Hi Jamin, I am not sure where to start looking for the data you need but there are several journals specifically about natural products. Here are a
few thoughts.
The pigments in lemons and oranges are probably either carotenoids or flavin/flavin glucoside type. If they are the former they are likely to be
soluble in the less polar to non-polar organic solvents like chloroform, cyclohexane and petroleum ether, unfortunately so are the fixed (fatty) and
volatile (smelly) oils. The flavin type are more soluble in the polar organic solvents like alcohols but again these will extract the volatile oils
and part of the fatty oils too. Bitter orange and grapefruits contain various flavinoid glucosides that make them bitter tasting so they may also
contain the free flavins. You can test this by extracting a little peel with alcohol and then placing a drop of alum solution on a piece of filter
paper followed by a couple of drops of the alcohol solution and then either dilute ammonia or very dilute sodium hydroxide solution, most flavins will
generate a more fluorescent yellow spot where the alum was than the surrounding wet area (needs a UV light). The carotenoids generally do not produce
fluorescent lakes.
I think the best way to extract the peel is to put it in a food processor and then dry it in the oven to drive of the volatile oils first before
trying to extract with various solvent. You also try steam distilling the pulp to remove the volatiles and if you add a few drops of sulphuric or
hydrochloric acid they will help liberate the flavin type pigments from there glucosides.
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