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Kim D, Wang Y. Health-beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing-tolerant mandarin hybrid. J Food Sci 2022; 87:2595-2615. [PMID: 35534223 DOI: 10.1111/1750-3841.16170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 03/23/2022] [Accepted: 04/11/2022] [Indexed: 02/05/2023]
Abstract
Huanglongbing (HLB) is a destructive citrus greening disease; no commercially applicable measures exist. 'LB8-9' Sugar Belle® (SB), originally developed for the fresh market, is the most HLB-tolerant cultivar among commercially available varieties. Due to the limited capacity of the fresh fruit market, there is a need to increase the demand for SB juice. Kombucha is a fermented tea beverage with black tea and sugar, and is considered a healthy drink with an increasing market. Therefore, we aim to study the potential of using SB juice in kombucha production. Regular (black tea with no citrus juice added), Hamlin (black tea with Hamlin juice added), and SB kombucha (black tea with SB juice added) were prepared and analyzed to observe the composition of aroma and taste compounds in the kombuchas. Aroma and taste compounds in the kombuchas were analyzed using gas chromatography-mass spectrometry/olfactometry and liquid chromatography-triple quadrupole mass spectrometry, respectively. For aroma compounds, SB kombucha was characterized by high concentrations of terpenes and their derivatives, which have mandarin-like aroma characteristics and health benefits such as antidiabetic and antioxidant effects. For taste compounds, SB kombucha contained higher amount of fructose and organic acids, which have the potential to increase the intensity of sweetness and sourness, and flavonoids. This would support the potential benefits of using SB to make kombucha. This study provides valuable information about the aroma and taste compounds in SB kombucha and its potential health benefits, compared with regular and Hamlin kombucha. PRACTICAL APPLICATION: This experiment provided valuable information on the elevated aroma and taste compounds, their potential health benefits, and the changes of those compounds during kombucha fermentation in 'LB8-9' Sugar Belle® kombucha, compared to regular and Hamlin kombucha. In the absence of an effective cure or therapy for HLB, this can be the first step for developing alternative citrus product to help the citrus industry mitigate the negative impacts from HLB.
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Affiliation(s)
- Dongjoo Kim
- Citrus Research and Education Center, Food Science and Human Nutrition, University of Florida, Lake Alfred, Florida, USA
| | - Yu Wang
- Citrus Research and Education Center, Food Science and Human Nutrition, University of Florida, Lake Alfred, Florida, USA
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Dorado C, Bowman KD, Cameron RG, Manthey JA, Bai J, Ferguson KL. Steam Explosion (STEX) of Citrus × Poncirus Hybrids with Exceptional Tolerance to Candidatus Liberibacter Asiaticus (CLas) as Useful Sources of Volatiles and Other Commercial Products. BIOLOGY 2021; 10:1285. [PMID: 34943201 PMCID: PMC8698310 DOI: 10.3390/biology10121285] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 11/09/2021] [Accepted: 11/17/2021] [Indexed: 01/26/2023]
Abstract
Florida citrus production has declined 75% due to Huanglongbing (HLB), a disease caused by the pathogenic bacterium Candidatus Liberibacter asiaticus (CLas). Methods to combat CLas are costly and only partially effective. The cross-compatible species Poncirus trifoliata and some of its hybrids are known to be highly tolerant to CLas, and thus can potentially serve as an alternative feedstock for many citrus products. To further investigate the commercial potential of citrus hybrids, three citrus hybrids, US-802, US-897, and US-942, were studied for their potential as feedstocks for citrus co-products using steam explosion (STEX) followed by water extraction. Up to 93% of sugars were recovered. US-897 and US-942 have similar volatile profiles to that of the commercial citrus fruit types and as much as 85% of these volatiles could be recovered. Approximately 80% of the pectic hydrocolloids present in all three hybrids could be obtained in water washes of STEX material. Of the phenolics identified, the flavanone glycosides, i.e., naringin, neohesperidin, and poncirin were the most abundant quantitatively in these hybrids. The ability to extract a large percentage of these compounds, along with their inherent values, make US-802, US-897, and US-942 potentially viable feedstock sources for citrus co-products in the current HLB-blighted environment.
