From residue to resource: The recovery of high-added values compounds through an integral green valorization of citrus residual biomass

Lamine, Myriam; Hamdi, Zohra; Zemni, Hassène; Rahali, Fatma Zohra; Melki, Imen; Mliki, Ahmed; Gargouri, Mahmoud

doi:10.1016/j.scp.2023.101379

Cited by 4 publications

(1 citation statement)

References 63 publications

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“…Linalyl acetate, an ester representative of the total volatile fraction of oregano, can be used as a flavoring agent in a diversity of food and beverage products. Its pleasant floral and sweet odors make it a common choice for enhancing the taste of confectionery items, desserts, and beverages, among others [43].…”

Section: Bioactive Potential Of Volatile Organic Metabolites Identifi...mentioning

confidence: 99%

Characterization of the Volatilomic Fingerprint of Culinary Aromatic Herbs: A Comparative Study Based on Chemometric Analysis

Izcara,

Perestrelo,

Morante-Zarcero

et al. 2024

Separations

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Culinary aromatic herbs (CAHs), used worldwide for culinary and industrial purposes, are recognized for their wide range of beneficial health effects including antimicrobial, antioxidant, anti-hyperlipidemic, anti-inflammatory, anti-type 2 diabetes mellitus, antitumorigenic and anticarcinogenic, and anti-hypertensive properties, in addition to glucose- and cholesterol-lowering activities as well as properties that affect mental health and cognition via their phytochemical constituents, such as polyphenols (flavonoids and non-flavonoids), sulfur- and nitrogen-containing compounds, alkaloids, minerals, and vitamins. Moreover, the volatile organic metabolites (VOMs) found in CAHs offer unique analytical biosignatures linked to their sensory qualities and organoleptic characteristics. This study aimed to establish the volatilomic pattern of CAHs commonly used in Europe and in the Mediterranean region, oregano (Origanum vulgare L.) and two savory species: savory (Satureja hortensis L.) and lemon savory (Satureja montana L. var. citriodora). The volatilomic pattern of CAHs was established using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC-MS) determination. This is a powerful strategy to unravel the potential health benefits related to the most important VOMs identified in each aromatic herb. This comprehensive understanding will aid in establishing the authenticity of these herbs, while also safeguarding against possible fraudulent activities and adulterations. A total of 112 VOMs from different chemical families were identified. Terpenoids amounted to the major chemical family in the investigated aromatic herbs accounting for 96.0, 95.1, and 79.7% of the total volatile composition for savory, lemon savory, and oregano, respectively. Apart from contributing to flavor profiles, certain identified VOMs also possess bioactive properties, opening interesting avenues for potential application in the food, pharmaceutical, and cosmetic sectors. The volatilomic pattern combined with unsupervised principal component analysis facilitated the differentiation of the aromatic herbs under investigation, revealing the most related VOMs in each sample, which can be used as markers for the authentication of these valuable aromatic herbs, such as caryophyllene oxide (103), camphene (6), p-cymene (23), and borneol (74), among others. In addition, some VOMs have a high influence on the aromatic herb’s bioactive potential, helping to prevent certain diseases including cancer, inflammatory-related diseases, diabetes, and cardiovascular diseases.

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Section: Bioactive Potential Of Volatile Organic Metabolites Identifi...mentioning

confidence: 99%

Characterization of the Volatilomic Fingerprint of Culinary Aromatic Herbs: A Comparative Study Based on Chemometric Analysis

Izcara,

Perestrelo,

Morante-Zarcero

et al. 2024

Separations

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Antioxidant properties of lemon essential oils: a meta-analysis of plant parts, extraction methods, dominant compounds, and antioxidant assay categories

Budiarto,

Khalisha,

Sari

et al. 2024

Chem. Biol. Technol. Agric.

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Recent studies have explored the antioxidant properties of lemon essential oil (LEO), taking considering factors like plant part, extraction methods, and antioxidant assay. However, due to varied results and limited precision in individual studies, our meta-analysis aims to offer a comprehensive understanding across different experiments, irrespective of location or time. Out of 109 scientific articles published between 1947 and 2024, only 28 successfully validated their data on differences in antioxidant capacity and IC50, using weighted averages of Hedges’ d in meta-analysis. A meta-analysis revealed several key findings: (i) lemon leaf and peel extracts have higher IC50 compared to controls, whereas whole plant extracts show lower values (p < 0.001); (ii) the maceration preserves antioxidant properties better than hydro-distillation and Soxhlet extraction (p < 0.001); (iii) LEO require higher concentrations to achieve comparable free radical inhibition as the standard controls such as AsA, BHT, and quercetin, suggesting lower antioxidant efficiency. This was supported by IC50 result, which showed no significant difference between LEO and other compounds like thymol, Thymus vulgaris EO, and Citrus aurantium EO. However, compared to AsA, BHT, limonene, and trolox, the inhibition efficacy was significantly lower (p < 0.01). These findings consistently demonstrated significant antioxidant activity across multiple assays, including ABTS, β-carotene bleaching, DPPH, and FRAP (p < 0.01). Notably, the predominant components of LEO including α-linoleic acid, D-limonene, limonene, L-limonene, neryl acetate, sabinene, and Z-citral, which demonstrate significant potency as antioxidant agent (p < 0.01). Specifically, limonene and Z-citral make substantial contributions to its antioxidant capacity (p < 0.01). Despite variations in purity among LEO extractions, there is potential for future enhancement through nanoemulsion. In conclusion, LEO show promise as an alternative antioxidant, with emphasis to selecting samples based on leaves or peels and employing maceration extractions for various antioxidant assays. Active components rich in terpenoids, such as limonene and Z-citral, are particularly noteworthy. Graphical Abstract

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From Citrus Waste to Valuable Resources: A Biorefinery Approach

Medina-Herrera,

Martínez-Ávila,

Robledo-Jiménez

et al. 2024

Biomass

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Typically, citrus waste is composted on land by producers or used as livestock feed. However, the biorefinery approach offers a sustainable and economically viable solution for managing and valorizing these agricultural residues. This review examines research from the period 2014 to 2024. Citrus waste can be utilized initially by extracting the present phytochemicals and subsequently by producing value-added products using it as a raw material. The phytochemicals reported as extracted include essential oils (primarily limonene), pectin, polyphenolic components, micro- and nano-cellulose, proteins, and enzymes, among others. The components produced from the waste include bioethanol, biogas, volatile acids, biodiesel, microbial enzymes, and levulinic acid, among others. The review indicates that citrus waste has technical, economic, and environmental potential for utilization at the laboratory scale and, in some cases, at the pilot scale. However, research on refining pathways, optimization, and scalability must continue to be an active field of investigation.

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From residue to resource: The recovery of high-added values compounds through an integral green valorization of citrus residual biomass

Cited by 4 publications

References 63 publications

Characterization of the Volatilomic Fingerprint of Culinary Aromatic Herbs: A Comparative Study Based on Chemometric Analysis

Characterization of the Volatilomic Fingerprint of Culinary Aromatic Herbs: A Comparative Study Based on Chemometric Analysis

Antioxidant properties of lemon essential oils: a meta-analysis of plant parts, extraction methods, dominant compounds, and antioxidant assay categories

From Citrus Waste to Valuable Resources: A Biorefinery Approach

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