Survey of Phenolic Compounds Produced in Citrus

by Mark Berhow, Brent Tisserat, Katherine Kanes, and Carl Vandercook

Using high-pressure liquid chromatography, the authors surveyed the phenolic compounds in leaf, flavedo, albedo, and juice vesicle tissues of 35 species of citrus (Rutaceae). Phenolic compounds are believed to be produced as a result of the plant's interaction with the environment. Some are synthesized and accumulated in plant cells as a defense mechanism after exposure to microorganisms and may be toxic to insects. Some phenolics affect animal and plant health or the flavor and palatability of fruits and juices. The information in this report will be of use to food processors, chemists, citrus taxonomists, geneticists, and breeders. Black and white, 160 pp.

U.S. Department of Agriculture, Agricultural Research Service, Technical Bulletin 1856

December 1998

While supplies last, you may order one free copy by e-mail or by writing Mark Berhow, USDA/ARS National Center for Agricultural Utilization Research, 1815 North University St., Peoria, IL 61604-3999.

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