Effects of hot water treatment on the essential oils of calamondin
- 1 December 2013
- journal article
- research article
- Published by The Journal of Food and Drug Analysis (JFDA), Food and Drug Administration, Taiwan (TFDA) in Journal of Food and Drug Analysis
- Vol. 21 (4), 363-368
- https://doi.org/10.1016/j.jfda.2013.08.003
Abstract
Volatile constituents of calamondin peel or whole fruit were obtained by cold pressing, steam distillation, or hot water treatment at 90 degrees C for 15 minutes followed by steam distillation. The volatile components of the essential oils were identified by direct injection coupled with gas chromatography-flame 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 beta-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, alpha-terpineol, and carvone, the content of which were boosted by steam distillation. Whole fruit contained higher levels of monoterpene alcohols than peel did. Copyright (C) 2013, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC. All rights reserved.Keywords
Funding Information
- China Medical University (CMU100-TC-15, CMU101-S-31)
This publication has 15 references indexed in Scilit:
- Characterisation of calamansi (Citrus microcarpa). Part II: Volatiles, physicochemical properties and non-volatiles in the juiceFood Chemistry, 2012
- Characterisation of calamansi (Citrus microcarpa). Part I: Volatiles, aromatic profiles and phenolic acids in the peelFood Chemistry, 2012
- Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle)Food Chemistry, 2012
- Volatile Aroma Components and Antioxidant Activities of the Flavedo Peel Extract of Unripe Shiikuwasha (Citrus depressa Hayata)Journal of Food Science, 2012
- Volatile Constituents of Peel and Leaf Oils from CalamondinJournal of Essential Oil Bearing Plants, 2009
- Volatile Constituents of Calamondin Peel and Juice (Citrus madurensisLour.) Cultivated in the PhilippinesJournal of Essential Oil Research, 2005
- Volatile Components of Calamondin Peel OilJournal of Agricultural and Food Chemistry, 1996
- Identification of Volatile Compounds Isolated from Round Kumquat (Fortunella japonica Swingle)Journal of Agricultural and Food Chemistry, 1994
- Determination of volatile flavor components, sugars, and ascorbic, dehydroascorbic, and other organic acids in calamondin (Citrus mitis Blanco)Journal of Agricultural and Food Chemistry, 1992
- Identification by Means of Retention ParametersJournal of Chromatographic Science, 1973