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Bioactive Compounds in Citrus Fruits: Extraction and Identification

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Recent Advances in Citrus Fruits

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Abstract

Citrus fruits are famous globally because of their pleasant taste and richness in biologically active compounds and nutrients. Citrus fruits confer several health benefits to mankind by strengthening the immune, cardiovascular, and digestive systems. Polyphenols, flavonoids, carotenoids, pectin and essential oils are some of the bioactive phytochemicals found abundantly in citrus fruits. The amount and type of bioactive compounds and their antioxidant capacity widely depend on the fruit, cultivar, or part of the fruit, climate, and growing environment. This chapter aims to highlight bioactive compounds found in citrus fruits and summarize potential extraction techniques that could be utilized to recover these bioactive phytochemicals. The advantage of green extraction methods over traditionally used methods and the influence of extraction parameters on the extract yield along with a summary of the analytical techniques are discussed in this chapter. This chapter bridges the gap between traditional knowledge and modern research on citrus bioactive compounds and green/non-traditional extraction techniques.

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Authors and Affiliations

  1. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India

    Shweta Suri

  2. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India

    Shweta Suri

  3. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India

    Anupama Singh

  4. Department of Food Engineering, National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Kundli, Haryana, India

    Prabhat K. Nema

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  1. Shweta Suri
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  2. Anupama Singh
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  3. Prabhat K. Nema
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Editors and Affiliations

  1. University Centre for Research and Development, Chandigarh University, Mohali, Punjab, India

    Sukhvinder Singh Purewal

  2. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA

    Sneh Punia Bangar

  3. Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, Punjab, India

    Pinderpal Kaur

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Suri, S., Singh, A., Nema, P.K. (2023). Bioactive Compounds in Citrus Fruits: Extraction and Identification. In: Singh Purewal, S., Punia Bangar, S., Kaur, P. (eds) Recent Advances in Citrus Fruits. Springer, Cham. https://doi.org/10.1007/978-3-031-37534-7_14

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