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Banerjee S, Kundu D, Dey S, Kumbhakar P, Mahapatra PL, Karmakar S, Tiwari CS, Banerjee R. A cleaner and eco-friendly approach to simultaneous extraction and characterization of essential oil and pectin from Assam lemon peel and its application for energy generation through TENG devices. Heliyon 2024; 10:e32999. [PMID: 39165985 PMCID: PMC11334901 DOI: 10.1016/j.heliyon.2024.e32999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Accepted: 06/12/2024] [Indexed: 08/22/2024] Open
Abstract
Scientists have been working on developing a green bio-TENG for portable remote devices, including wearables in the biomedical sector. The process involves obtaining pectin, a green material with anti-microbial properties, as a Triboelectric material. This study focuses on the extraction of essential oil (EO) and pectin from Assam lemon peel simultaneously. A single-step strategy was optimized using a central composite design-based response surface approach. The extracted pectin yielded 4.19 ± 0.31 % and 11.53 ± 0.11 %, respectively. GC-MS analysis revealed 52 volatile components in the Assam lemon EOs, with limonin being 94.47 % and β-Bisabolene being 1.26 %. Only khusilal was found in the EOs, a rare discovery in the scientific domain. The extracted pectin showed good purity and antimicrobial properties. The in vitro activities of the citrus EO against microbial cultures revealed its activity in controlling and eradicating bacterial and fungal growth. Hydro distillation followed by enzyme treatment is a promising approach that combines two separate extraction procedures. The produced biopolymer showed the generation of electrical signals under minimal pressure and stretching and prevented microbial degeneration when applied to a nanogenerator.
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Affiliation(s)
- Subhodeep Banerjee
- Advanced Technology Development Centre, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India
| | - Debajyoti Kundu
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India
| | - Subhara Dey
- P.K. Sinha Centre for Bioenergy and Renewables, Advanced Technology Development Centre, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India
| | - Partha Kumbhakar
- Department of Metalllurgy and Material Science, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India
| | - Preeti Lata Mahapatra
- Department of Metalllurgy and Material Science, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India
| | - Sandipan Karmakar
- Department of Management Studies, Malaviya National Institute of Technology Jaipur, Jaipur, 302017, India
| | - Chandra Sekhar Tiwari
- Department of Metalllurgy and Material Science, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India
| | - Rintu Banerjee
- Advanced Technology Development Centre, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India
- P.K. Sinha Centre for Bioenergy and Renewables, Advanced Technology Development Centre, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India
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Mejri H, Khetatfa T, Aidi Wannes W, Smaoui A, Saidani Tounsi M. Histochemistry, chemical composition and antioxidant activity of Citrus aurantium L. essential oil during leaf development. JOURNAL OF ESSENTIAL OIL RESEARCH 2022. [DOI: 10.1080/10412905.2022.2067255] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Houda Mejri
- Faculty of Mathematical, Physical and Natural Sciences of Tunis, University of Tunis el Manar, Tunis, Tunisia
- Laboratory of Aromatic and Medicinal plants, Technopol, Hammam-Lif, Tunisia
| | - Takoua Khetatfa
- Faculty of Mathematical, Physical and Natural Sciences of Tunis, University of Tunis el Manar, Tunis, Tunisia
- Laboratory of Aromatic and Medicinal plants, Technopol, Hammam-Lif, Tunisia
| | - Wissem Aidi Wannes
- Laboratory of Aromatic and Medicinal plants, Technopol, Hammam-Lif, Tunisia
| | - Abderrazak Smaoui
- Laboratory of Aromatic and Medicinal plants, Technopol, Hammam-Lif, Tunisia
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3
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Khalid KA. Growth sites and their impacts on sour orange ʽCitrus aurantium (Tournef.)ʼ essential oil. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.101909] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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4
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Gaff M, Esteban‐Decloux M, Giampaoli P. Bitter orange peel essential oil: A review of the different factors and chemical reactions influencing its composition. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3570] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Marion Gaff
- Unité Mixte de Recherche Ingénierie Procédés AlimentsAgroParisTech, INRA, Université Paris‐Saclay Massy France
| | - Martine Esteban‐Decloux
- Unité Mixte de Recherche Ingénierie Procédés AlimentsAgroParisTech, INRA, Université Paris‐Saclay Massy France
| | - Pierre Giampaoli
- Unité Mixte de Recherche Ingénierie Procédés AlimentsAgroParisTech, INRA, Université Paris‐Saclay Massy France
