Naringin Extracted from Vietnamese Citrus Maxima Peels: Extraction and Optimization

Background: This study investigated the extraction procedure, identification and purification level of naringin from Citrus maxima peels, a readily available food waste resource. Methods: The extraction employed efficient multi-stage extraction, including hot extraction, alkaline treatment, liquid-liquid extraction and crystallization. The high-purity Naringin validation steps confirmed naringin purity via melting point determination, high-performance liquid chromatography and mass spectrometry. Thirdly, the optimization of extraction conditions was performed in varying parameters as optimal solvent concentration, temperature and time for maximum naringin yield from Citrus maxima. Result: Naringin extraction conditions were optimized in varying parameters, including solvent concentrations, extraction times and temperatures. Optimal extraction conditions were determined to be 80% ethanol, an extraction time of 27 minutes and an extraction temperature of 60oC. The extracted naringin exhibited high purity (99.50%) in high-performance liquid chromatography measurement, a melting point of 166.5oC and a molecular weight of 580.1763 g/mol in mass spectrometry measurement. These findings demonstrate the feasibility of efficiently extracting high-purity naringin from Citrus maxima peels, offering a sustainable approach to valorize this abundant by-product.