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

Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 5.36 1.50 15.16 3.05
mol/100 ml 9.23e-06 2.58e-06 2.61e-05 5.25e-06

Values calculated by aggregating data from 54 different samples from 8 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Naringenin mg/100 ml 2.51 0.70 7.11 1.43
mol/100 ml 4.33e-06 1.21e-06 1.22e-05 2.46e-06

Original Content Values Used to Produce Means

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
6.15 mg/100 ml Authentic orange juice - Group II - Authentic juices yes 32
3.09 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
3.10 mg/100 ml Bahianinha navel Sweet Orange no 1
4.20 mg/100 ml Glen Navel Sweet Orange no 1
2.70 mg/100 ml Hamlin Sweet Orange no 1
2.80 mg/100 ml Khalily Sweet Orange no 1
5.60 mg/100 ml Late Navel Sweet Orange no 1
3.50 mg/100 ml Med. Blood Sweet Orange no 1
1.80 mg/100 ml Parson Brown Sweet Orange no 1
4.10 mg/100 ml Pera Sweet Orange no 1
3.40 mg/100 ml Pineapple Sweet Orange no 1
6.50 mg/100 ml Queen Sweet Orange no 1
3.80 mg/100 ml Ruby Blood Sweet Orange no 1
4.70 mg/100 ml Shamouti Sweet Orange no 1
2.70 mg/100 ml Valencia Sweet Orange no 1
4.80 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
5.42 mg/100 ml Navel Orange Juice no 1
2.63 mg/100 ml Hamlin Orange Juice no 1
2.92 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
5.10 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
3.08 mg/100 ml Hand-squeezed orange juice P4 no 1
1.61 mg/100 ml Hand-squeezed orange juice P5 no 1
2.00 mg/100 ml Hand-squeezed orange juice P6 no 1
3.09 mg/100 ml Hand-squeezed orange juice P7 no 1
6.24 mg/100 ml Hand-squeezed orange juice P8 no 1
3.98 mg/100 ml Hand-squeezed orange juice P9 no 1
2.64 mg/100 ml Hand-squeezed orange juice P10 no 1
4.37 mg/100 ml Hand-squeezed orange juice N1 no 1
3.51 mg/100 ml Hand-squeezed orange juice N2 no 1
2.40 mg/100 ml Hand-squeezed orange juice N3 no 1
3.84 mg/100 ml Hand-squeezed orange juice N4 no 1
3.35 mg/100 ml Hand-squeezed orange juice N5 no 1
7.97 mg/100 ml Hand-squeezed orange juice V1 no 1
3.54 mg/100 ml Hand-squeezed orange juice V2 no 1
4.04 mg/100 ml Hand-squeezed orange juice V3 no 1
4.29 mg/100 ml Hand-squeezed orange juice V4 no 1
6.95 mg/100 ml Hand-squeezed orange juice H1 no 1
7.29 mg/100 ml Hand-squeezed orange juice H2 no 1
7.19 mg/100 ml Hand-squeezed orange juice H3 no 1
14.20 mg/100 ml Hand-squeezed orange juice H4 no 1
6.88 mg/100 ml Hand-squeezed orange juice B1 no 1
13.50 mg/100 ml Hand-squeezed orange juice B2 no 1
2.17 mg/100 ml Hand-squeezed orange juice L1 no 1
2.94 mg/100 ml Hand-squeezed orange juice L2 no 1
5.29 mg/100 ml Hand-squeezed orange juice P1 no 1
1.97 mg/100 ml Hand-squeezed orange juice P2 no 1
3.11 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
3.69 mg/100 ml Orange juice - Valencia no 11
8.51 mg/100 ml Orange juice - Navel no 12
8.03 mg/100 ml Orange juice - Thomson no 7
3.97 mg/100 ml Orange juice - Malta no 12
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
15.16 mg/100 ml Orange Juice - Domestic squeezing (soluble + cloud) no 3
11.12 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
1.50 mg/100 ml Orange juice 4 - Hand squeezed no 1