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THE EFFECT OF THE MANUFACTURING PROCESS ON THE CITRUS JUICE ON THE CONCENTRATIONS OF FLAVANONES

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Author(s): Lílian Maria MOURA | Célia Maria de SYLOS

Journal: Alimentos e Nutrição
ISSN 0103-4235

Volume: 19;
Issue: 4;
Start page: 379;
Date: 2009;
Original page

Keywords: Flavonoids | flavanones glycosidic | citric fruits | industrial processing | HPLC.

ABSTRACT
Flavonoids are polyphenolic compounds in fruits, vegetables, grains, etc with antioxidant capacity and anti-inflamatory, anticoagulant, antiallergic proprieties that contributes to human health. The effect of the pasteurization and concentration processes on the citric juices can influence the composition of the flavanones. The flavanones composition in the orange juice (a mixture of Pera and Valencia) and of the tangor Murcott was determined by HPLC. The flavanones (narirutin and hesperidin) were extracted with methanol, heated in 55°C for 15 minutes and separated from the insoluble solids by centrifugation. The separation was done in C18 column (5μm, 250x4.6mm) using the isocratic system of acetonitrile mixture: water, acetic acid (21:75:4v/v/v) in a flow of 0.6L/min, detention of 280nm and quantification by external pattern. The effect of the pasteurization and concentration on the citric juice did not affect significantly the amount of flavones in the samples of murcott and orange juice (mixture Pera and Valencia).
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