On the genuineness of citrus essential oils. Part XLI. Italian bitter orange essential oil: Composition and detection of contamination and additions of oils and terpenes of sweet orange and of lemon

Dugo, Giovanni; Verzera, Antonella; D'alcontres, I. Stagno; Cotroneo, Antonella; Ficarra, R.

doi:10.1002/ffj.2730080106

Cited by 30 publications

(16 citation statements)

References 5 publications

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“…Several investigations have confirmed the limonene importance in Citrus juice [36, 37]. Moufida and Marzouk [30] showed that limonene was the major volatile component of four Citrus species representing 63% in blood orange and 90% in sour orange.…”

Section: Resultsmentioning

confidence: 96%

Characterization of Bioactive Compounds in Tunisian Bitter Orange (Citrus aurantiumL.) Peel and Juice and Determination of Their Antioxidant Activities

Karoui

Marzouk

2013

BioMed Research International

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Citrus aurantium peel and juice aroma compounds were investigated by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS), whereas phenolic compounds analysis was performed by reversed-phase high-performance liquid chromatography (RP-HPLC). Limonene was the major volatile compound of bitter orange peel (90.25%) and juice (91.61%). HPLC analysis of bitter orange peel and juice methanolic extracts indicated that phenolic acids constitute their main phenolic class representing 73.80% and 71.25%, respectively, followed by flavonoids (23.02% and 23.13%, resp.). p-Coumaric and ferulic acids were the most abundant phenolic compounds representing 24.68% and 23.79%, respectively, in the peel, while the juice contained 18.02% and 19.04%, respectively. The antioxidant activities of bitter orange peel and juice methanolic extracts have been evaluated using four in vitro assays, and the results were compared with the standard antioxidants (BHT, BHA, and ascorbic acid). Our findings demonstrated that Citrus aurantium peel and juice possess antioxidant activities which were less effective than those of antioxidant standards. Both extracts may be suggested as a new potential source of natural antioxidant.

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Section: Resultsmentioning

confidence: 96%

Characterization of Bioactive Compounds in Tunisian Bitter Orange (Citrus aurantiumL.) Peel and Juice and Determination of Their Antioxidant Activities

Karoui

Marzouk

2013

BioMed Research International

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“…Bitter orange peel oils from Italy consist mainly for limonene (94.3%), myrcene (1.88%), linalool (0.78%) and ␣-pinene (0.4%) as reported by Caccioni et al, (1998). Additionally, Dugo et al, (1993) noted that bitter orange essential oils were dominated by monoterpene hydrocarbons (97%) whereas alcohols, aldehydes and esters represent the oxygenated compounds with the lowest percentages, varying from 1.80 to 2.20%. These qualitative and quantitative differences in oil compositions depended on various factors such as genotype, season, maturational stage and pedoclimatic factors .…”

Section: Tablementioning

confidence: 82%

Chemical composition, fumigant and anti-acetylcholinesterase activity of the Tunisian Citrus aurantium L. essential oils

Zarrad

Hamouda

Chaieb

et al. 2015

Industrial Crops and Products

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“…Linalyl acetate is the main oxygenated compound and it represents the major part of the esters. Linalool is the main alcohol and octanal and decanal the main carbonyl compounds …”

Section: Introductionmentioning

confidence: 99%

Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate–distillate extract

Deterre

Rega

Delarue

et al. 2011

Flavour & Fragrance J

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The volatile compounds of bitter orange (Citrus aurantium L.) products, essential oil (EO) and the heart cut (HC) of the distillate were detected and quantified using gas chromatography (GC) coupled with a mass spectrometer and flame ionization detector. The flavour compounds were characterized using GColfactometry by nine trained panellists by the frequency of detection method. In total, 53 molecules were detected in the EO and 40 in the HC. The EO was characterized by 19 major odour compounds (frequency of detection from 6/9 to 9/9) with different aromatic notes among which a-pinene (floral), octanal (green), limonene (citrus), linalool (floral), a-terpineol (indeterminate: ND, green), linalyl acetate (floral), (E,E) or (E,Z)-2,4-decadienal (frying), dodecanal (ND), caryophyllene (green) and an unknown compound (IT=1678, plastic note). The HC presented a complex mixture of several molecules in low concentrations, which characterize the bitter orange flavour. The HC was characterized by seven high FD odour compounds, three of them (myrcene, a-phellandrene, and limonene) with citrus and mint aromatic notes, and the other four ((Z)-linalool oxide, a-terpinolene, linalool and neral) with floral notes. The comparison of these two products brought to light that the overall process of maceration/distillation could induce the loss of 15 strong odours previously found in simple essential oil and characterized by plastic and metal notes. These results show that maceratingdistilling bitter orange peels and EO makes it possible to select the most pleasant odour compounds while eliminating some off-odours present in the EO. This is the first time that the characterization of odour-active compounds has been carried out on bitter orange products. This valuable information could help for further investigation on process/product optimization. Copyright (C) 2011 John Wiley & Sons, Ltd

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On the genuineness of citrus essential oils. Part XLI. Italian bitter orange essential oil: Composition and detection of contamination and additions of oils and terpenes of sweet orange and of lemon

Cited by 30 publications

References 5 publications

Characterization of Bioactive Compounds in Tunisian Bitter Orange (Citrus aurantiumL.) Peel and Juice and Determination of Their Antioxidant Activities

Characterization of Bioactive Compounds in Tunisian Bitter Orange (Citrus aurantiumL.) Peel and Juice and Determination of Their Antioxidant Activities

Chemical composition, fumigant and anti-acetylcholinesterase activity of the Tunisian Citrus aurantium L. essential oils

Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate–distillate extract

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