Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics

cent studies, however, demonstrated that
grape skin extract lacked any significantin
vivotoxicity in rats after 3 months of admin-
istration.^16 Moreover, acute DNA toxicity
could not be detected in anin vivoassay for
clastogenic activity in mice.^17

USES

Food. Used in coloring alcoholic and non-
alcoholic beverages. The powder is also used
in drink mixes.

COMMERCIAL PREPARATIONS

Liquid and powder (vacuum dried or spray

dried); the powder is more stable than the

liquid. Strengths are expressed in color inten-

sities (absorbance values).

Regulatory Status. Has been approved for

food use in beverages only, with specific

restrictions (§73.170); exempt from

certification.

REFERENCES

See the General References forAPPLEQUIST;BARRETT;BRUNETON;DER MARDEROSIAN AND BEUTLER;DUKE4;
GRIEVE;MCGUFFIN1&2.

1. H. B. Hass, Chemtech, 7 (9), 525
   (1977).


2. J. B Harborne,in L. Zechmeister, ed.,
   Fortschritte der Chemie Organischer
   Naturstoffe, Vol. 20, Springer-Verlag,
   Vienna, Austria, 1962, p. 165.


3. V. M. Malikov, Vinogradarstvo, 158
   (1973).


4. L. S. Diaz et al.,Rev. Agroquim. Tecnol.
   Aliment., 16 , 509 (1976).


5. S. Vidal et al.,J. Agric. Food Chem., 52 ,
   7144 (2004).


6. C. Skalski and W. A. Sistrunk,J. Food
   Sci., 38 , 1060 (1974).


7. L. Szechenyi,Ind. Aliment Agr. (Paris),
   80 , 521 (1963).


8. S. V. Madeira et al.,Pharmacol. Res., 52 ,
   321 (2005).


9. M. R. de Soares et al., J. Pharm.
   Pharmacol., 54 , 1515 (2002).
   10. A. Russo et al., Life Sci., 72 , 2369
   (2003).
   11. J. F. Young et al.,Br. J. Nutr., 84 , 505
   (2000).
   12. K. Rizvanov and B. Karadimcheva,
   Lozar. Vinar., 21 , 26 (1973).
   13. A. S. Sturua et al., Prikl. Biokhim.
   Mikrobiol., 7 , 606 (1971).
   14. D. E. Pratt et al.,Food Res., 25 ,26
   (1960).
   15. R. Patay et al.,C. R. Congr. Natl. Soc.
   Savantes, Paris Dept. Sect. Sci., 86 ,69
   (1961).
   16. S. S. Bentivegna and K. M. Whitney,
   Food Chem. Toxicol., 40 , 1731
   (2002).
   17. G. L. Erexson,Food Chem. Toxicol., 41 ,
   347 (2003).

GRAPEFRUIT OIL

Source:CitrusparadisiMacf. (syn.C. ra-
cemosa (Risso et Poit.) Marcov. ex

Tanaka;C. decumanavar.racemosa(Risso

et Poit.) Roem.;C. maxima(L.) Osbeck

var. racemosa (Roem.) Stone) (Family

Rutaceae).

Grapefruit oil 343