Classification of Pummelo (Citrus grandis) Extracts by UV-Vis Spectroscopy (CAT#: STEM-MB-0906-WXH)

Introduction

According to the FAO Statistical bulletin, in 2020 the entire production of Citrus fruits over the world exceeded 70,000 tons Although the main utilization of these fruits to date is juice production, great importance has been given also to other transformed products such as its utilization for jam preparation, as a food supplement ingredient, or its utilization for liquors obtained by cold extraction.
The chemical composition of the final liquor is a complex mixture of compounds with polar and non-polar characteristics that are strictly related to the starting raw material. The quali–quantitative determination of the chemical composition requires the utilization of sensitive and selective analytical apparatus, but obviously quantitative data are also linked to the extraction method, whose parameters could affect the final concentration of a single compound.