Seasonal Variation of Essential Oil Composition of Citrus Aurantium L. var. amara

Boussaada, Olfa; Chemli, Rachid

doi:10.1080/0972060x.2007.10643528

Cited by 34 publications

(37 citation statements)

References 26 publications

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“…Indeed, Boussaada and Chemli [33] have reported that the content of limonene in Tunisian sour orange var. Amara varied from 87% to 92.2% on fresh weight basis.…”

Section: Resultsmentioning

confidence: 99%

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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“…Indeed, Boussaada and Chemli [33] have reported that the content of limonene in Tunisian sour orange var. Amara varied from 87% to 92.2% on fresh weight basis.…”

Section: Resultsmentioning

confidence: 99%

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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“…Boussaada and Chemli and Boelens and Jimenez showed that ripe bitter orange peels contained higher concentrations of aliphatic aldehydes and oxygen‐containing monoterpenes and sesquiterpenes than did unripe peels.…”

Section: Introductionmentioning

confidence: 99%

“…Bitter orange oil has a wide range of variability that can be due to several factors such as geographical location, season and variety …”

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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“…amara (produced in Fujian province, China) was about 0.25% to 0.33%. The differences may be related with growing habitats (Cao and others 2005), seasonal variation (Boussaada and Chemli 2007), and different parts of plant (Boussaada and Chemli 2006; Chen and others 2008). …”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, the differences in quantitative values are related to many other factors. Growing habitats, seasonal variation, bio‐parts of the plant, dehydration procedure, processing of raw materials, storage conditions, and analysis conditions (column, detector, programmed temperature) may lead to such difference (Shaw 1979; Cao and others 2005; Boussaada and Chemli 2006; Boussaada and Chemli 2007; Chen and others 2008; Njoroge and others 2003). In addition, just using MS as the detector is only a semi‐quantitative method, which may be unsuitable for accurate quantification.…”

Section: Resultsmentioning

confidence: 99%

Comparative GC/MS Analysis of Essential Oils Extracted by 3 Methods from the Bud of Citrus aurantium L. var. amara Engl

Jiang¹,

Yang²,

Zhu³

et al. 2011

Journal of Food Science

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C. aurantium oils from different plant parts have great economic, medicinal, and nutritional values because of their wide-spectrum biological activities. The essential oil from C. aurantium L. var amara is one of the best C. aurantium oils. The data presented in this article will help us understand the relationship between essential oils and its extraction methods and know more about the aromatic components of Citrus aurantium bud. The methods established in this study will provide useful reference information for further studies, and offer essential oil industries with helpful guidance in practice.

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Seasonal Variation of Essential Oil Composition of Citrus Aurantium L. var. amara

Cited by 34 publications

References 26 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

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

Comparative GC/MS Analysis of Essential Oils Extracted by 3 Methods from the Bud of Citrus aurantium L. var. amara Engl

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