Chemical Mapping of Essential Oils, Flavonoids and Carotenoids in Citrus Peels by Raman Microscopy

Yang, Ying; Wang, Xiaohe; Zhao, Chengying; Tian, Guifang; Zhang, Hua; Xiao, Hang; Zheng, Jinkai

doi:10.1111/1750-3841.13952

Cited by 35 publications

(18 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Yang et al indicated that the volatile oil is mainly localized in the oil gland of the flavedo layer. 34 From the results, it is speculated that the extraction rate of the volatile oil is correlated with the amount and size of the oil glands in CRCP rather than the harvesting period and drying process. More volatile oil would be present when the oil gland is full and numerous glands are present.…”

Section: Evaluation Of Extraction Rate Of Volatile Oil During Harvesting and Dryingmentioning

confidence: 99%

Evaluation of dynamic changes in the bioactive components in Citri Reticulatae Pericarpium (Citrus reticulata ‘Chachi’) under different harvesting and drying conditions

et al. 2020

View full text Add to dashboard Cite

BACKGROUND: The Citrus reticulata 'Chachi' pericarp (CRCP) is one cultivar of Citri Reticulatae Pericarpium (Chenpi), which is widely applied in medicine and food. To determine the potential value of CRCP harvested at different stages and subjected to different drying processes, the dynamic changes in the bioactive components were profiled and evaluated in this study. RESULTS:The contents of all non-volatile components, i.e. synephrine, limonin, phenolic acids and flavonoids, decreased with delayed harvest time. The volatiles thujene, ⊍-pinene, ⊎-pinene, D-citronellol, D-citronellal, decanal, linalool, geraniol, L-cis-carveol, terpinen-4-ol, ⊍-terpineol, carvacrol, perillaldehyde, methyl 2-(methylamino)benzoate and D-limonene were considered the characteristic components for distinguishing CRCP harvested at different stages. Phenolic acids, synephrine and limonin were stable at different drying temperatures; however, high-temperature drying at 60°C induced a significant transformation in the flavonoids (especially polymethoxyflavones) and volatile substances in CRCP. CONCLUSIONS:The results suggested that most of the bioactive components declined with the growth of Citrus reticulata 'Chachi'. And it is believed that the fresh peel should be naturally sun-dried or dried at low temperature (30 or 45°C) rather than at high temperature (60°C) to prevent excessive loss of nutrients.

show abstract

Section: Evaluation Of Extraction Rate Of Volatile Oil During Harvesting and Dryingmentioning

confidence: 99%

Evaluation of dynamic changes in the bioactive components in Citri Reticulatae Pericarpium (Citrus reticulata ‘Chachi’) under different harvesting and drying conditions

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Owing to their pleasant aroma and sweet-sour flavor, citrus fruits are widely consumed as fresh foods or processed into juices, jams, wines, and innumerable other kinds of food (4). The attractive aroma of citrus fruits comes from essential oils (EOs), which are found primarily in the oil sacs or oil glands in the flavedo layer of the citrus peel (5). Citrus EOs are colorless or yellow transparent liquids that are soluble in ether, chloroform, anhydrous ethanol, and petroleum ether, with a density of 0.84-0.87 g/cm 3 and refractive index of 1.46-1.47.…”

Section: Introductionmentioning

confidence: 99%

Effects of Molecular Distillation on the Chemical Components, Cleaning, and Antibacterial Abilities of Four Different Citrus Oils

et al. 2021

Self Cite

View full text Add to dashboard Cite

Essential oils (EOs) from citrus fruits are excellent aromatic resources that are used in food, cosmetics, perfume, and cleaning products. EOs extracted from four citrus varieties, sweet orange, grapefruit, mandarin, and lemon, were separated into two fractions by molecular distillation. The composition, physicochemical properties, cleaning ability, and antimicrobial activity of each EO were then systematically evaluated. The relationships between each of the aforementioned characteristics are also discussed. In keeping with the principle of “like dissolves like,” most citrus EOs show better cleaning ability than acetone and all tend to dissolve the fat-soluble pigment. The key components of citrus EOs are 1-Decanol, α-terpineol, geraniol, and linalool for the inhibition of Staphylococcus aureus, Escherichia coli, Candida albicans, and Vibrio parahaemolyticus, respectively. The findings of this study will be of significant importance for the effective utilization of citrus peel resources and in the development of future applications for citrus EOs.Chemical Compounds Studied in This Article: (+)-α-Pinene (PubChem CID: 6654); β-Phellandrene (PubChem CID: 11142); 3-Carene (PubChem CID: 26049); β-Myrcene (PubChem CID: 31253); D-Limonene (PubChem CID: 440917); γ-Terpinene (PubChem CID: 7461); Octanal (PubChem CID: 454); Decanal (PubChem CID: 8175); Linalool (PubChem CID: 6549); 1-Octanol (PubChem CID: 957); β-Citral (PubChem CID: 643779); α-Terpineol (PubChem CID: 17100); Hedycaryol (PubChem CID: 5365392); α-Citral (PubChem CID: 638011); 1-Decanol (PubChem CID: 8174); Geraniol (PubChem CID: 637566).

show abstract

“…Peanut skin and grape by-products, for example, are rich in proanthocyanidins A and B, also known as condensed tannins [ 8 , 16 , 17 , 18 ], whereas pomegranate peels and seeds are rich in hydrolysable tannins (ellagitannins) [ 19 , 20 , 21 ]. Citrus by-products have a high concentration of low molecular weight flavonoids [ 22 , 23 ], and by-products from blueberry and other emerging berries such as jaboticaba ( Myrciaria jaboticaba (Vell.) Berg) and juçara ( Euterpe edulis Mart.)…”

Section: Introductionmentioning

confidence: 99%

Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

Camargo

Schwember

Parada

et al. 2018

IJMS

View full text Add to dashboard Cite

Plant foods, their products and processing by-products are well recognized as important sources of phenolic compounds. Recent studies in this field have demonstrated that food processing by-products are often richer sources of bioactive compounds as compared with their original feedstock. However, their final application as a source of nutraceuticals and bioactives requires addressing certain hurdles and challenges. This review discusses recent knowledge advances in the use of plant food processing by-products as sources of phenolic compounds with special attention to the role of genetics on the distribution and biosynthesis of plant phenolics, as well as their profiling and screening, potential health benefits, and safety issues. The potentialities in health improvement from food phenolics in animal models and in humans is well substantiated, however, considering the emerging market of plant food by-products as potential sources of phenolic bioactives, more research in humans is deemed necessary.

show abstract

Chemical Mapping of Essential Oils, Flavonoids and Carotenoids in Citrus Peels by Raman Microscopy

Cited by 35 publications

References 31 publications

Evaluation of dynamic changes in the bioactive components in Citri Reticulatae Pericarpium (Citrus reticulata ‘Chachi’) under different harvesting and drying conditions

Evaluation of dynamic changes in the bioactive components in Citri Reticulatae Pericarpium (Citrus reticulata ‘Chachi’) under different harvesting and drying conditions

Effects of Molecular Distillation on the Chemical Components, Cleaning, and Antibacterial Abilities of Four Different Citrus Oils

Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

Contact Info

Product

Resources

About