Puri, Munish and Verma, Madan Lal and Mahale, Kiran (2012) Processing of citrus peel for the extraction of flavonoids for biotechnological applications. In: Handbook on flavonoids: dietary sources, properties and health benefits. Biochemistry Research Trends: Nutrition and Diet Research Progress. Nova Science Publishers, Inc., Hauppauge, New York, pp. 443-459. ISBN 978-1-61942-049-6
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Abstract
Flavonoids are extra nutritional constituents that naturally occur in small quantities in plants. They are a family of polyphenolic compounds that are widespread in nature and are consumed as part of the human diet in significant amounts. The diversity in their structure and bioactivity of flavonoids make these compounds an interesting candidate for biotechnology based research. Extraction of flavonoids from citrus employing the use of various techniques such as chemical and physical methods is attempted in this write up. The biotechnological potential of flavonoids is not currently exploited to its maximum since extraction procedures are in developing phase. The current knowledge on the sources of citrus flavonoids and their potential activities in alleviating human health is also discussed.
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