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Effect of second cooling on the chemical components of essential oils from orange peel (Citrus sinensis).

Identifieur interne : 000B17 ( Main/Exploration ); précédent : 000B16; suivant : 000B18

Effect of second cooling on the chemical components of essential oils from orange peel (Citrus sinensis).

Auteurs : Yulong Chen [République populaire de Chine] ; Jijun Wu ; Yujuan Xu ; Manqing Fu ; Gengsheng Xiao

Source :

Journal of agricultural and food chemistry [ 1520-5118 ] ; 2014.

RBID : pubmed:24945493

English descriptors

KwdEn :
- Citrus sinensis (chemistry), Distillation (instrumentation), Distillation (methods), Fruit (chemistry), Oils, Volatile (chemistry), Oils, Volatile (isolation & purification), Plant Oils (chemistry), Plant Oils (isolation & purification).
MESH :
- chemical , chemistry : Oils, Volatile, Plant Oils.
- chemistry : Citrus sinensis, Fruit.
- instrumentation : Distillation.
- chemical , isolation & purification : Oils, Volatile, Plant Oils.
- methods : Distillation.

Abstract

A second cooling was added to the oil collectors of an improved Clevenger-type apparatus (ICT) to investigate the thermal reaction of essential oils from orange peel compared to a traditional Clevenger-type apparatus (CT). The results demonstrated the yield rate of essential oil from ICT was significantly higher (p < 0.05) than that from CT. The major components of the essential oils consisted of monoterpenes, such as d-limonene, β-myrcene, β-pinene, γ-terpinene, α-pinene. Interestingly, ICT prevented the thermal reaction-the transformation of β-myrcene to β-thujene-and reduced the oxidation on α-pinene and β-pinene of the essential oil in comparison to CT. In addition, the yield rate of γ-terpinene can also be improved via ICT compared to CT. Thus, ICT is an effective improvement to traditional CT.

DOI: 10.1021/jf501079r
PubMed: 24945493

Affiliations:

Le document en format XML

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<author><name sortKey="Chen, Yulong" sort="Chen, Yulong" uniqKey="Chen Y" first="Yulong" last="Chen">Yulong Chen</name>
<affiliation wicri:level="1"><nlm:affiliation>Sericultural and Agro-Food Processing Research Institute, Guangdong Academy of Agricultural Sciences , Guangzhou 510610, People's Republic of China.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
<wicri:regionArea>Sericultural and Agro-Food Processing Research Institute, Guangdong Academy of Agricultural Sciences , Guangzhou 510610</wicri:regionArea>
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<author><name sortKey="Xu, Yujuan" sort="Xu, Yujuan" uniqKey="Xu Y" first="Yujuan" last="Xu">Yujuan Xu</name>
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<author><name sortKey="Fu, Manqing" sort="Fu, Manqing" uniqKey="Fu M" first="Manqing" last="Fu">Manqing Fu</name>
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<author><name sortKey="Xiao, Gengsheng" sort="Xiao, Gengsheng" uniqKey="Xiao G" first="Gengsheng" last="Xiao">Gengsheng Xiao</name>
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<affiliation wicri:level="1"><nlm:affiliation>Sericultural and Agro-Food Processing Research Institute, Guangdong Academy of Agricultural Sciences , Guangzhou 510610, People's Republic of China.</nlm:affiliation>
<country xml:lang="fr">République populaire de Chine</country>
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<author><name sortKey="Fu, Manqing" sort="Fu, Manqing" uniqKey="Fu M" first="Manqing" last="Fu">Manqing Fu</name>
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<author><name sortKey="Xiao, Gengsheng" sort="Xiao, Gengsheng" uniqKey="Xiao G" first="Gengsheng" last="Xiao">Gengsheng Xiao</name>
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<term>Oils, Volatile (chemistry)</term>
<term>Oils, Volatile (isolation & purification)</term>
<term>Plant Oils (chemistry)</term>
<term>Plant Oils (isolation & purification)</term>
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<keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Oils, Volatile</term>
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<term>Fruit</term>
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<front><div type="abstract" xml:lang="en">A second cooling was added to the oil collectors of an improved Clevenger-type apparatus (ICT) to investigate the thermal reaction of essential oils from orange peel compared to a traditional Clevenger-type apparatus (CT). The results demonstrated the yield rate of essential oil from ICT was significantly higher (p < 0.05) than that from CT. The major components of the essential oils consisted of monoterpenes, such as d-limonene, β-myrcene, β-pinene, γ-terpinene, α-pinene. Interestingly, ICT prevented the thermal reaction-the transformation of β-myrcene to β-thujene-and reduced the oxidation on α-pinene and β-pinene of the essential oil in comparison to CT. In addition, the yield rate of γ-terpinene can also be improved via ICT compared to CT. Thus, ICT is an effective improvement to traditional CT.</div>
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<name sortKey="Wu, Jijun" sort="Wu, Jijun" uniqKey="Wu J" first="Jijun" last="Wu">Jijun Wu</name>
<name sortKey="Xiao, Gengsheng" sort="Xiao, Gengsheng" uniqKey="Xiao G" first="Gengsheng" last="Xiao">Gengsheng Xiao</name>
<name sortKey="Xu, Yujuan" sort="Xu, Yujuan" uniqKey="Xu Y" first="Yujuan" last="Xu">Yujuan Xu</name>
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<country name="République populaire de Chine"><region name="Guangdong"><name sortKey="Chen, Yulong" sort="Chen, Yulong" uniqKey="Chen Y" first="Yulong" last="Chen">Yulong Chen</name>
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Effect of second cooling on the chemical components of essential oils from orange peel (Citrus sinensis).

Effect of second cooling on the chemical components of essential oils from orange peel (Citrus sinensis).

Source :

English descriptors

Abstract

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Le document en format XML

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