OrangerV1, PascalFrancis, Corpus, bibRecord, 000797

Recovery of anthocyanins from pulp wash of pigmented oranges by concentration on resins

Identifieur interne : 000797 ( PascalFrancis/Corpus ); précédent : 000796; suivant : 000798

Recovery of anthocyanins from pulp wash of pigmented oranges by concentration on resins

Auteurs : Alfio Di Mauro ; Elena Arena ; Biagio Fallico ; Amedeo Passerini ; Emanuele Maccarone

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2002.

RBID : Pascal:03-0019740

Descripteurs français

Pascal (Inist)
- Récupération, Valorisation, Sous produit, Industrie alimentaire, Jus d'orange, Pulpe fruit, Concentration, Résine, Colorant naturel, Citrus sinensis, Anthocyane, Styrène, Benzène(divinyl) polymère, Hespéridine, Cinnamique acide(hydroxy), Antioxydant, Additif alimentaire.

English descriptors

KwdEn :
- Anthocyanin, Antioxidant, Benzene(divinyl) polymer, By product, Cinnamic acid(hydroxy), Citrus sinensis, Concentration, Food additive, Food industry, Fruit pulp, Hesperidin, Natural dye, Orange juice, Recovery, Resins, Styrene, Upgrading.

Abstract

A pulp wash (PW) coming from a plant for citrus processing of pigmented oranges was utilized as a starting material to recover anthocyanins, using the procedure of concentration on resin. Six commercial food-grade resins were tested to find the more suitable ones for adsorbing anthocyanins, and 96% ethanol was used as eluent for desorbing them. An automated experimental apparatus was developed to perform the adsorption-desorption procedure on column. The kinetics results in a batch system and experiments on column showed that the more efficient resins are those made of styrene-divinylbenzene having a pore radius ranging from 70 to 150 Å and a surface area from 600 to 800 m²/g, namely, Sepabeads SP 70 and Relite EXA 90. The richest fractions collected from these resins contained about 95% of the anthocyanins in a volume of about 2% of the loaded PW. The HPLC profile of the desorbed anthocyanins is the same as that in PW. These fractions contain other phenol compounds, such as hesperidin and derivatives of hydroxycinnamic acids, in remarkable amounts. Ethanol can be easily removed from the solution and recycled, thus affording a much more concentrated product which can find application as a food colorant or antioxidant ingredient for a nutritional integrator.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

