Flavonoids in Lemon and Grapefruit IntegroPectin**

Following the analysis of terpenes present in new lemon and grapefruit “IntegroPectin” pectins obtained via the hydrodynamic cavitation of industrial lemon and grapefruit processing waste, the HPLC-MS analysis of flavonoid and other phenolic compounds reveals the presence of eriocitrin, naringin, hesperidin and kaempferol typical of the respective citrus fruits. The pectic fibers rich in rhamnogalacturonan-I regions act as chemical sponges adsorbing and concentrating at their outer surface highly bioactive citrus flavonoids and terpenes. These findings, together with the unique molecular structure of these new whole citrus pectins, provide preliminary insight into the broad-scope biological activity of these new biomaterials. Numerous new biomedical applications are anticipated, including likely use in the prevention and treatment of microbial infections and neurodegenerative disease.     

Enzyme-assisted extraction of citrus essential oil

Citrus peels are underutilized in the processing industry and are commonly considered as waste as their chemical composition varies. However, it is possible to recover some value-added products, one of them being essential oil, which is widely used in the food industry. Due to the current increase in global demand for citrus essential oils, it is necessary to implement processes directed to the maximum recovery of oil from waste peels. Numerous efforts have been made without achieving significant improvements in yields. In this work, enzymatic pretreatments of orange, lemon, and grapefruit peels were applied to achieve increased yields of essential oil extracted by hydro-distillation. In two of the sources it was possible to increase the essential oil yield from two to six times. Moreover, a significant amount of fermentable sugars which can be used in the production of certain other compounds of interest through fermentation was obtained.     

Application to drug-food interactions of living cells as in vitro model expressing cytochrome P450 activity: enzyme inhibition by lemon juice

Classical inhibitors of human cytochrome P450 3A4 activity, such as ketoconazol and quercetin, are tested to prove the efficiency of a new metabolisation model using living entire cells. Grapefruit juice is a well-known potent inhibitor of cytochrome P450 3A4 activity. With regard to the clinical relevance of grapefruit juice-drug interactions, an investigation of other common juices is undertaken with this in vitro model. The CYP3A4 activity is measured by the formation of the 6beta-hydroxytestosterone, which is quantified by an isocratic high performance liquid chromatography. It is demonstrated for the first time that lemon juice significantly inhibits by 60+/-3% the CYP3A4-mediated oxidation. Grapefruit juice inhibits this activity by 82+/-4%. The mechanism of lemon juice inhibition is competitive, whereas it is mixed for grapefruit juice. These results suggest that our in vitro model combined with our analytical method is applicable for the investigation of the inhibition of CYP3A4 not only by chemical inhibitors but also by natural food products.     

Potential perchlorate exposure from Citrus sp. irrigated with contaminated water

Citrus produced in the southwestern United States is often irrigated with perchlorate-contaminated water. This irrigation water includes Colorado River water which is contaminated with perchlorate from a manufacturing plant previously located near the Las Vegas Wash, and ground water from wells in Riverside and San Bernardino counties of California which are affected by a perchlorate plume associated with an aerospace facility once located near Redlands, California. Studies were conducted to evaluate the uptake and distribution of perchlorate in citrus irrigated with contaminated water, and estimate potential human exposure to perchlorate from the various citrus types including lemon (Citrus limon), grapefruit (Citrus paradise), and orange (Citrus sinensis) produced in the region. Perchlorate concentrations ranged from less than 2-9 μg/L for Colorado River water and from below detection to approximately 18 μg/L for water samples from wells used to irrigate citrus. Destructive sampling of lemon trees produced with Colorado River water show perchlorate concentrations larger in the leaves (1835 μg/kg dry weight (dw)) followed by the fruit (128 μg/kg dw). Mean perchlorate concentrations in roots, trunk, and branches were all less than 30 μg/kg dw. Fruit pulp analyzed in the survey show perchlorate concentrations ranged from below detection limit to 38 μg/kg fresh weight (fw), and were related to the perchlorate concentration of irrigation water. Mean hypothetical exposures (μg/person/day) of children and adults from lemons (0.005 and 0.009), grapefruit (0.03 and 0.24), and oranges (0.51 and 1.20) were estimated. These data show that potential perchlorate exposures from citrus in the southwestern United States are negligible relative to the reference dose recommended by the National Academy of Sciences.     

