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D'Amore T, Chaari M, Falco G, De Gregorio G, Zaraî Jaouadi N, Ali DS, Sarkar T, Smaoui S. When sustainability meets health and innovation: The case of Citrus by-products for cancer chemoprevention and applications in functional foods. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2024; 58:103163. [DOI: 10.1016/j.bcab.2024.103163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
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Flores N, Prado J, Espin R, Rodríguez H, Pais-Chanfrau JM. Laboratory evaluation of a bio-insecticide candidate from tangerine peel extracts against Trialeurodes vaporariorum (Homoptera: Aleyrodidae). PeerJ 2024; 12:e16885. [PMID: 38525279 PMCID: PMC10959105 DOI: 10.7717/peerj.16885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Accepted: 01/13/2024] [Indexed: 03/26/2024] Open
Abstract
Background The excessive use of synthetic insecticides in modern agriculture has led to environmental contamination and the development of insect resistance. Also, the prolonged use of chemical insecticides in producing flowers and tomatoes in greenhouses has caused health problems for workers and their offspring. In this study, we analyzed the efficacy of mandarin peel (Citrus reticulata L.) essential oil (EO) as a natural insecticide against greenhouse whitefly (Trieurodes vaporariorum W., Homoptera: Aleyrodidae), a common pest in greenhouse production of different crops. Methods Petroleum ether (PET) and n-hexane (HEX) were used as solvents to extract essential oil (EO) from tangerine peels. Results The yield of EO was 1.59% and 2.00% (m/m) for PET and HEX, respectively. Additionally, the insect-killing power of EO was tested by checking how many greenhouse whiteflies died at different times. The results showed that PET and HEX extracts of tangerine EO effectively controlled greenhouse whiteflies. Furthermore, with both solvents, a 12.5% (v/v) application was as practical as the commercial insecticide imidacloprid. Further characterization tests with the polarimeter, FTIR, HPLC-RP, and GC-MS showed that the essential oil (EO) contained about 41% (v/v) of d-limonene and that this compound may be responsible for the observed insecticidal properties. Conclusion Therefore, tangerine peel essential oil is an excellent botanical insecticide candidate for controlling greenhouse whiteflies.
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Affiliation(s)
| | - Julia Prado
- FICAYA/Carrera de Agroindustria, Universidad Técnica del Norte (UTN), Ibarra, Imbabura, Ecuador
| | - Rosario Espin
- FICAYA/Carrera de Agroindustria, Universidad Técnica del Norte (UTN), Ibarra, Imbabura, Ecuador
| | - Hortensia Rodríguez
- School of Chemical Sciences and Engineering, Yachay Tech University, Urcuquí, Imbabura, Ecuador
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Balci-Torun F, Toprakçı İ, Deniz NG, Ortaboy S, Torun M, Şahin S. Development of an Optimized Method to Obtain a Limonene-Rich Concentrate from the Discarded Lemon Peels. Chem Biodivers 2023; 20:e202300767. [PMID: 37423898 DOI: 10.1002/cbdv.202300767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 07/06/2023] [Accepted: 07/09/2023] [Indexed: 07/11/2023]
Abstract
In this study, lemon peels were used as volatile component source. Automatic solvent extraction has been used for the recovery of limonene rich citrus volatile extract for the first time. The process parameters (amount of raw material, immersion time and washing time) were analyzed to optimize the process by means of Box-Behnken design via response surface methodology. The optimum conditions were achieved by ~10 g fresh lemon peel, and ~15 min immersion time and ~13 min washing time. The difference between the actual (89.37 mg/g limonene) and predicted (90.85 mg/g limonene) results was satisfactory (<2 %). α-Terpinene, β-pinene, citral, ɣ-terpinene and linalool were determined as other major volatiles in the peel extract. FT-IR and 1 H- and 13 C-NMR spectroscopies were applied to verify the identified volatile compounds.
