Production of high antioxidant activity flavonoid monoglucosides from citrus flavanone with immobilised α‐L‐rhamnosidase in one step

• Published in: International journal of food science & technology Vol. 54; no. 10; pp. 2854 - 2862
• Main Authors: Liu, Aolu, Huang, Baohua, Lei, Lin, Lu, Yu‐Jing, Zhou, Jin‐Lin, Wong, Wing‐Leung
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.10.2019
• Subjects: Antioxidants; citrus flavanone; Flavonoids; Glucosides; Glycosides; Hesperidin; Hydrolysis; immobilised rhamnosidase; monoglucosides; Neohesperidin dihydrochalcone; NMR; Nuclear magnetic resonance

Summary The rhamnosyl group of naringin dihydrochalcone, neohesperidin dihydrochalcone, naringin and hesperidin was selectively removed by enzymatic hydrolysis using an immobilised α‐L‐rhamnosidase. Monoglycosylated products, including trilobatin, hesperetin dihydrochalcone‐7‐O‐glucoside, prunin and...