Volatile Aroma Components and Antioxidant Activities of the Flavedo Peel Extract of Unripe Shiikuwasha (<i>Citrus depressa</i> Hayata)

Wada, Kōji; Taira, Ikuko; Inafuku, Sayuri; Sumi, Hidekazu; Sawamura, Masayoshi; Takara, Kensaku

doi:10.1111/j.1750-3841.2011.02604.x

Cited by 27 publications

(22 citation statements)

References 27 publications

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“…According to Asikin et al [16], the SD system resulted in higher extraction yield and extraction of a greater number of volatile aroma compounds than the CP method did, which agrees with the present study. As shown in Table 2, the main components of calamondin essential oils extracted from peel by CP and analyzed by DI/GC/FID contained more monoterpenes compared to the calamondin essential oil extracted from peel of fruit by SD, with or without HWH.…”

Section: 2supporting

confidence: 95%

Effects of hot water treatment on the essential oils of calamondin

Chen

Peng²,

Sheu

et al. 2013

Journal of Food and Drug Analysis

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Essential oilVolatile a b s t r a c t Volatile constituents of calamondin peel or whole fruit were obtained by cold pressing, steam distillation, or hot water treatment at 90 C for 15 minutes followed by steam distillation. The volatile components of the essential oils were identified by direct injection coupled with gas chromatographyeflame ionization detector. A total of 54 compounds were identified, including 13 monoterpenes, 7 monoterpene alcohols, 1 monoterpene oxide, 4 monoterpene aldehydes, 2 monoterpene ketones, 4 monoterpene esters, 12 sesquiterpenes, 3 aliphatic alcohols, 6 aliphatic aldehydes, and 2 aliphatic esters, with limonene and b-myrcene as the major compounds. The results showed that hot water treatment increased the yields of essential oils from both peel and whole fruit. The relative percentage of the principle constituents in the various prepared essential oils were similar, except for some minor compounds, including linalool, terpinen-4-ol, a-terpineol, and carvone, the content of which were boosted by steam distillation. Whole fruit contained higher levels of monoterpene alcohols than peel did.

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Section: 2supporting

confidence: 95%

Effects of hot water treatment on the essential oils of calamondin

Chen

Peng²,

Sheu

et al. 2013

Journal of Food and Drug Analysis

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“…The cold pressing method generates lower yields of essential oil. According to Asikin et al (2012), the steam distillation (SD) system resulted in a higher extraction yield and the extraction of a greater number of volatile aroma compounds than did use of the cold-press (CP) method. The percentages of monoterpene compounds in the oils from cold-pressed peels (CP/P) were higher than those from steam-distilled peels (SD/P, HWB/SD/P).…”

Section: Comparison Of Peel Oils Prepared From Cold-pressed and Steammentioning

confidence: 99%

Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle)

Peng¹,

Sheu

Lin

et al. 2013

Food Chemistry

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“…Epidemiological reports link the multiple medicinal properties of citrus to the presence of bioactive compounds such as phenolics, vitamin C, carotenoids, and flavonoids (Carmeli and Fogelman 2009;Abdillahi et al 2011). In addition to the edible fruit parts of citrus, the non-edible parts, such as the peel, are also rich in bioactive compounds (Asikin et al 2012;Asghar et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Enzyme-assisted Revalorization of Sweet Lime (Citrus limetta Risso) Peel into Phenolic Antioxidants

Mushtaq¹,

Sultana²,

Bhatti³

et al. 2014

BioResources

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Enzymatic treatment was used to induce liberation of antioxidant phenolics from under-utilized sweet lime peel (CLP). Small rotatable central composite design (SRCCD) was selected to optimize the conditions of enzymatic processing, i.e., enzyme concentration (2 to 5%), pH (5 to 8), temperature (30 to 75 °C), and incubation time (30 to 120 min). The morphological characterization of enzymatically hydrolyzed CLP was performed using field emission scanning electron microscopy (FESEM). Extracts obtained under suitable conditions were characterized for their phenolic profile by use of reverse-phase high-performance liquid chromatography coupled with a diode array detector (RP-HPLC-DAD) and evaluated for in vitro antioxidant activities. The observed results revealed that optimum enzymatic pre-treatment doubled the recovery of phenolic antioxidants with maximum Trolox equivalent antioxidant capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging potential (IC50). The observed results indicate that enzyme-assisted extraction might be a green choice to revalorize agro-processing residues.

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Volatile Aroma Components and Antioxidant Activities of the Flavedo Peel Extract of Unripe Shiikuwasha (Citrus depressa Hayata)

Cited by 27 publications

References 27 publications

Effects of hot water treatment on the essential oils of calamondin

Effects of hot water treatment on the essential oils of calamondin

Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle)

Optimization of Enzyme-assisted Revalorization of Sweet Lime (Citrus limetta Risso) Peel into Phenolic Antioxidants

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