However, the resulted flavanone variations could
be either due to the treatments or experimental artifacts. According to Luthria et al., approximately 30% of analytical errors originate
during sample preparation; therefore, identification and optimization of factors influencing the sample preparation are critical for
accurate quantification[4–6]. Due to a wide structural diversity,
flavonoids have different physicochemical properties that makes it
virtually impossible to fully extract them in a single extraction step
[7]. Despite the obvious difficulties in extraction, sample preparation methods can be optimized by focusing one or two specific
classes of flavonoids with similar properties. This approach not only
improves the extraction efficiency but also reduces the extraction
time. Moreover, the goal of optimized extraction procedure is to
obtain a uniformly rich extract devoid of matrix interferences[8].
Since flavanones are relatively non-labile compared to vitamin
C and carotenoids, robust analytical methods can be employed
for extraction of flavanones[3,9,10]. The problems during extraction are better understood when real samples are used rather than
model standard matrices[11]. Solubility and mass transfer of the
analytes of interest not only depend on physicochemical properties of the compounds themselves but also greatly influenced by
the other non-specific analytes in the matrix[12]. Therefore, these
aspects require a detailed investigation in fruits due to their com-0039-9140/$ – see front matter.Published by Elsevier B.V