Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle)

Peng, Li-Wen; Sheu, Ming-Jen; Lin, Li-Yun; Wu, Chun-Ta; Chiang, Hsiu-Mei; Lin, Wen-Hsin; Lee, Meng-Chieh; Chen, Hsin-Chun

doi:10.1016/j.foodchem.2012.08.014

Cited by 42 publications

(14 citation statements)

References 14 publications

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“…HWH may cause tissues damage in the peel or even in the flesh, which thus releases volatile compounds. Peng et al [12] studied the effects of heat treatments on kumquat essential oils and reported that hot water heating increases the yields of essential oils. When compared with the results obtained by Maarse and Visscher [13], a high degree of aroma composition similarity was found in the calamondin and kumquat essential oils.…”

Section: Yields Of Essential Oilsmentioning

confidence: 99%

Effects of hot water treatment on the essential oils of calamondin

Chen

Peng²,

Sheu

et al. 2013

Journal of Food and Drug Analysis

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Essential oilVolatile a b s t r a c t Volatile constituents of calamondin peel or whole fruit were obtained by cold pressing, steam distillation, or hot water treatment at 90 C for 15 minutes followed by steam distillation. The volatile components of the essential oils were identified by direct injection coupled with gas chromatographyeflame ionization detector. A total of 54 compounds were identified, including 13 monoterpenes, 7 monoterpene alcohols, 1 monoterpene oxide, 4 monoterpene aldehydes, 2 monoterpene ketones, 4 monoterpene esters, 12 sesquiterpenes, 3 aliphatic alcohols, 6 aliphatic aldehydes, and 2 aliphatic esters, with limonene and b-myrcene as the major compounds. The results showed that hot water treatment increased the yields of essential oils from both peel and whole fruit. The relative percentage of the principle constituents in the various prepared essential oils were similar, except for some minor compounds, including linalool, terpinen-4-ol, a-terpineol, and carvone, the content of which were boosted by steam distillation. Whole fruit contained higher levels of monoterpene alcohols than peel did.

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Section: Yields Of Essential Oilsmentioning

confidence: 99%

Effects of hot water treatment on the essential oils of calamondin

Chen

Peng²,

Sheu

et al. 2013

Journal of Food and Drug Analysis

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“…Kumquat ( Fortunella sp.) is a smallest citrus fruit with a round‐oval shape that belongs to the Rutaceae family (Peng et al., ); it is native of China, but recently has been widely cultivated in the world. Fortunella genus is known for their beneficial effects in healing cough, cold, preventing blood vessels’ rupture, and blood capillaries’ permeability (Abirami, Nagarani, & Siddhuraju, ).…”

Section: Introductionmentioning

confidence: 99%

“…Fortunella genus is known for their beneficial effects in healing cough, cold, preventing blood vessels’ rupture, and blood capillaries’ permeability (Abirami, Nagarani, & Siddhuraju, ). Moreover, kumquats can be used as a potential source for the production of several products such as candied fruit, marmalades, wine, and sauces (Peng et al., ). A distinctive property that distinguishes kumquats from other citrus, is that they are eaten along with their peel, that is affluent in various chief essential oils (EOs) (containing limonene, caryophyllene, α‐humulene, α‐bergamotene, α‐muurolene, pinene), antioxidants, and fiber.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, kumquats are excellent source of vitamin C (73%), and has good quantities of B‐group vitamins (23.5%), as well as acceptable source of minerals (39%) (http://www.nutrition-and-you.com/kumquat-fruit.html). However, during storage the composition of citrus may be changed by alter of conditions such as temperature and storage period (Peng et al., ); changes in kumquats compounds are also correlated with the increased time of warehousing. Meanwhile, their character such as nutrition, favor, and appearance deteriorated during the process of storage and transportation owing to water loss, browning, decay, as well as mechanical injuries (Jianglian & Shaoying, ).…”

Section: Introductionmentioning

confidence: 99%

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Effect of chitosan‐based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruit

Hosseini

Amraie

Salehi

et al. 2018

Food Science & Nutrition

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The present study assessed the ability of chitosan‐based coatings incorporating savory and/or tarragon essential oils (EOs) to preserve the postharvest quality of kumquats. Changes in weight loss, titratable acidity, total soluble solids, and vitamin C content were determined over 30 days of storage at 7°C. Savory (Satureja hortensias L.) essential oil was characterized by thymol (29.1%), carvacrol (26.6%), and γ‐terpinene (24.72%) as major constituents. While, in the tarragon (Artemisia dracunculus L.) essential oil, estragol (81.89%), β‐cis‐Ocimene (4.62%), and β‐trans‐Ocimene (3.44%) were the main ones. The CH‐EOs coatings were effective in reducing weight loss of kumquats fruits during storage. Moreover, the tested composite coatings showed positive effects in maintaining vitamin C and fruits treated with CH‐oil coatings retained good sensory acceptability. The obtained results demonstrate the potential of the combined application of chitosan and savory and/or tarragon EOs as a promising postharvest treatment for maintaining the postharvest quality of kumquats fruits.

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“…Cold pressed (CP) and steam distilled peel oils from Taiwanese F. margarita displayed very similar compositions with limonene (95.1/94.7%), myrcene (2.0/1.9%) and germacrene D (1.2/1.0%). Steam distilled fruit oil contained limonene (94.6%) and myrcene (1.9%) [11]. In parallel, various F. margarita EOs displayed lower content of limonene.…”

mentioning

confidence: 98%

Chemical Composition of the Fruit Oils of Five Fortunella Species Grown in the Same Pedoclimatic Conditions in Corsica (France)

Sutour

Luro²,

Bradesi

et al. 2016

Natural Product Communications

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Fruit oil from five species of kumquat (Fortunella japonica, F. margarita, F. crassifolia, F. obovata, and F. hindsii) grown in the same pedoclimatic conditions have been analyzed by a combination of chromatographic and spectroscopic techniques. The compositions of the five fruit oils were strongly dominated by limonene (84.2-96.3%). Other components present with appreciable contents were myrcene (1.3-12.9%) and germacrene D (0.3-2.4%).

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Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle)

Cited by 42 publications

References 14 publications

Effects of hot water treatment on the essential oils of calamondin

Effects of hot water treatment on the essential oils of calamondin

Effect of chitosan‐based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruit

Chemical Composition of the Fruit Oils of Five Fortunella Species Grown in the Same Pedoclimatic Conditions in Corsica (France)

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