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Affiliation(s)
- Christina Dorado
- U.S. Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, Fort Pierce, FL 34945, USA; (K.D.B.); (R.G.C.); (J.A.M.); (J.B.); (K.L.F.)
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Teigiserova DA, Tiruta-Barna L, Ahmadi A, Hamelin L, Thomsen M. A step closer to circular bioeconomy for citrus peel waste: A review of yields and technologies for sustainable management of essential oils. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2021; 280:111832. [PMID: 33360259 DOI: 10.1016/j.jenvman.2020.111832] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 11/19/2020] [Accepted: 12/09/2020] [Indexed: 06/12/2023]
Abstract
This study presents a critical overview of reported essential oil (EO) extractions from citrus peel wastes (CPW), including harmonized data on the various citrus species and cultivars. Harmonization is vital to enable sustainable management practices. The review only includes eco-efficient extraction techniques. In total, the review contains 66 quantified examples using i) mechanical cold press ii) thermal extraction with water or steam media iii) thermal microwave-assisted extraction iv) other innovative methods (such as ultrasound). The technologies were assessed for their potential use in cascading production to achieve economies of scope, particularly considering the use of extraction residues for subsequent fermentation to produce various products from energy carriers to enzymes. Two techniques were found insufficient for direct use in fermentation. Cold press extracts an inadequate amount of EO (average yield 2.85% DW) to ensure suitable fermentation, while solvent extraction contaminates the residues for its subsequent use. Extractions using water media, such as hydrodistillation and microwave-assisted hydrodistillation (average EO yield 2.87% DW), are feasible for the liquid-based fermentation processes, such as submerged fermentation. Steam extraction is feasible for any type of fermentation. Our review highlighted solvent-free microwave extraction (average EO yield 5.29% DW) as the most effective method, which provides a high yield in a short extraction time. We also uncovered and discussed several inconsistencies in existing yields and energy consumption published data.
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Affiliation(s)
- Dominika Alexa Teigiserova
- Research Group on EcoIndustrial System Analysis, Department of Environmental Science, Aarhus University, Frederiksborgvej 399, Postboks 358, DK-4000, Roskilde, Denmark; Aarhus University Centre for Circular Bioeconomy, Denmark.
| | - Ligia Tiruta-Barna
- Toulouse Biotechnology Institute (TBI), INSA, INRAE UMR792, and CNRS UMR5504, Federal University of Toulouse, 135 Avenue de Rangueil, F-31077, Toulouse, France.
| | - Aras Ahmadi
- Toulouse Biotechnology Institute (TBI), INSA, INRAE UMR792, and CNRS UMR5504, Federal University of Toulouse, 135 Avenue de Rangueil, F-31077, Toulouse, France.
| | - Lorie Hamelin
- Toulouse Biotechnology Institute (TBI), INSA, INRAE UMR792, and CNRS UMR5504, Federal University of Toulouse, 135 Avenue de Rangueil, F-31077, Toulouse, France.
| | - Marianne Thomsen
- Research Group on EcoIndustrial System Analysis, Department of Environmental Science, Aarhus University, Frederiksborgvej 399, Postboks 358, DK-4000, Roskilde, Denmark; Aarhus University Centre for Circular Bioeconomy, Denmark.