A01	`01`	`1`		`@0 0021-8561`
A02	`01`			`@0 JAFCAU`
A03		`1`		`@0 J. agric. food chem. : (Print)`
A05				`@2 50`
A06				`@2 21`
A08	`01`	`1`	`ENG`	`@1 Recovery of anthocyanins from pulp wash of pigmented oranges by concentration on resins`
A11	`01`	`1`		`@1 DI MAURO (Alfio)`
A11	`02`	`1`		`@1 ARENA (Elena)`
A11	`03`	`1`		`@1 FALLICO (Biagio)`
A11	`04`	`1`		`@1 PASSERINI (Amedeo)`
A11	`05`	`1`		`@1 MACCARONE (Emanuele)`
A14	`01`			`@1 Dipartimento di OrtoFloroArboricoltura e Tecnologie Agroalimentari (DOFATA), Sezione Tecnologie Agroalimentari, University degli Studi di Catania, Via S. Sofia 98 @2 95123 Catania @3 ITA @Z 1 aut. @Z 2 aut. @Z 3 aut. @Z 4 aut. @Z 5 aut.`
A20				`@1 5968-5974`
A21				`@1 2002`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 7332 @5 354000102146750310`
A44				`@0 0000 @1 © 2003 INIST-CNRS. All rights reserved.`
A45				`@0 30 ref.`
A47	`01`	`1`		`@0 03-0019740`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Journal of agricultural and food chemistry : (Print)`
A66	`01`			`@0 USA`
C01	`01`		`ENG`	@0 A pulp wash (PW) coming from a plant for citrus processing of pigmented oranges was utilized as a starting material to recover anthocyanins, using the procedure of concentration on resin. Six commercial food-grade resins were tested to find the more suitable ones for adsorbing anthocyanins, and 96% ethanol was used as eluent for desorbing them. An automated experimental apparatus was developed to perform the adsorption-desorption procedure on column. The kinetics results in a batch system and experiments on column showed that the more efficient resins are those made of styrene-divinylbenzene having a pore radius ranging from 70 to 150 Å and a surface area from 600 to 800 m²/g, namely, Sepabeads SP 70 and Relite EXA 90. The richest fractions collected from these resins contained about 95% of the anthocyanins in a volume of about 2% of the loaded PW. The HPLC profile of the desorbed anthocyanins is the same as that in PW. These fractions contain other phenol compounds, such as hesperidin and derivatives of hydroxycinnamic acids, in remarkable amounts. Ethanol can be easily removed from the solution and recycled, thus affording a much more concentrated product which can find application as a food colorant or antioxidant ingredient for a nutritional integrator.
C02	`01`	`X`		`@0 002A35A08`
C03	`01`	`X`	`FRE`	`@0 Récupération @5 01`
C03	`01`	`X`	`ENG`	`@0 Recovery @5 01`
C03	`01`	`X`	`SPA`	`@0 Recuperación @5 01`
C03	`02`	`X`	`FRE`	`@0 Valorisation @5 02`
C03	`02`	`X`	`ENG`	`@0 Upgrading @5 02`
C03	`02`	`X`	`SPA`	`@0 Valorización @5 02`
C03	`03`	`X`	`FRE`	`@0 Sous produit @5 03`
C03	`03`	`X`	`ENG`	`@0 By product @5 03`
C03	`03`	`X`	`SPA`	`@0 Subproducto @5 03`
C03	`04`	`X`	`FRE`	`@0 Industrie alimentaire @5 04`
C03	`04`	`X`	`ENG`	`@0 Food industry @5 04`
C03	`04`	`X`	`SPA`	`@0 Industria alimenticia @5 04`
C03	`05`	`X`	`FRE`	`@0 Jus d'orange @5 05`
C03	`05`	`X`	`ENG`	`@0 Orange juice @5 05`
C03	`05`	`X`	`SPA`	`@0 Zugo naranja @5 05`
C03	`06`	`X`	`FRE`	`@0 Pulpe fruit @5 06`
C03	`06`	`X`	`ENG`	`@0 Fruit pulp @5 06`
C03	`06`	`X`	`SPA`	`@0 Pulpa fruto @5 06`
C03	`07`	`X`	`FRE`	`@0 Concentration @5 07`
C03	`07`	`X`	`ENG`	`@0 Concentration @5 07`
C03	`07`	`X`	`SPA`	`@0 Concentración @5 07`
C03	`08`	`X`	`FRE`	`@0 Résine @5 08`
C03	`08`	`X`	`ENG`	`@0 Resins @5 08`
C03	`08`	`X`	`SPA`	`@0 Resina @5 08`
C03	`09`	`X`	`FRE`	`@0 Colorant naturel @5 09`
C03	`09`	`X`	`ENG`	`@0 Natural dye @5 09`
C03	`09`	`X`	`SPA`	`@0 Colorante natural @5 09`
C03	`10`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 10`
C03	`10`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 10`
C03	`10`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 10`
C03	`11`	`X`	`FRE`	`@0 Anthocyane @5 15`
C03	`11`	`X`	`ENG`	`@0 Anthocyanin @5 15`
C03	`11`	`X`	`SPA`	`@0 Antocianina @5 15`
C03	`12`	`X`	`FRE`	`@0 Styrène @2 NK @2 FX @5 16`
C03	`12`	`X`	`ENG`	`@0 Styrene @2 NK @2 FX @5 16`
C03	`12`	`X`	`SPA`	`@0 Estireno @2 NK @2 FX @5 16`
C03	`13`	`X`	`FRE`	`@0 Benzène(divinyl) polymère @2 NK @5 17`
C03	`13`	`X`	`ENG`	`@0 Benzene(divinyl) polymer @2 NK @5 17`
C03	`13`	`X`	`SPA`	`@0 Benceno(divinil) polímero @2 NK @5 17`
C03	`14`	`X`	`FRE`	`@0 Hespéridine @2 NK @2 FR @5 18`
C03	`14`	`X`	`ENG`	`@0 Hesperidin @2 NK @2 FR @5 18`
C03	`15`	`X`	`FRE`	`@0 Cinnamique acide(hydroxy) @2 NK @5 19`
C03	`15`	`X`	`ENG`	`@0 Cinnamic acid(hydroxy) @2 NK @5 19`
C03	`15`	`X`	`SPA`	`@0 Cinámico ácido(hidroxi) @2 NK @5 19`
C03	`16`	`X`	`FRE`	`@0 Antioxydant @5 33`
C03	`16`	`X`	`ENG`	`@0 Antioxidant @5 33`
C03	`16`	`X`	`SPA`	`@0 Antioxidante @5 33`
C03	`17`	`X`	`FRE`	`@0 Additif alimentaire @5 34`
C03	`17`	`X`	`ENG`	`@0 Food additive @5 34`
C03	`17`	`X`	`SPA`	`@0 Aditivo alimentario @5 34`
C07	`01`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`FRE`	`@0 Agrume @5 39`
C07	`05`	`X`	`ENG`	`@0 Citrus fruit @5 39`
C07	`05`	`X`	`SPA`	`@0 Agrios @5 39`
C07	`06`	`X`	`FRE`	`@0 Flavonoïde @5 50`
C07	`06`	`X`	`ENG`	`@0 Flavonoid @5 50`
C07	`06`	`X`	`SPA`	`@0 Flavonoide @5 50`
C07	`07`	`X`	`FRE`	`@0 Phénol @2 NK @2 FX @5 51`
C07	`07`	`X`	`ENG`	`@0 Phenol @2 NK @2 FX @5 51`
C07	`07`	`X`	`SPA`	`@0 Fenol @2 NK @2 FX @5 51`
N21				`@1 013`
N82				`@1 PSI`

