Romanian Society of Pharmaceutical Sciences
 

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ASSESSMENT OF FLAVONOIDS CONTENT IN CITRUS JUICES USING A LC/MS METHOD

CAMELIA DIACONU1, LAURIAN VLASE2, MAGDALENA CUCIUREANU3*, LORENA FILIP4

1.Department of Environmental and Food Chemistry, Faculty of Pharmacy, “Gr. T. Popa” University of Medicine and Pharmacy, 16 Universității Street, 700115 Iași, Romania
2.Department of Pharmaceutical Technology and Biopharmaceutics, Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, 12 Ion Creangă Street, 400010 Cluj-Napoca, Romania
3.Department of Morphofunctional Sciences, Faculty of Medicine, “Gr. T. Popa” University of Medicine and Pharmacy, 16 Universității Street, 700115 Iași, Romania
4.Department of Environmental Chemistry and Hygiene, Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, 12 Ion Creangă Street, 400010 Cluj-Napoca, Romania

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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.