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Lu Q, Huang N, Peng Y, Zhu C, Pan S. Peel oils from three Citrus species: volatile constituents, antioxidant activities and related contributions of individual components. Journal of Food Science and Technology 2019; 56:4492-4502. [PMID: 31686681 DOI: 10.1007/s13197-019-03937-w] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/08/2019] [Accepted: 07/09/2019] [Indexed: 12/28/2022]
Abstract
In the present study, peel oils were extracted through hydrodistillation and cold pressing from three Citrus species (Valencia orange, Ponkan and Eureka lemon) to investigate their volatile constituents and antioxidant activities. A total of 47 volatile components were identified by GC-MS, and then grouped by principal component analysis. The extraction methods were found to have an obvious effect on the proportion of terpenes and oxygenated compounds in the six Citrus oils, especially for Eureka lemon oils. The major fractions in the Citrus oils were found to be monoterpenes (78.65-96.57%), with limonene occupying a dominant percentage (51.22-86.65%). Furthermore, γ-terpinene and terpinolene displayed strong DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging abilities and efficient inhibition of lipid peroxidation, while oxygenated compounds of α-terpineol and terpinen-4-ol showed poor DPPH radical-scavenging abilities. Therefore, hydrodistillated Eureka lemon oil with high levels of α-terpineol (9.11%) and terpinen-4-ol (4.69%) presented low radical scavenging capability. Citral displayed a high pro-oxidant ability against thiobarbituric acid reactive species formation, which might lead to the decreased ability of the Eureka lemon oils in inhibition of lipid peroxidation, since citral was significantly high in Eureka lemon oils. This study facilitated the understanding of volatile constituents and antioxidant activities in different Citrus peel oils.
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Affiliation(s)
- Qi Lu
- 1Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, People's Republic of China
| | - Nana Huang
- 2College of Food Science and Technology, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan, 430070 Hubei People's Republic of China
| | - Ying Peng
- 2College of Food Science and Technology, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan, 430070 Hubei People's Republic of China
| | - Chunhua Zhu
- 2College of Food Science and Technology, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan, 430070 Hubei People's Republic of China
| | - Siyi Pan
- 2College of Food Science and Technology, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan, 430070 Hubei People's Republic of China
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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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Yang ZY, Fan YG, Xu M, Ren JN, Liu YL, Zhang LL, Li JJ, Zhang Y, Dong M, Fan G. Effects of xanthan and sugar on the release of aroma compounds in model solution. FLAVOUR FRAG J 2016. [DOI: 10.1002/ffj.3360] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Zi-Yu Yang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Yan-Ge Fan
- Institute of Chemistry Co. Ltd.; Henan Academy of Sciences; Zhengzhou China
| | - Min Xu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Jing-Nan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Yan-Long Liu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Lu-Lu Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Jia-Jia Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Yan Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Man Dong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China
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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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A critical review on extraction techniques and gas chromatography based determination of grapevine derived sesquiterpenes. Anal Chim Acta 2014; 846:8-35. [DOI: 10.1016/j.aca.2014.05.049] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Revised: 05/12/2014] [Accepted: 05/27/2014] [Indexed: 12/17/2022]
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Gas chromatography analysis with olfactometric detection (GC-O) as a useful methodology for chemical characterization of odorous compounds. SENSORS 2013; 13:16759-800. [PMID: 24316571 PMCID: PMC3892869 DOI: 10.3390/s131216759] [Citation(s) in RCA: 90] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2013] [Revised: 11/21/2013] [Accepted: 11/21/2013] [Indexed: 11/16/2022]
Abstract
The gas chromatography-olfactometry (GC-O) technique couples traditional gas chromatographic analysis with sensory detection in order to study complex mixtures of odorous substances and to identify odor active compounds. The GC-O technique is already widely used for the evaluation of food aromas and its application in environmental fields is increasing, thus moving the odor emission assessment from the solely olfactometric evaluations to the characterization of the volatile components responsible for odor nuisance. The aim of this paper is to describe the state of the art of gas chromatography-olfactometry methodology, considering the different approaches regarding the operational conditions and the different methods for evaluating the olfactometric detection of odor compounds. The potentials of GC-O are described highlighting the improvements in this methodology relative to other conventional approaches used for odor detection, such as sensoristic, sensorial and the traditional gas chromatographic methods. The paper also provides an examination of the different fields of application of the GC-O, principally related to fragrances and food aromas, odor nuisance produced by anthropic activities and odorous compounds emitted by materials and medical applications.
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Liu C, Cheng Y, Zhang H, Deng X, Chen F, Xu J. Volatile constituents of wild citrus Mangshanyegan (Citrus nobilis Lauriro) peel oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2617-28. [PMID: 22352344 DOI: 10.1021/jf2039197] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Volatiles of a wild mandarin, Mangshanyegan (Citrus nobilis Lauriro), were characterized by GC-MS, and their aroma active compounds were identified by aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry (GC-O). The volatile profile of Mangshanyegan was compared with those of other four citrus species, Kaopan pummelo (Citrus grandis), Eureka lemon (Citrus limon), Huangyanbendizao tangerine (Citrus reticulata), and Seike navel orange (Citrus sinensis). Monoterpene hydrocarbons predominated in Mangshanyegan, in particular d-limonene and β-myrcene, which accounted for 85.75 and 10.89% of total volatiles, respectively. Among the 12 compounds with flavor dilution factors (FD) = 27, 8 oxygenated compounds, including (Z)- and (E)-linalool oxides, were present only in Mangshanyegan. The combined results of GC-O, quantitative analysis, odor activity values (OAVs), and omission tests revealed that β-myrcene and (Z)- and (E)-linalool oxides were the characteristic aroma compounds of Mangshanyegan, contributing to the balsamic and floral notes of its aroma.
