Essential oils content and antioxidant properties of peel ethanol extract in 18 lemon cultivars

Vaio, Claudio Di; Graziani, Giulia; Gaspari, Anna; Scaglione, Giampiero; Nocerino, Sabrina; Ritieni, Alberto

doi:10.1016/j.scienta.2010.06.010

Cited by 72 publications

(45 citation statements)

References 22 publications

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“…The luxuriant aroma compounds of lemon are applied in many fields. d-Limonene plays a potential role in preventing breast cancer (Miller et al, 2011), and the antioxidant activity of lemon essential oils has been confirmed (Di et al, 2010). Lemon products are also important for food industry and health care (González-Molina et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

Zhong

Ren

Chen

et al. 2014

FSTR

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Free and glycosidically bound volatile compounds in different parts of Eureka lemon were studied. Free volatile compounds were extracted by solid phase microextraction (SPME). Bound volatile compounds were isolated from juice by adsorption onto an Amberlite XAD-2 column, and then hydrolyzed by almond β-glucosidase. Both the free volatile compounds and the released aglycones were analyzed by using gas chromatography-mass spectromerty (GC-MS). Gas chromatography-olfactometry (GC-O) was also used to determine the aroma-active compounds in juice and peel. Totally 29 and 34 free volatiles were found in juice and peel, respectively. Terpenes and aldehydes were the most abundant compounds in free fractions. Four and six bound volatile compounds were found in juice and peel with a total concentration of 127.8 and 1161.52 μg/L. Benzenic and terpenic compounds were the main bound volatiles found in Eureka lemon fruit. Mannose and glucose were found as sugar moiety in juice, and glucose was found the only sugar linked to bound volatiles in peel.Keywords: eureka lemon, volatile compounds, glycosides, enzymatic hydrolysis, aroma active compounds IntroductionEureka lemon originated in America and grew widely under tropical and sub-tropical climatic conditions, including many countries such as Australia, Israel and southern China. It is a common lemon species in the world (Ford, 1942). It is called "the true 'better' lemon" and has large quantity of juice and acid content.Eureka lemon has not been got much attention. The fruit is elliptic in shape, bright yellow and medium thickness of the skin.It is more acidic than Meyer lemon, its peel is thicker, and also the juice is less than Lisbon lemon, a lemon similar to Eureka lemon.Generally speaking, Meyer lemon and Lisbon lemon are more used as juice production, cooking and eating. But the characters of Eureka lemon make it better to be a good material to produce essential oil and other aroma products. The luxuriant aroma compounds of lemon are applied in many fields. d-Limonene plays a potential role in preventing breast cancer (Miller et al., 2011), and the antioxidant activity of lemon essential oils has been confirmed (Di et al., 2010). Lemon products are also important for food industry and health care (González-Molina et al., 2010).Volatile compounds in Meyer lemon (Moshonas et al., 1972), Italian lemon (Allegrone et al., 2006) and petitgrain Eureka lemon essential oil (Baaliouamer et al., 1985) have been reported, except Eureka lemon. Many studies showed the common volatile compounds in lemon. Several studies showed that the main volatile compounds in lemon essential oil were monoterpenes, such as limonene, γ-terpinene and β-myrcene (Fan et al., 2009a;Verzera et al., 2004). Limonene was the most abundant compound in lemon. Additionally, aldehydes, ketones and esters were the other important volatile compounds in lemon (Lota et al., 2004;Moufida et al., 2003). The free volatile compounds and particular character compounds of Eureka lemon have not been reported yet. The boun...

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Section: Introductionmentioning

confidence: 99%

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

Zhong

Ren

Chen

et al. 2014

FSTR

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“…The volatile constituents are a mixture of monoterpene hydrocarbons (limonene), sesquiterpene hydrocarbons and their oxygenated derivatives, which include aldehydes (citral), ketones, acids, alcohols (linalool) and esters (Sawamura et al, 2004;Vaio et al, 2010). The major chemical component of citrus oils is limonene, ranging from 45 to 76 g/100 g or lemon.…”

