Search

Summary The sensory attributes of cakes, containing a greater number of low sugar raisins (LSR) than that normally used, were evaluated by two different groups of trained and untrained panellists. The purpose of this sensory evaluation was to find out whether such bakery products were more attractive to consumers than normal cakes and could be further promoted in the market. Cakes containing LSR and additional lemon peel scored more poorly than cakes containing only raisins, both in terms of taste and overall preference. Cakes containing only LSR had good sensory characteristics and could be considered as competitive products when compared with similar products already on the market. Young people found cakes with raisins tasty, but they did not consume them readily. The special advantages of these cakes are their natural ingredients, raisins with lower amount of sugars, good taste and high quality, all of which should be emphasized to make them attractive in the market.

We prepared fermented lemon peel (FLP) with high antioxidative activity by fermentation of the lemon peel (LP) with Aspergillus saitoi. The antioxidative activity of LP and FLP was examined by the radical-scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) in vitro, and the suppressive effect against exercise-induced oxidative damage in rat liver. FLP exhibited higher radical-scavenging activity against DPPH than LP. The administration of LP and FLP prior to exercise significantly suppressed the increases in thiobarbituric acid-reactive substance caused by lipid peroxidation during exhaustive exercise, with FLP having a tendency of higher activity than LP. Moreover, FLP showed a significant suppressive effect of Ne-(hexanonyl)lysine content, a primary oxidative stress marker, which increases due to exhaustive exercise, whereas LP did not. The fermentation of LP with A. saitoi was thought to produce a high antioxidative activity. The high antioxidative activity of FLP was assumed to be related to the production of antioxidative flavonoids, as a hydroxyflavanone and aglycones, by the fermentation of lemon peel with Aspergillus saitoi.

Equilibrium studies were carried out at 305 K for the sorption of malachite green onto lemon peel. The equilibrium data were fitted to the Freundlich, Langmuir and Redlich–Peterson isotherms by linear and non-linear methods. Non-linear method is a better way to obtain the isotherm parameters. The best fitting isotherm was found to be the Langmuir and Redlich–Peterson isotherm. Redlich Peterson is a special case of Langmuir when the constant g equals unity.

Deuterium-labelled (methyl-d3) pectin was prepared by esterifying a lemon peel pectin with methanol-d4. A pure powder sample and multicomponent model confectioneries containing the labelled pectin and various amounts of water were studied by solid-state 2H NMR spectroscopy. In the pure sample the broad 2H NMR lineshape indicates that the only fast motion occurring on the NMR timescale is reorientation of the methyl-d3 group about its C3 axis. In contrast, in systems of 50% water content the 2H NMR lineshape is much narrower, indicating significant motional averaging. As the percentage water in the confectionery systems is reduced to

Combinatorial peptide ligand libraries (CPLLs) have been adopted for investigating the proteomes of lemon peels and pulp, of a home-made alcoholic infusion of peels and of a very popular Italian liqueur called "Limoncello", stated to be an infusion of the flavedo (the outer, yellow skin of lemons). The aim of this study was not only to perform the deepest investigation so far of the lemon peel proteome but also to assess the genuineness of the commercial liqueur via a three-pronged attack. First, different extraction techniques have been used for the characterization of the peel (and additionally of the pulp) proteome, secondly a home-made infusion has been analysed and finally the proteome of the commercial drink was checked. The peel (the flavedo, not the underlying layer called albedo) proteome has been evaluated via prior capture with CPLLs at different pH values (2.2 and 7.2). Via mass spectrometry analysis of the recovered fractions, after elution of the captured populations in 4% boiling SDS, we could identify a total of 1011 unique gene products in the peel extracts and 674 in the pulp, 264 proteins in the home-made infusion and just 8 proteins (and protein fragments), together with 12 peptides, in one Italian Limoncello produced in the Sorrento Region, thus proving the genuineness of this product. On the contrary, cheaper Limoncellos were devoid of any protein/peptide, casting doubts on their production from vegetable extracts. This could be the starting point for investigating the genuineness and natural origin of commercial drinks in order to protect consumers from adulterated products.

