Analysis and Potential Value of Compounds Extracted From Star Ruby, Rio Red, and Ruby Red Grapefruit, and Grapefruit Juice Processing Residues via Steam Explosion

Culled whole grapefruit (WG) and grapefruit juice processing residues (GP) are currently incorporated into low-cost animal feed. If individual chemical components found within these side streams could be recovered as high-value coproducts, this would improve the overall value of the grapefruit crop....

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Main Authors:	Christina Dorado, Randall G. Cameron, John A. Manthey, Jinhe Bai, Kyle L. Ferguson
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2021-09-01
Series:	Frontiers in Nutrition
Subjects:	valorization pectin limonene extraction flavonoid Citrus paradisi
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2021.691663/full

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spelling	doaj-a20a6fdf2f7c4462a0b636e1e52645482021-09-13T04:20:00ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2021-09-01810.3389/fnut.2021.691663691663Analysis and Potential Value of Compounds Extracted From Star Ruby, Rio Red, and Ruby Red Grapefruit, and Grapefruit Juice Processing Residues via Steam ExplosionChristina DoradoRandall G. CameronJohn A. MantheyJinhe BaiKyle L. FergusonCulled whole grapefruit (WG) and grapefruit juice processing residues (GP) are currently incorporated into low-cost animal feed. If individual chemical components found within these side streams could be recovered as high-value coproducts, this would improve the overall value of the grapefruit crop. In this study, pectic hydrocolloids, sugars, volatiles, phenolics, and flavonoids were extracted from Star Ruby, Rio Red, and Ruby Red GP and WG using a continuous pilot scale steam explosion system. Up to 97% of grapefruit juice oils and peel oils could be volatilized and contained 87–94% d-limonene. The recovery of pectin, as determined by galacturonic acid content, was between 2.06 and 2.72 g 100 g−1. Of the phenolics and flavonoids analyzed in this study, narirutin and naringin were extracted in the amounts of up to 10,000 and 67,000 μg g−1, respectively.https://www.frontiersin.org/articles/10.3389/fnut.2021.691663/fullvalorizationpectinlimoneneextractionflavonoidCitrus paradisi
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Christina Dorado Randall G. Cameron John A. Manthey Jinhe Bai Kyle L. Ferguson
spellingShingle	Christina Dorado Randall G. Cameron John A. Manthey Jinhe Bai Kyle L. Ferguson Analysis and Potential Value of Compounds Extracted From Star Ruby, Rio Red, and Ruby Red Grapefruit, and Grapefruit Juice Processing Residues via Steam Explosion Frontiers in Nutrition valorization pectin limonene extraction flavonoid Citrus paradisi
author_facet	Christina Dorado Randall G. Cameron John A. Manthey Jinhe Bai Kyle L. Ferguson
author_sort	Christina Dorado
title	Analysis and Potential Value of Compounds Extracted From Star Ruby, Rio Red, and Ruby Red Grapefruit, and Grapefruit Juice Processing Residues via Steam Explosion
title_short	Analysis and Potential Value of Compounds Extracted From Star Ruby, Rio Red, and Ruby Red Grapefruit, and Grapefruit Juice Processing Residues via Steam Explosion
title_full	Analysis and Potential Value of Compounds Extracted From Star Ruby, Rio Red, and Ruby Red Grapefruit, and Grapefruit Juice Processing Residues via Steam Explosion
title_fullStr	Analysis and Potential Value of Compounds Extracted From Star Ruby, Rio Red, and Ruby Red Grapefruit, and Grapefruit Juice Processing Residues via Steam Explosion
title_full_unstemmed	Analysis and Potential Value of Compounds Extracted From Star Ruby, Rio Red, and Ruby Red Grapefruit, and Grapefruit Juice Processing Residues via Steam Explosion
title_sort	analysis and potential value of compounds extracted from star ruby, rio red, and ruby red grapefruit, and grapefruit juice processing residues via steam explosion
publisher	Frontiers Media S.A.
series	Frontiers in Nutrition
issn	2296-861X
publishDate	2021-09-01
description	Culled whole grapefruit (WG) and grapefruit juice processing residues (GP) are currently incorporated into low-cost animal feed. If individual chemical components found within these side streams could be recovered as high-value coproducts, this would improve the overall value of the grapefruit crop. In this study, pectic hydrocolloids, sugars, volatiles, phenolics, and flavonoids were extracted from Star Ruby, Rio Red, and Ruby Red GP and WG using a continuous pilot scale steam explosion system. Up to 97% of grapefruit juice oils and peel oils could be volatilized and contained 87–94% d-limonene. The recovery of pectin, as determined by galacturonic acid content, was between 2.06 and 2.72 g 100 g−1. Of the phenolics and flavonoids analyzed in this study, narirutin and naringin were extracted in the amounts of up to 10,000 and 67,000 μg g−1, respectively.
topic	valorization pectin limonene extraction flavonoid Citrus paradisi
url	https://www.frontiersin.org/articles/10.3389/fnut.2021.691663/full
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Analysis and Potential Value of Compounds Extracted From Star Ruby, Rio Red, and Ruby Red Grapefruit, and Grapefruit Juice Processing Residues via Steam Explosion

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