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Alves Filho E, Rodrigues T, Fernandes F, de Brito E, Cullen P, Frias J, Bourke P, Cavalcante R, Almeida F, Rodrigues S. An untargeted chemometric evaluation of plasma and ozone processing effect on volatile compounds in orange juice. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2017.10.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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González-Mas MC, Rambla JL, López-Gresa MP, Blázquez MA, Granell A. Volatile Compounds in Citrus Essential Oils: A Comprehensive Review. FRONTIERS IN PLANT SCIENCE 2019; 10:12. [PMID: 30804951 PMCID: PMC6370709 DOI: 10.3389/fpls.2019.00012] [Citation(s) in RCA: 148] [Impact Index Per Article: 29.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 01/07/2019] [Indexed: 05/09/2023]
Abstract
The essential oil fraction obtained from the rind of Citrus spp. is rich in chemical compounds of interest for the food and perfume industries, and therefore has been extensively studied during the last decades. In this manuscript, we provide a comprehensive review of the volatile composition of this oil fraction and rind extracts for the 10 most studied Citrus species: C. sinensis (sweet orange), C. reticulata (mandarin), C. paradisi (grapefruit), C. grandis (pummelo), C. limon (lemon), C. medica (citron), C. aurantifolia (lime), C. aurantium (bitter orange), C. bergamia (bergamot orange), and C. junos (yuzu). Forty-nine volatile organic compounds have been reported in all 10 species, most of them terpenoid (90%), although about half of the volatile compounds identified in Citrus peel are non-terpenoid. Over 400 volatiles of different chemical nature have been exclusively described in only one of these species and some of them could be useful as species biomarkers. A hierarchical cluster analysis based on volatile composition arranges these Citrus species in three clusters which essentially mirrors those obtained with genetic information. The first cluster is comprised by C. reticulata, C. grandis, C. sinensis, C. paradisi and C. aurantium, and is mainly characterized by the presence of a larger abundance of non-terpenoid ester and aldehyde compounds than in the other species reviewed. The second cluster is comprised by C. junos, C. medica, C. aurantifolia, and C. bergamia, and is characterized by the prevalence of mono- and sesquiterpene hydrocarbons. Finally, C. limon shows a particular volatile profile with some sulfur monoterpenoids and non-terpenoid esters and aldehydes as part of its main differential peculiarities. A systematic description of the rind volatile composition in each of the species is provided together with a general comparison with those in leaves and blossoms. Additionally, the most widely used techniques for the extraction and analysis of volatile Citrus compounds are also described.
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Affiliation(s)
- M. Carmen González-Mas
- Departament de Farmacologia, Facultat de Farmàcia, Universitat de València, Valencia, Spain
| | - José L. Rambla
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas – Universidad Politécnica de València, Valencia, Spain
| | - M. Pilar López-Gresa
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas – Universidad Politécnica de València, Valencia, Spain
| | - M. Amparo Blázquez
- Departament de Farmacologia, Facultat de Farmàcia, Universitat de València, Valencia, Spain
| | - Antonio Granell
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas – Universidad Politécnica de València, Valencia, Spain
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Gavahian M, Chu Y, Mousavi Khaneghah A. Recent advances in orange oil extraction: an opportunity for the valorisation of orange peel waste a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13987] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Mohsen Gavahian
- Product and Process Research Center Food Industry Research and Development Institute No. 331 Shih‐Pin Road Hsinchu 30062 Taiwan
| | - Yan‐Hwa Chu
- Product and Process Research Center Food Industry Research and Development Institute No. 331 Shih‐Pin Road Hsinchu 30062 Taiwan
| | - Amin Mousavi Khaneghah
- Department of Food Science Faculty of Food Engineering University of Campinas (UNICAMP) Rua Monteiro Lobato 80, Campinas 13083‐862 São Paulo Brazil
- Department of Technology of Chemistry Azerbaijan State Oil and Industry University 16/21 Azadliq Ave Baku Azerbaijan
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Putnik P, Bursać Kovačević D, Režek Jambrak A, Barba FJ, Cravotto G, Binello A, Lorenzo JM, Shpigelman A. Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review. Molecules 2017; 22:E680. [PMID: 28448474 PMCID: PMC6154587 DOI: 10.3390/molecules22050680] [Citation(s) in RCA: 147] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2017] [Revised: 04/18/2017] [Accepted: 04/19/2017] [Indexed: 01/11/2023] Open
Abstract
Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble and insoluble antioxidants and essential oils. While some of those wastes are currently valorised by various technologies (yet most are discarded or used for feed), effective, non-toxic and profitable extraction strategies could further significantly promote the valorisation and provide both increased profits and high quality bioactives. The present review will describe and summarize the latest works concerning novel and greener methods for valorisation of citrus by-products. The outcomes and effectiveness of those technologies such as microwaves, ultrasound, pulsed electric fields and high pressure is compared both to conventional valorisation technologies and between the novel technologies themselves in order to highlight the advantages and potential scalability of these so-called "enabling technologies". In many cases the reported novel technologies can enable a valorisation extraction process that is "greener" compared to the conventional technique due to a lower energy consumption and reduced utilization of toxic solvents.