This chapter focuses on the theories of the French anthropologist Claude Levi-Strauss, who suggests how myths can be analyzed to reveal their true significance. I retell the Oedipus myth and then describe and explain Levi-Strauss’ complicated “structural analysis” of this myth. He breaks myths into what he calls “mythemes” and shows how they relate to one another and offer insights into the cultures in which they are found. Later, I offer a detailed analysis of Ian Fleming’s novel Dr. No and note Oedipal aspects of Dr. No’s relationship with his father and of Bond’s Oedipal relationships with big, powerful male villains like Dr. No. I also discuss the racism, anti-Semitism and bigotry found in Dr. No.

The aim of this work was to compare some in uitro health-promoting properties in fruit dietary fibre (antioxidant activity, fermentability and glucose retardation index), which could be useful to predict their physiological effects better than physico-chemical analyses. These properties were evaluated in mango and lemon peel fibre. Mango fibre was better than lemon fibre because of the highest values of antioxidant activity (67.6%) and glucose retardation index (21.5%). Antioxidant activity is proposed as a new health-promoting property associated to dietary fibre.

The peel and leaf oils of Citrus limon L. from Benin were analyzed by capillary GC on two columns of different polarity, and by GC/MS. In these oils 42 and 27 components were identified, representing over 99.7% of the oils. The main constituents of the lemon peel oil were limonene (70.4%), γ-terpinene (11.8%) and β-pinene (4.2%). The leaf oil consisted mainly of limonene (40.8%), β-pinene (18.5%) and citronellal (16.5%).

The exact origin of the lemon is unclear but is thought to have originated in the foothills of the Himalayas, Assam (India) and northern Burma to China. Lemon has been introduced all over the world and has naturalised in many areas.

Furanocoumarins (FCs) such as bergamottin (BG) and 6',7'-dihydroxybergamottin (DHBG) contained in grapefruits are known to be cytochrome P450 3A4 (CYP3A4) inhibitors. These are contained in larger quantity in peel than in pulp, and therefore, processed peel products possibly have strong CYP3A4 inhibitory activity. The CYP3A4 inhibitory potency of these processed peel products, however, remains to be elucidated. The FC content and CYP3A inhibitory activities of various processed fruit peel products were investigated. CYP3A inhibitory activities of crystallized grapefruit peel, grapefruit marmalade, lemon peel and bitter orange slice were close to that of 100% grapefruit juice, while the activities of yuzu slice, pomelo (buntan) marmalade and crystallized iyokan peel were very weak, 1/8-1/20 of 100% grapefruit juice. The maximum BG content was 5.6 µg/g in lemon peel. The maximum DHBG content was 7.2 µg/g in crystallized grapefruit peel, about 1/30 that of raw peel. Grapefruit marmalade and crystallized grapefruit peel contained similar amounts of FCs to 100% grapefruit juice, but FCs were not detected in pomelo (buntan) marmalade or crystallized iyokan peel. Good correlation (r=0.78) was observed between the FC contents of these peel products and those CYP3A inhibitory activities. Preparation of homemade grapefruit marmalade and crystallized peel revealed that considerably lower DHBG content in these products and lower CYP3A inhibitory activity than anticipated were attributable to outflow of DHBG to broth during boiling of the raw peel.

We report here the difference between phenyl propanoid glycosides obtained from hot water and methanol extracts of lemon peel. Eight phenyl propanoid glycosides were isolated, and their structures were established by UV, MS, 1H-NMR and 13C-NMR spectroscopy, as well as by chemical evidence. They were coniferin (1), syringin (2), dehydrodiconiferyl alcohol-4-β-glucoside (3), citrusin A (4), citrusin B (5), citrusin C (6), methyl-3-(4-β-glucopyranosyl-3-methoxyphenyl)propionate (7) and methyl-3-{4-(6-O-α-glucopyranosyl-β-glucopyranosyl)-3-hydroxyphenyl}propionate (8). Compound 7, after intravenously injecting (0.5 mg/100 g of body weight) into stroke-prone spontaneously hypotensive rats (SHR-SP), was found to lower the blood pressure. Among these isolated compounds, 7 and 8 are new phenyl propanoid glycosides.