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Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. Molecules 2019; 24:molecules24142625. [PMID: 31330951 PMCID: PMC6680596 DOI: 10.3390/molecules24142625] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 07/12/2019] [Accepted: 07/18/2019] [Indexed: 01/18/2023] Open
Abstract
The nutraceutical properties of extra-virgin olive oil (EVOO) can be further improved by the addition of olive leaves during olive pressing. However, while Citrus leaves are rich sources of bioactive substances, no data are available in the literature about the effect of Citrus leaf addition on the nutraceutical and sensorial profiles of olive oil. This study aimed at comparing the chemical and sensorial qualities of olive oils obtained from ripe olives pressed together with either Olea or Citrus spp. (lemon or orange) cryomacerated leaves. General composition parameters as well as major antioxidants and antioxidant activity were measured. A panel test evaluation, as well as headspace volatile characterization (headspace solid phase microextraction, HS-SPME), were also performed. All data were compared with an EVOO extracted from the same olive batch used as control. It was possible to obtain Leaf Olive Oils (LOOs) characterized by a higher (p < 0.05) content of antioxidants, compared to the control sample, and the highest oleuropein concentration was detected in the olive oil extracted in presence of olive leaf (+50% in comparison with the control). All the LOOs showed a higher smell complexity and the scent of ripe fruit was generally mitigated. Lemon and olive LOOs showed the best smell profile.
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Yield, Phytochemical Constituents, and Antibacterial Activity of Essential Oils from the Leaves/Twigs, Branches, Branch Wood, and Branch Bark of Sour Orange (Citrus aurantium L.). Processes (Basel) 2019. [DOI: 10.3390/pr7060363] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
In the present work, essential oils (EOs) extracted from different parts of sour orange Citrus aurantium (green leaves/twigs, small branches, wooden branches, and branch bark) were studied through gas chromatography coupled with mass spectrometry (GC/MS). Furthermore, the EOs in the amounts of 5, 10, 15, 20, and 25 µL were studied for their antibacterial activity against three pathogenic bacteria, Agrobacterium tumefaciens, Dickeya solani, and Erwinia amylovora. The main EO compounds in the leaves/twigs were 4-terpineol (22.59%), D-limonene (16.67%), 4-carvomenthenol (12.84%), and linalool (7.82%). In small green branches, they were D-limonene (71.57%), dodecane (4.80%), oleic acid (2.72%), and trans-palmitoleic acid (2.62%), while in branch bark were D-limonene (54.61%), γ-terpinene (6.68%), dodecane (5.73%), and dimethyl anthranilate (3.13%), and in branch wood were D-limonene (38.13%), dimethyl anthranilate (8.13%), (-)-β-fenchol (6.83%), and dodecane (5.31%). At 25 µL, the EO from branches showed the highest activity against A. tumefaciens (IZ value of 17.66 mm), and leaves/twigs EO against D. solani and E. amylovora had an IZ value of 17.33 mm. It could be concluded for the first time that the wood and branch bark of C. aurantium are a source of phytochemicals, with D-limonene being the predominant compound in the EO, with potential antibacterial activities. The compounds identified in all the studied parts might be appropriate for many applications, such as antimicrobial agents, cosmetics, and pharmaceuticals.
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Ben Hsouna A, Gargouri M, Dhifi W, Ben Saad R, Sayahi N, Mnif W, Saibi W. Potential anti-inflammatory and antioxidant effects of Citrus aurantium essential oil against carbon tetrachloride-mediated hepatotoxicity: A biochemical, molecular and histopathological changes in adult rats. ENVIRONMENTAL TOXICOLOGY 2019; 34:388-400. [PMID: 30578595 DOI: 10.1002/tox.22693] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Revised: 11/30/2018] [Accepted: 11/30/2018] [Indexed: 06/09/2023]
Abstract
The present study aimed (1) to investigate the chemical composition as well as the anti-inflammatory properties and in vitro antioxidant activity of Citrus aurantium peel essential oil (pEOCa) and (2) to evaluate its potential effect in vivo. The main results showed that the major components of pEOCa are Limonene and Linalool. Additionally, DPPH scavenging ability and β-carotene bleaching inhibition tests confirmed the antioxidant capacity of pEOCa. Our oil reduced the production of NO by LPS-stimulated RAW264,7 macrophages in a concentration-dependent. This inhibition occurred at a transcriptional level. pEOCa in CCl4 treated rats alleviated hepatotoxicity as monitored by the improvement of hepatic oxidative stress biomarkers levels plasma biochemical parameters, and DNA molecule aspect. Furthermore, the mRNA gene expression of Cu-Zn SOD, CAT, and GPx increased under CCl4 + pEOCa exposure to reach the same value to the control. Similarly, antioxidant activities of these three enzymes changed in accordance with the mRNA levels. These results were confirmed by the histological results. It seems obvious that the treatment with pEOCa prevented liver damage induced by CCl4 , thus preventing the harmful effects of free radicals.