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Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain.
| | - Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, Turin 10125, Italy.
| | - Arianna Binello
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, Turin 10125, Italy.
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, c/Galicia, 4, San Ciprián de Viñas, 32900 Ourense, Spain.
| | - Avi Shpigelman
- Faculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
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Influence of Different Isolation Methods on Chemical Composition and Bioactivities of the Fruit Peel Oil of Citrus medica L. var. sarcodactylis (Noot.) Swingle. MEDICINES 2017; 4:medicines4010001. [PMID: 28930217 PMCID: PMC5597067 DOI: 10.3390/medicines4010001] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 12/22/2016] [Accepted: 12/27/2016] [Indexed: 11/17/2022]
Abstract
Background: The chemical composition and bioactivities of essential oils (EOs) of fingered citron (Citrus medica L. var. sarcodactylis (Noot.) Swingle) are considerably sensitive and lapsible during high-temperature processing of traditional separating techniques. In the present research, vacuum distillation and ultrafiltration were utilized in order to process the concentrated juice from fingered citron, obtaining a high-quality essential oil. Methods: In order to compare the essential oils obtained by conventional means, the chemical compositions of the essential oils were analyzed using GC-MS, before antimicrobial and antioxidant screening assays were carried out. Results: Oil which had been subjected to vacuum distillation was shown to maintain most of the distinctiveness of the fingered citron, due to its high content of characteristic flavor components and low content of cyclic oxygenated monoterpenoids. Interestingly, the oil obtained by ultrafiltration showed notable in vitro antimicrobial activity. The DPPH· radical-scavenging assay method revealed that the antioxidant abilities were as follows, presented in descending order: vacuum distillation oil > hydrodistillation oil > ultrafiltration oil. Conclusions: The essential oil obtained by vacuum distillation could be combined with the juice produced from fingered citron to create one of the most promising techniques in the fine-processing of citron fruits.
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A Comparison of the Volatile Components of Cold Pressed Hamlin and Valencia (Citrus sinensis (L.) Osbeck) Orange Oils Affected by Huanglongbing. J FOOD QUALITY 2017. [DOI: 10.1155/2017/6793986] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Volatiles from huanglongbing (HLB) symptomatic and asymptomatic cold pressed orange oils from Florida Hamlin and Valencia fruit were assessed. Qualitative gas-liquid chromatography studies showed the presence of several compounds (β-longifolene, perillene, and 4-decenal) which are not commonly identified in Citrus sinensis (L.) Osbeck oils. Oils derived from huanglongbing symptomatic fruit had lower concentrations of linalool, decanal, citronellol, neral, geranial, carvone, dodecanal, and 2-decenal and higher concentrations of citronellal compared to asymptomatic fruit. A comparison to historic literature of orange oil investigations before HLB was of issue in Florida orange crops showed lower levels of linalool, decanal, neral, and geranial in Hamlin peel oil samples, as well as higher levels of dodecanal. Valencia peel oil samples showed lower concentrations of linalool and increased concentration of citronellol and dodecanal. As a result of huanglongbing (HLB) phenomena, the concentrations of several important volatiles found in Hamlin and Valencia peel oil profiles have changed compared to historic values. Differences in volatile concentrations of symptomatic and asymptomatic HLB affected peel oil compounds in orange fruit are identified.
