Fractionation of citronella (Cymbopogon winterianus) essential oil and concentrated orange oil phase by batch vacuum distillation

Beneti, Stéphani Caroline; Rosset, Eline; Corazza, Marcos L.; Frizzo, Caren D.; Luccio, Marco Di; Oliveira, J. Vladimir

doi:10.1016/j.jfoodeng.2010.09.011

Cited by 52 publications

(29 citation statements)

References 18 publications

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“…It is well known that vacuum distillation process produces folded oils from orange EO, through a selective decrease of LN (main constituent) and other terpene hydrocarbons; therefore, the concentration of oxygenated compounds, primarily aldehydes and alcohols are increased (Lopes et al, 2003;O'Bryan et al, 2008). Terpene hydrocarbons (including LN) must be removed in order to obtain a stable final product because they do not contribute much to the flavor and fragrance of the oil; also, they are unstable when exposed to heat or light and their oil solubility is decreased as well (Beneti et al, 2011;Liu et al, 2012;Lopes et al, 2003). This study analyzed the chemical composition of AN and its folded oils 5×, 10×, and 20× to estimate the differences between the constituents, since the folded orange oils, provide greater flavor intensity by increasing the concentration of oxygenated compounds.…”

Section: Chemical Composition Of the Citrus Eosmentioning

confidence: 99%

“…This study analyzed the chemical composition of AN and its folded oils 5×, 10×, and 20× to estimate the differences between the constituents, since the folded orange oils, provide greater flavor intensity by increasing the concentration of oxygenated compounds. In addition, they are less susceptible to oxidation and off-flavor development, showing better stability with greater industrial interest (Beneti et al, 2011;Lopes et al, 2003). Considering the information mentioned above, it is preponderant to evaluate the antimicrobial and antioxidant activity of the folded orange oil.…”

Section: Chemical Composition Of the Citrus Eosmentioning

confidence: 99%

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Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils

Torres-Alvarez

González

Rodríguez

et al. 2016

CyTA - Journal of Food

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In this study, the chemical composition, antimicrobial, and antioxidant activities of orange essential oil (AN), its folded orange oils (5×, 10×, 20×) and d-limonene (LN) were investigated. The results observed in the chemical composition showed a decrease in the major component LN, in contrast to other minor components, which increased their concentration, such as decanal, linalool, and α-terpineol. The antimicrobial activity was determined for foodborne pathogens using the disk diffusion method followed by the minimum inhibitory concentration and minimum bactericidal concentration. Results showed that folded orange oils (5×, 10×, 20×) had better antimicrobial activity than AN and LN. The antioxidant activity was carried out by 2,2ʹ-azinobis-3-ethylbenzthiazoline-6-sulphonate and 1,1-diphenyl-2-picrylhydrazyl methods; folded orange oil 20× presented significantly better results (p ≤ 0.05) than other oils studied. Using folded oils from AN could be a natural alternative in food processing as ingredients with antimicrobial and antioxidant effect.Perfil químico, actividad antimicrobiana y antioxidante del aceite esencial de naranja y sus aceites concentrados RESUMEN En este estudio, se investigó la composición química, actividad antimicrobiana y antioxidante del aceite esencial de naranja (AN), sus concentrados (5×, 10×, 20×) y d-limoneno (LN). Los resultados en la composición química mostraron una disminución del componente mayoritario d-limoneno, contrario a otros componentes minoritarios que aumentaron su concentración como es el decanal, linalol y α-terpinol. La actividad antimicrobiana fue determinada para bacterias de importancia en alimentos por el método de difusión en disco seguido de la concentración mínima inhibitoria (CMI) y concentración mínima bactericida (CMB). Los resultados mostraron que los aceites concentrados (5×, 10×, 20×) presentaron significativamente mayor actividad antimicrobiana que el AN y LN. La actividad antioxidante se realizó por los métodos de ABTS y DPPH obteniendo que la fracción 20×, presentó actividad antioxidante significativamente mayor (p ≤ 0,05) que los demás aceites estudiados. Los aceites concentrados del aceite esencial de naranja podrían ser una alternativa en la aplicación en alimentos como ingredientes con efecto antimicrobiano y antioxidante ARTICLE HISTORY

