Extracción de naringina de Citrus paradisi L. estudio comparativo y optimización de técnicas extractivas

AUTOR(ES)

GIANNUZZO, Amelia N., NAZARENO, Mónica A., MISHIMA, Horacio T., LÓPEZ DE MISHIMA, Beatriz A.

FONTE

Food Science and Technology

DATA DE PUBLICAÇÃO

2000-08

RESUMO

The comparative study of the different extractive techniques of naringin was made, using grapefruit peel (Citrus paradisi). The best conditions for previous preparation of the material are the fragmentation of fresh peel and drying through a drying chamber and subsequent fragmentation. For fresh peel it turns to be more convenient the extraction with ethyl alcohol by Soxhlet system (obtaining 26 g/kg of fresh weight), while for dried peel the best results are obtained in the extraction with the mixture ethyl alcohol - water in the proportions 70:30 by maceration (20 g/kg of fresh weight) and reflux (22 g/kg of fresh weight). Evidences of the importance of water in the extraction process were observed. The values of naringin concentration in peel of different varieties of Citrus paradisi of the region of Argentinean North West were determined.

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