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Affiliation(s)
- Anis Ben Hsouna
- Department of Life Sciences, Faculty of Sciences of Gafsa, Zarroug, Gafsa, Tunisia
- Laboratory of Biotechnology and Plant Improvement, Center of Biotechnology of Sfax, Sfax, Tunisia
| | - Manel Gargouri
- Laboratory of Animal Ecophysiology, Faculty of Sciences, University of Sfax, BP, Sfax, Tunisia
| | - Wissal Dhifi
- University of Manouba, ISBST, LR17-ES03 Physiopathology, Food and Biomolecules, Biotechpole Sidi Thabet, Ariana, Tunisia
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Center of Biotechnology of Sfax, Sfax, Tunisia
| | - Naima Sayahi
- Laboratory of Biotechnology and Plant Improvement, Center of Biotechnology of Sfax, Sfax, Tunisia
| | - Wissem Mnif
- Faculty of Sciences and Arts in Balgarn PO BOX 60 Balgarn - Sabt Al Alaya 61985, University of Bisha, Kingdom of Saudi Arabia
- University of Manouba, ISBST, BVBGR-LR11ES31, Biotechnopole Sidi Thabet, Ariana, Tunisia
| | - Walid Saibi
- Laboratory of Biotechnology and Plant Improvement, Center of Biotechnology of Sfax, Sfax, Tunisia
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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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9
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Multivariate curve resolution-correlation optimized warping applied to the complex GC-MS signals; toward comparative study of peel chemical variability of Citrus aurantium L. varieties. Microchem J 2018. [DOI: 10.1016/j.microc.2018.07.041] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Plastina P, Apriantini A, Meijerink J, Witkamp R, Gabriele B, Fazio A. In Vitro Anti-Inflammatory and Radical Scavenging Properties of Chinotto ( Citrus myrtifolia Raf.) Essential Oils. Nutrients 2018; 10:nu10060783. [PMID: 29912150 PMCID: PMC6024861 DOI: 10.3390/nu10060783] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2018] [Revised: 06/08/2018] [Accepted: 06/15/2018] [Indexed: 01/07/2023] Open
Abstract
Chinotto (Citrus myrtifolia Raf.) is a widely diffused plant native from China and its fruits have a wide-spread use in confectionary and drinks. Remarkably, only little has been reported thus far on its bioactive properties, in contrast to those of the taxonomically related bergamot (Citrus bergamia Risso). The present study aimed to investigate potential in vitro anti-inflammatory and radical scavenging properties of chinotto essential oils (CEOs) and to establish to what extent their composition and bioactivities are dependent on maturation. Essential oil from half ripe chinotto (CEO2) reduced the production of nitric oxide (NO) and the expression of inflammatory genes, cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS), cytokines, including interleukin-1β (IL-1β) and interleukin-6 (IL-6), and chemokine monocyte chemotactic protein-1 (MCP-1) by lipopolysaccharide (LPS)-stimulated RAW264,7 macrophages. Limonene, linalool, linalyl acetate, and γ-terpinene were found to be the main components in CEO2. Moreover, CEO2 showed high radical scavenging activity measured as Trolox equivalents (TE) against both 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS). These findings show that chinotto essential oil represents a valuable part of this fruit and warrants further in vivo studies to validate its anti-inflammatory potential.
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Affiliation(s)
- Pierluigi Plastina
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende (CS), Italy.
| | - Astari Apriantini
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende (CS), Italy.
| | - Jocelijn Meijerink
- Division of Human Nutrition, Wageningen University, 6700 AA Wageningen, The Netherlands.
| | - Renger Witkamp
- Division of Human Nutrition, Wageningen University, 6700 AA Wageningen, The Netherlands.
| | - Bartolo Gabriele
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende (CS), Italy.
| | - Alessia Fazio
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende (CS), Italy.