Effects of solar and supplemental UV-B radiation on UV-B-absorbing compounds and malondialdehyde (MDA) accumulations in the peel of lemons collected in summer and winter were analyzed. UV-B-absorbing compounds were higher in flavedo than in albedo tissue in both seasons; however, the highest values were observed in summer. These compounds were also higher in outer than in inner flavedo surface. Lemons were categorized as sun-, semisun- and shaded-lemon according to localization inside the tree canopy. Depending on-tree localization UV-B-absorbing compounds were higher in flavedo of sun-lemon than in semisun- and shaded-lemon. Supplementary UV-B radiation (22 kJ m(-2) day(-1) UV-BBE) induced UV-B-absorbing compound synthesis in on-tree and postharvest lemons. Two minutes of supplemental UV-B irradiation in summer lemons produced a strong increment (300%) of UV-B-absorbing compound content, whereas in winter lemons a slight increase (30%) was observed only after 3 min of irradiation. By contrast, UV-B-absorbing compound accumulation was not observed in albedo. MDA accumulation showed approximately a similar trend of UV-B-absorbing compounds. According to our results, solar UV-B was not required for UV-B-absorbing compound accumulation in lemon peel. Relationships between UV-B-absorbing compounds, MDA, reactive oxygen species and pathogen protection are also discussed.

Two limonoid glycosides were isolated from lemon peel, and their structures were established on the basis of FAB-MS data, 2D-NMR spectroscopic data, and chemical evidence to be ichangin 4-β-glucopyranoside (1) and nomilinic acid 4-β-glucopyranoside (2).In the present study, compounds 1 and 2 are shown to be new limonoid glycosides.

Fractionation of cold-pressed lemon-peel oil into several compound types, namely hydrocarbons, alcohols and aldehydes, esters and others, was demonstrated using a semi-preparative supercritical fluid chromatographic system. By utilizing stepwise pressure and modifier programming, it was possible to load 0.5 ml (about 0.5 g) of lemon-peel oil onto 50 mm × 7.2 mm I.D. column packed with silica gel (10–20 μm). The technique can be used to produce new flavours by remixing fractions in different proportions, and for simple removal of terpenes from the oil.

Two limonoid glycosides were isolated from lemon peel, and their structures were established on the basis of FAB-MS data, 2D-NMR spectroscopic data, and chemical evidence to be ichangin 4-β Jglucopyranoside (1) and nomilinic acid 4-β-glucopyranoside (2). In the present study, compounds 1 and 2 are shown to be new limonoid glycosides.

Studies on the viscosity behavior were performed with 20 different spices or dried vegetables. In nine spices (cinnamon, ginger, mustard seed, celery, onions, shallots, lemon peel, black and white pepper) differences between unirradiated and irradiated samples were observed. Further lots were investigated to estimate the variations of viscosity depending on the origin of the samples. Additional storage experiments showed that measuring the viscosity may be a simple method to identify some radiation treated spices even after years.

Present study was aimed to study the use of pectin isolated from the lemon peels and assess its binding property in tablets using febuxostat as a model drug. The lemon peel which is waste part of lemon (Citrus limonis) remained after squeezing and taking the juice, are the potential source of pectin. The peels were shade dried and ground to get powder. The powder was subjected to simple water based blending and pectin was isolated using ethanol. Pectin was analyzed for confirmation. It has shown better binding properties. Tablets of febuxostat were formulated using pectin in different proportions (10, 20, 30 mg) and to compare the binding property of pectin, a reference batch was also formulated using starch as a binding agent instead of isolated pectin. Precompression and post-compression evaluation studies were performed for all formulations and found to be within the range as prescribed in the pharmacopoeias. Friability and disintegrating time of formulation F3 (30 mg of pectin) showed better results when compared to other formulations. In vitro dissolution studies revealed that formulation F3 containing 30 mg of pectin showed 82% drug release. In view of natural origin, better friability, hardness, disintegration time and drug release properties of the pectin formulation, lemon peel pectin can serve as an excellent binder in tablet dosage form.

Vodka, gin and the broad category of flavored spirits normally use high-purity alcohol as their base. They may then subject to further processing to give their required flavor characteristics. Products in this category are normally colorless and are not subject to maturation processes, as are whisky, brandy and rum. Their alcohol base is typically neutral alcohol (otherwise known as ethyl alcohol of agricultural origin), a highly rectified material distilled at < 96 % v/v alcoholic strength. Vodka is simply based on pure alcohol, although some vodka is flavored. Gin is based on alcohol distilled or flavored with juniper and other botanical materials. Other European spirits are flavored with juniper and include genever and steinhager. Other spirits take their flavor from caraway (aquavit), aniseed (anis, pastis and ouzo) and bitters. Flavored spirits may be described as one category within the spirits industry as a whole ([Watson, 1993]). Two recent books useful for background reading include Classic Vodka (Faith and Wisniewski) and Classic Gin (Coates).