Format Inist (serveur)

NO :	PASCAL 03-0019740 INIST
ET :	Recovery of anthocyanins from pulp wash of pigmented oranges by concentration on resins
AU :	DI MAURO (Alfio); ARENA (Elena); FALLICO (Biagio); PASSERINI (Amedeo); MACCARONE (Emanuele)
AF :	Dipartimento di OrtoFloroArboricoltura e Tecnologie Agroalimentari (DOFATA), Sezione Tecnologie Agroalimentari, University degli Studi di Catania, Via S. Sofia 98/95123 Catania/Italie (1 aut., 2 aut., 3 aut., 4 aut., 5 aut.)
DT :	Publication en série; Niveau analytique
SO :	Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2002; Vol. 50; No. 21; Pp. 5968-5974; Bibl. 30 ref.
LA :	Anglais
EA :	A pulp wash (PW) coming from a plant for citrus processing of pigmented oranges was utilized as a starting material to recover anthocyanins, using the procedure of concentration on resin. Six commercial food-grade resins were tested to find the more suitable ones for adsorbing anthocyanins, and 96% ethanol was used as eluent for desorbing them. An automated experimental apparatus was developed to perform the adsorption-desorption procedure on column. The kinetics results in a batch system and experiments on column showed that the more efficient resins are those made of styrene-divinylbenzene having a pore radius ranging from 70 to 150 Å and a surface area from 600 to 800 m²/g, namely, Sepabeads SP 70 and Relite EXA 90. The richest fractions collected from these resins contained about 95% of the anthocyanins in a volume of about 2% of the loaded PW. The HPLC profile of the desorbed anthocyanins is the same as that in PW. These fractions contain other phenol compounds, such as hesperidin and derivatives of hydroxycinnamic acids, in remarkable amounts. Ethanol can be easily removed from the solution and recycled, thus affording a much more concentrated product which can find application as a food colorant or antioxidant ingredient for a nutritional integrator.
CC :	002A35A08
FD :	Récupération; Valorisation; Sous produit; Industrie alimentaire; Jus d'orange; Pulpe fruit; Concentration; Résine; Colorant naturel; Citrus sinensis; Anthocyane; Styrène; Benzène(divinyl) polymère; Hespéridine; Cinnamique acide(hydroxy); Antioxydant; Additif alimentaire
FG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Agrume; Flavonoïde; Phénol
ED :	Recovery; Upgrading; By product; Food industry; Orange juice; Fruit pulp; Concentration; Resins; Natural dye; Citrus sinensis; Anthocyanin; Styrene; Benzene(divinyl) polymer; Hesperidin; Cinnamic acid(hydroxy); Antioxidant; Food additive
EG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Citrus fruit; Flavonoid; Phenol
SD :	Recuperación; Valorización; Subproducto; Industria alimenticia; Zugo naranja; Pulpa fruto; Concentración; Resina; Colorante natural; Citrus sinensis; Antocianina; Estireno; Benceno(divinil) polímero; Cinámico ácido(hidroxi); Antioxidante; Aditivo alimentario
LO :	INIST-7332.354000102146750310
ID :	03-0019740