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Taghadomi-Saberi S, Mas Garcia S, Allah Masoumi A, Sadeghi M, Marco S. Classification of Bitter Orange Essential Oils According to Fruit Ripening Stage by Untargeted Chemical Profiling and Machine Learning. SENSORS 2018; 18:s18061922. [PMID: 29899257 PMCID: PMC6021931 DOI: 10.3390/s18061922] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 06/06/2018] [Accepted: 06/11/2018] [Indexed: 11/16/2022]
Abstract
The quality and composition of bitter orange essential oils (EOs) strongly depend on the ripening stage of the citrus fruit. The concentration of volatile compounds and consequently its organoleptic perception varies. While this can be detected by trained humans, we propose an objective approach for assessing the bitter orange from the volatile composition of their EO. The method is based on the combined use of headspace gas chromatography–mass spectrometry (HS-GC-MS) and artificial neural networks (ANN) for predictive modeling. Data obtained from the analysis of HS-GC-MS were preprocessed to select relevant peaks in the total ion chromatogram as input features for ANN. Results showed that key volatile compounds have enough predictive power to accurately classify the EO, according to their ripening stage for different applications. A sensitivity analysis detected the key compounds to identify the ripening stage. This study provides a novel strategy for the quality control of bitter orange EO without subjective methods.
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Affiliation(s)
- Saeedeh Taghadomi-Saberi
- Department of Biosystems Engineering, College of Agriculture, Isfahan University of Technology, Isfahan P.O. Box 84156-83111, Iran.
- Signal and Information Processing for Sensing Systems, Institute for Bioengineering of Catalonia, The Barcelona Institute for Science and Technology, Baldiri Reixac 4-8, 08028 Barcelona, Spain.
| | - Sílvia Mas Garcia
- Signal and Information Processing for Sensing Systems, Institute for Bioengineering of Catalonia, The Barcelona Institute for Science and Technology, Baldiri Reixac 4-8, 08028 Barcelona, Spain.
| | - Amin Allah Masoumi
- Department of Biosystems Engineering, College of Agriculture, Isfahan University of Technology, Isfahan P.O. Box 84156-83111, Iran.
| | - Morteza Sadeghi
- Department of Biosystems Engineering, College of Agriculture, Isfahan University of Technology, Isfahan P.O. Box 84156-83111, Iran.
| | - Santiago Marco
- Signal and Information Processing for Sensing Systems, Institute for Bioengineering of Catalonia, The Barcelona Institute for Science and Technology, Baldiri Reixac 4-8, 08028 Barcelona, Spain.
- Department of Electronics and Biomedical Engineering, Universitat de Barcelona, Marti i Franqués 1, 08028 Barcelona, Spain.
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Gniewosz M, Kraśniewska K, Kosakowska O, Pobiega K, Wolska I. Chemical compounds and antimicrobial activity of petitgrain (Citrus aurantium L. var. amara) essential oil. HERBA POLONICA 2018. [DOI: 10.1515/hepo-2017-0021] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Summary
Introduction: Due to its low cost and easy availability on the market, the petitgrain oil is commonly used in food, cosmetics, and aromatherapy. Objective: The examination of chemical composition and antibacterial activity of commercial petitgrain oil. Methods: Identification of chemical components of the petitgrain oil was performed by gas chromatography (GC). The minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC) were determined using macrodilution method for the reference strains of bacteria and fungi. Results: Twenty components were identified. The petitgrain oil contained mostly oxygenated monoterpene hydrocarbons (98.01%), and the main components included linalyl acetate (48.06%) and linalool (26.88%). The MIC/MBC of the petitgrain oil for bacteria was in the range of 0.63-5.0/1.25-5.0 mg/ml and for fungi in the range of 1.25-40/5.0-80 mg/ml. Conclusion: The petitgrain oil had higher antibacterial activity than antifungal activity. Bacillus subtilis among the tested bacteria and Aspergillus niger and Penicillium expansum among the fungi were found to be highly inhibited by the petitgrain oil.
