Determination of citrus jams genuineness by flavonoid analysis

An easy technique that enables the analysis of flavonoids from citrus jams is described. The flavonoids from commercial sour orange, sweet orange, mandarin, lemon, bitter lemon, grapefruit and lime jams were analysed by HPLC. Each citrus jam has a characteristic flavonoid pattern that can be used in genuineness determinations. Commercial jams produced with mixtures of orange, lemon and grapefruit can easily be characterized by HPLC. No differences between the flavonoid profiles of natural fruits and those of the corresponding jams were observed, showing that the manufacturing process does not affect the flavonoid profile and, therefore, that this profile can be used in genuineness studies.