Blood Orange Juice Authentication Using Cinnamic Acid Derivatives. Variety Differentiations Associated with Flavanone Glycoside Content

Abstract

A phenyl propanoid glycoside, cinnamoyl-β-d-glucopyranoside (CIN), characteristic of blood oranges, was isolated by column and thin layer chromatographies. The structure of this compound was established using 1H and 13C NMR spectral data and by analysis of its components upon hydrolysis. Flavanone glycosides (FGs) [narirutin (NAT), hesperidin (HES), and didymin (DID)] and cinnamic derivatives [CIN and trans-cinnamic acid (TCA)] of four blood orange varieties (47 samples) were analyzed by HPLC. Differences in the polyphenol profiles clearly showed variety differentiation. Keywords: Fruit juice; Citrus sinensis; blood orange varieties; cinnamoyl-β-d-glucopyranoside; flavanone glycoside; NMR; liquid chromatography