Naringin, sources

Control of Juice Bitterness. A number of advances have been reported in this field since it was last reviewed (3). A commercial application of the cellulose acetate adsorption technique for the removal of limonin from citrus juices was undertaken (49). New sorbent gel forms of cellulose esters for adsorption of limonin were developed (50). Knowledge was gained that limonoids are biosynthesized in citrus leaves and translocated to the fruit (12) and that specific bioregulators can inhibit accumulation of XIV in citrus leaves (15). Additional studies were carried out on the use of neodiosmin to suppress limonin and other types of bitterness (30,51). The influence of extractor and finisher pressures on the level of limonin and naringin in grapefruit juice was reported (34). Also, further studies were conducted on the microbial sources and properties of limonoate dehydrogenase (52), the enzyme that converts XIV to XV and can be used to prevent limonin from forming in freshly expressed citrus juices (53). 

Citrus fruits provide a diverse range of flavonoids [35] naringenin, a flavonone, has been shown to posses cholesterol-lowering and anticancer properties [36]. The naringin content of lime juice has been estimated to be -100 pg/g [37], and the lime is also a source of limonene, a biologically active terpene (see above). Other bioactive substances in lime (Table 4) include coumarins that possess anticoagulatory and anti-inflammatory properties. 

The glycoside naringin, prepared easily from grapefruit canning wastes, has also been suggested as a source of L-rhamnose 113),... 

SOURCES OF BIOFLAVONOIDS. Bioflavonoids were first discovered in citrus peel. The white pulp of citrus fruits is also a rich source. Citrus fruits contain the bioflavonoids hesperidin and naringin. 

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