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Minimization of Limonin and Naringin Content in Kinnow Juice Using Response Surface Methodology

Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar-125 001 (Haryana),
*(e-mail :; Mobile : 91 9896164879)
(Received : August 30, 2021; Accepted : October 09, 2021)


The present study was carried out to evaluate the effect of three variables viz., naringinase, florisil and
thermosonication on limonin and naringin content of kinnow juice. Box-Behenken design was used for
design of experiment. Florisil and naringinase content varied from 20 to 40 g/l and 0.6 to 1.0 ml/100 ml,
while thermosonication of juice was performed from 20 to 40 KHz at 30 0C for 20 min in a portable
thermosonicator machine. Limonin and naringin content of treated samples, fresh juice and different
parts of kinnow fruits were estimated, their values were as follows : fresh juice (7.8 and 212.0 ppm), peel
(46.0 and 13121.0 ppm), pomace (190.0 and 150.0 ppm) and albedo (negligible and 3928.0 ppm). Reduction
in limonin and naringin content was found varying from 45.6 to 51.2% and 33.3 to 40.9%, respectively.
The least deviation in actual values (limonin–43.8% reduction and naringin–40.0% reduction) of response
against predicted values (limonin–45.64% reduction and naringin–40.3% reduction) was found in condition
at naringinase (1.0 ml/100 ml), florisil (20 g/l) and thermosonication treatment (37.21 KHz).
Key words : Limonin, naringin, kinnow juice