Volatile and Nonvolatile Constituents and Antioxidant Capacity of Oleoresins in Three Taiwan Citrus Varieties as Determined by Supercritical Fluid Extraction

Chen, Min-Hung; Huang, Tzu‐Chi

doi:10.3390/molecules21121735

Cited by 35 publications

(18 citation statements)

References 45 publications

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“…On the other hand, Chen and Huang [ 146 ] have used SC-CO 2 technology (20 MPa, 50 °C, CO 2 flow rate of 6 mL/min) to extract oleoresin from the peels of three citrus varieties Ponkan ( C. reticulate Blanco), Tankan ( C. tankan Hayata), Murcott ( C. reticulate × C. sinensis )) by adding alcohol as a solvent assistant to enhance the extraction rate. These authors noticed that the non-volatile oleoresin extracted from the samples contained polymethoxyflavones (between 86.2 and 259.5 mg/g), limonoids (between 111.7 and 406.2 mg/g), and phytosterols (between 686.1 and1316.4 µg/g).…”

Section: Valorisation Of Citrus Waste and By-products By Extractiomentioning

confidence: 99%

Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review

et al. 2017

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Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble and insoluble antioxidants and essential oils. While some of those wastes are currently valorised by various technologies (yet most are discarded or used for feed), effective, non-toxic and profitable extraction strategies could further significantly promote the valorisation and provide both increased profits and high quality bioactives. The present review will describe and summarize the latest works concerning novel and greener methods for valorisation of citrus by-products. The outcomes and effectiveness of those technologies such as microwaves, ultrasound, pulsed electric fields and high pressure is compared both to conventional valorisation technologies and between the novel technologies themselves in order to highlight the advantages and potential scalability of these so-called “enabling technologies”. In many cases the reported novel technologies can enable a valorisation extraction process that is “greener” compared to the conventional technique due to a lower energy consumption and reduced utilization of toxic solvents.

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Section: Valorisation Of Citrus Waste and By-products By Extractiomentioning

confidence: 99%

Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review

et al. 2017

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“…They are obtained from plant by extraction with aqueous and non-aqueous solvents followed by removal of the solvent by evaporation (Chen and Huang, 2016). The advantages of oleoresins, easy to stored and transported, more stable when heated, more economical to use, easier to control for quality and cleaner than the equivalent ground spices, free from contamination, concentrated form reduces storage space and bulk handling and transport requirements and Longer shelf life due to minimal oxidative degradation or loss of flavor.…”

Section: Introductionmentioning

confidence: 99%

Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks

Masoud

El-Hadidy

2017

SCUJ

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Mango and citrus are major processed fruits in Egypt that results in large quantities of wastes and byproducts rich in various bioactive components such as water soluble and insoluble antioxidants and essential oils. Therefore, the objective of this study was to produce instant flavor drinks from oleoresins which obtained from fruit industry wastes (mango, orange and mandarin peels). Fruit peels are natural sources for dietary antioxidants and flavor. Mango, orange and mandarin peels industrial by-products contains many nutritionally and economically valuable components. These by-products from juice processing industries have significant exploitation potential. Therefore, the present study carried out on different instant flavor drinks which were prepared as mango, orange and mandarin peels oleoresin in 20, 40 60, 80 and 100 mg/100 g formulas to produce natural and healthy instant fruit peels flavor drinks compared to commercial products. These formulas evaluated for physico-chemical properties, antioxidants contents and their activities, volatile oil fractions and sensory evaluation. The obtained results indicated that antioxidant activity of mandarin peels oleoresin due to it is high phenolic compounds content (50.51±2.41mg/g) and vitamin C (1.30±0.06 mg/g). While, total flavonoids contents (5.66±0.21 mg/g) for mango peels oleoresin showed the second level for tested peels oleoresin antioxidant activity, also mango oleoresin has high content of in carotenoids (12.53±0.43 mg/g). Mandarin peels which have the significant content of volatile oil (1.92±0.23g/100g), comparing to orange and mango oleoresin peels. Mango peels oleoresin has higher content in α-pienene, terpinolene, myrcene and β-pienene than other fractions (12.82, 3.14, 2.30 and 1.54%, respectively) Also, the major compound in orange then mandarin peels oleoresin was limonene (85.80 and 52.67%, respectively). Camphor content has highest content in orange peels oleoresin (3.62%). The most important aroma characteristic in mandarin peels oleoresin were 1,8-cineol (13.31%) followed by γ-terpinene (11.02%) then E-β-ocimene (6.52%). Orange peels oleoresin has the highest antioxidant activity by DPPH method (from 54.20 to 73.00%) in gradual concentrations followed by mango peels oleoresin (from 46.24 to 55.82%) then mandarin peels oleoresin (from 33.92 to 52.02%). These data are due to that orange peels oleoresin is rich in limonene and camphor, as well as carotenoids, flavonoids and vitamin C. Aroma in mandarin formula showed the highest one and that was due to the quantity of volatile oil and quality of some volatile oil compounds. Mango and orange peels oleoresin formulas gave also the highest evaluation in sensory acceptability which has been shown for the aroma and flavor results may be due to the highest contents in flavonoids and carotenoids and volatile oil components. Therefore, the use of mango, orange and mandarin oleoresins as natural flavors is better than commercial synthetic flavorings.

