Citrus fruits : production, consumption and health benefits / Daphne Simmons, editor

Citrus is the most widely produced fruit in the world and it is grown in more than 80 countries. Due to its varied and wide chemical composition as a consequence of its nature, citrus is an exceptional feedstock to the designing and assessing of biorefineries. A wide spectrum of products are obtained from citrus, which nowadays are extracted and purified into essential oils, antioxidants and other compounds. This book provides research on the production, consumption and health benefits of citrus fruits. The first chapter begins with an overview of citrus based refineries. Chapters two and three discuss hesperidin and narirutin, which are citrus flavonoids. Chapter four studies the use of citrus residues as raw materials for biomolecules and energy. Chapter five collects information from published works about the alternative use of citrus residues as efficient and promising adsorbents in clean water technology. The final chapter examines citrus genetic improvement. Content: CITRUS FRUITS PRODUCTION, CONSUMPTION AND HEALTH BENEFITS CITRUS FRUITS PRODUCTION, CONSUMPTION AND HEALTH BENEFITS Library of Congress Cataloging-in-Publication Data CONTENTS PREFACE Chapter 1 CITRUS BASED BIOREFINERIES ABSTRACT 1. INTRODUCTION 1.1. The Biorefinery Concept 1.2. Feedstocks and Products 1.3. Technologies 2. METHODOLOGY DESCRIPTION 2.1. Process Design Approach 2.2. Process Description 2.2.1. Essential Oil Plant 2.2.2. Antioxidant Plant 2.2.3. Pectin Plant 2.2.4. Xylitol Plant 2.2.5. Citric Acid Plant 2.2.6. Lactic Acid Plant 2.2.7. Ethanol Plant 2.2.8. PHB Plant 2.2.9. Cogeneration System 2.3. Simulation Procedure 2.4. Cost Estimation 2.5. Environmental Assessment 3. RESULTS 3.1. Technical Evaluation 3.2. Economic Evaluation 3.3. Environmental Evaluation CONCLUSION REFERENCES Chapter 2 EXPLORING BIOACTIVITY OF HESPERIDIN, NATURALLY OCCURRING FLAVANONE GLYCOSIDE, ISOLATED FROM ORANGES ABSTRACT 1. INTRODUCTION 2. CITRUS PLANTS AND FRUIT 3. HESPERIDIN AND HESPERETIN: STRUCTURE, AND CHEMICAL AND PHYSICAL PROPERTIES 4. HESPERIDIN EXTRACTION 5. SPECTRAL DATA OF HESPERIDIN 6. HYDROLYSIS OF HESPERIDIN 7. SYNTHESIS OF THE BIOFLAVONOIDS: SHIKIMATE PATHWAY 8. BIOACTIVE PROPERTIES OF HESPERIDIN AND HESPERETIN 8.1. Antioxidant Activity of Hesperidin 8.2. Chemoprotective Potential of Hesperidin and Hesperetin against Carcinogenesis 8.3. Vessel Protection Properties 8.3.1. Effects on Endothelial Cell Function 8.3.2. Effects on Platelet Aggregation 8.4. Anti-Inflammatory Properties of Hesperidin 9. ORAL USES AND BIOAVAILABILITY OF HESPERIDIN 9.1. Biotransformation of Hesperidin 9.2. Improvement in Bioavailability of Polyphenols 9.3. Marketed Drugs Containing Hesperidin 9.4. Regulatory Drugs Containing the Flavonoid 10. HESPERIDIN IN COSMETICS AND SKIN CARE 10.1. Use of Flavonoids in Cosmetics and Dermatology, Effects on the Skin 10.2. Hesperidin and Hesperetin in Cosmetics Uses 11. OTHER HIGH VALUE-ADDED PRODUCTS FROM ORANGES CONCLUSION ACKNOWLEDGMENTS REFERENCES Chapter 3 PHYSIOLOGICAL PROPERTIES OF NARIRUTIN AND HESPERIDIN ISOLATED FROM CITRUS UNSHIU ABSTRACT 1. INTRODUCTION 2. CITRUS FLAVONOIDS 3. NARIRUTIN AND HESPERIDIN FROM CITRUS PEELS 3.1. Extraction of Narirutin and Hesperidin 3.2. Physiological Properties of Narirutin and Hesperidin 3.2.1. Anti-Inflammatory Activities of Narirutin and Hesperidin 3.2.2. Preventive Effect of Narirutin and Hesperidin on Alcoholic Liver Disease 3.3. Enzymatic Modification of Narirutin and Hesperidin CONCLUSION REFERENCES Chapter 4 CITRUS RESIDUES AS RAW MATERIALS FOR BIOMOLECULES AND ENERGY: THE ORANGE PEEL CASE ABSTRACT 1. INTRODUCTION 2. INTEGRAL USE OF LIGNOCELLULOSIC WASTE 2.1. Biorefinery Concept 2.2. Feedstocks and Products 2.3. Processes