Md. Coll et al., RECOVERY OF FLAVANONES FROM WASTES OF INDUSTRIALLY PROCESSED LEMONS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(6), 1998, pp. 404-407
The flavonoids present in the wastes and residues obtained during the
industrial processing of lemons were characterized and quantified. Sel
ected products of the juice-extraction line and essential-oil-recovery
line were studied. Industrial lemon juice is characterized by contain
ing hesperidin and eriocitrin as the main flavonoid glycosides (130 mu
g/ml), other minor flavanones and C-glycosyl-flavones, After the conc
entration process. the concentrated juice contained a 5-fold increase
in the concentration of flavonoids, but some of the hesperidin present
in the initial juice was lost. The flavanone glycosides were mainly c
oncentrated in the peel and solid residues, where hesperidin was prese
nt as the prevailing flavonoid with concentrations of up to three time
s higher than those of eriocitrin. In liquid residues eriocitrin was t
he main flavonoid. The solid residues (peel and frit precipitates) wer
e the most interesting sources for the industrial recovery of flavonoi
ds (13 kg/t processed lemons).