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Affiliation(s)
- Ferhan Balci-Torun
- Akdeniz University, Faculty of Tourism, Department of Gastronomy and Culinary Art, 07058, Antalya, Turkey
| | - İrem Toprakçı
- Istanbul University-Cerrahpaşa, Faculty of Engineering, Chemical Engineering Department, Avcilar, 34320, Istanbul, Turkey
| | - Nahide Gulşah Deniz
- Istanbul University-Cerrahpaşa, Faculty of Engineering, Chemistry Department, Division of Organic Chemistry, Avcilar, 34320, Istanbul, Turkey
| | - Sinem Ortaboy
- Istanbul University-Cerrahpaşa, Faculty of Engineering, Chemistry Department, Division of Physical Chemistry, Avcilar, 34320, Istanbul, Turkey
| | - Mehmet Torun
- Akdeniz University, Faculty of Engineering, Food Engineering Department, 07058, Antalya, Turkey
| | - Selin Şahin
- Istanbul University-Cerrahpaşa, Faculty of Engineering, Chemical Engineering Department, Avcilar, 34320, Istanbul, Turkey
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da Silva Monteiro E, de Sousa Monteiro K, da Silva Montes P, Camara CAGD, Moraes MM, Fagg CW, Oliveira Freire D, Fortes Gris E, Rodrigues da Silva IC, Sá-Barreto LC, Castilho Orsi D. Chemical and antibacterial properties of Baccharis dracunculifolia DC essential oils from different regions of Brazil. JOURNAL OF ESSENTIAL OIL RESEARCH 2022. [DOI: 10.1080/10412905.2022.2103043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Erika da Silva Monteiro
- Laboratory of Quality Control and Post-Graduate Program in Health Sciences and Technologies, University of Brasília, Brasília, DF, Brazil
| | | | | | | | | | - Christopher William Fagg
- Laboratory of Quality Control and Post-Graduate Program in Health Sciences and Technologies, University of Brasília, Brasília, DF, Brazil
| | | | - Eliana Fortes Gris
- Laboratory of Quality Control and Post-Graduate Program in Health Sciences and Technologies, University of Brasília, Brasília, DF, Brazil
| | - Izabel Cristina Rodrigues da Silva
- Laboratory of Quality Control and Post-Graduate Program in Health Sciences and Technologies, University of Brasília, Brasília, DF, Brazil
| | | | - Daniela Castilho Orsi
- Laboratory of Quality Control and Post-Graduate Program in Health Sciences and Technologies, University of Brasília, Brasília, DF, Brazil
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Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability. Food Sci Biotechnol 2021; 30:1601-1626. [PMID: 34925937 DOI: 10.1007/s10068-021-00984-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 09/06/2021] [Accepted: 09/10/2021] [Indexed: 02/07/2023] Open
Abstract
Citrus fruits are well known for their medicinal and therapeutic potential due to the presence of immense bioactive components. With the enormous consumption of citrus juice, citrus processing industries are focused on the production of juice but at the same time, a large amount of waste is produced mainly in the form of peel, seeds, pomace, and wastewater. This waste left after processing leads to environmental pollution and health-related hazards. However, it could be exploited for the recovery of essential oils, pectin, nutraceuticals, macro and micronutrients, ethanol, and biofuel generation. In view of the importance and health benefits of bioactive compounds found in citrus waste, the present review summarizes the recent work done on the citrus fruit waste valorization for recovery of value-added compounds leading to zero wastage. Therefore, instead of calling it waste, these could be a good resource of significant valuable components, in this way encouraging the zero-waste theory.
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Valorization of Sweet Lime Peel for the Extraction of Essential Oil by Solvent Free Microwave Extraction Enhanced with Ultrasound Pretreatment. Molecules 2020; 25:molecules25184072. [PMID: 32906576 PMCID: PMC7570843 DOI: 10.3390/molecules25184072] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 08/05/2020] [Accepted: 08/14/2020] [Indexed: 11/25/2022] Open
Abstract
Essential oils of sweet lime peel, a waste by-product in the juice industry, were extracted using the vacuum assisted solvent free microwave extraction (VASFME) method. The effects of microwave output power (500–1000 W) and extraction time (20–30 min) on the essential oils yield and antimicrobial property were investigated. Optimal conditions were observed at 797.844 W microwave output power and 30 min extraction time. The essential oils yield and antimicrobial property under these conditions were 0.792 ± 0.03% and 18.25 ± 1.45 mm, respectively, which agrees with the predicted values of 0.757% and 16.50 mm. The essential oils were extracted at optimized conditions and analyzed through GCMS for compound identification. A total of 49 compounds were identified, with limonene content (43.47%) being the highest among all sweet lime peel oil compounds. Moreover, the sweet lime peels were subjected to ultrasound pre-treatment before microwave extraction. The ultrasound pre-treatment helped to increase the essential oils yield from 0.84 to 1.06% as the treatment time increased from 30 to 90 min. The increase in yield was 37.66% more compared to VASFME at 90 min treatment time.
