Phenols in Citrus Peel Byproducts. Concentrations of Hydroxycinnamates and Polymethoxylated Flavones in Citrus Peel Molasses

Abstract

In addition to the main flavanone glycosides (i.e., hesperidin and naringin) in citrus peel, polymethoxylated flavones and numerous hydroxycinnamates also occur and are major phenolic constituents of the molasses byproduct generated from fruit processing. Although a small number of the hydroxycinnamates in citrus occur as amides, most occur as esters and are susceptible to alkaline hydrolysis. This susceptibility to alkaline hydrolysis was used in measuring the concentrations of hydroxycinnamates in citrus peel molasses. The highest concentrations of hydroxycinnamates occurred in molasses of orange [C. sinensis (L.) Osbeck] and tangerine (C. reticulata Blanco.) compared to grapefruit (C. paradisi Macf.) and lemon [C. limon (L.) Burm.]. Concentrations of two phenolic glucosides, phlorin (phloroglucinol-beta-O-glucoside) and coniferin (coniferyl alcohol-4-beta-O-glucoside), were also measured. Measurements of the polymethoxylated flavones in molasses from several tangerine and orange varieties showed that these compounds occurred in the highest amounts in Dancy tangerine, whereas samples from two other tangerine molasses contained significantly lower levels, similar to those in the molasses samples from late- and early/mid-season oranges.

Isolation and extraction of antimicrobial substances against oral bacteria from lemon peel

“…Phlorin was effectively extracted from lemon peel by using water because of its hydrophilic property. Phlorin is a major phenolic constituent of molasses, which are by-products generated during citrus fruit processing (Fisher and Trama 1979;Manthey and Grohmann 2001). The results of the present study suggest that phlorin may be effectively extracted from molasses.…”

Chemical Composition of Royal Jelly and Effects of Synbiotic with Two Different Locally Isolated Probiotic Strains on Antioxidant Activities

“…The phenolic compounds of royal jelly could originate from plants where they are widely distributed in nature [Bravo, 1998;Wongchai & Ratanavalachai, 2002;Liu et al, 2008]. The main groups of phenolic compounds present in plants, whether in free form or as glucosides, are derivatives of cinnamic acid, coumarins, and fl avonoids [Manthey & Grohmann, 2001]. In royal jelly, most of the phenolic compounds are in the form of fl avonoids whose concentration depends on various factors, including plant species used by the bees, health of the plant, season, environmental factors, and so on [Kucuk et al, 2007].…”

Medicinal Plants from Jordan in the Treatment of Diabetes: Traditional Uses vs.In VitroandIn VivoEvaluations – Part 2

“…Phenolics and flavonoids [197] Hypoglycemic and antiperoxidative bioactivities in experimental diabetic rats [198] Hydroxycinnamates and polymethoxylated flavones in citrus peel molasses [200,201]. Flavonoids: eriocitrin and hesperidin [202].…”

“…Cardiovascular friendly [208]. Anti-atherogenic bioactivities; inhibiting monocyte-to-macrophage differentiation and foam cell formation as well as hypolipidemic activity via enhancing LDL receptor gene expression and activity and decreasing acyl CoA: diacylglycerol acyltransferase 2 expression in HepG2 liver cells [207] Alkaloids, flavonoids, cardiac glycosides, tannins, and saponin [200]. Furanocoumarins [210].…”