Section: Introductionmentioning

confidence: 99%

Development of low-density polyethylene films with lemon aroma

Dias

Medeiros

Soares

et al. 2013

LWT - Food Science and Technology

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a b s t r a c tThe purpose of this study was to develop active films that impart flavour and to test them in the packaging of biscuits. The films were mechanically analysed, with respect to colour and water vapour permeability (WVP) to evaluate the changes in the films resulting from the active agents and conditioning time. We used low-density polyethylene with incorporated lemon essential oil (EO) and/or lemon aroma to create the films that were used in biscuits and evaluated over a 30 day period. The results showed that the films showed a lower elongation due to the incorporation of active agents, and they showed a reduction of tensile strength over time. In addition, the combined use of EO and aroma did not affect the WVP value. As for colour, flavouring films had a more yellow colour and were opaque. Sensory biscuits packed with flavouring films showed an average acceptance of approximately 8.0 based on aroma and taste. These films represent an innovation for the packaging industry, and, based on our results, we recommend the combined use of EO and aroma to develop films for flavouring.

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“…Also, food-borne diseases are a growing public health problem worldwide, calling for more impressive preservation tactics (4). Lemon has many bioactive components such as citric acid, Ascorbic acid, minerals, flavonoids and essential oils (5).…”

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“…Numerous studies have been performed on the chemical composition, antimicrobial, antifungal, antioxidant and radical scavenging abilities of the essential oils of peel and leaf of various species and/or cultivars of lemon around the world, where limonene has been always the prominent component found in all peel essential oils, whereas the leaf essential oil was generally rich in limonene, in some case other compounds were the major constituents (5,6,(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22).…”

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Chemical Composition and Biological Activities of Lemon (Citrus limon) Leaf Essential Oil

Hojjati

Barakat

2017

Nutr Food Sci Res

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A B S T R A C TBackground and Objectives: Essential oils and their compounds are getting increasing interest due to their multipurpose functionals as alternatives to the artificial preservatives. The aim of this study was to extract and identify the volatile constituents of essential oil of Citrus lemon leaf and to evaluate its antioxidant and antibacterial abilities. Materials and Methods:The essential oil was extracted using Clevenger apparatus and characterized by means of gas chromatography mass spectrometry (GC-MS). Folin-Ciocalteu method was used to determine the total phenolic equivalent (TPC). The antioxidant properties of the essential oil were evaluated by 2,2-diphenylpicrylhydrazyl (DPPH) assay and the detection of inhibitory effect of the essential oil at various concentrations (0.025-10 mg/mL) on Staphylococcus aureus, Bacillus cereus, Streptococcus faecium, Escherichia coli, Salmonella typhi and Shigella dysentery was carried out by agar disc-diffusion method and then Minimum Inhibitory Concentration (MIC) assay was evaluated.Results: GC-MS analysis allowed the identification of twenty-seven compounds and linalool (30.62%), geraniol (15.91%), α-terpineol (14.52%), and linalyl acetate (13.76%) were the main constituents. TPC of essential oil was 14.73 mg gallic acid equivalent/g dry plant material and its IC 50 value was found to be 0.98 mg/mL in DPPH test, so lemon leaf essential oil showed good free radical scavenging capacity at all studied concentrations. However the antioxidant capacity increased with increasing concentration of the essential oil. The results showed that increasing the essential oil concentration, increases the zone of inhibition, so that the highest antibacterial activity was observed at 10 mg/mL of essential oil. The results of antimicrobial activity by disc diffusion method showed that essential oil exhibited maximum zone inhibition against Gram-positive bacteria including B. cereus, S. aureus and S. faecium, whereas the minimum zone inhibition was shown by S. typhi and S. dysentery as Gram-negative pathogens at the same concentrations. The highest MIC showed by S. aureus and S. dysentery, whereas the least MIC value was observed with B. cereus and S. typhi. Conclusions:The results obtained in this study have shown the moderate biological potential of essential oil of C. limon leaf is probably due to its particular chemical composition, mainly the high amounts of linalool. Therefore, this essential oil could be used to raise the shelf life of foods as a natural preservative ingredient.

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Essential oils content and antioxidant properties of peel ethanol extract in 18 lemon cultivars

Cited by 72 publications

References 22 publications

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

Development of low-density polyethylene films with lemon aroma

Chemical Composition and Biological Activities of Lemon (Citrus limon) Leaf Essential Oil

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