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Flavanone Glycosides (flavanone + glycoside)

Distribution by Scientific Domains
Chemistry75%

Selected Abstracts

Three Diterpenoids (Excoecarins V1,V3) and a Flavanone Glycoside from the Fresh Stem of Excoecaria agallocha.

CHEMINFORM, Issue 12 2004
Tenji Konishi
No abstract is available for this article. [source]

Separation of diastereomers of flavanone-7- O -glycosides by capillary electrophoresis using sulfobutyl ether-,-cyclodextrin as the selector

JOURNAL OF SEPARATION SCIENCE, JSS, Issue 9-10 2003
Zeineb Aturki
Abstract A method was developed for the separation of diastereomers of flavanone-7- O -glycosides by capillary electrophoresis using sulfobutyl ether-,-cyclodextrin (SBE-,-CD) in the background electrolyte. The effect of the concentration of the CD additive, buffer pH, and organic modifier on the migration times and resolution for five flavanone glycosides (naringin, hesperidin, neohesperidin, narirutin, and eriocitrin) was studied. Baseline separations of these compounds as pairs of diastereoisomers were achieved with 20 mM tetraborate buffer at pH 7 containing 5 mg/mL of SBE-,-CD and 10% (v/v) of methanol. The developed method was used for the qualitative analysis of the diastereomeric composition of the major flavanone glycosides in different citrus juices. The ability of SBE-,-CD to discriminate flavanone enantiomers was also investigated. [source]

Decreasing unpalatable flavonoid components in Citrus: the effect of transformation construct

PHYSIOLOGIA PLANTARUM, Issue 2 2009
Ufuk Koca
Citrus species accumulate large quantities of flavanone glycosides in their leaves and fruit. The physiological role(s) of these compounds in citrus plants are unknown, but they have been documented to benefit human health upon consumption. Flavanone rutinosides are tasteless, whereas flavanone neohesperidosides, such as naringin, give a bitter taste to fruit and fruit juice products, reducing their palatability. In an effort to alter the types and levels of flavanone neohesperidosides in citrus, an Agrobacterium -mediated genetic transformation approach was employed. Citrus paradisi Macf. (grapefruit) epicotyl stem segments were transformed with sense (S) and antisense (AS) constructs of the target genes chalcone synthase (CHS) and chalcone isomerase (CHI), whose products catalyze the first two steps in the flavonoid biosynthetic pathway. Transformation with each of the individual constructs led to a different and unpredictable combination of viability, phenotypic change, transgene steady-state expression and alteration in flavonoid content in the resulting transgenic plants. These qualities were consistent within the transgenic plants obtained using any particular construct. Transgenic plants with decreased leaf naringin levels were obtained, particularly when the CHS-AS constructs were employed. [source]