Abstract
The de-bittering effects of immersion in ethanol on white pomelo peel was investigated. The suitable conditions for ethanol immersion were found as sample: ethanol ratio of 1/12 (g/mL), immersion ethanol concentration 40°, immersion time 4 hours, immersion temperature 50°C, discharge temperature 50°C, and 3 rinsing times. Immersion with ethanol is highly effective as 82.5% naringin bitterness was removed and pesticide residue was reduced. However, the method also reduce content of vitamin C and sugar. Ethanol is one of the most used solvents for antioxidant extraction because it is inexpensive, reusable, non-toxic and used in the food industry. The de-bittering method by immersion with ethanol showed that large scale naringin was separated from the pomelo peel.
Highlights
Pomelo is a member of Rutaceae family that is originated from Southeast Asia, [1]
The present study ultilizes the peel from a local variety of pomelo with an attempt to reduce its bitter taste by soaking with ethanol
The peel of a local variety of pomelo has the contents of moisture, ash, pH, citric acid, glucose, Sucrose, and vitamin C were 76.558%, 0.677%, 5.153%, 2.219 mg/g, 0.2996. %, 0.5073%, and 0.029%, respectively
Summary
Pomelo is a member of Rutaceae family that is originated from Southeast Asia, [1]. Pomelo is ranked as the fourth important citrus fruit for the global economic [2]. Pomelo is an abundant source of nutrients, phytochemicals, vitamin C, fiber and lycopene which is a well-recognized antioxidant [3]. Pomelo peel may promote wound healing in experimental animals. Pomelo peel has effect of reducing fat, anti-aging, treating skin inflammation, anti-acne. In which extraction of naringin by ethanol is a proven traditional method effectiveness [13]. The de-bittering effects of immersion with ethanol was investigated. The factors have been investigated and selected and the procedure of extracting naringine from pomelo ethanol solvent has been established with safety, low cost and high efficiency
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