Czech J. Food Sci., 2015, 33(3):237-241 | DOI: 10.17221/524/2014-CJFS

Oxyprenylated ferulic acid derivatives in Italian citrus liqueursFood Analysis, Food Quality and Nutrition

Serena FIORITO, Francesco EPIFANO, Vito Alessandro TADDEO, Salvatore GENOVESE
Faculty of Pharmacy, "G. d'Annunzio" University of Chieti-Pescara, Chieti Scalo, Italy

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

Published: June 30, 2015  Show citation

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FIORITO S, EPIFANO F, TADDEO VA, GENOVESE S. Oxyprenylated ferulic acid derivatives in Italian citrus liqueurs. Czech J. Food Sci. 2015;33(3):237-241. doi: 10.17221/524/2014-CJFS.
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