Spectrophotometric determination of vitamin C in citrus fruits using peri-naphthindan-2,3,4-trione

Analytical and Bioanalytical Chemistry - A spectrophotometric method for the determination of vitamin C in lemon, orange, and grapefruit juices is described. It is based on the reaction with...     

Chiral separation of diastereomeric flavanone-7-O-glycosides in citrus by capillary electrophoresis

The 2S- and 2R-diastereomers of major flavanone-7-O-glycosides found in sweet orange (Citrus sinensis), mandarine (Citrus deliciosa), grapefruit (Citrus paradisi), lemon (Citrus limon), and sour or bitter orange juice (Citrus aurantium) were separated for the first time by chiral capillary electrophoresis (CE) employing various buffers with combined chiral selectors. Native cyclodextrins (CDs), neutral and charged CD derivatives were examined as chiral additives to the background electrolyte (BGE). Separation efficiency has not proved satisfactory with one single CD as chiral selector in the buffer, a full and simultaneous separation could often be achieved only by using combined buffer with two different CDs. Chiral separation of major flavanones in sweet orange, mandarine and grapefruit juices raised more difficulties than in lemon and sour orange juices as narirutin will not readily build complexes with most CDs. Diastereomeric flavanones of mature and immature grapefruits were compared and some differences were found: naringin showed different diastereomeric ratio and 2S-prunin appeared only in immature grapefruit. Marmalade was also examined by chiral CE. Its major flavanones corresponded to flavanone pattern of mixed sour and sweet oranges.     

Isolation,Chemical Characterization and Antioxidant Activity of Pectic Polysaccharides of Fireweed (Epilobium angustifolium L.)

The aim of this study was to isolate pectins with antioxidant activity from the leaves of Epilobium angustifolium L. Two pectins, EA-4.0 and EA-0.8, with galacturonic acid contents of 88 and 91% were isolated from the leaves of E. angustifolium L. by the treatment of plant raw materials with aqueous hydrochloric acid at pH 4.0 and 0.8, respectively. EA-4.0 and EA-0.8 were found to scavenge the DPPH radical in a concentration-dependent manner at 17–133 μg/mL, whereas commercial apple pectin scavenged at 0.5–2 mg/mL. The antioxidant activity of EA-4.0 was the highest and exceeded the activity of EA-0.8 and a commercial apple pectin by 2 and 39 times (IC₅₀—0.050, 0.109 and 1.961 mg/mL), respectively. Pectins EA-4.0 and EA-0.8 were found to possess superoxide radical scavenging activity, with IC₅₀s equal to 0.27 and 0.97 mg/mL, respectively. Correlation analysis of the composition and activity of 32 polysaccharide fractions obtained by enzyme hydrolysis and anionic exchange chromatography revealed that the antioxidant capacity of fireweed pectins is mainly due to phenolics and is partially associated with xylogalacturonan chains. The data obtained demonstrate that pectic polysaccharides appeared to be bioactive components of fireweed leaves with high antioxidant activity, which depend on pH at their extraction.     

Physicochemical,Thermal and Rheological Properties of Pectin Extracted from Sugar Beet Pulp Using Subcritical Water Extraction Process

The objective of this study was to characterize the properties of pectin extracted from sugar beet pulp using subcritical water (SWE) as compared to conventional extraction (CE). The research involved advanced modeling using response surface methodology and optimization of operational parameters. The optimal conditions for maximum yield of pectin for SWE and CE methods were determined by the central composite design. The optimum conditions of CE were the temperature of 90 °C, time of 240 min, pH of 1, and pectin recovery yield of 20.8%. The optimal SWE conditions were liquid-to-solid (L/S) ratio of 30% (v/w) at temperature of 130 °C for 20 min, which resulted in a comparable yield of 20.7%. The effect of obtained pectins on viscoamylograph pasting and DSC thermal parameters of corn starch was evaluated. The contents of galacturonic acid, degree of methylation, acetylation, and ferulic acid content were higher in the pectin extracted by SWE, while the molecular weight was lower. Similar chemical groups were characterized by FTIR in both SWE and CE pectins. Color attributes of both pectins were similar. Solutions of pectins at lower concentrations displayed nearly Newtonian behavior. The addition of both pectins to corn starch decreased pasting and DSC gelatinization parameters, but increased ΔH. The results offered a promising scalable approach to convert the beet waste to pectin as a value-added product using SWE with improved pectin properties.     

