantitative chemical profiles of three different Italian aromatic liquors (“Limoncello”, “Arancello”, and “Mandarinetto”), prepared according to traditional recipes, were also analyzed.

* Dedicated to Professor Dr. Dr. h. c. mult. Kurt Hostettmann in recognition of his outstanding contribution to natural product research.


Supporting Information