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- Title
Effects of fermentation on the structures of yellow compounds in citrus pomace.
- Authors
Yang, Dan-Dan; Li, Wen-Jie; Lei, Sheng-Jiao; Liu, Hai-Yan; Ouyang, Nong-Fei; Zhu, Jun-Dong
- Abstract
To enhance the stability and light resistance of the yellow compounds in citrus pomace, our study successfully isolated and purified five compounds using ultrasonic-assisted extraction and column chromatography. The identified compounds include methyl linoleate, (2-ethyl)hexyl phthalate, 1,3-distearoyl-2-oleoylglycerol, 6,6-ditetradecyl-6,7-dihydroxazepin-2(3H)-one, and n-octadeca-17-enoic acid. The monomers extracted from fresh pomace, compounds 1 and 2, exhibit structural similarities to flavonoids and carotenoids. In contrast, the polymers isolated from fermented pomace, compounds 3, 4, and 5, share structural units with the fresh pomace compounds, indicating the transformation to stable polymeric forms. This suggests that the microbial fermentation process not only enhances the value of citrus pomace, but also provides a promising pathway for the synthesis of natural antioxidant yellow pigments with far-reaching theoretical and practical significance.
- Subjects
NUCLEAR magnetic resonance; MAGNETIC structure; COLUMN chromatography; CITRUS; CAROTENOIDS
- Publication
Preparative Biochemistry & Biotechnology, 2025, Vol 55, Issue 1, p67
- ISSN
1082-6068
- Publication type
Academic Journal
- DOI
10.1080/10826068.2024.2362794