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Shomer, I., Department of Food Technology, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Lindner, P., Department of Food Technology, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Vasiliver, R., Department of Food Technology, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Kanner, J., Department of Food Technology, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Merin, U., Department of Food Technology, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Albedo and flavedo tissues of citrus fruit peel contribute different proportions of heterogeneous colloidal insolubles in an aqueous extract. Sucrose gradient of a stable suspension yielded a single fraction of flavedo insolubles with a floated layer of released lipids and a pellet, while the albedo yielded four bands of insolubles free of lipidic substances. Most of the carotenoids and lipids from the flavedo extract were trapped and stabilized with insolubles of the albedo extract, in the light fraction of the combined suspension of the whole peel extract. Cytoplasmic fragments free of lipidic substances were retained at a higher density. Endogenic hesperidin crystals were organized mainly as agglomerates in the albedo, and developed into both the cell wall and the protoplasm. The extracted hesperidin crystals were separated into two main heavy fractions, different in density. This suggested different crystal dimensions, aggregation and origin, either of the cell wall or of the protoplasm. Suspension spectra of total peel extract and of fractions rich in hesperidin crystals were characterized by specific peaks at 280 and 340 nm, indicating the transparency of the crystals. Carotenoids which were not identified in the suspension spectra, were detected after extraction from the insoluble particles with an organic solvent. © 1985.
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Colloidal fractions of citrus fruit aqueous peel extract
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Shomer, I., Department of Food Technology, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Lindner, P., Department of Food Technology, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Vasiliver, R., Department of Food Technology, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Kanner, J., Department of Food Technology, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Merin, U., Department of Food Technology, Agricultural Research Organization, P.O. Box 6, Bet Dagan, 50250, Israel
Colloidal fractions of citrus fruit aqueous peel extract
Albedo and flavedo tissues of citrus fruit peel contribute different proportions of heterogeneous colloidal insolubles in an aqueous extract. Sucrose gradient of a stable suspension yielded a single fraction of flavedo insolubles with a floated layer of released lipids and a pellet, while the albedo yielded four bands of insolubles free of lipidic substances. Most of the carotenoids and lipids from the flavedo extract were trapped and stabilized with insolubles of the albedo extract, in the light fraction of the combined suspension of the whole peel extract. Cytoplasmic fragments free of lipidic substances were retained at a higher density. Endogenic hesperidin crystals were organized mainly as agglomerates in the albedo, and developed into both the cell wall and the protoplasm. The extracted hesperidin crystals were separated into two main heavy fractions, different in density. This suggested different crystal dimensions, aggregation and origin, either of the cell wall or of the protoplasm. Suspension spectra of total peel extract and of fractions rich in hesperidin crystals were characterized by specific peaks at 280 and 340 nm, indicating the transparency of the crystals. Carotenoids which were not identified in the suspension spectra, were detected after extraction from the insoluble particles with an organic solvent. © 1985.
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