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Citrus flavonoids

In May 2023, a publication by Chang-Qing Zhu et al. titled "Advances in extraction and purification of citrus flavonoids" emerged as a noteworthy contribution to current research on these valuable compounds. Citrus flavonoids have gained significant attention due to their potential utility in combating non-communicable diseases and age-related conditions, including the regulation of glycolipids, anti-inflammatory effects, cardiovascular protection, anti-cancer properties, and modulation of the intestinal flora. This article sheds light on various extraction and purification techniques for citrus flavonoids, highlighting their effectiveness and environmental sustainability.


The study emphasizes the use of microwave-assisted extraction (MAE) as a viable technique for large-scale production of citrus flavonoids. MAE is praised for its compatibility with industrial processes, safety, reliability, and minimal environmental impact, making it an exemplary method in the realm of green engineering. Notably, in the case of mandarin, MAE resulted in significantly higher yields of hesperidin and naringenin compared to traditional hydro distillation methods. The yields were reported to be 27 times and 2.5 times higher, respectively, showcasing the superiority of MAE in extracting these valuable compounds.



Another noteworthy technique discussed in the publication is ultrasonic-assisted extraction (UAE). Similar to MAE, UAE offers a sustainable and efficient approach to citrus flavonoid extraction. By utilizing ultrasonic waves, this method enhances the release of flavonoids from the plant matrix, resulting in improved extraction efficiency. The use of UAE ensures high-quality production while considering environmental impact, thus making it a promising alternative in the citrus industry.


The paper introduces an intriguing aspect regarding the preservation of flavonoids through the drying method, particularly through the use of chenpi, or dried citrus peel, which holds a prominent place in Chinese medicine. The authors highlight the advantages of this traditional drying technique in retaining the flavonoid content of citrus extracts. Furthermore, the study explores the encapsulation of dry extracts, presenting opportunities for the development of novel delivery systems that enhance the stability and bioavailability of citrus flavonoids.


In conclusion, the publication by Chang-Qing Zhu et al. provides valuable insights into the extraction and purification of citrus flavonoids, offering promising avenues for their application in combating non-communicable diseases and aging-related conditions. The adoption of microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) demonstrates their efficiency, sustainability, and potential for large-scale production.

Additionally, the preservation of flavonoids through drying methods and the exploration of encapsulation techniques open up exciting possibilities for further research and development in this field. This publication serves as a significant contribution to the understanding and advancement of citrus flavonoid extraction techniques and their potential benefits for human health.

To find new citrus flavonoids Chang-Qing Zhu et al. recommend testing new hybrids (here orangequat).

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