Figure 3.

Principal component analysis of the individual phenolics (A) in blood orange juice of the eleven cultivars (B) (average of 2 years). Data set: eleven cultivars (Doble Fina, Entrefina, Maltaise Blonde, Maltaise demi Sanguine, Moro, Murtera, Sanguinelli, Tarocco Comune, Tarocco Messina, Tarocco Rosso, Washington Sanguine); fifteen phenolic compounds (hydroxycinnamic acids: feruloyl hexose, feruloyl quinic acid 1, p‐coumaroyl quinic acid, feruloyl quinic acid 2, feruloyl quinic acid 3, sinapic acid, p‐coumaric acid, ferulic acid. flavanones, flavones and flavonols: vicenin 2, isorhamnetin‐3‐O‐rutinoside, naringin, rutin, hesperidin. anthocyanins: cyanidin‐3‐O‐glucoside, cyanidin‐3‐(6′′‐malonyl)‐glucoside).