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Affiliation(s)
- Małgorzata Gniewosz
- Department of Biotechnology, Microbiology and Food Evaluation Warsaw University of Life Sciences – SGGW Nowoursynowska 159c 02-776 Warsaw , Poland
| | - Karolina Kraśniewska
- Department of Biotechnology, Microbiology and Food Evaluation Warsaw University of Life Sciences – SGGW Nowoursynowska 159c 02-776 Warsaw , Poland
| | - Olga Kosakowska
- Department of Vegetable and Medicinal Plants Warsaw University of Life Sciences – SGGW Nowoursynowska 159c 02-776 Warsaw , Poland
| | - Katarzyna Pobiega
- Department of Biotechnology, Microbiology and Food Evaluation Warsaw University of Life Sciences – SGGW Nowoursynowska 159c 02-776 Warsaw , Poland
| | - Iwona Wolska
- Department of Biotechnology, Microbiology and Food Evaluation Warsaw University of Life Sciences – SGGW Nowoursynowska 159c 02-776 Warsaw , Poland
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13
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Družić J, Jerković I, Marijanović Z, Roje M. Chemical biodiversity of the leaf and flower essential oils of Citrus aurantium L. from Dubrovnik area (Croatia) in comparison with Citrus sinensis L. Osbeck cv. Washington navel, Citrus sinensis L. Osbeck cv. Tarocco and Citrus sinensis L. Osbeck cv. Doppio Sanguigno. JOURNAL OF ESSENTIAL OIL RESEARCH 2016. [DOI: 10.1080/10412905.2016.1159258] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Jasmina Družić
- Department for Mediterranean Crops, University of Dubrovnik, Dubrovnik, Croatia
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Split, Croatia
| | | | - Marin Roje
- Division of Organic Chemistry and Biochemistry, RuđerBošković Institute, Zagreb, Croatia
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14
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Azimi F, Fatemi MH. Multivariate curve resolution-assisted GC-MS analysis of the volatile chemical constituents in Iranian Citrus aurantium L. peel. RSC Adv 2016. [DOI: 10.1039/c6ra18871k] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Graphical representation of the MCR-ALS mathematical decomposition for the two-dimensional GC-MS data set of one cluster.
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Affiliation(s)
- F. Azimi
- Department of Analytical Chemistry
- Faculty of Science
- University of Mazandaran
- Babolsar
- Iran
| | - M. H. Fatemi
- Department of Analytical Chemistry
- Faculty of Science
- University of Mazandaran
- Babolsar
- Iran
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15
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Hamdani FZ, Allem R, Meziane M, Setti B, Ali AS, Bourai M. Chemical composition and antifungal activity of essential oils of Algerian citrus. ACTA ACUST UNITED AC 2015. [DOI: 10.5897/ajb2013.12140] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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16
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Innate and Conditioned Responses to Chemosensory and Visual Cues in Asian Citrus Psyllid, Diaphorina citri (Hemiptera: Liviidae), Vector of Huanglongbing Pathogens. INSECTS 2014; 5:921-41. [PMID: 26462949 PMCID: PMC4592602 DOI: 10.3390/insects5040921] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/08/2014] [Revised: 11/06/2014] [Accepted: 11/07/2014] [Indexed: 11/17/2022]
Abstract
Asian citrus psyllid (Diaphorina citri) transmits Huanglongbing, a devastating disease that threatens citrus trees worldwide. A better understanding of the psyllid’s host-plant selection process may lead to the development of more efficient means of monitoring it and predicting its movements. Since behavioral adaptations, such as associative learning, may facilitate recognition of suitable host-plants, we examined whether adult D. citri could be conditioned to visual and chemosensory stimuli from host and non-host-plant sources. Response was measured as the frequency of salivary sheaths, the residue of psyllid probing activity, in a line of emulsified wax on the surface of a test arena. The psyllids displayed both appetitive and aversive conditioning to two different chemosensory stimuli. They could also be conditioned to recognize a blue-colored probing substrate and their response to neutral visual cues was enhanced by chemosensory stimuli. Conditioned psyllids were sensitive to the proportion of chemosensory components present in binary mixtures. Naïve psyllids displayed strong to moderate innate biases to several of the test compounds. While innate responses are probably the psyllid’s primary behavioral mechanism for selecting host-plants, conditioning may enhance its ability to select host-plants during seasonal transitions and dispersal.
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17
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Attard TM, Watterson B, Budarin VL, Clark JH, Hunt AJ. Microwave assisted extraction as an important technology for valorising orange waste. NEW J CHEM 2014. [DOI: 10.1039/c4nj00043a] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Kinetics of microwave-assisted d-limonene extraction demonstrates a five-fold increase in yield over conventional extraction in a two stage process.
