ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2023
Examining the Naringin Content and Sensory Characteristics of Functional Chocolate Fortified with Grapefruit Peel Extract.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Assessment of Efficient Deep Eutectic Solvent-Based Extraction, Activity, and Environmental Impacts of Naringin.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Grapefruit peel waste: unlocking the potential for industrial applications in the circular economy.Food science and biotechnology · 2025Review
- Hesperetin Attenuates Liver Fibrosis in Mice by Modulating Selected Gut Microbial Populations and SIRT2-Associated Inflammatory Signaling.Iranian journal of pharmaceutical research : IJPRArticle
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Authors and funding
3 authors.
Funding
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Abstract
Grapefruit peel contains a high concentration of naringin- a potent antioxidant with strong bioactive properties. In this study, a new type of functional chocolate fortified with grapefruit peel extract and different concentrations of aqueous methanol and ethanol were evaluated as extraction solvents. A new high-performance liquid chromatography (HPLC) method to analyze the naringin content of the fortified chocolates was developed with a recovery of 107% ± 3.1% and repeatability below 3.5%. A sensory evaluation was conducted to assess the preference for the chocolates among individuals who self-described a preference for bitter flavors. No significant preference was observed in the cases of astringency and aftertaste while the increased bitterness proved to be favorable. However, taste, flavor and overall acceptability were regarded somewhat less favorably. While chocolate proved to be a satisfactory carrier for naringin and had several enjoyable characteristics, further research may focus on improving the organoleptic properties of chocolates fortified by naringin.
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