Volatile Compounds of Lemon and Grapefruit IntegroPectin.
Antonino ScurriaMarzia SciortinoAlessandro PresentatoClaudia LinoElena PiacenzaLorenzo AlbaneseFederica ZabiniFrancesco MeneguzzoDomenico NuzzoMario PagliaroDelia Francesca Chillura MartinoRosa AlduinaGiuseppe AvelloneRosaria CiriminnaPublished in: Molecules (Basel, Switzerland) (2020)
An HS-SPME GC-MS analysis of the volatile compounds adsorbed at the outer surface of lemon and grapefruit pectins obtained via the hydrodynamic cavitation of industrial waste streams of lemon and grapefruit peels in water suggests important new findings en route to understanding the powerful and broad biological activity of these new pectic materials. In agreement with the ultralow degree of esterification of these pectins, the high amount of highly bioactive α-terpineol and terpinen-4-ol points to limonene (and linalool) decomposition catalyzed by residual citric acid in the citrus waste peel residue of the juice industrial production.