ASSESSMENT OF FLAVONOIDS CONTENT IN CITRUS JUICES
USING A LC/MS METHOD
CAMELIA DIACONU1, LAURIAN VLASE2, MAGDALENA CUCIUREANU3*, LORENA FILIP4
1Department of Environmental and Food Chemistry, Faculty of Pharmacy, “Gr. T. Popa” University of Medicine and
Pharmacy, 16 Universității Street, 700115 Iași, Romania
2Department of Pharmaceutical Technology and Biopharmaceutics, Faculty of Pharmacy, “Iuliu Hațieganu” University of
Medicine and Pharmacy, 12 Ion Creangă Street, 400010 Cluj-Napoca, Romania
3Department of Morphofunctional Sciences, Faculty of Medicine, “Gr. T. Popa” University of Medicine and Pharmacy, 16
Universității Street, 700115 Iași, Romania
4Department of Environmental Chemistry and Hygiene, Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and
Pharmacy, 12 Ion Creangă Street, 400010 Cluj-Napoca, Romania
*corresponding author: mag.cuciureanu@umfiasi.ro
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Abstract:
Functional foods like citrus fruits contain a range of nutrients and phytochemicals like flavonoids that are important for
human health. Using a LC/MS method, this study investigates the concentration of naringin and naringenin in 36 citrus juices
(orange, tangerine, pomelo, white, pink, and red grapefruit) that are commercially available or freshly prepared in the
laboratory. Among the freshly prepared grapefruit juices, the red grapefruit juice prepared from pulp and albedo exhibited the
highest concentration of naringin (332.02 mg/L). In commercially available juices, the average naringin content was 89.23 ±
107.80 mg/L. In conclusion, both citrus juices prepared in the laboratory and commercially available present a great
variability of naringin content.

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