Dried vine fruits are defined as the product of the grape, Vitis vinifera. The most common dried vine fruits are raisins, sultanas and currants. Raisins generally refer to the naturally sun dried product of the Thompson grape. Sultanas generally refer to a light coloured or golden fruit that has been treated to prevent natural browning from the sultana grape as well as from other parent grapes. Currants are the product of drying the Black Corinth grape. Other types of grapes that are used for drying such as the Muscat, Flames, Rugby and Manukkas are said to be produced in small volumes.

Cold-pressed essential oils from the peel are the first by-products to be recovered during the processing of citrus fruits and any improvement in their recovery is of great interest for the lemon processing industry. An oil recovery system which does not involve recycling results in high water consumption and high volumes of waste water. However, enzymatic treatment allows the aqueous discharges from desludger and polisher centrifuges to be recycled to the extractors, increasing the yield of essential oil and reducing water consumption and waste without harming oil quality. In addition, enzymatic treatment leads to the production of a less enviromentally damaging waste.

The effect of methanol or acetone in 0.01M phosphate-buffered saline (pH 7.2) at various concentrations on a commercially available 2, 4-D detecting ELISA kit was investigated. The optical density in the ELISA reaction was unaffected by 0-30% methanol in the buffer solutions, while acetone decreased the optical density with increase of its concentration. Fungicides, such as o-phenylphenol or thiabendazol, did not disturb the ELISA reaction at the concentration of 20ppm or 100ppm, respectively.The 2, 4-D in lemon peel was easily detected using 30% methanol in the buffer solution. The determination took 80min from the start of extraction.

Endo-polygalacturonase (endo-PG) production byAspergillus sp. CH-Y-1043 using untreated lemon peel as the sole carbon source was investigated. This strain was observed to produce more activity of endo-PG at 37°C than at 29°C. Untreated lemon peel proved to be a beeter substrate than citrus pectin for endo-PG production. Modification of the culture medium and lowering of the initial pH to 2.8 caused a 10-fold increase in the production of endo-PG activity using lemon peel.

Physical and chemical characteristics of cold-pressed lemon peel oil from New Zealand lemons were determined. Combined gas chromatographic and mass spectrometric techniques showed that the low optical rotation (αD20 =+53.3) was due to a higher β-pinene to limonene ratio than is usual in cold-pressed lemon oils from other countries. The results of analysis indicate that the New Zealand oil has a high quality and a high commercial value.

Various food and agricultural wastes were subjected to determination of total dietary fibre by the difference method. Bagasse, groundnut shells, casein cobs, coconut shells, lime peel and lemon peel were found to be rich in dietary fibre, indicating their potential as a commercial souce of dietary fibre.

The pectin isolated from dried lemon-peel by extraction with cold water has been subjected to partial depolymerisation by acid hydrolysis, acetolysis, and enzymic degradation. Acidic oligosaccharides whose structures were established, or indicated by chromatographic identification of the products of methylation linkage-analysis, include 2- O -(α- D -galactopyranosyluronic acid)- L -rhamnose, higher oligosaccharides containing residues of galacturonic acid and rhamnose, 4- O -(α- D -galactopyranosyluronic acid)- D -galacturonic acid and the polymer-homologous trisaccharide, 6- O -(glucopyranosyluronic acid)galactose and 4- O -(glucopyranosyluronic acid)fucose, and 3- O -xylopyranosylgalacturonic acid.

Two electrophoretically homogeneous pectins have been isolated from dried lemon-peel under conditions of minimum degradation by extraction with cold water and with disodium ethylenediaminetetraacetate. Some properties of polysaccharides which occur in association with the pectins are reported.

The ascorbic acid concentration and content are reported during growth and development for the following: (a) whole orange fruits, (b) whole lemon fruits, (c) the peel, pulp, and juice of lemon fruits, and (d) lemon leaves. Also, the flavedo and albedo of lemon peel were analyzed separately. The data were presented as mg ascorbic acid per (a) 100 g of tissue, (b) 100 g of whole fruit, (c) fruit, (d) 100 cm3 of fruit and (e) 100 cm2 of surface. Analysis of the small fruits revealed a sharp rise in the ascorbic acid concentration to a maximum followed by the previously reported decrease with increasing weight and maturity. Leaves followed a similar pattern. The peel of lemon fruits contained more ascorbic acid than the pulp or juice and the flavedo more than the albedo.

