Pigments' analysis of Citrus juicing making by-products by LC-MS/MS and LC-DAD

Eleni D Myrtsi; Sofia D Koulocheri; Epameinondas Evergetis; Serkos A Haroutounian

doi:10.1016/j.mex.2022.101888

Pigments' analysis of Citrus juicing making by-products by LC-MS/MS and LC-DAD

MethodsX. 2022 Oct 21:9:101888. doi: 10.1016/j.mex.2022.101888. eCollection 2022.

Authors

Eleni D Myrtsi¹, Sofia D Koulocheri¹, Epameinondas Evergetis¹, Serkos A Haroutounian¹

Affiliation

¹ Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera odos 75, Athens 11855, Greece.

Abstract

Citrus fruits Cold Press Essential Oils (CPEOs) constitute a low-cost by-product produced during the juice making process that are composed by a volatile and a non-volatile fraction. Their non-volatile fractions are rich in valuable secondary metabolites, such as carotenoids, coumarins, psoralens and flavonoids [1,2]. Study herein concerns the development of a quantitative method for their carotenoids analyses using the LC-MS/MS and LC-DAD methodology.•CPEOs carotenoids content was characterized quantitatively.•Natural carotenoids β-cryptoxanthin, lutein and zeaxanthin were determined as the most abundant high added value molecules.

Keywords: Carotenoids; Citrus fruits juicing; Cold press essential oil; Lemon (Citrus limon (L.)); Mandarin, (Citrus reticulata); Mass spectrometry; Orange (Citrus sinensis (L.)); Triple quadrupole; β-cryptoxanthin.