Classification of Pummelo (Citrus grandis) Extracts through UV-VIS-Based Chemical Fingerprint

Cold extraction methods with ethanol applied to the flavedo of Citrus fruits have been commonly for preparation several liquors. In order obtain optimization and then best ratio functional ingredients in extract, grandis Osbeck (pummelo) was subjected a maceration absolute at room temperature as well 40 °C. The kinetics were monitored by UV–VIS spectroscopy, chemical fingerprint characteristic each extract determined statistical multivariate analysis raw data. Additionally, extracts qualitatively characterized NMR spectroscopy solid phase micro followed gas chromatography/mass spectrometry (GC/MS). confirmed presence typical flavanones such naringin naringenin, while GC/MS showed that headspace liquor is two main compounds represented ?-myrcene limonene. At end, seems not affect time extraction, which complete after 25 h; however, UV–VIS-based revealed different overall composition obtained depending on temperature, probably due minor chemicals levels same extracts.