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Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and Grapefruits (Citrus paradisi)

  1. Hanna Peleg1,
  2. Michael Naim1,*,
  3. Russell L Rouseff2,
  4. Uri Zehavi1

Article first published online: 19 SEP 2006

DOI: 10.1002/jsfa.2740570312

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 57, Issue 3, pages 417–426, 1991

Additional Information

How to Cite

Peleg, H., Naim, M., Rouseff, R. L. and Zehavi, U. (1991), Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and Grapefruits (Citrus paradisi). J. Sci. Food Agric., 57: 417–426. doi: 10.1002/jsfa.2740570312

Author Information

  1. 1

    Department of Biochemistry and Human Nutrition, Faculty of Agriculture, The Hebrew University of Jerusalem, Rehovot 76100, Israel

  2. 2

    Department of Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, Lake Alfred, Florida 33850, USA

*Department of Biochemistry and Human Nutrition, Faculty of Agriculture, The Hebrew University of Jerusalem, Rehovot 76100, Israel

Publication History

  1. Issue published online: 19 SEP 2006
  2. Article first published online: 19 SEP 2006
  3. Manuscript Accepted: 12 AUG 1991
  4. Manuscript Revised: 20 JUN 1991
  5. Manuscript Received: 29 JUN 1990

Funded by

  • Israel Committee for Citrus Fruit Products. Grant Numbers: I-1379-87, I-1528-88

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Keywords:

  • Hydroxycinnamic acids;
  • ferulic;
  • sinapic;
  • coumaric;
  • caffeic;
  • orange;
  • grapefruit;
  • peel;
  • endocarp;
  • phenolic;
  • off-flavour

Abstract

Free phenolic acids may be the precursors for vinyl phenols and off-flavours formed in citrus products during storage. Quantitative determination of free and bound phenolic acids in fruit parts of grapefruit (Citrus paradisi Macfadyen) and oranges (Citrus sinensis (L) Osbeck) was performed by extraction with ethyl acetate, silica gel column chromatography and HPLC analyses of samples before and after alkaline hydrolysis. The content of free and bound phenolic acids was further determined in juice derived from fruit harvested early, mid and late in season. As found previously for ferulic acid, phenolic acids occur mainly in bound forms in grapefruits and oranges. In both fruits the peels contained the major portion of cinnamic acids compared with the endocarp, and the flavedo was richer in hydroxycinnamic acids than the albedo. In most cases, hydroxycinnamic acid content was in the following order: ferulic acid>sinapic acid>coumaric acid>caffeic acid. Results showed that the content of bound cinnamic acids was unchanged or slightly elevated from early to late season. However, the content of free acids was reduced during that period.

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