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Affiliation(s)
- Thomas M. Attard
- Green Chemistry Centre of Excellence
- Department of Chemistry
- University of York
- York, UK
| | - Baillie Watterson
- Green Chemistry Centre of Excellence
- Department of Chemistry
- University of York
- York, UK
| | - Vitaliy L. Budarin
- Green Chemistry Centre of Excellence
- Department of Chemistry
- University of York
- York, UK
| | - James H. Clark
- Green Chemistry Centre of Excellence
- Department of Chemistry
- University of York
- York, UK
| | - Andrew J. Hunt
- Green Chemistry Centre of Excellence
- Department of Chemistry
- University of York
- York, UK
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18
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Sarrou E, Chatzopoulou P, Dimassi-Theriou K, Therios I. Volatile constituents and antioxidant activity of peel, flowers and leaf oils of Citrus aurantium L. growing in Greece. Molecules 2013; 18:10639-47. [PMID: 24002139 PMCID: PMC6270488 DOI: 10.3390/molecules180910639] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2013] [Revised: 08/23/2013] [Accepted: 08/28/2013] [Indexed: 12/04/2022] Open
Abstract
The volatile constituents of the essential oils of the peel, flower (neroli) and leaves (petitgrain) of bitter orange (Citrus aurantium L.) growing in Greece were studied by GC-MS. The analytical procedures enabled the quantitative determination of 31 components. More specifically, the components of the essential oils identified were: twelve in the peel, twenty-six in the flowers, and twenty and sixteen in old and young leaves, respectively. The major constituents of the different parts of Citrus aurantium L. essential oils were: β-pinene (0.62%-19.08%), limonene (0.53%-94.67%), trans-β-ocimene (3.11%-6.06%), linalool (0.76%-58.21%), and α-terpineol (0.13%-12.89%). The DPPH test demonstrated that the essential oils in the old leaves had the maximum antioxidant activity, followed by the flowers, young leaves and the peel in that order. This study updates the data in the literature on the essential oils of bitter orange, and provides information on the composition of the oils for a further evaluation of this product.
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Affiliation(s)
- Eirini Sarrou
- Laboratory of Pomology, School of Horticulture, Aristotle University of Thessaloniki 54124, Greece; E-Mails: (K.D.-T.); (I.T.)
| | - Paschalina Chatzopoulou
- Hellenic Agricultural Organization - Demeter (former NAGREF), Department of Aromatic and Medicinal Plants, Thessaloniki 57001, Greece; E-Mail:
| | - Kortessa Dimassi-Theriou
- Laboratory of Pomology, School of Horticulture, Aristotle University of Thessaloniki 54124, Greece; E-Mails: (K.D.-T.); (I.T.)
| | - Ioannis Therios
- Laboratory of Pomology, School of Horticulture, Aristotle University of Thessaloniki 54124, Greece; E-Mails: (K.D.-T.); (I.T.)
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19
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Citrus leaf volatiles as affected by developmental stage and genetic type. Int J Mol Sci 2013; 14:17744-66. [PMID: 23994837 PMCID: PMC3794751 DOI: 10.3390/ijms140917744] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2013] [Revised: 08/19/2013] [Accepted: 08/21/2013] [Indexed: 11/16/2022] Open
Abstract
Major volatiles from young and mature leaves of different citrus types were analyzed by headspace-solid phase microextraction (HS-SPME)-GC-MS. A total of 123 components were identified form nine citrus cultivars, including nine aldehydes, 19 monoterpene hydrocarbons, 27 oxygenated monoterpenes, 43 sesquiterpene hydrocarbons, eight oxygenated sesquiterpenes, two ketones, six esters and nine miscellaneous. Young leaves produced higher amounts of volatiles than mature leaves in most cultivars. The percentage of aldehyde and monoterpene hydrocarbons increased, whilst oxygenated monoterpenes and sesquiterpenes compounds decreased during leaf development. Linalool was the most abundant compound in young leaves, whereas limonene was the chief component in mature ones. Notably, linalool content decreased, while limonene increased, during leaf development in most cultivars. Leaf volatiles were also affected by genetic types. A most abundant volatile in one or several genotypes can be absent in another one(s), such as limonene in young leaves of lemon vs. Satsuma mandarin and β-terpinene in mature leaves of three genotypes vs. the other four. Compositional data was subjected to multivariate statistical analysis, and variations in leaf volatiles were identified and clustered into six groups. This research determining the relationship between production of major volatiles from different citrus varieties and leaf stages could be of use for industrial and culinary purposes.
