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Title: LIMONOID GLUCOSIDES IN FRUIT, JUICE AND PROCESSING BY-PRODUCTS OF SATSUMA MANDARIN (CITRUS UNSHIU MARCOV.)
Authors
 | Ozaki, Yoshihiko - WAKAYAMA AGRC BIOL RES IN | | Ayano, Shigeru - WAKAYAMA AGRC BIOL RES IN | | Inaba, Nobuya - WAKAYAMA AGRC BIOL RES IN | | Miyake, Masaki - WAKAYAMA AGRC BIOL RES IN | |
Berhow, Mark
| | Hasegawa, Shin - FRUIT & VEG CHEMISTRY LAB |
Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: September 13, 1994
Publication Date: N/A
Interpretive Summary: This study examined the waste byproducts from the processing of Satsuma mandarin citrus juice, such as peel and molasses. It showed the byproducts to be good sources of several important chemical constituents that could be used in the food and agricultural industry. A processing technique was developed to purify these specialty chemicals which can be expanded to an industrial scale.
Technical Abstract:
In a study on improving utilization of waste from processing of Satsuma mandarin (Citrus unshiu Marcov.), the limonoid glucosides of fruit, juice, and byproducts were measured using HPLC and TLC. All materials had the 17-beta-D-glucopyranoside derivatives of limonoids reported in other commercial citrus fruit. Citrus molasses was a good source for industrial scale extraction of limonoid glucosides. An extraction system, using polystyrene divinylbenzene resins, was developed which could be expanded to industrial scale.
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Last Modified: 05/23/2013
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