Recovery of naringin from kinnow (Citrus reticulata Blanco) peels by adsorption–desorption technique using an indigenous resin

Bhatlu, M. Laxmi Deepak; Singh, Shalendra; Verma, Ashok Kumar

doi:10.1007/s12046-016-0583-7

Cited by 11 publications

(2 citation statements)

References 22 publications

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“…The decrease in taste scores with increase in storage time might be due to reduction of volatile flavouring components during storage which might ultimately be responsible for decreased taste scores. Similar findings have been recorded in kinnow peel candy (Bhatlu et al 2014). The mean score for texture in osmo-dried peel sticks decreased significantly during three months of storage period (Fig.…”

Section: Resultssupporting

confidence: 87%

Development and evaluation of osmo-dried peel sticks from galgal

2023

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The lab experiment on development and evaluation of osmo-dried peel sticks from galgal was laid out with six treatment combinations i.e. dipping concentration of sugar and jaggery solution of 30, 40 and 500Brix with three replications. The experiment was conducted by using factorial completely randomized design. The osmo-dried galgal peel sticks were analysed for chemical composition and sensory qualities at an interval of one month till three months of storage period at ambient conditions. However, with an advancement of storage period an increasing trend was observed in reducing sugar, total sugar and hunter colour a*value. However, a decreasing trend was observed in moisture, ash, hunter colour L*and b*value, and pectin content. The galgal peel sticks prepared with treatment T3(500Brix with sugar) showed statistically higher maximum value of colour, flavour, texture and taste during the three months of storage period and was more acceptable than other treatments. Bangladesh J. Bot. 52(1): 17-25, 2023 (March)

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Section: Resultssupporting

confidence: 87%

Development and evaluation of osmo-dried peel sticks from galgal

2023

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“…The limiting step to the use of these molecules is their extraction from the raw material. Thus, many studies dealt with the development or the optimisation of extraction methods of flavonoids from Citrus peels like microwave‐assisted extraction (Liu et al ., ), extraction by adsorption (Bhatlu et al ., ), liquid ionic extraction (Xu et al ., ), ultrasound‐assisted extraction (Garcia‐Castello et al ., ; Singanusong et al ., ) and extraction by pulsed electric fields (Luengo et al ., ). However, the optimisation of these techniques concerns only the yield of total flavonoids and do not take the selectivity of the process into account (M'hiri et al ., , ).…”

Section: Introductionmentioning

confidence: 99%

Effect of the process, temperature, light and oxygen on naringin extraction and the evolution of its antioxidant activity

Ioannou

M’hiri

Chaaban

et al. 2018

Int J of Food Sci Tech

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Summary Citrus co‐products are rich in flavonones among them naringin. This compound exhibits several biological activities. These properties are mainly due to its antioxidant activity. The purpose of this work was in one hand to compare five technics of extraction conducted under different operating conditions and in the other hand, to analyse the effects of temperature, light and oxygen on naringin degradation and on the evolution of its antioxidant activity. The results obtained showed that the ultrasound assisted extraction leads to the highest naringin content and the thermal degradation of naringin occurs only for higher temperatures above 100 °C. Moreover, the naringin appears to be sensitive to an exposure to visible light (16.5 klux). The effect of the oxygen is less pronounced due to the lack of the enone structure and a hydroxyl group in position 3. The antioxidant activity of naringin is significantly affected by the light and high temperature.

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