Links to Exploration step

Pascal:03-0019740

Le document en format XML

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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Anthocyanin</term>
<term>Antioxidant</term>
<term>Benzene(divinyl) polymer</term>
<term>By product</term>
<term>Cinnamic acid(hydroxy)</term>
<term>Citrus sinensis</term>
<term>Concentration</term>
<term>Food additive</term>
<term>Food industry</term>
<term>Fruit pulp</term>
<term>Hesperidin</term>
<term>Natural dye</term>
<term>Orange juice</term>
<term>Recovery</term>
<term>Resins</term>
<term>Styrene</term>
<term>Upgrading</term>
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<keywords scheme="Pascal" xml:lang="fr"><term>Récupération</term>
<term>Valorisation</term>
<term>Sous produit</term>
<term>Industrie alimentaire</term>
<term>Jus d'orange</term>
<term>Pulpe fruit</term>
<term>Concentration</term>
<term>Résine</term>
<term>Colorant naturel</term>
<term>Citrus sinensis</term>
<term>Anthocyane</term>
<term>Styrène</term>
<term>Benzène(divinyl) polymère</term>
<term>Hespéridine</term>
<term>Cinnamique acide(hydroxy)</term>
<term>Antioxydant</term>
<term>Additif alimentaire</term>
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</teiHeader>
<front><div type="abstract" xml:lang="en">A pulp wash (PW) coming from a plant for citrus processing of pigmented oranges was utilized as a starting material to recover anthocyanins, using the procedure of concentration on resin. Six commercial food-grade resins were tested to find the more suitable ones for adsorbing anthocyanins, and 96% ethanol was used as eluent for desorbing them. An automated experimental apparatus was developed to perform the adsorption-desorption procedure on column. The kinetics results in a batch system and experiments on column showed that the more efficient resins are those made of styrene-divinylbenzene having a pore radius ranging from 70 to 150 Å and a surface area from 600 to 800 m<sup>2</sup>
/g, namely, Sepabeads SP 70 and Relite EXA 90. The richest fractions collected from these resins contained about 95% of the anthocyanins in a volume of about 2% of the loaded PW. The HPLC profile of the desorbed anthocyanins is the same as that in PW. These fractions contain other phenol compounds, such as hesperidin and derivatives of hydroxycinnamic acids, in remarkable amounts. Ethanol can be easily removed from the solution and recycled, thus affording a much more concentrated product which can find application as a food colorant or antioxidant ingredient for a nutritional integrator.</div>
</front>
</TEI>
<inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0021-8561</s0>
</fA01>
<fA02 i1="01"><s0>JAFCAU</s0>
</fA02>
<fA03 i2="1"><s0>J. agric. food chem. : (Print)</s0>
</fA03>
<fA05><s2>50</s2>
</fA05>
<fA06><s2>21</s2>
</fA06>
<fA08 i1="01" i2="1" l="ENG"><s1>Recovery of anthocyanins from pulp wash of pigmented oranges by concentration on resins</s1>
</fA08>
<fA11 i1="01" i2="1"><s1>DI MAURO (Alfio)</s1>
</fA11>
<fA11 i1="02" i2="1"><s1>ARENA (Elena)</s1>
</fA11>
<fA11 i1="03" i2="1"><s1>FALLICO (Biagio)</s1>
</fA11>
<fA11 i1="04" i2="1"><s1>PASSERINI (Amedeo)</s1>
</fA11>
<fA11 i1="05" i2="1"><s1>MACCARONE (Emanuele)</s1>
</fA11>
<fA14 i1="01"><s1>Dipartimento di OrtoFloroArboricoltura e Tecnologie Agroalimentari (DOFATA), Sezione Tecnologie Agroalimentari, University degli Studi di Catania, Via S. Sofia 98</s1>
<s2>95123 Catania</s2>
<s3>ITA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
</fA14>
<fA20><s1>5968-5974</s1>
</fA20>
<fA21><s1>2002</s1>
</fA21>
<fA23 i1="01"><s0>ENG</s0>
</fA23>
<fA43 i1="01"><s1>INIST</s1>
<s2>7332</s2>
<s5>354000102146750310</s5>
</fA43>
<fA44><s0>0000</s0>
<s1>© 2003 INIST-CNRS. All rights reserved.</s1>
</fA44>
<fA45><s0>30 ref.</s0>
</fA45>
<fA47 i1="01" i2="1"><s0>03-0019740</s0>
</fA47>
<fA60><s1>P</s1>
</fA60>
<fA61><s0>A</s0>
</fA61>
<fA64 i1="01" i2="1"><s0>Journal of agricultural and food chemistry : (Print)</s0>
</fA64>
<fA66 i1="01"><s0>USA</s0>
</fA66>
<fC01 i1="01" l="ENG"><s0>A pulp wash (PW) coming from a plant for citrus processing of pigmented oranges was utilized as a starting material to recover anthocyanins, using the procedure of concentration on resin. Six commercial food-grade resins were tested to find the more suitable ones for adsorbing anthocyanins, and 96% ethanol was used as eluent for desorbing them. An automated experimental apparatus was developed to perform the adsorption-desorption procedure on column. The kinetics results in a batch system and experiments on column showed that the more efficient resins are those made of styrene-divinylbenzene having a pore radius ranging from 70 to 150 Å and a surface area from 600 to 800 m<sup>2</sup>