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20
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Ammar AH, Bouajila J, Lebrihi A, Mathieu F, Romdhane M, Zagrouba F. Chemical composition and in vitro antimicrobial and antioxidant activities of Citrus aurantium l. flowers essential oil (Neroli oil). Pak J Biol Sci 2012; 15:1034-1040. [PMID: 24163946 DOI: 10.3923/pjbs.2012.1034.1040] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Neroli essential oil is extracted from the fragrant blossoms of the bitter orange tree. It is one of the most widely used floral oils in perfumery. In this study chemical composition and in vitro antimicrobial and antioxidant activities of neroli oil are investigated. The essential oil of fresh Citrus aurantium L. Flowers (Neroli oil) cultivated in North East of Tunisia (Nabeul) were analyzed by GC-FID and GC-MS. About 33 compounds were identified, representing 99% of the total oil. Limonene (27.5%) was the main component followed by (E)-nerolidol (17.5%), alpha-terpineol (14%), alpha-terpinyl acetate (11.7%) and (E, E)-farnesol (8%). Antimicrobial activity was determined by Agar-well-diffusion method against 6 bacteria (3 Gram-positive and 3 Gram-negative), 2 yeasts and 3 fungi. Neroli oil exhibited a marked antibacterial activity especially against Pseudomonas aeruginosa. Moreover, Neroli oil exhibited a very strong antifungal activity compared with the standard antibiotic (Nystatin) as evidenced by their inhibition zones. Antioxidant activity determined by ABTS assay showed IC50 values of 672 mg L(-1). Finally, this study may be considered as the first report on the biological properties of this essential oil. The results of this study have provided a starting point for the investigations to exploit new natural substances present in the essential oil of C. aurantium L. flowers.
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Affiliation(s)
- A Haj Ammar
- Institute National Agronomique de Tunisie, 43 Ave Charles Nicolle, 1082 Tunis, Tunisie
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21
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Jirapakkul W, Tinchan P, Chaiseri S. Effect of drying temperature on key odourants in kaffir lime (Citrus hystrixD.C., Rutaceae) leaves. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03170.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Patcharaporn Tinchan
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; Bangkok; 10900; Thailand
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22
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Vaikkinen A, Shrestha B, Kauppila TJ, Vertes A, Kostiainen R. Infrared Laser Ablation Atmospheric Pressure Photoionization Mass Spectrometry. Anal Chem 2012; 84:1630-6. [DOI: 10.1021/ac202905y] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Anu Vaikkinen
- Division of Pharmaceutical Chemistry,
Faculty of Pharmacy, P.O. Box 56, 00014 University of Helsinki, Finland
- Department of Chemistry, W. M. Keck Institute for Proteomics Technology
and Applications, George Washington University, Washington, DC 20052, United States
| | - Bindesh Shrestha
- Department of Chemistry, W. M. Keck Institute for Proteomics Technology
and Applications, George Washington University, Washington, DC 20052, United States
| | - Tiina J. Kauppila
- Division of Pharmaceutical Chemistry,
Faculty of Pharmacy, P.O. Box 56, 00014 University of Helsinki, Finland
| | - Akos Vertes
- Department of Chemistry, W. M. Keck Institute for Proteomics Technology
and Applications, George Washington University, Washington, DC 20052, United States
| | - Risto Kostiainen
- Division of Pharmaceutical Chemistry,
Faculty of Pharmacy, P.O. Box 56, 00014 University of Helsinki, Finland
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23
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Dugo G, Bonaccorsi I, Sciarrone D, Costa R, Dugo P, Mondello L, Santi L, Fakhry HA. Characterization of Oils from the Fruits, Leaves and Flowers of the Bitter Orange Tree. JOURNAL OF ESSENTIAL OIL RESEARCH 2011. [DOI: 10.1080/10412905.2011.9700446] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Giovanni Dugo
- a Dipartimento Farmaco-chimico , Università di Messina , V.le Annunziata, 98168, Messina, Italy
| | - Ivana Bonaccorsi
- a Dipartimento Farmaco-chimico , Università di Messina , V.le Annunziata, 98168, Messina, Italy
| | - Danilo Sciarrone
- a Dipartimento Farmaco-chimico , Università di Messina , V.le Annunziata, 98168, Messina, Italy
| | - Rosaria Costa
- a Dipartimento Farmaco-chimico , Università di Messina , V.le Annunziata, 98168, Messina, Italy
| | - Paola Dugo
