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Under optimized conditions, naringin was extracted first with 70% ethanol (70 \u00b0C, 110 min, SSR 15:1 v\/w), followed by pectin extraction from the residue using pH 1.50 acetic acid (80 \u00b0C, 160 min, ratio 40:1 v\/w) naringin yield reached 42.77% with 97.6% \u00b1 0.31% HPLC purity, while pectin yield was 14.32%. Critically, the recovered pectin was identified as low-ester and exhibited significantly superior antioxidant activity compared to commercial pectin. This work establishes an efficient sequential extraction process valorizing waste pomelo drop, yielding high-purity naringin and antioxidant-rich, low-ester pectin.<\/jats:p>","DOI":"10.3390\/ijms26178341","type":"journal-article","created":{"date-parts":[[2025,8,28]],"date-time":"2025-08-28T10:29:18Z","timestamp":1756376958000},"page":"8341","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Sequential Extraction of Naringin and Low-Ester Pectin from Naturally Dropped Fruit of Pomelo"],"prefix":"10.3390","volume":"26","author":[{"given":"Bo","family":"Yu","sequence":"first","affiliation":[{"name":"Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liwen","family":"Huang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanchang University, Nanchang 330047, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuhan","family":"Ding","sequence":"additional","affiliation":[{"name":"School of Stomatology, Nanchang University, Nanchang 330047, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ning","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanchang University, Nanchang 330047, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kexin","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanchang University, Nanchang 330047, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuanbao","family":"Jin","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5988-3643","authenticated-orcid":false,"given":"Zhihua","family":"Wu","sequence":"additional","affiliation":[{"name":"Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China"},{"name":"State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing Rd. East, Nanchang 330047, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2018","DOI":"10.1080\/10408398.2021.1969891","article-title":"Nutrients and bioactives in citrus fruits: Different citrus varieties, fruit parts, and growth stages","volume":"63","author":"Lu","year":"2021","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"100368","DOI":"10.1016\/j.fochx.2022.100368","article-title":"The flavonoid profiles in the pulp of different pomelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars and their in vitro bioactivity","volume":"15","author":"Deng","year":"2022","journal-title":"Food Chem. 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