Five common citrus fruit peels (grapefruit, lemon, lime, orange, tangerine) were examined to compare the amount of water-soluble ascorbic acid (vitamin c). The fruit peels were air-dried, followed by ground using a commercial grinder. The ground peels were sieved to collect a consistent particle size. The prepared peel was mixed with water at the ratio of peel mass to the volume of water of 20g/L. The solution was kept in a 50 mL centrifuge tube, which was fixed to a rotation shaker. Samples were taken as a function of reaction time up to 3 hours, followed by filtration. The amount of soluble ascorbic acid in the filtrate was determined using a tris(1,10-phenanthroline) iron(II) method with an Aquamate spectrophotometer at the wavelength of 510nm. Experimental results showed that most of the soluble ascorbic acid was extracted within 30 minutes, and more soluble ascorbic acid was observed in lemon and tangerine peel solutions. Lemon, grapefruit, and orange peels showed similar amounts of soluble ascorbic acids.

Comparisons of the amount of soluble ascorbic acid from the common citrus fruit peels: Grapefruit, lemon, lime, orange, and tangerine

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.