Journal of Food, Agriculture and Environment

Stability of limonin from lime seeds

Author(s):

Somrutai Jitpukdeebodintra^1*, Suganya Chantachum¹, Adisorn Ratanaphan², Kan Chantapromma³

Recieved Date: 2005-01-12, Accepted Date: 2005-03-19

Abstract:

Limonin was isolated and purified from lemon seeds. The effects of temperature and pH on stability of limonin were studied. Limonin had a reaction rate of an apparent first order type. It was most stable in pH 5 at 45°C. The solid limonin had a first order reaction of decomposition with the reaction rate constant of 1.58×10^-3 day^-1 at 45°C.

Keywords:

Kinetics, lime seed, limonin, pH, stability, temperature

---

Journal: Journal of Food, Agriculture and Environment
Year: 2005
Volume: 3
Issue: 2
Category: Food and Health
Pages: 99-100

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :