Oxyprenylated ferulic acid derivatives in Italian citrus liqueurs

Serena Fiorito, Francesco Epifano, Vito Alessandro Taddeo and Salvatore Genovese
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Serena Fiorito: Faculty of Pharmacy, "G. d'Annunzio" University of Chieti-Pescara, Chieti Scalo, Italy
Francesco Epifano: Faculty of Pharmacy, "G. d'Annunzio" University of Chieti-Pescara, Chieti Scalo, Italy
Vito Alessandro Taddeo: Faculty of Pharmacy, "G. d'Annunzio" University of Chieti-Pescara, Chieti Scalo, Italy
Salvatore Genovese: Faculty of Pharmacy, "G. d'Annunzio" University of Chieti-Pescara, Chieti Scalo, Italy

Czech Journal of Food Sciences, 2015, vol. 33, issue 3, 237-241

Abstract: 4'-Geranyloxyferulic and boropinic acid have been recently found as phytochemicals exerting promising pharmacological effects as cancer chemopreventive, anti-inflammatory, neuroprotective, and anti-Helicobacter pylori agents. An RP HPLC-UV/Vis method for the qualitative and quantitative analysis of these oxyprenylated derivatives in handmade citrus-based typical Italian liqueurs like limoncello, arancello, and mandarinetto was successfully performed. Concentration values showed a great variation between the different liquors, limoncello, from Abruzzo region, being the richest one both in 4'-geranyloxyferulic acid (1.68 ± 0.03 µg/ml of liquor) and boropinic acid (0.16 ± 0.01 µg/ml). Only in two cases boropinic acid was not detected.

Keywords: boropinic acid; Citrus spp.; 4'-geranyloxyferulic acid; limoncello; arancello; mandarinetto; Rutaceae (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:524-2014-cjfs

DOI: 10.17221/524/2014-CJFS

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