Showing details for content value of Neohesperidin in Orange [Blond], pure juice

Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 0.06 0.00 1.15 0.35
mol/100 ml 1.05e-07 0.00 1.88e-06 5.80e-07

Values calculated by aggregating data from 24 different samples from 5 unique publications.


Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Hesperetin mg/100 ml 0.03 0.00 0.57 0.18
mol/100 ml 5.19e-08 0.00 9.30e-07 2.87e-07

Original Content Values Used to Produce Means

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 pubmed (15315361)

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
0.00 mg/100 ml Glen Navel Sweet Orange no 1
0.00 mg/100 ml Hamlin Sweet Orange no 1
0.00 mg/100 ml Khalily Sweet Orange no 1
0.00 mg/100 ml Late Navel Sweet Orange no 1
0.00 mg/100 ml Med. Blood Sweet Orange no 1
0.00 mg/100 ml Parson Brown Sweet Orange no 1
0.00 mg/100 ml Pera Sweet Orange no 1
0.00 mg/100 ml Pineapple Sweet Orange no 1
0.00 mg/100 ml Queen Sweet Orange no 1
0.00 mg/100 ml Ruby Blood Sweet Orange no 1
0.00 mg/100 ml Shamouti Sweet Orange no 1
0.00 mg/100 ml Valencia Sweet Orange no 1
0.00 mg/100 ml Vicieda Sweet Orange no 1
0.00 mg/100 ml Bahianinha navel Sweet Orange 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 Number of Samples Analyzed
0.00 mg/100 ml Orange juice sample 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 Number of Samples Analyzed
0.00 mg/100 ml Orange juice - Valencia no 11
0.00 mg/100 ml Orange juice - Navel no 12
0.00 mg/100 ml Orange juice - Thomson no 7
0.00 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 Number of Samples Analyzed
0.70 mg/100 ml Fresh-pressed orange no 1
1.15 mg/100 ml 100% orange 1 yes 1
1.10 mg/100 ml 100% orange 2 yes 1
0.53 mg/100 ml 100% orange 3 yes 1

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 Number of Samples Analyzed
0.50 mg/100 ml Orange juice 4 - Hand squeezed no 1
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