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Section: Chemical Composition Of the Citrus Eosmentioning

confidence: 99%

Section: Chemical Composition Of the Citrus Eosmentioning

confidence: 99%

Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils

Torres-Alvarez

González

Rodríguez

et al. 2016

CyTA - Journal of Food

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“…Other low‐content compounds, such as decanal, linalool, valencene, and octanal, constitute the flavor fraction that gives the characteristic citrus flavor. Therefore, it is often necessary to isolate decanal, linalool, valencene, and octanal from sweet orange oil (Fang and others 2009; Beneti and others 2011). …”

Section: Introductionmentioning

confidence: 99%

Isolation and Biological Activities of Decanal, Linalool, Valencene, and Octanal from Sweet Orange Oil

Ke-hai¹,

Chen²,

Liu³

et al. 2012

Journal of Food Science

142

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Product 1 (82.25% valencene), product 2 (73.36% decanal), product 3 (78.12% octanal), and product 4 (90.61% linalool) were isolated from sweet orange oil by combined usage of molecular distillation and column chromatography. The antioxidant activity of sweet orange oil and these products was investigated using 2,2-diphenyl-1-picrylhydrazyl and reducing power assays. In this test, product 1 (82.25% valencene), product 2 (73.36% decanal), and product 4 (90.61% linalool) had antioxidant activity, but lower than sweet orange oil. The antimicrobial activity was investigated in order to evaluate their efficacy against 5 microorganisms. The results showed that sweet orange oil, product 2 (73.36% decanal), product 3 (78.12% octanal), and product 4 (90.61% linalool) had inhibitory and bactericidal effect on the test microorganisms (except Penicillium citrinum). Valencene did not show any inhibitory effect. Saccharomyces cerivisiae was more susceptible, especially to the crude sweet orange oil (minimal inhibitory concentration 6.25 μL/mL). The cytotoxicity was evaluated on Hela cells using the 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl tetrazolium bromide assay. All test samples showed significant cytotoxicity on the cell lines with IC(50) values much less than 20 μg/mL.

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“…For SFE, the yield is around 6% higher for Oregano in comparison to Rosemary. These yields are within typical extraction processes at proper conditions (Beneti et al, 2011;Berna et al, 2000;Burt, 2004;Cassel et al, 2009;Jiménez-Carmona et al, 1999;Khajeh et al, 2012;Louli et al, 2004;Masango, 2005;Mira et al, 1999;Mira et al, 1996;Monsálvez et al, 2010;Papamichail et al, 2000;Rao et al, 2005;Zhang et al, 2012).…”

Section: Process Modelingmentioning

confidence: 58%

“…The main technologies used in the extraction of essential oils can be summarized in three: supercritical fluid extraction (Berna et al, 2000;Khajeh et al, 2012;Louli et al, 2004;Mira et al, 1999;Mira et al, 1996;Papamichail et al, 2000), solvent extraction (Jiménez-Carmona et al, 1999;Monsálvez et al, 2010;Rao et al, 2005;Zhang et al, 2012), and distillation with water (Beneti et al, 2011;Cassel et al, 2009;Masango, 2005). Each technology offers different advantages and disadvantages.…”

Section: Introductionmentioning

confidence: 99%

Techno-economic and environmental assessment of essential oil extraction from Oregano (Origanum vulgare) and Rosemary (Rosmarinus officinalis) in Colombia

Moncada

Tamayo

Cardona

2016

Journal of Cleaner Production

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Fractionation of citronella (Cymbopogon winterianus) essential oil and concentrated orange oil phase by batch vacuum distillation

Cited by 52 publications

References 18 publications

Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils

Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils

Isolation and Biological Activities of Decanal, Linalool, Valencene, and Octanal from Sweet Orange Oil

Techno-economic and environmental assessment of essential oil extraction from Oregano (Origanum vulgare) and Rosemary (Rosmarinus officinalis) in Colombia

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