/g, namely, Sepabeads SP 70 and Relite EXA 90. The richest fractions collected from these resins contained about 95% of the anthocyanins in a volume of about 2% of the loaded PW. The HPLC profile of the desorbed anthocyanins is the same as that in PW. These fractions contain other phenol compounds, such as hesperidin and derivatives of hydroxycinnamic acids, in remarkable amounts. Ethanol can be easily removed from the solution and recycled, thus affording a much more concentrated product which can find application as a food colorant or antioxidant ingredient for a nutritional integrator.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A35A08</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Récupération</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Recovery</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Recuperación</s0>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Valorisation</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Upgrading</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Valorización</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Sous produit</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>By product</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Subproducto</s0>
<s5>03</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Industrie alimentaire</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Food industry</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Industria alimenticia</s0>
<s5>04</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Jus d'orange</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Orange juice</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Zugo naranja</s0>
<s5>05</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Pulpe fruit</s0>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Fruit pulp</s0>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Pulpa fruto</s0>
<s5>06</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Concentration</s0>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Concentration</s0>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Concentración</s0>
<s5>07</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Résine</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Resins</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Resina</s0>
<s5>08</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Colorant naturel</s0>
<s5>09</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Natural dye</s0>
<s5>09</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Colorante natural</s0>
<s5>09</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Anthocyane</s0>
<s5>15</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Anthocyanin</s0>
<s5>15</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Antocianina</s0>
<s5>15</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Styrène</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>16</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Styrene</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>16</s5>
</fC03>
<fC03 i1="12" i2="X" l="SPA"><s0>Estireno</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>16</s5>
</fC03>
<fC03 i1="13" i2="X" l="FRE"><s0>Benzène(divinyl) polymère</s0>
<s2>NK</s2>
<s5>17</s5>
</fC03>
<fC03 i1="13" i2="X" l="ENG"><s0>Benzene(divinyl) polymer</s0>
<s2>NK</s2>
<s5>17</s5>
</fC03>
<fC03 i1="13" i2="X" l="SPA"><s0>Benceno(divinil) polímero</s0>
<s2>NK</s2>
<s5>17</s5>
</fC03>
<fC03 i1="14" i2="X" l="FRE"><s0>Hespéridine</s0>
<s2>NK</s2>
<s2>FR</s2>
<s5>18</s5>
</fC03>
<fC03 i1="14" i2="X" l="ENG"><s0>Hesperidin</s0>
<s2>NK</s2>
<s2>FR</s2>
<s5>18</s5>
</fC03>
<fC03 i1="15" i2="X" l="FRE"><s0>Cinnamique acide(hydroxy)</s0>
<s2>NK</s2>
<s5>19</s5>
</fC03>
<fC03 i1="15" i2="X" l="ENG"><s0>Cinnamic acid(hydroxy)</s0>
<s2>NK</s2>
<s5>19</s5>
</fC03>
<fC03 i1="15" i2="X" l="SPA"><s0>Cinámico ácido(hidroxi)</s0>
<s2>NK</s2>
<s5>19</s5>
</fC03>
<fC03 i1="16" i2="X" l="FRE"><s0>Antioxydant</s0>
<s5>33</s5>
</fC03>
<fC03 i1="16" i2="X" l="ENG"><s0>Antioxidant</s0>
