CONCENTRATIONS OF HESPERIDIN AND OTHER ORANGE PEEL FLAVONOIDS IN CITRUS PROCESSING BY-PRODUCTS

Citation
Ja. Manthey et K. Grohmann, CONCENTRATIONS OF HESPERIDIN AND OTHER ORANGE PEEL FLAVONOIDS IN CITRUS PROCESSING BY-PRODUCTS, Journal of agricultural and food chemistry, 44(3), 1996, pp. 811-814
Citations number
29
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
ISSN journal
00218561
Volume
44
Issue
3
Year of publication
1996
Pages
811 - 814
Database
ISI
SICI code
0021-8561(1996)44:3<811:COHAOO>2.0.ZU;2-W
Abstract
The concentrations of flavonoids were measured in the peel of differen t orange (Citrus sinensis L.) varieties and compared to the distributi ons of flavonoids in the byproducts of orange processing. While the fl avanone glycoside hesperidin was the main flavonoid in peel, precipita tion of this compound during processing resulted in dramatic losses in hesperidin in filtered peel juice and filtered molasses. Yet, hesperi din occurred at very high levels in dimethyl sulfoxide extracts of unf iltered molasses (5718 ppm) and in the centrifuged insoluble solids of orange peel molasses (65 642 ppm). The polymethoxylated flavone aglyc ons were the only flavonoids in cold-pressed orange peel oil. These co mpounds also occurred in high concentrations in light-density oil soli ds and in commercial wax isolated from the cold-pressed peel oil. Thus , the different citrus peel byproducts are selectively enriched with h igh concentrations of different groups of flavonoid compounds.