Laurie, linolenic, and linoleic acids have been shown to cause a considerable growth response in the Wehnelt bean test. The action of these acids is enhanced in the presence of coenzyme A, cytochrome C, and ascorbic acid. The growth response to lemon peel infusion and pressed orange oil is attributed in part to the presence of these substances.

1. The first products of C14O2 fixation by lemon fruit in the dark were found to be malic, citric and aspartic acids. It is presumed that exalacetic is actually the first product to be labeled but that it is converted rapidly to the three other acids. 2. Malonic acid was identified as one of the products of exposure to C14O2. 3. Aconitic, fumaric and α-ketoglutaric acids could not be detected in the extracts of lemon peel, thus raising the possibility of the existence of at least two pools for the products of CO2 fixation. 4. The suggestion was advanced that accumulation of citric acid in the vacuole leads to a deficiency of oxalacetic acid and thus limits overall oxidation. Carbon dioxide stimulates respiration by increasing the supply of oxalacetic acid.

The pectic acids formed on saponification of lemon-peel pectins C and L have been fractionated by graded precipitation with sodium acetate. The results of analytical and electrophoretic studies on the pectic acid fractions have been interpreted as being typical of those of the fractionation of chemically homogeneous polydisperse systems. Similar fractionations of lucerne polysaccharides have indicated the presence of a single component in pectic acid A and of two components in pectic acid B. The nature of polysaccharide heterogeneity in pectic acid preparations is discussed.

Polygalacturonic acid (PGA), dissolved by neutralization with KOH, rapidly clarified lime, lemon, grapefruit, orange, and apple juices, orange and grapefruit pulp wash liquors, and lemon peel juice. In 1 hr turbidity was reduced to 5% or less of its original value in orange, grapefruit, and lemon juices, 12% in lime juice, 8% in grapefruit pulp wash liquor, and 11% in lemon peel juices. Turbidities of apple juice and orange pulp wash liquor were reduced to 30 and 38%. Optimum PGA concentration ranged from 75-500 ppm. Clarification was pH dependent, with different commercial preparations differing in pH optima. Optimal pH for clarification varied directly with PGA molecular weight.

SUMMARY— A series of samples with percent esterification ranging from 73.7 to 28.6 was prepared under acid conditions at room temperature from lemon peel pectin that had been precipitated with aluminum. Molecular weight, as determined by viscosity in 1% Calgon, and galacturonic acid content remained unaltered during demethylation while equivalent weight decreased. Setting time increased until an ester content of around 50% was reached. At lower ester values setting time decreased again. Maximum jelly grades were obtained at an ester content of ca. 45%. However, at this ester level the pH at which a high jelly grade was obtained was very low and the grade decreased very rapidly as the jelly pH was increased to values above pH 2.2. The maximum grade obtained with a particular sample decreased and the pH at which this maximum grade could still be obtained increased as the ester content was increased above ca. 45%. Below this ester level, the maximum grade as well as the maximum pH at which this grade could be obtained decreased with ester content.

Forty constituents (accounting for 99.96-94.96 wt% of total volatile constituents) have been identified in the oils of twelve lemon cultivars grown in Sardinia. A statistical analysis of data was performed using Principal Component Analysis (PCA) method; through this analysis most lemon cultivars could be clustered into two groups. The nucellar cv. Santa Teresa (165 and ICAS 146) and Internodato, which possess different essential oil compositions, could not be clustered into either of the two groups, in fact they were even differentiated from one another.

The aim of this study is to examine the effect of temperature extraction on the potassium (K) and calcium (Ca) contents in orange and lemon peel extracts. The extractions were done at 62 ºC and 92 °C for 15 minutes and atmospheric pressure in distilled water. The fruit peel content in the extraction mixture was 5 % (w/v) in all samples. Calcium (Ca) and potassium (K) concentrations have been determined by flame photometric method. This research has revealed that by increasing the temperature of extraction, in particular, the concentration of Ca and K concentrations increased as applied extraction temperatures increased. The concentration of potassium is higher than the concentration of calcium in orange and lemon extracts, respectively. The concentration of K was 308 mg/l at 62 ºC and 361 mg/l at 92 ºC in lemon extracts, while in orange extracts the concentration of K was 476 mg/l at 62 ºC and 483 mg/l at 92 ºC. The concentration of Ca was 70.8 mg/l at 62 ºC and 71.9 mg/l at 92 ºC in lemon extracts, while in orange extracts the concentration of Ca was 91 mg/l at 62 ºC and 93.6 mg/l at 92 ºC. These results confirm that both citrus could be a very valuable source of potassium and calcium which are needed micronutrients to ensure the water and electrolyte balance and to build and maintain strong bones, proper function of muscles and nerves.

