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
Affiliations
Eleni D. Myrtsi
Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera odos 75, Athens 11855, Greece
Sofia D. Koulocheri
Corresponding authors.; Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera odos 75, Athens 11855, Greece
Epameinondas Evergetis
Corresponding authors.; Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera odos 75, Athens 11855, Greece
Serkos A. Haroutounian
Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera odos 75, Athens 11855, Greece
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.
