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Comparative Effects of Three Types of Florisil Treatments on Flavanone Glycosides and Minerals of Processed Grapefruit Juice
Author(s) -
NIKDEL SEOLLAH,
ROUSEFF RUSSELL,
FISHER JAMES
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb05903.x
Subject(s) - chemistry , grapefruit juice , limonin , naringin , ascorbic acid , potassium , sugar , sodium , citric acid , food science , chromatography , medicine , organic chemistry , pharmacokinetics
Treatment of single‐strength grapefruit juice with three types of Florisil (B‐Florisil, C‐Florisil, and K‐Florisil) resulted in a simultaneous reduction in citric acid and bitter compounds (limonin and naringin). Ascorbic acid and sugar concentrations were not altered as a result of the treatment. Juices treated with B‐ and C‐Florisils had high concentrations of sodium, whereas juice treated with K‐Florisil had no change in sodium concentration. Elevated potassium was found in juice treated with K‐Florisil, but potassium concentrations were diminished in juices treated with B‐ and C‐Florisils in comparison to the control juice. Juices treated with all three types of Florisils had increased amounts of magnesium, iron, and silicon but phosphorus and strontium were reduced.