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Affiliation(s)
- Cuihua Liu
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), National Key Laboratory of Crop Genetic Improvement, College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, People's Republic of China
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Gonçalves O, Pereira R, Gonçalves F, Mendo S, Coimbra MA, Rocha SM. Evaluation of the mutagenicity of sesquiterpenic compounds and their influence on the susceptibility towards antibiotics of two clinically relevant bacterial strains. Mutat Res 2011; 723:18-25. [PMID: 21453784 DOI: 10.1016/j.mrgentox.2011.03.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2010] [Accepted: 03/21/2011] [Indexed: 11/28/2022]
Abstract
Sesquiterpenic compounds are natural chemicals present in organisms from different Phylae or Divisions, which have proved to be important bioactive products, namely in potentiating the action of antibiotics. In the first step, the mutagenicity of nine sesquiterpenic compounds (hydrocarbons and alcohols) was screened in a Salmonella typhimurium his(-)-reversion test with strains TA98 and TA100, in the presence or absence of in vitro metabolic activation. Under the test conditions, none of the compounds showed mutagenicity up to a concentration of 222μg/plate. trans-Farnesol, nerolidol, and α-bisabolol displayed cytotoxicity when tested at concentrations ranging from 14 to 222μg/plate. Then, the combined effect of antibiotic-sesquiterpenic compounds was evaluated on two clinically relevant pathogens, Escherichia coli and Staphylococcus aureus, with well-defined resistance-sensitive profiles. The agar-disc diffusion assay revealed that all the combinations of antibiotic-sesquiterpenic compounds increased the antibacterial activity of the antibiotics tested against S. aureus. For E. coli, an antagonistic effect was observed for various combinations on the growth of this bacterium.
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Affiliation(s)
- Odete Gonçalves
- Departamento de Química, Universidade de Aveiro, Aveiro, Portugal
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Mirhosseini H, Tan CP. Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.090] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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De Pinho PG, Falqué E, Castro M, Oliveira E Silva H, Machado B, Ferreira ACS. Further insights into the floral character of Touriga Nacional wines. J Food Sci 2007; 72:S396-401. [PMID: 17995696 DOI: 10.1111/j.1750-3841.2007.00405.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Higher-quality Touriga Nacional (TN) wines are characterized by a fruity-citric aroma described as sweet and fresh citrus evoking the bergamot fruit (Citrus bergamia). In fact, "bergamot-like" descriptor is currently employed to rate higher quality TN wines. The aim of this work was to identify among volatile compounds present in bergamot fruit extracts (mainly terpenes) which of them contributes the most to the bergamot overall perception, and relate these data with the volatile composition of TN wines. The identification of the most important descriptors was done by sensory analysis. Among 18 descriptors 3 were selected: bergamot-like aroma, orange like, and violet. A GCO of a typical TN wine extract allows the identification of 3 related odorant zones ZO1, ZO2, and ZO3 related with bergamot-like aroma. Using AEDA, ZO2 was confirmed to be one of the most important odorant zones. Using AEDA the presence of linalool and linalyl acetate was confirmed. A similarity test was performed with a non-TN wine added with linalool and linalyl acetate alone or in combinations. The highest similarity value was observed when linalool (SV = 5.9) was added. In fact, results obtained from the analysis of several red wines from different varieties show that terpenols are present in higher amounts in wines coming from TN variety, which proves that these compounds can be the clue to the varietal aroma of TN wines.
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Affiliation(s)
- P Guedes De Pinho
- Escola Superior de Biotecnologia, Universidad Católica Portuguesa, Rua Dr. António Bernardino de Almeida, PT-4700-072 Porto, Portugal.
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Okamoto T, Kawakita A, Kato M. Interspecific Variation of Floral Scent Composition in Glochidion and its Association with Host-specific Pollinating Seed Parasite (Epicephala). J Chem Ecol 2007; 33:1065-81. [PMID: 17394049 DOI: 10.1007/s10886-007-9287-0] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2006] [Accepted: 03/19/2007] [Indexed: 10/23/2022]
Abstract
Trees of the genus Glochidion (Phyllanthaceae) are pollinated by females of Epicephala moths (Gracillariidae) whose larvae consume the seeds of the flowers that they pollinate. Each Epicephala moth species is specific locally to a single host species, although two to four Glochidion hosts often cooccur. To investigate the role of olfactory signals in maintaining the plant-moth specificity, we analyzed floral scent composition of five Glochidion species by using gas chromatography-mass spectrometry (GC-MS) and conducted Y-tube olfactometer bioassays with Epicephala moths and their host flowers. The GC-MS analysis showed that the floral scents of the five Glochidion species are dominated by (R)-(-)- and (S)-(+)-linalool, and (E)- and (Z)-beta-ocimene, and that each species produces 6-20 compounds. Transformation of scent profiles by using chord-normalized expected species shared distances and analysis of the data with nonmetric multidimensional scaling showed that floral volatiles of cooccurring Glochidion species can be distinguished by relative chemical composition, especially that of minor compounds. The bioassay with pollinators of Glochidion lanceolatum and Glochidion ruburm further indicated that Epicephala moths are capable of discriminating their hosts by using floral odor. The results suggest that the floral scent of Glochidion is one of the important key signals that mediate the encounters of the species-specific partners in the Glochidion-Epicephala mutualism.
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Affiliation(s)
- Tomoko Okamoto
- Graduate School of Human and Environmental Studies, Kyoto University, Yoshida-Nihonmatsu-cho, Sakyo, Kyoto, 606-8501, Japan.
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Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv. ‘Baga’ ripening. Anal Chim Acta 2006. [DOI: 10.1016/j.aca.2005.11.018] [Citation(s) in RCA: 103] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2003. [DOI: 10.1002/ffj.1212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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