6533b856fe1ef96bd12b1cc0

RESEARCH PRODUCT

Volatile Compounds of Lemon and Grapefruit IntegroPectin

Alessandro PresentatoDelia Francesca Chillura MartinoClaudia LinoAntonino ScurriaDomenico NuzzoElena PiacenzaLorenzo AlbaneseFrancesco MeneguzzoRosaria CiriminnaRosa AlduinaMario PagliaroGiuseppe AvelloneMarzia SciortinoFederica Zabini

subject

Citrusfood.ingredientPectinlemonPhytochemicalsPharmaceutical SciencegrapefruitArticleIndustrial wasteGas Chromatography-Mass SpectrometryAnalytical Chemistrylcsh:QD241-441chemistry.chemical_compoundAdsorptionfoodLinaloolCitrus paradisilcsh:Organic chemistryDrug Discoveryhydrodynamic cavitation?-terpineolFood sciencePhysical and Theoretical ChemistryIntegroPectinpectinResidue (complex analysis)LimoneneVolatile Organic CompoundsMolecular Structureapplied_chemistryOrganic Chemistrycircular economywaste citrus peelBiosynthetic PathwaysTerpineolchemistryChemistry (miscellaneous)FruitMolecular Medicineα-terpineolGas chromatography–mass spectrometryCitric acidCitrus paradisi

description

An HS-SPME GC-MS analysis of the volatile compounds adsorbed at the outer surface of lemon and grapefruit pectins obtained via the hydrodynamic cavitation of industrial waste streams of lemon and grapefruit peels in water suggests important new findings en route to understanding the powerful and broad biological activity of these new pectic materials. In agreement with the ultralow degree of esterification of these pectins, the high amount of highly bioactive &alpha

yearjournalcountryeditionlanguage
2020-12-01
10.3390/molecules26010051http://hdl.handle.net/10447/522201