Citrus fruits juice

Prepare a buffer solution (pH 4.5) by dissolving 6 g acetic (ethanoic) acid and 13,6 g sodium acetate in 1 L of distilled water. Pipette 10 mL of a commercial sample of citrus fruit juice into a 1 L graduated flask and make up to the mark with oxygen-free water,... 

The linearity range was 0.25-20//g/ml, and the relative standard deviation of the method varied between 0.7 and 3.6 per cent. This simple, specific and accurate technique has been proposed for the separation and quantitative determination of these compounds in citrus fruit juices and pharmaceutical formulations [190],... 

CONCENTRATIONS OF DIOSMIN. HESPERIDIN. AND NARINGIN IN COMMERCIAL AND HAND-SQUEEZED CITRUS FRUIT JUICE SAMPLES (pG/ML). AND IN TABLETS... 

Citrus fruit juice samples Diosmin (pg/mT) Hesperidin (jug/ml) Naringin (pg/ml)... 

F. I. Kanaze, C. Gabrieli, E. Kokkalou, M. Georgarakis and I. Niopas, Simultaneous reversed-phase high-performance liquid chromatographic method for the determination of diosmin, herperidin, and naringin in different citrus fruit juices and pharmaceutical formulations. J. Pharm. Biomed. Anal. 33 (2003) 243-249. 

Xu J, Go ML, Lim LY. Modulation of digoxin transport across Caco-2 cell monolayers by citrus fruit juices lime, lemon, grapefruit, and pummelo. Pharm Res 2003 20(2) 169-176. 

AA DHAA Citrus fruit juice 0.05 N phosphate Analytical Spheri-5 Isocratic 2% potas- UV absorbance External standardization. 50... 

Sources. Green leafy vegetables (foliage) are rich sources of folate and provide the basis for its name (from Latin,/o/fttm-leaf). Citrus fruit juices, legumes, and fortified cereals are also excellent sources of folate. " ... 

Acetyl CoA feeds into a remarkable biochemical sequence, variously known as the tricarboxylic acid (TCA) cycle, the citric acid cycle or, after its discoverer, the Krebs cycle (Fig. 14.1). It is called a cycle because it does indeed end up where it started, at a compound called oxaloacetate. Oxaloacetate combines with acetyl CoA, releasing the CoA and forming citric acid (so named because plentiful in citrus fruit juices). A sequence of seven further reactions takes citrate back to oxaloacetate. What has happened is that the two carbons in the acetyl group of acetyl CoA have been taken up (into citrate) and two carbons have been separately released as CO2 in the reactions of the cycle. If we tracked individual carbon atoms like ringed birds (as we can with radioactive isotopes - see Chemistry X), we would find that the cycle does not release precisely the same two carbon atoms that entered, but that need not concern us. In net chemical terms, it does not matter where the atoms came from. At the end of the cycle, the amounts of aU the TCA cycle intermediates are unchanged, and in effect an acetyl group has been oxidised to 2CO2 (see Appendix 8). 

A study of cranberry juice (240 ml) and cyclosporine indicated that a single dose of cranberry juice had no effect on cyclosporine metabolism, whereas a single dose of a citrus fruit juice (pomelo) had a significant effect (Grenier et al. 2006). 

Reducing disgusting taste is a major factor for the consumption of various food products. Bitterness is often useful for some foods and beverages, such as coffee and beer. Nevertheless, the bitterness of citrus fruit juice is a main limitation caused by the presence of Mmonoids and flavonoids. Fresh citrus juice is not... 

The SAM consists of a mixture of octadecyl mercaptan (OM) and two short chain disulfides, which form -S-CH2-CH2-CH2-COO" and -S-CH2-CH2-NH3+ on the surface. The short chain, charged modifiers may provide defects, or pockets, in the OM layer where the enzyme may adsorb through electrostatic interactions. At oxidizing potentials, the electrode generates a catalytic current at densities up to about 10 pA/cm when exposed to fructose solution. The enzyme electrode exhibits a response time well under a minute and the calibration curve is linear at fructose concentrations up to 0.8 mM. The biosensor prototype exhibits low susceptibility to positive interference by ascorbic acid indicating that this construct could be useful for fructose analysis of citrus fruit juice. 

About 2.0% of H2PO4 anions are present in natural citrus fruit juices, as well as about 0.02% glucose-6-phosphate and other sugar phosphates. Other phosphorus compounds present in relatively minor quantities are nucleic acids, ATP, phospholipids and B group vitamins. 

Downer, A. W. E. 1942. The stability of ascorbic acid in citrus fruit juice products. J. hoc. Chem. Ind. 61, 80-82. 

Some citrus fruit juices and purees (especially those of grapes) contain naringin, a dihy-drochalcone with a very bitter taste. Treatment of naringin with combined preparations of a-L-rhamnosidase and P-D-glucosidase yields the nonbitter aglycone compound naringenin (cf. 18.1.2.5.4). 

Citrus fruit juices stored in the refrigerator lose negligible amounts of the vitamin the acid content of the juice helps preserve vitamin C. 

Barfi, B., A. Asghari, M. Rajabi, A. Barfi, and I. Saeidi. 2013. Simplified miniaturized ultrasound-assisted matrix solid phase dispersion extraction and high performance liquid chromatographic determination of seven flavonoids in citrus fruit juice and human fluid samples Hesperetin and naringenin as biomarkers, f. Chromatogr. A 13H(l) 30-40. 

CITRUS FRUIT JUICES. Laboratory tests indicated that alloys 3003, 5052, and 5086 were resistant to citrus fruit juices at ambient and refrigerated temperatures. See also Ref (4) p. 90. (6) p. 10, 13. 

FRUIT JUICES. (See also Citrus Fruit Juices). Fruit juices are processed and handled in aluminum equipment. Orange squeezers have been made of aluminum alloys. Frozen juice cans have aluminum alloy ends. Fruit juices are generally less corrosive to aluminum alloys than are the corresponding fruit acids. See also Ref (1) p. 133, (2) p, 321. (3) pp. 131, 201, (4) pp. 88, 89, 90, (6) p. 10, (7) p. 95. 

Citrus fruit, juice - 382, 615, 788 Citrus pectin liquor - 840, 861 Clarifier liquid - 679 Clay - 615... 

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