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Xiao Z, Ma S, Niu Y, Chen F, Yu D. Characterization of odour-active compounds of sweet orange essential oils of different regions by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3268] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Zuobing Xiao
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 China
- Shanghai Research Institute of Fragrance and Flavor Industry; Shanghai 200232 China
| | - Shengtao Ma
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 China
| | - Yunwei Niu
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences; Clemson University; SC 29634 USA
| | - Dan Yu
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai 201418 China
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Chemical Profile, Antibacterial and Antioxidant Activity of Algerian Citrus Essential Oils and Their Application in Sardina pilchardus. Foods 2015; 4:208-228. [PMID: 28231199 PMCID: PMC5302327 DOI: 10.3390/foods4020208] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2015] [Accepted: 05/07/2015] [Indexed: 11/21/2022] Open
Abstract
Stored fish are frequently contaminated by foodborne pathogens. Lipid oxidation and microbial growth during storage are also important factors in the shelf-life of fresh fish. In order to ensure the safety of fish items, there is a need for control measures which are effective through natural inhibitory antimicrobials. It is also necessary to determine the efficacy of these products for fish protection against oxidative damage, to avoid deleterious changes and loss of commercial and nutritional value. Some synthetic chemicals used as preservatives have been reported to cause harmful effects to the environment and the consumers. The present investigation reports on the extraction by hydrodistillation and the chemical composition of three citrus peel essential oils (EOs): orange (Citrus sinensis L.), lemon (Citrus limonum L.) and bergamot (Citrus aurantium L.) from Algeria. Yields for EOs were between 0.50% and 0.70%. The chemical composition of these EOs was determined by gas chromatography coupled with mass spectrometry (GC/MS). The results showed that the studied oils are made up mainly of limonene (77.37%) for orange essential oil (EO); linalyl acetate (37.28%), linalool (23.36%), for bergamot EO; and finally limonene (51.39%), β-pinene (17.04%) and γ-terpinene (13.46%) for lemon EO. The in vitro antimicrobial activity of the EOs was evaluated against Staphylococcus aureus (S. aureus) using the agar diffusion technique. Results revealed that lemon EO had more antibacterial effects than that from other EOs. Minimal inhibitory concentrations (MICs) showed a range of 0.25–0.40 μL/mL. Lemon and bergamot citrus peel EOs were added at 1 × MIC and 4 × MIC values to Sardina pilchardus (S. pilchardus) experimentally inoculated with S. aureus at a level of 3.5 log10 CFU/g and stored at 8 ± 1 °C. The results obtained revealed that the 4 × MIC value of bergamot reduced completely the growth of S. aureus from day 2 until the end of storage. The presence of EOs significantly extended lipid stability. Samples treated with bergamot EO displayed greater antioxidant activity than lemon EO. In fact, the oxidation rate is inversely proportional to the concentration of EO. At 1 × MIC and 4 × MIC values of bergamot EO, the levels of malonaldehyde compared to the control samples were 1.66 and 1.28 mg malonaldehyde/kg at the end of storage, corresponding to inhibition percentages of 42.76% and 55.87%, respectively. These results suggest the possibility that citrus EOs could be used as a way of combating the growth of common causes of food poisoning and used as potent natural preservatives to contribute to the reduction of lipid oxidation in sardines.
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Chromatographic fingerprint analysis of secondary metabolites in citrus fruits peels using gas chromatography–mass spectrometry combined with advanced chemometric methods. J Chromatogr A 2012; 1251:176-187. [DOI: 10.1016/j.chroma.2012.06.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2012] [Revised: 05/30/2012] [Accepted: 06/03/2012] [Indexed: 11/24/2022]
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QIAO YU, XIE BIJUN, ZHANG CHI, FAN GANG, PAN SIYI. COMPARISON OF VOLATILE COMPOUNDS AND CHEMICAL AND PHYSICAL PROPERTIES IN ORANGE JUICE FROM DIFFERENT PARTS OF JINCHEN FRUIT. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00293.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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A comparison of volatile components of Setomi with its parent cultivars. Biosci Biotechnol Biochem 2010; 74:659-62. [PMID: 20208376 DOI: 10.1271/bbb.90722] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The citrus fruit Setomi is a hybrid of Yoshiura ponkan (Citrus reticulate Blanco) and Kiyomi (Citrus unshiu Mrcov. x Citrus sinensis Osbeck). The essential oils from the peel of Setomi and its parent cultivars were obtained by a simultaneous distillation extraction technique. Comparing the essential oils of Setomi and its parent cultivars, it was found that the oil in the peel of Setomi consisted of characteristic aroma components from each parent cultivar. The principal component analysis of data, obtained with an electronic nose, indicated that the odor quality of Setomi was different from those of the parent cultivars.
