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<p>This study aimed to quantify the levels of limonin and naringin (bitter compounds) in tangerine and orange cultivars, and to evaluate the effect of magnesium silicate on reducing bitterness and its impact on the composition of citrus juice. The physical and chemical characterization of the fruits (ponkan, mexerica, pera orange and baía orange) and their whole juices were performed. Limonin and naringin were quantified using high-performance liquid chromatography. The highest concentration of limonin was found in the seeds, ranging from 327 to 885&#xa0;mg/L. Naringin was found in the peels of the fruits (20–43&#xa0;mg/L), except for Ponkan, where it was most abundant in the albedo (76&#xa0;mg/L). The highest limonin concentration was found in Ponkan juice (13.19&#xa0;mg/L), whereas the greatest naringin levels were observed in Baía and Pera juices, ranging from 156 to 158&#xa0;mg/L. Applying magnesium silicate as a chemical debittering agent reduced the concentration of both bitter compounds. Limonin was removed entirely in orange juices and reduced by up to 75% in Ponkan juice, while naringin levels decreased by up to 22% in tangerine juice and 54% in orange juices. However, magnesium silicate treatment showed a decrease in acidity and color changes. Nevertheless, these results indicate that magnesium silicate is a promising alternative for reducing limonin and naringin in citrus juices, although its impact on other quality attributes should be considered. This research provides information on the distribution of bitter compounds in citrus fruits and how to reduce them in their juices.</p>

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Assessment of bitter compounds in citrus fruits and the effect of magnesium silicate debittering on juice quality

  • 期刊论文

  • 发表日期：

    2025年8月4日

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  • Victoria Fernanda Jimenez-Sandoval,
  • Raul Dias Moreira dos Santos,
  • Isabela Maria Macedo Simon Sola,
  • Marcos André Collet,
  • Ivo Mottin Demiate,
  • Aline Alberti,
  • Alessandro Nogueira

摘要

This study aimed to quantify the levels of limonin and naringin (bitter compounds) in tangerine and orange cultivars, and to evaluate the effect of magnesium silicate on reducing bitterness and its impact on the composition of citrus juice. The physical and chemical characterization of the fruits (ponkan, mexerica, pera orange and baía orange) and their whole juices were performed. Limonin and naringin were quantified using high-performance liquid chromatography. The highest concentration of limonin was found in the seeds, ranging from 327 to 885 mg/L. Naringin was found in the peels of the fruits (20–43 mg/L), except for Ponkan, where it was most abundant in the albedo (76 mg/L). The highest limonin concentration was found in Ponkan juice (13.19 mg/L), whereas the greatest naringin levels were observed in Baía and Pera juices, ranging from 156 to 158 mg/L. Applying magnesium silicate as a chemical debittering agent reduced the concentration of both bitter compounds. Limonin was removed entirely in orange juices and reduced by up to 75% in Ponkan juice, while naringin levels decreased by up to 22% in tangerine juice and 54% in orange juices. However, magnesium silicate treatment showed a decrease in acidity and color changes. Nevertheless, these results indicate that magnesium silicate is a promising alternative for reducing limonin and naringin in citrus juices, although its impact on other quality attributes should be considered. This research provides information on the distribution of bitter compounds in citrus fruits and how to reduce them in their juices.