- a Dipartimento Farmaco-chimico , Università di Messina , V.le Annunziata, 98168, Messina, Italy
| | - Luigi Mondello
- a Dipartimento Farmaco-chimico , Università di Messina , V.le Annunziata, 98168, Messina, Italy
| | - Luca Santi
- b Dipartimento di Biologia , Università di Roma Tor Vergata , Rome, Italy
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24
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Barreca D, Bellocco E, Caristi C, Leuzzi U, Gattuso G. Elucidation of the flavonoid and furocoumarin composition and radical-scavenging activity of green and ripe chinotto (Citrus myrtifolia Raf.) fruit tissues, leaves and seeds. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.05.130] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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25
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Deterre S, Rega B, Delarue J, Decloux M, Lebrun M, Giampaoli P. Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate-distillate extract. FLAVOUR FRAG J 2011. [DOI: 10.1002/ffj.2087] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sophie Deterre
- AgroParisTech, INRA and Cnam; UMR1145 Ingénierie Procédés Aliments; 1 av. des Olympiades; F-91300; Massy; France
| | - Barbara Rega
- AgroParisTech, INRA and Cnam; UMR1145 Ingénierie Procédés Aliments; 1 av. des Olympiades; F-91300; Massy; France
| | - Julien Delarue
- AgroParisTech, INRA and Cnam; UMR1145 Ingénierie Procédés Aliments; 1 av. des Olympiades; F-91300; Massy; France
| | - Martine Decloux
- AgroParisTech, INRA and Cnam; UMR1145 Ingénierie Procédés Aliments; 1 av. des Olympiades; F-91300; Massy; France
| | - Marc Lebrun
- CIRAD/PERSYST UMR ‘QualiSud’; Food Processing Research Unit TA B-95/16, 73; Rue J.-F. Breton; 34398; Montpellier Cedex 5; France
| | - Pierre Giampaoli
- AgroParisTech, INRA and Cnam; UMR1145 Ingénierie Procédés Aliments; 1 av. des Olympiades; F-91300; Massy; France
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26
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Venturini N, Curk F, Desjobert JM, Karp D, Costa J, Paolini J. Chemotaxonomic investigations of peel and petitgrain essential oils from 17 citron cultivars. Chem Biodivers 2010; 7:736-51. [PMID: 20232339 DOI: 10.1002/cbdv.200900028] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Chemical compositions of essential oils from 17 citron cultivars were studied using GC and GC/MS. To the best of our knowledge, chemical compositions of peel and petitgrain oils from seven of them were reported for the first time. Combined analysis of peel and petitgrain essential oils led to the identification of 37 components (amounting to 98.2-99.9% of the total oil) and 42 components (97.0-99.9%), respectively. Statistical analysis was applied to identify possible relationships between citron cultivars. The levels of seven components, i.e., limonene, beta-pinene, gamma-terpinene, neral, geranial, nerol, and geraniol, indicated that the cultivars could be classified in four main chemotypes for peel and petitgrain oils. Chemotaxonomic investigations were carried out to establish relations between the morphological characteristics of citron cultivars and their corresponding oil compositions.
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Affiliation(s)
- Nicolas Venturini
- UMR-CNRS 6134 SPE, Université de Corse, Laboratoire Chimie des Produits Naturels, F-20250 Corti.
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27
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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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28
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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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29
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Fanciullino AL, Tomi F, Luro F, Desjobert JM, Casanova J. Chemical variability of peel and leaf oils of mandarins. FLAVOUR FRAG J 2006. [DOI: 10.1002/ffj.1658] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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30
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Kirbaslar G, Kirbaslar Sİ. Composition of Turkish Bitter Orange and Lemon Leaf Oils. JOURNAL OF ESSENTIAL OIL RESEARCH 2004. [DOI: 10.1080/10412905.2004.9698663] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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31
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Current Awareness. FLAVOUR FRAG J 2001. [DOI: 10.1002/ffj.963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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