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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #220683
Title: Stability of Limonin Glucoside in Beverage Matrices

Author
item Breksa, Andrew
item Hidalgo, Marlene
item Wong, Rosalind

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/16/2008
Publication Date: 8/8/2008
Citation: Breksa III, A.P., Hidalgo, M.B., Wong, R.Y. 2008. Stability of Limonin Glucoside in Beverage Matrices. Journal of the Science of Food and Agriculture. 88:2194-2200.

Interpretive Summary: In preparation of a multi-week human study to assess the cholesterol-lowering properties of limonin glucoside and the ultimate commercialization of a limonin glucoside containing beverage, we completed a study over a 200-day period examining the stability of limonin glucoside formulated into three beverage matrices. Results from this study demonstrate that limonin glucoside is resistant to degradation into limonin, the stability of limonin glucoside formulated into beverages exceeds six months and that limonin glucoside should not be formulated into beverages containing Vitamin B2 unless the beverages are protected from light.

Technical Abstract: Limonin glucoside, a highly oxygenated triterpenoid secondary metabolite found in significant quantities in Citrus and reported to possess multiple health-promoting properties, is being considered for incorporation into beverages as a functional component. In preparation of a multi-week human study to assess the cholesterol-lowering properties of limonin glucoside and the ultimate commercialization of a limonin glucoside-containing beverage, we completed a study over a 200-day period examining the stability of limonin glucoside formulated into three beverage matrices. Beverages containing limonin glucoside were found to contain limonin (0.13 to 20.10 ppm) during their initial testing, however these concentrations were directly attributable to the presence of contaminating limonin in the particular lot of limonin glucoside used to prepare the beverage and did not increase over the test period. Likewise, limonin glucoside concentrations were found not to vary significantly with the exception of the beverage matrix that included Vitamin B2. Exposure of the Vitamin B2-containing beverages to light resulted in the rapid disappearance of limonin glucoside. LC-MS and NMR results from the analyses of pre- and post-light exposed beverages suggest photooxidation of the furan moiety as the likely degradation pathway. Results from this study demonstrate that limonin glucoside is resistant to degradation into limonin, the stability of limonin glucoside formulated into beverages exceeds six months and that limonin glucoside should not be formulated into beverages containing Vitamin B2 unless the beverages are protected from light.