Research is described for the extraction of pectin from lime and lemon peel with nitric acid. Temperature and time were varied while extraction acidity remained constant at pH 1.6. For those extraction conditions that resulted in maximum jelly units, yield of pectin as alcohol precipitate, jelly grade and yield as 150 grade pectin were tabulated. Yields of pectin from lemon peel decreased (6.49% in July to 2.55% in November) with increasing fruit maturity. Comparative data were also obtained for pectins extracted from commercially leached peel and the corresponding rotary dried peel. Loss due to drying peel was from 7.7–10.6% in yield of 150 grade pectin.

We compared the hypotensive effects of fractions with molecular weights of 500 to 1, 000 obtained from hot water extracts from twelve kinds of citrus peel. Intravenous administration of fractions from mandarine orange, lemon, grapefruit, yuzu, orange, iyokan, narutokan and sudachi showed marked falls of blood pressure in SHR and SHRSP. Furthermore, we fractionated the fraction from lemon peel by HPLC, and isolated a compound which is considered to be a fravonoid.

Patch Testing: Test Concentrations and Vehicles , by Anton de Groot, is a reference book that contains recommended patch-test concentrations and vehicles for 2800 contact allergens. De Groot compiled these recommendations from major textbooks of dermatology, textbooks on contact dermatitis, the patch-test recommendations of the International Contact Dermatitis Group, and the North American Contact Dermatitis Group, and by reviewing all volumes of the journal Contact Dermatitis . The recommendations are contained in a 250-page "table" in which chemicals are listed in alphabetical order. The table also provides synonyms for each chemical, and the synonyms are cross-referenced in the table. In a separate table, de Groot provides patch-test recommendations for a variety of products such as tape, carbon paper, cosmetics, lemon peel, and many others. There are also lists of chemicals that cause contact photosensitivity, contact urticaria, and patch-test sensitization. Alphabetical listing and extensive cross-referencing make it quite easy to find information in

No case of eczema due to lemon peel could be found in the literature; hence this report. J. H., a white man, aged 23, was employed by a beverage manufacturing company for four weeks. A week after he began work he was assigned the task of peeling lemons by hand. Itching sensations, followed by an eruption on the hands and forearms, began soon thereafter. In the midst of the peeling operation he would rub both hands and arms to get relief. When first seen, May 2, 1931, he presented an erythematous, vesicular eruption on the dorsum of each hand and on the anterior and posterior aspects of the forearms. A few scattered minute pustules were on the back of the hands. An erythematous vesicular eruption was found on his chin and neck. Contact tests were carried out with fresh lemon peel and lemon juice. These were negative for the lemon

Rutin is a comparatively new drug of widespread interest; yet rutin was first discovered in garden rue in 1842 and later by Schunk in 1860 who obtained the material from the fresh leaves of buckwheat0'9). In 1936 Szent-Gyorgi and his co-workers"' were working on the extracts of Hungarian red peppers and bitter lemon peel. They observed in the extracts the presence of a substance other than ascorbic acid which appeared to possess anti-hemorrhagic properties. The substance was named Vitamin P (Vitamin of permeability) because it appeared to exert a specific regulating influence on the permeability of the vessels. J. F. Couch and his co-workers(2) were searching for possible uses for tobacco by-products and were able to obtain rutin from a high-grade tobacco. As a result of J. F. Couch's suggestion in 1941 that rutin might reduce capillary fragility, clinical tests were made by J. Q. Griffith, Jr. . These tests established the value of rutin for this purpose, thus attributing Vitamin P-like properties to rutin. Several methods of isolating rutin from plants and plant products have been reported in the literature. These methods may be divided into two general types: (a) hot water extraction and (b) alcohol extraction using various alcohols and concentrations of various alcohols(2 4 5) Investigators have used various methods for identification of rutin. A few of the methods are as follows