Co-Authors:
Beń-Shalom, N., Department of Food Technology, Agricultural Research Organization, The Volcani Center, P.O.Box 6, Bet Dagan, 50250, Israel
Pinto, R., Department of Food Technology, Agricultural Research Organization, The Volcani Center, P.O.Box 6, Bet Dagan, 50250, Israel
Abstract:
The turbidity of the albedo extract was due to the crystallization of soluble hesperidin with soluble pectin. In this system, some of the hesperidin is soluble and some of it is in an insoluble form and contributes to the turbidity of the albedo extract. The aglycon of the hesperidin did not form any cloud with pectin. Hesperetin glucose was found to exist in the albedo extract and to be a part of the cloud of the albedo. © 1986.
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