Abstract
ABSTRACTNaringin, a bitter bioflavonoid of orange, widely reported for health promoting benefits is also responsible for reduced acceptability of many orange products where peels are integral components. The current study quantified naringin concentrations present in three types of oranges viz., Nagpur (Citrus reticulata Blanco), Kinnow (Citrus nobilis × Citrus deliciosa), and Mandarin (Citrus reticulata) spectrophotometrically and by high performance liquid chromatograph. The oranges were subjected to repeated blanching at a mild blanching temperature of 65 °C, subjected to osmodehydration and the loss of naringin monitored during processing as well as during extended storage of up to 6 months at room temperature. A wide range of physicochemical parameters were monitored at monthly intervals during the entire period of storage. Blanching reduced the naringin content by 50% and storage further decreased it to 3–10 mg/100g for all of the cultivars studied. In terms of physicochemical parameters and sensory analysis, Kinnow and Mandarin cultivars are better suited for osmotic dehydration.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
