Title: Possible Cardioprotective Effects of Citrus Polymethoxylated Flavones Recoverd from Orange Oil Residues Author
Submitted to: National Meeting of Institute of Food Technologists/Food Expo
Publication Type: Abstract Only
Publication Acceptance Date: July 15, 2005
Publication Date: August 15, 2005
Citation: Manthey, J.A. 2005. Possible cardioprotective effects of citrus polymethoxylated flavones recoverd from orange oil residues. National Meeting of Institute of Food Technologists/Food Expo. Paper No. 65-3. Technical Abstract: The polymethoxylated flavones are one of several distinctive classes of flavonoids in citrus fruit, particularly in sweet orange (C. sinensis), sour orange (C. aurantium), and tangerines (C. reticulata). Processing byproducts of these citrus fruit are rich sources of polymethoxylated flavones, and due to their biological activites, the polymethoxylated flavones are attractive candidates as value-added nutraceuticals or specialty food ingredients with targeted pharmacological endpoints. Such endpoints include the lowering of serum cholesterol and triglycerides, anti-inflammation, antioxidation, and anticancer. Based on these actions, a number of commercial products have been introduced. A challenge facing these efforts is the development of low-cost recoveries of these compounds. Particular efforts have been placed on the recoveries of the polymethoxylated flavones from vacuum distillation residues of orange oil. A rapid Fourier Transform Infrared spectroscopic method for the analysis of the polymethoxylated flavones in these oil residues has been developed. Advances have also been made in the chemical characterization of the remaining nonflavonoid constituents of the oil residues. These constituents, i.e. phytosterols and polyunsaturated fatty acids, may complement the biological actions of the polymethoxylated flavones, particularly their cardioprotective effects, in humans.