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Júnior CPA, Gomes da Camara CA, Neves IA, de Carvalho Ribeiro N, Gomes CA, Martins de Moraes M, de Sousa Botelho P. Acaricidal Activity against Tetranychus urticae and Chemical Composition of Peel Essential Oils of Three Citrus Species Cultivated in NE Brazil. Nat Prod Commun 2010. [DOI: 10.1177/1934578x1000500326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The repellency and fumigant toxicities of the peel essential oils of Citrus sinensis var. pêra (LP), C. sinensis var. mimo ( LM), and C. aurantium ( LL) cultivated in northeast Brazil were evaluated against Tetranychus urticae. Analysis of the oils by GC and GC/MS led to the identification of twenty-eight components, which represented 99.9%, 99.7% and 99.3% of the total constituents of the LP, LM and LL oils, respectively. Limonene was the main component found in all three oils. Other main components were α-pinene (1.5% in LP; 1.4% in LM), myrcene (5.7% in LP; 5.9% in LM and 5.6% in LL) and linalool (2.4% in LP; 2.3% in LM and 3.9% in LL). The best repellency action was observed for LM at 2.0%, followed by LL oil and eugenol, both of them at 2.5%. The Citrus oils were less active than eugenol (LC50 = 0.004 μL/L air) and phosphine, which revealed 100% mortality at 2×10−3g/L (66.7% of the recommended dose). However, the most potent fumigant toxicity was found with LL oil, with an LC50 value of 1.63 μL/L air, followed by the oils from LM and LP with LC50 values of 2.22 μL/L air and 4.63 μL/L air, respectively. The associated fumigant and repellent properties of these Citrus peel oils, particularly those of C. aurantium and C. senensis var. mimo, could be used to advantage for the control of T. urticae.
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Affiliation(s)
- Claudio Pereira Araújo Júnior
- Laboratório de Produtos Naturais Bioativos, Departamento de Química, Universidade Federal Rural de Pernambuco, Recife Pernambuco 52171-900-Recife-PE, Brazil
| | - Claudio Augusto Gomes da Camara
- Laboratório de Produtos Naturais Bioativos, Departamento de Química, Universidade Federal Rural de Pernambuco, Recife Pernambuco 52171-900-Recife-PE, Brazil
| | - Ilzenayde Araújo Neves
- Laboratório de Produtos Naturais Bioativos, Departamento de Química, Universidade Federal Rural de Pernambuco, Recife Pernambuco 52171-900-Recife-PE, Brazil
| | - Nicolle de Carvalho Ribeiro
- Programa de Pós-Graduação em Entomologia Agrícola, Departamento de Agronomia, Universidade Federal Rural de Pernambuco 52171-900-Recife PE, Brazil
| | - Cristianne Araújo Gomes
- Laboratório de Produtos Naturais Bioativos, Departamento de Química, Universidade Federal Rural de Pernambuco, Recife Pernambuco 52171-900-Recife-PE, Brazil
| | - Marcílio Martins de Moraes
- Laboratório de Produtos Naturais Bioativos, Departamento de Química, Universidade Federal Rural de Pernambuco, Recife Pernambuco 52171-900-Recife-PE, Brazil
| | - Priscilla de Sousa Botelho
- Laboratório de Produtos Naturais Bioativos, Departamento de Química, Universidade Federal Rural de Pernambuco, Recife Pernambuco 52171-900-Recife-PE, Brazil
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Qiao Y, Xie BJ, Zhang Y, Zhang Y, Fan G, Yao XL, Pan SY. Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O. Molecules 2008; 13:1333-44. [PMID: 18596659 PMCID: PMC6245415 DOI: 10.3390/molecules13061333] [Citation(s) in RCA: 130] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2008] [Revised: 05/19/2008] [Accepted: 05/19/2008] [Indexed: 11/25/2022] Open
Abstract
Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, respectively. GC-O was performed to study the aromatic profile of Jinchen fruit juice and peel oil. A total of 41 components appeared to contribute to the aroma of fruit juice and peel oil. Twelve components were the odorants perceived in both samples. The aromatic compositions of fruit juice were more complex than that of peel oil. Ethyl butanoate, beta-myrcene, octanal, linalool, alpha-pinene, and decanal were found to be responsible for the aromatic notes in fruit juice and peel oil. Nineteen components have been perceived only in the juice and ten compounds were described as aromatic components of only the peel oil by the panelists. These differences lead to the different overall aroma between fruit juice and peel oil.
