Determination of limonin and nomilin contents in different citrus cultivars using high performance liquid chromatography

High perlorrnance liquid chromatography (HPLC) analysis was done to quantify the amount of limonoids (nomilin 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 (479.77 ug/rnl.), while rough lemon (Citrus jambhiri) had no limonin content. in case of nomonin, rough lemon (Citrus jambhir) had maximum amount of nomilin (54.23 micro g/ML)) while succari (citrus sinensis var succari) had very low amount of nomilin (0.37 micro g/Ml). (author)