Simultaneous determination of sorbic and benzoic acids in commercial juices using the PLS-2 multivariate calibration method and validation by high performance liquid chromatography

A new method to determine a mixture for preserving sorbic and benzoic acids in commercial juices is proposed. The PLS-2 model was obtained preparing 40 standard solutions adding concentration of sorbic and benzoic acid to filtered natural juices of apple, lemon, orange and grapefruit. The concentration of analytes in the commercial samples was evaluated using the obtained model by UV spectral data. The PLS-2 method was validated by high performance liquid chromatography (HPLC), finding a relative error less than 12% between the PLS-2 and HPLC methods in all cases.     

Gas chromatographic-mass spectrometric characterization of flavanones in citrus and grape juices.

A method for the characterization of flavanones in fruit juices, involving solvent extraction, hydrolysis to the corresponding aglycones, trimethylsilylation and combined gas chromatography-mass spectrometry, is reported. The application of the method is demonstrated for the analysis of orange, lemon, grapefruit and grape juices.     

Superior Antibacterial Activity of Integral Lemon Pectin Extracted via Hydrodynamic Cavitation

Pectin extracted via hydrodynamic cavitation in water only from waste lemon peel and further isolated via freeze drying displays significant antibacterial activity against Staphylococcus aureus, a Gram positive pathogen which easily contaminates food. The antibacterial effect of the new IntegroPectin is largely superior to that of commercial citrus pectin, opening the way to advanced applications of a new bioproduct now obtainable in large amounts and at low cost from citrus juice industry's waste.     

A Standardized Extract Prepared from Red Orange and Lemon Wastes Blocks High-Fat Diet-Induced Hyperglycemia and Hyperlipidemia in Mice

Citrus fruits are a rich source of high-value bioactive compounds and their consumption has been associated with beneficial effects on human health. Red (blood) oranges (Citrus sinensis L. Osbeck) are particularly rich in anthocyanins (95% of which are represented by cyanidin-3-glucoside and cyanidin-3-6″-malonyl-glucoside), flavanones (hesperidin, narirutin, and didymin), and hydroxycinnamic acids (caffeic acid, coumaric acid, sinapic, and ferulic acid). Lemon fruit (Citrus limon) is also rich in flavanones (eriocitrin, hesperidin, and diosmin) and other polyphenols. All of these compounds are believed to play a very important role as dietary antioxidants due to their ability to scavenge free radicals. A standardized powder extract, red orange and lemon extract (RLE), was obtained by properly mixing anthocyanins and other polyphenols recovered from red orange processing waste with eriocitrin and other flavanones recovered from lemon peel by a patented extraction process. RLE was used for in vivo assays aimed at testing a potential beneficial effect on glucose and lipid metabolism. In vivo experiments performed on male CD1 mice fed with a high-fat diet showed that an 8-week treatment with RLE was able to induce a significant reduction in glucose, cholesterol and triglycerides levels in the blood, with positive effects on regulation of hyperglycemia and lipid metabolism, thus suggesting a potential use of this new phytoextract for nutraceutical purposes.     

Six Common Herbs with Distinctive Bioactive,Antioxidant Components. A Review of Their Separation Techniques

Rosemary, oregano, pink savory, lemon balm, St. John’s wort, and saffron are common herbs wildly grown and easily cultivated in many countries. All of them are rich in antioxidant compounds that exhibit several biological and health activities. They are commercialized as spices, traditional medicines, or raw materials for the production of essential oils. The whole herbs or the residues of their current use are potential sources for the recovery of natural antioxidant extracts. Finding effective and feasible extraction and purification methods is a major challenge for the industrial production of natural antioxidant extracts. In this respect, the present paper is an extensive literature review of the solvents and extraction methods that have been tested on these herbs. Green solvents and novel extraction methods that can be easily scaled up for industrial application are critically discussed.     

Polydispersity of pectins and some physicochemical properties of their solutions

Pectin solutions obtained in the presence of HNO₃, HCl, H₂SO₄, and H₃PO₄ have been studied by viscometry, turbidity spectra, and ultracentrifugation. Cotton pectin extracts with phosphoric acid proved to be the most unstable. The molecular masses of pectins obtained from various materials (apple, lemon, and grape press residues, beet pulp, and cotton boll valves) ranged between 14,000 and 37,000. The polydispersity of the pectins isolated was studied.Tashkent State Technical University, fax (3712) 29 48 36. Translated from Khimiya Prirodnykh Soedinenii, No. 3, pp. 349–353, May–June, 1998.     