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Anticona M, Blesa J, Frigola A, Esteve MJ. High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional Methods. Foods 2020; 9:E811. [PMID: 32575685 PMCID: PMC7353614 DOI: 10.3390/foods9060811] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/31/2022] Open
Abstract
Citrus fruits are extensively grown and much consumed around the world. Eighteen percent of total citrus cultivars are destined for industrial processes, and as a consequence, large amounts of waste are generated. Citrus waste is a potential source of high biological value compounds, which can be used in the food, pharmaceutical, and cosmetic industries but whose final disposal may pose a problem due to economic and environmental factors. At the same time, the emerging need to reduce the environmental impact of citrus waste and its responsible management has increased. For these reasons, the study of the use of non-conventional methods to extract high biological value compounds such as carotenoids, polyphenols, essential oils, and pectins from this type of waste has become more urgent in recent years. In this review, the effectiveness of technologies such as ultrasound assisted extraction, microwave assisted extraction, supercritical fluid extraction, pressurized water extraction, pulsed electric field, high-voltage electric discharges, and high hydrostatic pressures is described and assessed. A wide range of information concerning the principal non-conventional methods employed to obtain high-biological-value compounds from citrus waste as well as the most influencing factors about each technology are considered.
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Affiliation(s)
| | | | | | - Maria Jose Esteve
- Nutrition and Food Chemistry, University of Valencia, Avda., Vicent Andrés Estellés, s/n., 46100 Burjassot, Spain; (M.A.); (J.B.); (A.F.)
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Evaluation of d-Limonene and β-Ocimene as Attractants of Aphytis melinus (Hymenoptera: Aphelinidae), a Parasitoid of Aonidiella aurantii (Hemiptera: Diaspididae) on Citrus spp. INSECTS 2020; 11:insects11010044. [PMID: 31936196 PMCID: PMC7022879 DOI: 10.3390/insects11010044] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 12/31/2019] [Accepted: 01/06/2020] [Indexed: 11/17/2022]
Abstract
The volatile organic compounds (VOCs) released from herbivore-infested plants can be used as chemical signals by parasitoids during host location. In this research, we investigated the VOC chemical signals for the parasitoid Aphytis melinus to discriminate between Aonidiella aurantii (California red scale)-infested fruit and non-infested fruit on three different citrus species. First, we identified the chemical stimuli emanating from non-infested and A. aurantii-infested citrus fruits via solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) analyses and identified 34 volatile organic compounds (VOCs). The GC-MS analysis showed qualitative and quantitative differences between VOCs emitted from non-infested and infested citrus fruit. Two VOCs, d-limonene and β-ocimene, were significantly increased in all infested fruit, regardless of the fruit species. The response of the female adult A. melinus to olfactory cues associated with A. aurantii infested fruit was evaluated using a Y-tube olfactometer. In two-choice behavioural assays, A. melinus females preferred infested citrus cues over non-infested fruit. Females showed positive chemotaxis toward these VOCs in all tested combinations involving two dosages of synthetic compounds, d-limonene and β-ocimene, except for d-limonene at a dosage of 10 μL/mL. The application of these VOCs may help to enhance the effectiveness of bio-control programs and parasitoid mass-rearing techniques.
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Panwar D, Panesar PS, Chopra HK. Recent Trends on the Valorization Strategies for the Management of Citrus By-products. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1695834] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Divyani Panwar
- Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Parmjit S. Panesar
- Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Harish K. Chopra
- Department of Chemistry, Sant Longowal Institute of Engineering and Technology, Longowal, India
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