Changes in Hesperidin Content in Different Parts of Freshly Harvested Citrus Fruits Grown in Taiwan

Sheu-Fen Chang and Gow-Chin Yen*

Department of Food Science, National Chung Hsing University, 250 Kuokuang Road, Taichung, Taiwan, Republic of China

ABSTRACT

   The change in hesperidin content in each part of four citrus fruits (Liu-cheng, Ponkan, Tankan and Hai-li) produced in Taiwan during their respective harvest periods was investigated. Each part of these citrus fruits contained hesperidin, with albedo having the highest amount of hesperidin (1.0-3.05 g/100g fresh wt.) and seed containing the least (0.006-0.044 g/100g fresh wt.). The total content of hesperidin in each part of these citrus fruits decreased with increasing maturity of the fruit. The hesperidin content in Liu-cheng and ponkan was significantly higher than that of Tankan and Hai-li.

Key words: Citrus, hesperidin