SEPARATION OF ANTICARCINOGENIC POLYMETHOXYLATED FLAVONES FROM CITRUS ESSENTIAL OILS BY HIGH PRESSURE LIQUID CHROMATOGRAPHY METHOD

DAVIT CHKHIKVISHVILI; IRAKLI CHKHIKVISHVILI; NUNU GOGIA; MANANA ESAIASHVILI

doi:10.52340/jecm.2023.03.08

SEPARATION OF ANTICARCINOGENIC POLYMETHOXYLATED FLAVONES FROM CITRUS ESSENTIAL OILS BY HIGH PRESSURE LIQUID CHROMATOGRAPHY METHOD

Authors

DAVIT CHKHIKVISHVILI
IRAKLI CHKHIKVISHVILI
NUNU GOGIA
MANANA ESAIASHVILI

DOI:

https://doi.org/10.52340/jecm.2023.03.08

Keywords:

citrus, essential oils, flavones, chromatography

Abstract

Citrus fruits essential oils are rich in various compounds, including polymethoxylated flavones. Tangerine essential oil contains the largest amount of the polymethoxylated flavone tangeretin, while oranges contain almost equal amounts of nobiletin, tetra-0-methylscutellarein, heptamethoxyflavone, and tangeretin. Lemon and grapefruit are poorer in the amount of polymethoxylated flavones, although they contain more hydroxylated polyphenols. Therefore, their antioxidant activity is higher than that of orange and tangerine essential oils.

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