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“…In this study, the DPPH and ABTS radical clearing capacity in the essential oils of Kumquat and calamondin were found to be in the range of 29.38~54.63 μg Trolox/mL, and 85.21~115.64 μg Trolox/mL, respectively ( Table 3 ). Previous reports have mentioned that polar extracts of citrus fruits, such as ethyl acetate extract, ethanol extract and supercritical fluid extract, exhibit better radical-scavenging activity than essential oil extracts [ 4 , 16 , 32 , 33 ]. However, it is difficult to attribute the antioxidant effects of a total essential oil to just one or a few active compounds, as both minor and major compounds should make significant contributions to an oil’s activity.…”

Section: Resultsmentioning

confidence: 99%

Traditional Small-Size Citrus from Taiwan: Essential Oils, Bioactive Compounds and Antioxidant Capacity

et al. 2017

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Background: The calamondin (Citrus microcarpa Bunge) and the kumquat (Fortunella crassifolia Swingle) are two small-size citrus fruits that have traditionally been consumed in Taiwan; however, there has been a lack of scientific research regarding the active compounds and functionalities of these fruits. Methods: Analysis of volatile composition of essential oil and phytosterol was carried out using Gas Chromatography–Mass Spectrometry (GC-MS). Flavonoid and limonoid were analyzed by High Performance Liquid Chromatography (HPLC). Moreover, antioxidant capacity from their essential oils and extracts were assessed in vitro. Results: The compositions of the essential oils of both fruits were identified, with the results showing that the calamondin and kumquat contain identified 43 and 44 volatile compounds, respectively. In addition, oxygenated compounds of volatiles accounted for 4.25% and 2.04%, respectively, consistent with the fact that oxygenated compounds are generally found in high content in citrus fruits. In terms of flavonoids, the calamondin exhibited higher content than the kumquat, with disomin-based flavonoids being predominant; on the other hand, phytosterol content of kumquat was higher than that of calamondin, with amyrin being the dominant phytosterol. Both of them contain high amounts of limonoids. The ethanol extracts and essential oils of small-sized citrus fruits have been shown to have antioxidant effects, with those effects being closely related to the flavonoid content of the fruit in question. Conclusions: The present study also reviewed antioxidant activity in terms of specific bioactive compounds in order to find the underlying biological activity of both fruits. The calamondin and kumquat have antioxidant effects, which are in turn very important for the prevention of chronic diseases.

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Volatile and Nonvolatile Constituents and Antioxidant Capacity of Oleoresins in Three Taiwan Citrus Varieties as Determined by Supercritical Fluid Extraction

Cited by 35 publications

References 45 publications

Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review

Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review

Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks

Traditional Small-Size Citrus from Taiwan: Essential Oils, Bioactive Compounds and Antioxidant Capacity

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