Glucoside naringin

Removal of polyphenolic compounds Recovery of starch from wheat flour Debittering citrus pectin juice by hydrolysis of the glucoside, naringin... 

Compounds 1 = 4-hydroxycoumarin 2 = umbelliferon 3 = 4-methyl-esculetin 4 = isopimpinellin 5 = esculin 6 = flavone 7 = a-naphtoflavone 8 = kaempferol 9 = quercetin 10 = isoquercitrin 11 = robinetin 12 = robinin 13 = myricetin 14 = luteolin 7-O-glucoside 15 = rutin 16 = hes-peretin 17 = hespiridin 18 = naringin 19 = pelargonin chloride 20 = polargonin chloride 21 = malvin chloride. 

Acylations of carbohydrate derivatives such as alkyl glucosides and galactosides have also been successfully performed in ionic liquids [63]. Similarly, the flavonoid glycosides naringin and rutin were acylated with vinyl butyrate in ionic liquid media in the presence of a number of lipases, e.g., CaLB (Novozym 435), immobilized TIL, and RmL [119]. The products are of interest for application as strong antioxidants in hydrophobic media. 

Naringin 4 -B-D-glucoside (5,7,4 -trlhydroxyflavanone 7-3-neohes-peridoslde 4 -3-D-glucoside)... 

Enzyme Debittering. One of the more promising ways to reduce naringin bitterness is to use enzymes to convert the bitter fla-vone neohesperidoside into a less bitter glucoside or non-bitter... 

Naringin (= 2,3-Dihydroapigenin 7-0-rhamnosyl-glucoside) (flavanone O-glycoside) Adiantum spp., Ceterach officinarum (Adiantaceae), Origanum vulgare (Lamiaceae), Citrus aurantium, C. limon, C. paradisi, C. sinensis (Rutaceae) HIV-1 protease (220 pM) [43]... 

Narirutin-4 -glucoside, eriocitrin, narirutin, naringin, hesperidin, neohesperidin, neoponcirin... 

Most of the bitter glucosides are in the albedo and segment membranes so that commercial production of grapefruit juice without removal of naringin is possible. Production of juice from natsudaidai oranges 180) and restoration of the pink color to pink grapefruit juice by addition of pulp 181) require debittering. 

Although the search for enzymes to convert flavanone glycosides to dihydrochalcones has not been successful (195) and the chemical conversion is facile (193, 196), several possibilities for enzymatic modification exist besides conversion of hesperidin to hesperetin-7-glucoside. Conversion of naringin (or its dihydrochalcone) to neohesperidin (or its dihydrochalcone) by enzymatic hydroxylation and chemical methylation and enzymatic rhamnosylation of hesperetin-7-glucoside or its dihydrochalcone at the 2 position (197) would yield neohesperidin dihydrochalcone. 

Naringin [naringenin-7-0-(2-0- a-L-rhamnosyl-)8-D-glucoside], C27H32O, 4, Mr 580.54, bitter tasting cryst., mp. 82 °C (octahydrate) or, respectively, 172 °C (dihydrate), [a]o - 82° (C2H5OH), soluble in alcohol and hot water N. is a glycoside from the flowers, fruits (espe-... 

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