Flavonoids in Lemon and Grapefruit IntegroPectin**

Abstract

Following the analysis of terpenes present in new lemon and grapefruit “IntegroPectin” pectins obtained via the hydrodynamic cavitation of industrial lemon and grapefruit processing waste, the HPLC‐MS analysis of flavonoid and other phenolic compounds reveals the presence of eriocitrin, naringin, hesperidin and kaempferol typical of the respective citrus fruits. The pectic fibers rich in rhamnogalacturonan‐I regions act as chemical sponges adsorbing and concentrating at their outer surface highly bioactive citrus flavonoids and terpenes. These findings, together with the unique molecular structure of these new whole citrus pectins, provide preliminary insight into the broad‐scope biological activity of these new biomaterials. Numerous new biomedical applications are anticipated, including likely use in the prevention and treatment of microbial infections and neurodegenerative disease.

Recovery from Food Waste—Biscuit Doughs Enriched with Pomegranate Peel Powder as a Model of Fortified Aliment

“…The intake of foods containing these molecules helps to reduce inflammatory processes, improving lipid profiles and reducing the risk of chronic disease. Furthermore, phytocompounds present in many agri-food by-products still possess relevant functional biological activities [7,8] that contribute in the treatment of neurodegeneration [9], metabolic syndrome [10], cardiovascular diseases [11], cancer [12], and against virus-related infections [13]. Antimicrobial properties have also been found in food waste from citrus waste [14,15].…”

A Gluten‐Free Biscuit Fortified with Lemon IntegroPectin

“…The second step between 200 and 400 °C corresponding to the polysaccharide pyrolitic decomposition consisting in a primary and secondary decarboxylation (involving the acid side group and a carbon in the ring), [26] and further water loss due to cleavage of hydroxyl groups in pectin lateral chains, takes place at slower pace for lemon IntegroPectin. The higher mass loss for lemon IntegroPectin (43.50 %) compared to commercial citrus pectin (39.05 %) in this region is likely due to loss of adsorbed terpenes [28] and flavonoids [19] present in the former whole pectin, but not in commercial citrus pectin which undergoes extensive purification after precipitation with alcohol.…”

“…[16] Besides the intrinsic antioxidant activity of hydroxyl-rich pectin polysaccharide, [18] the exceptionally high antioxidant activity of lemon IntegroPectin is due to the large amounts of citrus flavonoids and phenolic acids adsorbed at its surface, particularly eriocitrin (3.35 mg/g), hesperidin (0.60 mg/g), and gallic acid (0.56 mg/g). [19]…”

Red Orange and Bitter Orange IntegroPectin: Structure and Main Functional Compounds

“…This, once again, is due to the adsorption and concentration process taking place during the HC-based extraction process followed by freeze-drying of the aqueous extract rich in flavonoids released into the aqueous phase most likely with pectin acting as emulsifying agent. For comparison, the overall amount of biophenols found in grapefruit IntegroPectin, a powerful and broad-scope antibacterial agent [ 6 ], was about 75 mg/g [ 29 ]. The high amount of naringin (47.16 mg/g), about half of that found in grapefruit IntegroPectin (73.66 mg/g), imparts the bitter taste to C. aurantium due to the sugar neohesperidose, in contrast to rutinose of hesperidin that causes these flavanones to have a neutral taste [ 30 ].…”

“…Remarkably, the amount of eriocitrin found in C. aurantium IntegroPectin (14.76 mg/g) is nearly five times higher than in lemon IntegroPectin (3.35 mg/g) [ 29 ]. Supported by clinical studies in pre-diabetic patients showing benefits in glycemic control, reduced systemic inflammation, and oxidative stress [ 31 ], new nutraceutical products using lemon-derived eriocitrin as the active ingredient for reducing blood glucose levels have been lately commercialized [ 32 ].…”