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Affiliation(s)
| | | | | | | | | | | | - Si Yi Pan
- College of Food Science and Technologhy, Huazhong Agricultural University, Shizhishan Street No. 1, Wuhan, Hubei, 430070, P. R. China
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Fuselli SR, García de la Rosa SB, Eguaras MJ, Fritz R. Chemical composition and antimicrobial activity of Citrus essences on honeybee bacterial pathogen Paenibacillus larvae, the causal agent of American foulbrood. World J Microbiol Biotechnol 2008. [DOI: 10.1007/s11274-008-9711-9] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Karioti A, Skaltsa H, Gbolade AA. Constituents of the Distilled Essential Oils ofCitrus reticulataandC. paradisifrom Nigeria. JOURNAL OF ESSENTIAL OIL RESEARCH 2007. [DOI: 10.1080/10412905.2007.9699320] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Njoroge SM, Koaze H, Karanja PN, Sawamura M. Volatile constituents of redblush grapefruit (Citrus paradisi) and pummelo (Citrus grandis) peel essential oils from Kenya. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:9790-4. [PMID: 16332132 DOI: 10.1021/jf051373s] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
The volatile constituents of cold-pressed peel essential oils of redblush grapefruit (Citrus paradisi Macfadyen forma Redblush) and pummelo (Citrus grandis Osbeck) from the same locality in Kenya were determined by GC and GC-MS. A total of 67 and 52 compounds, amounting to 97.9 and 98.8% of the two oils, respectively, were identified. Monoterpene hydrocarbons constituted 93.3 and 97.5% in the oils, respectively, with limonene (91.1 and 94.8%), alpha-terpinene (1.3 and 1.8%), and alpha-pinene (0.5%) as the main compounds. Sesquiterpene hydrocarbons constituted 0.4% in each oil. The notable compounds were beta-caryophyllene, alpha-cubebene, and (E,E)-alpha-farnesene. Oxygenated compounds constituted 4.2 and 2.0% of the redblush grapefruit and pummelo oils, respectively, out of which carbonyl compounds (2.0 and 1.3%), alcohols (1.4 and 0.3%), and esters (0.7 and 0.4%) were the major groups. Heptyl acetate, octanal, decanal, citronellal, and (Z)-carvone were the main constituents (0.1-0.5%). Perillene, (E)-carveol, and perillyl acetate occurred in the redblush grapefruit but were absent from the pummelo oil. Nootkatone, alpha- and beta-sinensal, methyl-N-methylanthranilate, and (Z,E)-farnesol were prominent in both oils.
