Farklı yöntemlerle elde edilen turunç (Citrus aurantium L.) kabuk yağlarının uçucu yağ bileşimleri

Gölükçü, Muharrem; Toker, Ramazan; Tokgöz, Haluk; Turgut, Demet Yıldız

doi:10.16882/derim.2015.15556

Cited by 11 publications

(4 citation statements)

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“…Essential oils obtained from citrus peel consist of terpenes, sesquiterpenes, higher alcohols, aldehydes, and esters (Shan, 2016). As reported in the studies, the chemical composition of orange peel essential oil mainly consists of limonene (86%-97%), which is a hydrocarbon compound (Hosni et al, 2010;Gölükcü et al, 2015;Ferhat et al, 2016;Manaila et al, 2016;Sawi et al, 2019). The fact that limonene is one of the most Bozova et al / HortiS (2024) 41( 1):22-27 common compounds found in the essential oils of aromatic plants can be attributed to its leading role in the biosynthesis of other monoterpenes and its protective role against herbivores.…”

Section: Introductionmentioning

confidence: 88%

The Effect of Hydrodistillation Times and Cold Pressing on Yield and Composition of Sweet Orange (Citrus sinensis) Peel Essential Oil

Bozova,

Gölükcü,

Turgutoğlu

2024

Horticultural Studies

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Within the scope of the study, the effect of hydro-distillation times on Citrus sinensis (Navelina) fresh peel essential oil composition was investigated. For this purpose, five different distillation times (10, 15, 30, 60, and 120 min.) were evaluated. Research findings showed that the distillation time was not effective on the orange essential oil composition. It was determined that the most important components of C.sinensis peel essential oil were limonene (96.52-96.61%) and myrcene (2.03-2.06%). In addition, hydrodistillation (HD) and cold press (CP) essential oils were compared in terms of yield and some physical and chemical properties. In terms of oil yield and optical activity, the values of the oil obtained by hydrodistillation method were higher than those obtained by cold press, and the refractive index and density values were found to be lower. In terms of component ratios, it was seen that there was no significant difference between the two methods.

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Section: Introductionmentioning

confidence: 88%

The Effect of Hydrodistillation Times and Cold Pressing on Yield and Composition of Sweet Orange (Citrus sinensis) Peel Essential Oil

Bozova,

Gölükcü,

Turgutoğlu

2024

Horticultural Studies

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“…On this note, tea can be produced from many herbal materials such as sage, linden, mint, fennel, chamomile, coneflower, rosehip, apple, mountain tea, lemon balm, rosemary, cassia, thyme, nettle, tarragon, raspberry, basil and anise [13]. It is stated that herbal teas, whose composition can change with various factors, have antioxidant, anti-inflammatory, antimicrobial, anti-carcinogenic, anti-atherogenic, antiaging, cardio-protective and functional properties [14]. Herbal teas with this type of functional properties can Herbs and Spices-Based Value Addition for Nutritional and Healthy Living DOI: http://dx.doi.org/10.5772/intechopen.1004345 be used to relieve problems such as psychosomatic diseases, colds and congestion, gastrointestinal diseases, urinary system diseases, diarrhoea, constipation, local use as a mouthwash or, as a taste and odour corrector, menstrual complaints and physical and mental fatigue [14,15].…”

Section: Health Benefits Of Herbs and Spices Value-added Productsmentioning

confidence: 99%

Herbs and Spices-Based Value Addition for Nutritional and Healthy Living

Eneojo,

Martins

2024

Herbs and Spices - New Perspectives in Human Health and Food Industry

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The demand for herbs and spices has been rising recently due to their application or use in human diet and medicine. The use of herbs and spices, their bi-products and value-added products as sources of food, medicine, wealth and great power has historical importance. Despite being inexpensive commodities, their value cannot be underestimated in the health and food industries, serving as therapeutic agents, fortifying food, adding flavour and colour, and acting as preservatives. Due to the abundance of nutritional and health benefits offered by herbs and spices, it is imperative to ensure a sustainable supply through value addition. This process involves elevating the raw form or creating added value through processing, packaging, grading, branding and marketing. The advantages of value addition in herbs and spices include portability, reduced bacteria contamination, prolonged flavour, affordability and availability, among others. Forms of value addition in herbs and spices include powder, tea, juice, chocolate and sweets, essential oils, oleoresin functional foods, etc.

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“…Bitter orange has high antioxidant properties due to the content of limonin and naringin and it also contains important food ingredients such as niacin, folic acid, dietary fiber, pectin, potassium, calcium and magnesium. But which has important effects in terms of health and is grown abundantly in our country cannot be adequately evaluated (15).…”

Section: Introductionmentioning

confidence: 99%

Production of natural bitter orange (Bitter orange aurantium) sauce

Yapıcı Nane,

Özdemir,

Aydın

et al. 2023

Toros University JFNG

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Sour sauces are an important part of Turkish cuisine and the Mediterranean diet. They are generally used as a flavoring in salads, cold appetizers and various dishes such as stuffed meatballs, raw meatballs and casseroles. In this study, it was aimed to obtain a sauce with a high consistency from the juice of bitter oranges grown in the Mediterranean climate, which is not evaluated due to its bitter taste due to its high naringin content and to be used in salads or meals. Carob molasses pulp (CMP) was used in the sauce preparation process to obtain high consistency. In addition to providing high consistency, CMP has increased the nutritional value of the sauce. For this purpose, bitter orange (Bitter orange aurantium) juice was evaporated in the open boiler until it reached 25-30 ⁰Brix. After adding 2% CMP to the semi-evaporated bitter orange juice, the evaporation process was continued till it reached the final concentration of 55 ⁰Brix. The obtained sauce was evaluated in pH, total phenolic content, total antioxidant activity, color and sensory properties. As a result, the total phenolics content was 785±4.00 mg GAE/L and the total antioxidant capacity was 77±0.00 µmol TE/L. The results showed that the citrus sauce supplemented with CMP was exposed to less heat treatment and lower change in its lightness according to the control and it was liked more than the control in terms of color, consistency, taste and overall acceptability. Consequently, a new high-consistency sour bitter orange sauce was produced which was appreciated by consumers.

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Farklı yöntemlerle elde edilen turunç (Citrus aurantium L.) kabuk yağlarının uçucu yağ bileşimleri

Cited by 11 publications

References 0 publications

The Effect of Hydrodistillation Times and Cold Pressing on Yield and Composition of Sweet Orange (Citrus sinensis) Peel Essential Oil

The Effect of Hydrodistillation Times and Cold Pressing on Yield and Composition of Sweet Orange (Citrus sinensis) Peel Essential Oil

Herbs and Spices-Based Value Addition for Nutritional and Healthy Living

Production of natural bitter orange (Bitter orange aurantium) sauce

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