Characterization of Flavonoids and Pectins from Bergamot (Citrus bergamia Risso) Peel, a Major Byproduct of Essential Oil Extraction-Reference-Cited by-同舟云学术

Characterization of Flavonoids and Pectins from Bergamot (Citrus bergamia Risso) Peel, a Major Byproduct of Essential Oil Extraction

Published:2005-12-14 Issue:1 Volume:54 Page:197-203
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mandalari Giuseppina¹,Bennett Richard N.¹,Bisignano Giuseppe¹,Saija Antonella¹,Dugo Giacomo¹,Lo Curto Rosario B.¹,Faulds Craig B.¹,Waldron Keith W.¹

Affiliation:

1. Department of Pharmaco-Biology, and Department of Organic and Biological Chemistry, University of Messina, Vill. SS. Annunziata 98168 Messina, Italy, Phytochemicals and Health Program, and Sustainability of the Food Chain Exploitation Platform, Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf051847n

Reference33 articles.

1. Antioxidant Activity and Phenolic Composition of Citrus Peel and Seed Extracts

2. Pectin Production, Pilot Plant Production of Low-Methoxyl Pectin from Citrus Peel

3. Flavonoids in Pigmented Orange Juice and Second-Pressure Extracts

4. Concentrations of Hesperidin and Other Orange Peel Flavonoids in Citrus Processing Byproducts

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