<s5>33</s5>
</fC03>
<fC03 i1="16" i2="X" l="SPA"><s0>Antioxidante</s0>
<s5>33</s5>
</fC03>
<fC03 i1="17" i2="X" l="FRE"><s0>Additif alimentaire</s0>
<s5>34</s5>
</fC03>
<fC03 i1="17" i2="X" l="ENG"><s0>Food additive</s0>
<s5>34</s5>
</fC03>
<fC03 i1="17" i2="X" l="SPA"><s0>Aditivo alimentario</s0>
<s5>34</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Agrume</s0>
<s5>39</s5>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>39</s5>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Agrios</s0>
<s5>39</s5>
</fC07>
<fC07 i1="06" i2="X" l="FRE"><s0>Flavonoïde</s0>
<s5>50</s5>
</fC07>
<fC07 i1="06" i2="X" l="ENG"><s0>Flavonoid</s0>
<s5>50</s5>
</fC07>
<fC07 i1="06" i2="X" l="SPA"><s0>Flavonoide</s0>
<s5>50</s5>
</fC07>
<fC07 i1="07" i2="X" l="FRE"><s0>Phénol</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>51</s5>
</fC07>
<fC07 i1="07" i2="X" l="ENG"><s0>Phenol</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>51</s5>
</fC07>
<fC07 i1="07" i2="X" l="SPA"><s0>Fenol</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>51</s5>
</fC07>
<fN21><s1>013</s1>
</fN21>
<fN82><s1>PSI</s1>
</fN82>
</pA>
</standard>
<server><NO>PASCAL 03-0019740 INIST</NO>
<ET>Recovery of anthocyanins from pulp wash of pigmented oranges by concentration on resins</ET>
<AU>DI MAURO (Alfio); ARENA (Elena); FALLICO (Biagio); PASSERINI (Amedeo); MACCARONE (Emanuele)</AU>
<AF>Dipartimento di OrtoFloroArboricoltura e Tecnologie Agroalimentari (DOFATA), Sezione Tecnologie Agroalimentari, University degli Studi di Catania, Via S. Sofia 98/95123 Catania/Italie (1 aut., 2 aut., 3 aut., 4 aut., 5 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2002; Vol. 50; No. 21; Pp. 5968-5974; Bibl. 30 ref.</SO>
<LA>Anglais</LA>
<EA>A pulp wash (PW) coming from a plant for citrus processing of pigmented oranges was utilized as a starting material to recover anthocyanins, using the procedure of concentration on resin. Six commercial food-grade resins were tested to find the more suitable ones for adsorbing anthocyanins, and 96% ethanol was used as eluent for desorbing them. An automated experimental apparatus was developed to perform the adsorption-desorption procedure on column. The kinetics results in a batch system and experiments on column showed that the more efficient resins are those made of styrene-divinylbenzene having a pore radius ranging from 70 to 150 Å and a surface area from 600 to 800 m<sup>2</sup>
/g, namely, Sepabeads SP 70 and Relite EXA 90. The richest fractions collected from these resins contained about 95% of the anthocyanins in a volume of about 2% of the loaded PW. The HPLC profile of the desorbed anthocyanins is the same as that in PW. These fractions contain other phenol compounds, such as hesperidin and derivatives of hydroxycinnamic acids, in remarkable amounts. Ethanol can be easily removed from the solution and recycled, thus affording a much more concentrated product which can find application as a food colorant or antioxidant ingredient for a nutritional integrator.</EA>
<CC>002A35A08</CC>
<FD>Récupération; Valorisation; Sous produit; Industrie alimentaire; Jus d'orange; Pulpe fruit; Concentration; Résine; Colorant naturel; Citrus sinensis; Anthocyane; Styrène; Benzène(divinyl) polymère; Hespéridine; Cinnamique acide(hydroxy); Antioxydant; Additif alimentaire</FD>
<FG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Agrume; Flavonoïde; Phénol</FG>
<ED>Recovery; Upgrading; By product; Food industry; Orange juice; Fruit pulp; Concentration; Resins; Natural dye; Citrus sinensis; Anthocyanin; Styrene; Benzene(divinyl) polymer; Hesperidin; Cinnamic acid(hydroxy); Antioxidant; Food additive</ED>
<EG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Citrus fruit; Flavonoid; Phenol</EG>
<SD>Recuperación; Valorización; Subproducto; Industria alimenticia; Zugo naranja; Pulpa fruto; Concentración; Resina; Colorante natural; Citrus sinensis; Antocianina; Estireno; Benceno(divinil) polímero; Cinámico ácido(hidroxi); Antioxidante; Aditivo alimentario</SD>
<LO>INIST-7332.354000102146750310</LO>
<ID>03-0019740</ID>
</server>
</inist>
</record>

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Recovery of anthocyanins from pulp wash of pigmented oranges by concentration on resins

Recovery of anthocyanins from pulp wash of pigmented oranges by concentration on resins

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