Recovery of Bitter Compounds from Buntan Peel-Boiled Water

Abstract

It has been reported that flavonoids and limonoids of citrus fruits are excellent physiologically active compounds. In this study, an efficient method for recovery of flavonoids and limonoids from buntan peel (glazed albedo of pummelo fruit (Citrus grandis Osbeck))-boiled water (BPBW) was examined. Flavonoids from BPBW were crystallized by cooling at 2°C and separated. Recovery and purification of limonoids were carried out by HP-20 (ϕ 50 X 500 mm), XAD-2 (ϕ 50 X 500 mm) and silica gel C-300 (ϕ 30 X 500 mm) column chromatographies, and a stepwise elution from the column were carried out by using methanol and CH2Cl2-ethyl acetate (9: 1→100% ethyl acetate) system, respectively. The yield of flavonoids (Fraction I) obtained from 1.0l of BPBW was 1.57 g, which contained 97.9% of naringin without other flavonoids. Limonoids (Fraction III) obtained from BPBW contained deoxylimonin, ichangin, deacetylnomilin, limonin, nomilin and obacunone. The total limonoid concentration was 66 ppm, which mainly consisted of limonin, nomilin and ichangin. Seventy-five point five percent of total limonoid in the BPBW were recovered. Recovery ratios of nomilin and limonin were 88.6 and 68.8%, respectively. © 1995, Japanese Society for Food Science and Technology. All rights reserved.