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Affiliation(s)
- Simon Muhoho Njoroge
- Department of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology, Post Office Box 62000-00200, Nairobi, Kenya
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Berlinet C, Ducruet V, Brillouet JM, Reynes M, Brat P. Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET). ACTA ACUST UNITED AC 2005; 22:185-95. [PMID: 15824008 DOI: 10.1080/02652030500037860] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The evolution of aroma compounds from orange juice made from concentrate and stored in glass, standard monolayer polyethylene terephthalate (PET 1), multilayer PET (PET 2) and plasma-treated PET (internal carbon coating) (PET 3) was investigated. Bottles were stored at room temperature (20 degrees C) under artificial light. Volatile compounds in orange juice samples and corresponding packaging materials were analysed at zero time and after 2, 3 and 5 months of storage. After 5 months of storage, from 0.2 to 0.3% of the initial amounts of limonene and beta-myrcene in the orange juice had been absorbed by the plastic packaging materials. Statistical analyses showed that the evolution of aroma compounds was strongly correlated to the duration of storage, but not to the type of packaging material. Indeed, whatever the stored orange juice samples, the same evolutions were observed, with a decrease in aldehydes and ketones, esters, aliphatic alcohols, sesquiterpene and monoterpene alcohols, and an increase in two aliphatic and monoterpene alcohols (i.e. furfural and 4-vinylguaicol). The results suggest that the losses of aroma compounds from the juice could be attributed to the high acidity of the matrix, implying acid-catalysed reactions. Finally, PET packaging materials and their corresponding oxygen permeabilities showed no correlation with the loss of aroma compounds.
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Affiliation(s)
- C Berlinet
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Département FLHOR, Montpellier, France
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Sawamura M, Tu NTM, Yu X, Xu B. Volatile Constituents of the Peel Oils of Several Sweet Oranges in China. JOURNAL OF ESSENTIAL OIL RESEARCH 2005. [DOI: 10.1080/10412905.2005.9698813] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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NISHIMURA S, INOUE T, KURAUCHI Y, OHGA K. Odor Sensing Based on the Color Changes of pH Indicator/Polyvinylpyrrolidone Films. BUNSEKI KAGAKU 2005. [DOI: 10.2116/bunsekikagaku.54.51] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
| | | | | | - Kazuya OHGA
- Department of Applied Chemistry, Oita University
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Elston A, Lin J, Rouseff R. Determination of the role of valencene in orange oil as a direct contributor to aroma quality. FLAVOUR FRAG J 2005. [DOI: 10.1002/ffj.1578] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Njoroge SM, Koaze H, Karanja PN, Sawamura M. Essential oil constituents of three varieties of Kenyan sweet oranges (Citrus sinensis). FLAVOUR FRAG J 2004. [DOI: 10.1002/ffj.1377] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Veriotti T, Sacks R. High-speed characterization and analysis of orange oils with tandem-column stop-flow GC and time-of-flight MS. Anal Chem 2002; 74:5635-40. [PMID: 12433099 DOI: 10.1021/ac0202482] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
High-speed GC with time-of-flight (TOF) MS detection is used for the characterization and analysis of oils rendered from the peel of five diverse species of orange including bergemot orange, bitter orange, tangerine, mandarin orange, and sweet orange. With a user-defined signal-to-noise threshold of 100, 44 peaks were found and 36 compounds identified in the various oils. Some major constituent components show large concentration ranges over the five species. A 14-m-long, 0. 18-mm-i.d. column ensemble consisting of 7.0-m lengths of a trifluoropropylmethyl polysiloxane and a 5% phenyl dimethyl polysiloxane column was temperature-programmed at 50 degrees C/min starting at the time of injection to achieve analysis times under 140 s. The TOFMS was operated with a spectral acquisition rate of 25 spectra/s, and automated peak finding software successfully found all of the components, with the exception of one severely overlapping peak pair in bitter-orange oil. Of the 44 peaks, 25 were identified by use of a TOFMS library created for this study; another 11 were identified with a commercial terpene library, and 8 were not identified. A quantitative comparison (percent of total peak area) is presented for 16 components, which comprise 98.8-99.5% of the total peak area for the five orange species. Stop-flow operation of the column ensemble is used to enhance selectivity for targeted component pairs to facilitate single-channel detection for QA/ QC analysis of characterized samples and to enhance column selectivity for TOFMS characterization in cases in which peak overlap is so severe that only a single peak is observed.
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Affiliation(s)
- Tincuta Veriotti
- Department of Chemistry, University of Michigan, Ann Arbor 48109, USA
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Minh Tu NT, Thanh LX, Une A, Ukeda H, Sawamura M. Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils. FLAVOUR FRAG J 2002. [DOI: 10.1002/ffj.1076] [Citation(s) in RCA: 90] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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