Effect of electrosurface properties of pectin substances on their sorption capacity for water and heavy metals

Three industrial pectins, viz., citrus, apple, and beet pectins were examined for the chemical composition, sorption, and electroosmotic transfer. The gelation concentrations, charge, and binding of the pectins to water and heavy metals were determined.     

Qualitative Analysis of Citrus Fruit Extracts by GC/MS: An Undergraduate Experiment

Rinds from a variety of citrus fruits (grapefruit, lemon, lime, navel and Valencia orange, tangerine, and tangelo) were extracted and analyzed using GC/MS. In this experiment, sophomore organic chemistry students explore extraction techniques and gas chromatography with mass spectrometry detection as well as the theory associated with these methods. Furthermore, the experiment provides students with an opportunity to learn about essential oils and terpenes. Background information on terpenes, the extraction protocol, and GC/MS conditions used for analysis is provided. A summary is given of the most frequently observed terpenes and terpenoids identified for each citrus fruit mentioned above.     

Changes in Organic Acids,Phenolic Compounds,and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola

High content of citric acid in lemon juice leads to poor sensory experience. The study aimed to investigate the dynamics changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented with Issatchenkia terricola WJL-G4. The sensory evaluation of fermented lemon juice was conducted as well. Issatchenkia terricola WJL-G4 exhibited a potent capability of reducing the contents of citric acid (from 51.46 ± 0.11 g/L to 8.09 ± 0.05 g/L within 60 h fermentation) and increasing total phenolic level, flavonoid contents, and antioxidant activities compared to those of unfermented lemon juice. A total of 20 bioactive substances, including 10 phenolic acids and 10 flavonoid compounds, were detected both in fermented and unfermented lemon juice. The lemon juice fermented for 48 h had better sensory characteristics. Our findings demonstrated that lemon juice fermented with Issatchenkia terricola exhibited reduced citric acid contents, increased levels of health-promoting phenolic compounds, and enhanced antioxidant activities.     

Chemical Profiling,Toxicity and Anti-Inflammatory Activities of Essential Oils from Three Grapefruit Cultivars from KwaZulu-Natal in South Africa

The medicinal potential and volatile composition of different parts of three cultivars of grapefruit (Citrus paradisi) were evaluated for their toxicity and anti-inflammatory activities. Fresh leaf and fruit peel were separately isolated by hydrodistillation for 4 h. The essential oils were subjected to GC/GC-MS analysis for chemical profile. Toxicity of the essential oils in mice were evaluated using Lorke’s method, while an anti-inflammatory assay was performed in a rat model using egg albumin-induced oedema. The oils obtained were light yellow in colour, and odour varied from strong citrus smell to mild. Percentage yield of fresh peel oil (0.34–0.57%) was greater than the fresh leaf oil yield (0.21–0.34%). D-limonene (86.70–89.90%) was the major compound identified in the leaf oil, while β-phellandrene (90.00–91.01%) dominated the peel oil. At a dosage level of 5000 mg/kg, none of the oils showed mortality in mice. An anti-inflammatory bioassay revealed that all the oils caused a significant (p < 0.05–0.01) reduction in oedema size when compared to the negative control group throughout the 5 h post induction assessment period. The study reveals that the oils are non-toxic and demonstrate significant anti-inflammatory activity. Our findings suggest that the leaf and peel oils obtained from waste parts of grapefruit plants can be useful as flavouring agents, as well as anti-inflammatory agents.     

Determination of five pesticides in juice,fruit and vegetable samples by means of liquid chromatography combined with multivariate curve resolution

The aim of this work was to quantify five commonly used pesticides (propoxur, carbaryl, carbendazim, thiabendazole and fuberidazole) in real samples as: tomato, orange juice, grapefruit juice, lemon and tangerine. The method used for the determination of these analytes in the complex matrices was high-performance liquid chromatography with diode array detection. In order to work under isocratic conditions and to complete each run in less than 10 min, the analysis was carried out applying multivariate curve resolution coupled to alternating least-squares (MCR–ALS). The flexibility of this applied multivariate model allowed the prediction of the concentrations of the five analytes in complex samples including strongly coeluting analytes, elution time shifts, band shape changes and presence of uncalibrated interferents. The obtained limits of detection (in μg L⁻¹) using the proposed methodology were 2.3 (carbendazim), 0.90 (thiabendazole), 12 (propoxur), 0.46 (fuberidazole) and 0.32 (carbaryl).