Abstract
Fiorito S., Epifano F., Taddeo V.A., Genovese S. (2015): Oxyprenylated ferulic acid derivatives in Italian citrus liqueurs. Czech J. Food Sci., 33: 237–241. 4'-Geranyloxyferulic and boropinic acid have been recently found as phytochemicals exerting promising pharmaco logical effects as cancer chemopreventive, anti-inflammatory, neuroprotective, and antiHelicobacter pylori agents. An RP HPLC-UV/Vis method for the qualitative and quantitative analysis of these oxyprenylated derivatives in hand made 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.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
