The Chinotto (Citrus myrtifolia Raf.) is a citrus prevalently cultivated in Italy and in South France. It is mainly employed to produce chinotto drin. This drink contains the alcoholic extract of chinotto fruit peels. Recently, owing to this drink spread, its cultivation is increased in Liguria and in Sicily, near Taormina; besides in Messina there is a manufacturing industry to produce the chinotto extract. As far as its analytical composition, the Chinotto has been not much studied. In this paper the Authors determined the fruit pectin quantity in comparison with other Citrus. Yields are about 7% for chinotto, 14% for bergamot, 19% for lemon and 11% for orange peels (mean values). Even if few quantity of wastes of chinotto manufacturing industry are polluting and must be disposed, (as others citrus wastes), it should be suitable the pectin extraction from them considering its employment in alimentary, cosmetic and pharmaceutical fields.

Contributo alla caratterizzazione del chinotto siciliano: determinazione delle fibre dietetiche del frutto

TRIPODO, Maria Marcella;LANUZZA, Francesco;MONDELLO, FABIO;GALATI, Enza Maria
2011

Abstract

The Chinotto (Citrus myrtifolia Raf.) is a citrus prevalently cultivated in Italy and in South France. It is mainly employed to produce chinotto drin. This drink contains the alcoholic extract of chinotto fruit peels. Recently, owing to this drink spread, its cultivation is increased in Liguria and in Sicily, near Taormina; besides in Messina there is a manufacturing industry to produce the chinotto extract. As far as its analytical composition, the Chinotto has been not much studied. In this paper the Authors determined the fruit pectin quantity in comparison with other Citrus. Yields are about 7% for chinotto, 14% for bergamot, 19% for lemon and 11% for orange peels (mean values). Even if few quantity of wastes of chinotto manufacturing industry are polluting and must be disposed, (as others citrus wastes), it should be suitable the pectin extraction from them considering its employment in alimentary, cosmetic and pharmaceutical fields.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11570/1915220
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