Showing details for content value of Hesperidin in Orange [Blond], pure juice Food Composition

Ooghe, W.C., Ooghe, S.J., Detavernier, C.M., Huyghebaert, A. (1994) Characterization of orange juice (Citrus sinensis) by flavanone glycosides. Journal of Agricultural and Food Chemistry 42:2183-2190

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
23.70 mg/100 ml	Authentic orange juice - Group II - Authentic juices	yes	32
22.27 mg/100 ml	Authentic orange juice - Group I - Freshly squeezed	yes	22

Rouseff, R.L., Martin, S.F., Youtsey, C.O. (1987) Quantitative analysis of narirutin, naringin, hesperidin, and neohesperidin in Citrus. Journal of Agricultural and Food Chemistry 35:1027-1030

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
13.50 mg/100 ml	Bahianinha navel Sweet Orange	no	1
16.20 mg/100 ml	Glen Navel Sweet Orange	no	1
12.20 mg/100 ml	Hamlin Sweet Orange	no	1
20.40 mg/100 ml	Khalily Sweet Orange	no	1
23.20 mg/100 ml	Late Navel Sweet Orange	no	1
18.00 mg/100 ml	Med. Blood Sweet Orange	no	1
15.00 mg/100 ml	Parson Brown Sweet Orange	no	1
20.80 mg/100 ml	Pera Sweet Orange	no	1
16.20 mg/100 ml	Pineapple Sweet Orange	no	1
20.30 mg/100 ml	Queen Sweet Orange	no	1
25.40 mg/100 ml	Ruby Blood Sweet Orange	no	1
15.20 mg/100 ml	Shamouti Sweet Orange	no	1
15.10 mg/100 ml	Valencia Sweet Orange	no	1
16.90 mg/100 ml	Vicieda Sweet Orange	no	1

Gamache P., Ryan E., Acworth I.N. (1993) Analysis of phenolic and flavonoid compounds in juice beverages using high-performance liquid chromatography with coulometric array detection. Journal of Chromatography 635:143-50 PubMed (8491829)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
21.90 mg/100 ml	Navel Orange Juice	no	1
12.80 mg/100 ml	Hamlin Orange Juice	no	1
14.50 mg/100 ml	Valencia Orange Juice	no	1

Careri M., Elviri L., Mangia A., Musci M. (2000) Spectrophotometric and coulometric detection in the high-performance liquid chromatography of flavonoids and optimization of sample treatment for the determination of quercetin in orange juice. Journal of Chromatography A 881:449-460 PubMed (10905727)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
73.00 mg/100 ml	Orange juice sample	no	1

Pupin A.M., Dennis M.J., Toledo M.C.F. (1998) Flavanone glycosides in Brazilian orange juice. Food Chemistry 61:275-280

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
25.30 mg/100 ml	Hand-squeezed orange juice P4	no	1
18.20 mg/100 ml	Hand-squeezed orange juice P5	no	1
13.30 mg/100 ml	Hand-squeezed orange juice P6	no	1
35.00 mg/100 ml	Hand-squeezed orange juice P7	no	1
39.90 mg/100 ml	Hand-squeezed orange juice P8	no	1
30.40 mg/100 ml	Hand-squeezed orange juice P9	no	1
22.80 mg/100 ml	Hand-squeezed orange juice P10	no	1
29.50 mg/100 ml	Hand-squeezed orange juice N1	no	1
18.90 mg/100 ml	Hand-squeezed orange juice N2	no	1
10.40 mg/100 ml	Hand-squeezed orange juice N3	no	1
14.90 mg/100 ml	Hand-squeezed orange juice N4	no	1
24.30 mg/100 ml	Hand-squeezed orange juice N5	no	1
29.10 mg/100 ml	Hand-squeezed orange juice V1	no	1
19.40 mg/100 ml	Hand-squeezed orange juice V2	no	1
21.90 mg/100 ml	Hand-squeezed orange juice V3	no	1
32.10 mg/100 ml	Hand-squeezed orange juice V4	no	1
32.10 mg/100 ml	Hand-squeezed orange juice H1	no	1
34.20 mg/100 ml	Hand-squeezed orange juice H2	no	1
25.30 mg/100 ml	Hand-squeezed orange juice H3	no	1
53.70 mg/100 ml	Hand-squeezed orange juice H4	no	1
26.50 mg/100 ml	Hand-squeezed orange juice B1	no	1
42.70 mg/100 ml	Hand-squeezed orange juice B2	no	1
11.10 mg/100 ml	Hand-squeezed orange juice L1	no	1
22.30 mg/100 ml	Hand-squeezed orange juice L2	no	1
26.90 mg/100 ml	Hand-squeezed orange juice P1	no	1
21.20 mg/100 ml	Hand-squeezed orange juice P2	no	1
22.80 mg/100 ml	Hand-squeezed orange juice P3	no	1

Mouly P.P., Arzouyan C.R., Gaydou E.M., Estienne J.M. (1994) Differentiation of citrus juices by factorial discriminant analysis using liquid chromatography of flavanone glycosides. Journal of Agricultural and Food Chemistry 42:70-79

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
23.00 mg/100 ml	Orange juice - Valencia	no	11
37.93 mg/100 ml	Orange juice - Navel	no	12
30.96 mg/100 ml	Orange juice - Thomson	no	7
30.43 mg/100 ml	Orange juice - Malta	no	12

Belajova E., Suhaj M. (2004) Determination of phenolic constituents in citrus juices: Method of high performance liquid chromatography. Food Chemistry 86:339-343

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
9.27 mg/100 ml	Fresh-pressed orange	no	1
5.61 mg/100 ml	100% orange 1	yes	1
4.45 mg/100 ml	100% orange 2	yes	1
4.78 mg/100 ml	100% orange 3	yes	1

Gil-Izquierdo A., Gil M.I., Tomas-Barberan F.A., Ferreres F. (2003) Influence of industrial processing on orange juice flavanone solubility and transformation to chalcones under gastrointestinal conditions. Journal of Agricultural and Food Chemistry 51:3024-3028 PubMed (12720386)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
41.25 mg/100 ml	Orange Juice - Domestic squeezing (soluble + cloud)	no	3
43.41 mg/100 ml	Orange Juice - Industrial squeezing (soluble + cloud)	no	3

Aturki Z., Brandi V., Sinibaldi M. (2004) Separation of flavanone-7-O-glycoside diastereomers and analysis in citrus juices by multidimensional liquid chromatography coupled with mass spectrometry. Journal of Agricultural and Food Chemistry 52:5303-5308 PubMed (15315361)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
38.00 mg/100 ml	Orange juice 4 - Hand squeezed	no	1