Naringin content in local citrus fruits
The content of bitter component (naringin) from the skin, juice and seed of musk lime, mexican lime, rough lime, pummelo and mandarin orange was determined by the high-performance liquid chromatographic (HPLC) method. Naringin could only be found in pummelo and rough lime but could not be detected i...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier Science Publishers
1990
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114352/ http://psasir.upm.edu.my/id/eprint/114352/1/114352.pdf |
| _version_ | 1848866467931488256 |
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| author | Yusof, Salmah Mohd Ghazali, Hasanah King, Gan Swee |
| author_facet | Yusof, Salmah Mohd Ghazali, Hasanah King, Gan Swee |
| author_sort | Yusof, Salmah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The content of bitter component (naringin) from the skin, juice and seed of musk lime, mexican lime, rough lime, pummelo and mandarin orange was determined by the high-performance liquid chromatographic (HPLC) method. Naringin could only be found in pummelo and rough lime but could not be detected in musk lime, mexican lime and mandarin orange. The skin of pummelo contained a higher amount of naringin (3910 μg/g fresh weight) than the juice (220·0 μg/g fresh weight) whereas the amounts of naringin obtained from the skin, juice and seed of rough lime were 517·2 μg/g, 98·4 μg/g and 29·2 μg/g fresh weight, respectively. Sensory analysis further confirmed that the juices extracted from pummelo and rough lime were bitter while those extracted from musk lime, mexican lime and mandarin orange were not bitter. The correlation coefficient (r) for bitterness using both techniques (sensory and HPLC) was 0·97. |
| first_indexed | 2025-11-15T14:21:04Z |
| format | Article |
| id | upm-114352 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:21:04Z |
| publishDate | 1990 |
| publisher | Elsevier Science Publishers |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1143522025-02-05T03:34:54Z http://psasir.upm.edu.my/id/eprint/114352/ Naringin content in local citrus fruits Yusof, Salmah Mohd Ghazali, Hasanah King, Gan Swee The content of bitter component (naringin) from the skin, juice and seed of musk lime, mexican lime, rough lime, pummelo and mandarin orange was determined by the high-performance liquid chromatographic (HPLC) method. Naringin could only be found in pummelo and rough lime but could not be detected in musk lime, mexican lime and mandarin orange. The skin of pummelo contained a higher amount of naringin (3910 μg/g fresh weight) than the juice (220·0 μg/g fresh weight) whereas the amounts of naringin obtained from the skin, juice and seed of rough lime were 517·2 μg/g, 98·4 μg/g and 29·2 μg/g fresh weight, respectively. Sensory analysis further confirmed that the juices extracted from pummelo and rough lime were bitter while those extracted from musk lime, mexican lime and mandarin orange were not bitter. The correlation coefficient (r) for bitterness using both techniques (sensory and HPLC) was 0·97. Elsevier Science Publishers 1990 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/114352/1/114352.pdf Yusof, Salmah and Mohd Ghazali, Hasanah and King, Gan Swee (1990) Naringin content in local citrus fruits. Food Chemistry, 37 (2). pp. 113-121. ISSN 0308-8146; eISSN: 0308-8146 https://linkinghub.elsevier.com/retrieve/pii/030881469090085I 10.1016/0308-8146(90)90085-I |
| spellingShingle | Yusof, Salmah Mohd Ghazali, Hasanah King, Gan Swee Naringin content in local citrus fruits |
| title | Naringin content in local citrus fruits |
| title_full | Naringin content in local citrus fruits |
| title_fullStr | Naringin content in local citrus fruits |
| title_full_unstemmed | Naringin content in local citrus fruits |
| title_short | Naringin content in local citrus fruits |
| title_sort | naringin content in local citrus fruits |
| url | http://psasir.upm.edu.my/id/eprint/114352/ http://psasir.upm.edu.my/id/eprint/114352/ http://psasir.upm.edu.my/id/eprint/114352/ http://psasir.upm.edu.my/id/eprint/114352/1/114352.pdf |