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Utilisation of orange by‐products—orange peel carotenoids
Author(s) -
AravantinosZafiris G,
Oreopoulou V,
Tzia C,
Thomopoulos C D
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740590111
Subject(s) - carotenoid , acetone , hexane , chemistry , orange (colour) , solvent , chromatography , pigment , methanol , pectin , residue (chemistry) , extraction (chemistry) , food science , organic chemistry
Carotenoids were extracted from fresh orange peel with various solvents. Acetone was the most efficient of the solvents tested. Two successive extractions with acetone after an initial washing with either acetone or methanol were adequate to remove 89% of the total carotenoids. The extracts were concentrated, the carotenoids transferred to hexane and a crude pigment concentrate was obtained by hexane evaporation. Water washings prior to acetone extraction eliminated the solvent‐solvent transfer to hexane. The extraction residue was used for pectin recovery. Carotenoid removal from the peel did not affect the yield and quality of the pectin.