Recovery of Naringin and Rectin from Grapefruit Residue

Poore, H. D.

doi:10.1021/ie50294a011

Cited by 27 publications

(7 citation statements)

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“…Our results revealed lower titrable acidity of 0.22% for red type and 0.16% for white type which differs from the value of 0.74% as citric acid obtained by other researchers [35]. This could be referred to the presences of a comparatively small amount of organic acids and salts in the peel of grapefruit [36].…”

Section: Physicochemical Analysiscontrasting

confidence: 80%

“…This could be referred to the presences of a comparatively small amount of organic acids and salts in the peel of grapefruit [36]. The total sugars obtained was (19.78, 18.89) while reducing sugar amounted to (10.4, 10.2) for white and red type respectively this result in contrast with other who reported low value of 6.35% as reducing sugars [35]. The amounts of soluble carbohydrate of the peels of citrus fruit correlate with the stage of fruit maturity.…”

Section: Physicochemical Analysismentioning

confidence: 92%

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Extraction and Characterization of Pectin from Grapefruit Peels

Mohamed¹

2016

MOJFPT

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Grapefruit peels were analyzed for different attributes such as moisture, ash, protein, crude fiber titratable acidity, sugars, ascorbic acid, calcium, magnesium, alcohol insoluble solids (AIS) and total pectin. AbstractThe present study was focused on the potential of red and white grapefruit peel as a source of pectin. Grapefruit peels were treated with 95% alcohol and the obtained alcohol-insoluble solids (AIS) were subjected to a sequential extraction with hot distilled water and hot 0.5% HCl. Comparative investigations were carried out with purified commercial citrus pectin. Chemical and physicochemical characterization of all pectin was accomplished. The yield of grapefruit peel pectin was 25% (dwb) It was found that pectin of the two types of grapefruit peels were similar in anhydrouronic acid content (AUА 60.95%). The grapefruit peel pectin for the red and white differed in their degree of esterification (DM 51.24-55.01%) and 50.848% for corresponding citrus pectin. Both grapefruit peel pectin were higher in their methoxyl content 8.875% for the red and 7.542% for the white, while corresponding citrus pectin was 6.798%. The acetyl content for the white grapefruit peel pectin was 1.634% and for the red was 0.55%, lower in comparison with the corresponding citrus pectin of 0.624. The grapefruit peel pectin contained L-arabinose, D-galactose, L-rhamnose and D-xylose. Gel-forming property of grapefruit peel pectin was of good quality similar to commercial pectin.

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Section: Physicochemical Analysiscontrasting

confidence: 80%

Section: Physicochemical Analysismentioning

confidence: 92%

Extraction and Characterization of Pectin from Grapefruit Peels

Mohamed¹

2016

MOJFPT

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“…The soluble sugars are the major components of the alcohol-soluble solids. Poore (1934) reported 8.6S% sugar ori fresh-weight basis in California grapefruit peel, and 6.350/, in Florida grapefruit peel. On a dry basis Harvey and Rygg showed that the total sugars varied between 29 and 44c/(I in orange peel (Harvey and Rygg, 1936a) and between 21 and 35% in grapefruit peel (Harvey and Rygg, 1936b).…”

mentioning

confidence: 97%

The Carbohydrates in the Peel of Oranges and Grapefruit^a

Ting

Deszyck

1961

Journal of Food Science

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The carbohydrates of the citrus peel were divided according to their solubility in 80% ethanol. The alcohol-soluble solids were composed of about 80% total sugars. Free xylose was found in trace amounts. Glucose, fructose, and sucrose were the main sugars present. Sucrose content of the peel was in general lower than the total reducing sugars. The alcohol-insoluble solids were separated into "pectic substance," "hemicellulose," and "cellulose" fractions by extracting with different solvents. The "pectic substance" fraction upon hydrolysis yielded arabinose, galactose, and galacturonic acid. "Hemicellulose" fraction contained xylose, arabinose, galactose, glucose, and some uranic acids in its hydrolysate. In the "cellulose" fraction, glucose was dominant with some xylose and arabinose being also present.Traces of galactose and some uranic acids and in some cases mannose were found. On the average only between 53 and 70 per cent of the alcohol-insoluble solids were recovered as carbohydrates in the peel of various citrus varieties.

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“…of .03 S alkali and used for the determination of the pectic acid as calcium pectate. The Poore (1926) modification of the Carre-Haynes method (1922) was used throughout this work.…”

Section: Experimental Pr 0 Cedurementioning

confidence: 99%