Analytical Investigation of Murcott (Honey) Tangerine Peel Oil

Feger, Wolfgang; Brandauer, Herbert; Ziegler, Herta

doi:10.1080/10412905.2003.9712097

Cited by 22 publications

(12 citation statements)

References 20 publications

(5 reference statements)

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“…Data obtained from qualitative and quantitative determination of the volatile components from bitter orange peel during ripening are shown in Table 1-3. Similar to our findings, Feger 28 investigated that limonene was the major component in peel oils of commercial Brazillian Murcot Tangerines. Based on these findings limonene was the first main compound in C. aurantium volatile oil during ripening of fruit.…”

Section: Resultssupporting

confidence: 87%

Changes of Peel Essential Oil Composition ofCitrus aurantiumL. During Fruit Maturation in Iran

Rowshan¹,

Najafian

2015

Journal of Essential Oil Bearing Plants

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The present work investigated the effect of ripening stage on the chemical composition of essential oil extracted from peel of bitter orange (Citrus aurantium). Samples were collected at three harvesting periods: stage 1 (green colour, immature: The size of a lemon), stage 2 (green colour; semi-mature: The size of a bitter orange), and stage 3 (orange colour: mature). The fruits peel including flavedo (epicarp) and albedo (mesocarp) layers were peeled off carefully and discarded. limonene was the most represented compound in bitter orange oil. limonene showed the highest level at the maturity stage (93.47 %); several minor compounds including linalool, myrcene and α-terpineol reached their lowest content. The results showed that ripening stage influenced the chemical composition of essential oil. This knowledge could help establish the optimum harvest date ensuring the maximum limonene of bitter orange.

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Section: Resultssupporting

confidence: 87%

Changes of Peel Essential Oil Composition ofCitrus aurantiumL. During Fruit Maturation in Iran

Rowshan¹,

Najafian

2015

Journal of Essential Oil Bearing Plants

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“…α-Terpineol (12.55%) was the second major component of all five Citrus essential oils with Mandarin peel oil containing highest of it (Table 4). These results were in line with the former work on Brazillian tangerinesin which limonene was the major component (Feger et al, 2003). Similarly, Espina et al, (2011) reported limonene (85.50%) and α-terpineol (0.36%) as chief component of Citrus essential oils.…”

Section: Chemical Composition By Gc-ms Analysissupporting

confidence: 81%

Phytochemistry, GC-MS Analysis, Antioxidant and Antimicrobial Potential of Essential Oil From Five Citrus Species

Javed¹,

Javaid²,

Nawaz³

et al. 2014

JAS

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Citrus essential oils were extraction from hydro distillation technique yielding Citrus oil with reasonable yield. Phytochemical screening of all five Citrus oils showed that alkaloids, tannins, sterols, terpenoids, saponoins, flavonoids were present (50-80%). GC/MS analysis showed highest percentage of limonene (58-89%) in Citrus oils. Antioxidant study revealed that Citrus peel oils have strong scavenging activity (83%-91%). Antimicrobial activity was evaluated by agar well method against eight common pathogens depicted marked antimicrobial potential especially tangerine (4.9-1.9 cm inhibition zones) and grapefruit oil (4.5-1.2 cm) inhibition zones. The studies emphasized the therapeutic and commercial utilization of Citrus peel essential oils as food preservatives, phytomedicine and antioxidant agent.

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“…2); this pattern was observed in the bicyclic monoterpenes (a-thujene, a-pinene, sabinene), alcohol (1-bornyl alcohol, p-cymen-8-ol, trans-p-2, 8-menthadien-1-ol, b-citronellol), sesquiterpene (d-elemene, c-muurolene, germacrene), ether (methyl thymyl ether), monoterpenoids (perillyl aldehyde, citral), sesquiterpene aldehyde (a-sinensal). At this stage, the content of aldehyde compounds increased quickly; specially, a-sinensal, the component with special flavour of tangerine (Feger, Brandauer, & Ziegler, 2003;Naef & Velluz, 2001).…”

Section: Volatiles Associated With Intermediate Maturity Stage (Stagementioning

confidence: 97%

Chemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC–MS metabolomics analysis

Dong

Shao

et al. 2015

Food Chemistry

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Analytical Investigation of Murcott (Honey) Tangerine Peel Oil

Cited by 22 publications

References 20 publications

Changes of Peel Essential Oil Composition ofCitrus aurantiumL. During Fruit Maturation in Iran

Changes of Peel Essential Oil Composition ofCitrus aurantiumL. During Fruit Maturation in Iran

Phytochemistry, GC-MS Analysis, Antioxidant and Antimicrobial Potential of Essential Oil From Five Citrus Species

Chemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC–MS metabolomics analysis

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