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2013•Biological Sciences - PJSIROpen access

Determination of Limonin and Nomilin Contents in Different Citrus Cultivars Using High Performance Liquid Chromatography

Hazrat Bilal, Waseem Akram, Soaib Ali Hassan, Sumrin Sahar, Muhammad Munir Iqbal

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Abstract

High performance liquid chromatography (HPLC) analysis was done to quantify the amount of limonoids (limonin and nomilin) in seven selected citrus cultivars.According to the HPLC analysis red blood orange (Citrus sinensis var red blood orange) had maximum amount of limonin (479.77µg/mL), while rough lemon (Citrus jambhiri) had no limonin content.In case of nomilin, rough lemon (Citrus jambhiri) had maximum amount of nomilin (54.23 µg/mL), while succari (Citrus sinensis var succari) had very low amount of nomilin (0.37 µg/mL).

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High performance liquid chromatography (HPLC) analysis was done to quantify the amount of limonoids (limonin and nomilin) in seven selected citrus cultivars.According to the HPLC analysis red blood orange (Citrus sinensis var red blood orange) had maximum amount of limonin (479.77µg/mL), while rough lemon (Citrus jambhiri) had no limonin content.In case of nomilin, rough lemon (Citrus jambhiri) had maximum amount of nomilin (54.23 µg/mL), while succari (Citrus sinensis var succari) had very low amount of nomilin (0.37 µg/mL).

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Available abstract

High performance liquid chromatography (HPLC) analysis was done to quantify the amount of limonoids (limonin and nomilin) in seven selected citrus cultivars.According to the HPLC analysis red blood orange (Citrus sinensis var red blood orange) had maximum amount of limonin (479.77µg/mL), while rough lemon (Citrus jambhiri) had no limonin content.In case of nomilin, rough lemon (Citrus jambhiri) had maximum amount of nomilin (54.23 µg/mL), while succari (Citrus sinensis var succari) had very low amount of nomilin (0.37 µg/mL).

Key concepts: Limonin, Cultivar, Chromatography, Chemistry, Horticulture, Biology

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