Composition of Citrus Oils, Isolation, Identification, and Gas Chromatographic Estimation of Some Esters and Alcohols of Lemon Oil

Ikeda, Robert M.; Spitler, E. M.

doi:10.1021/jf60132a005

Cited by 12 publications

(10 citation statements)

References 1 publication

(1 reference statement)

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“…Previous findings also suggested that the fruity aromas in citrus oils, which are specific to different varieties, contain oxygenated terpenes (Stanley 1962). Although representing a small portion of all citrus oils, esters, such as ethyl butyrate in orange essence, provide the characteristic aroma to citrus fruits (Wolford and others 1963; Ikeda and Spitler 1964; Shaw 1979). Terpene aldehydes and ketones are important flavoring constituents in lemons, oranges, and grapefruits (Stanley and others 1961; MacLeod Jr. and Buigues 1964; Hunter and Brogden 1965b).…”

Section: Other Important Components Of Citrus Fruitmentioning

confidence: 99%

History, Global Distribution, and Nutritional Importance of Citrus Fruits

Liu¹,

Heying²,

Tanumihardjo³

2012

Comp Rev Food Sci Food Safe

474

292

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Although the mysteries of its history and origin remain unsolved, worldwide cultivation and high-demand production for citrus fruit (genus Citrus in family Rutaceae) make it stand high among fruit crops. Growth of the citrus industry, including rapid development of the processing technology of frozen concentrated orange juice after World War II, has greatly expanded with international trade and steadily increased consumption of citrus fruits and their products during the past several decades. Characterized by the distinct aroma and delicious taste, citrus fruits have been recognized as an important food and integrated as part of our daily diet, playing key roles in supplying energy and nutrients and in health promotion. With low protein and very little fat content, citrus fruits supply mainly carbohydrates, such as sucrose, glucose, and fructose. Fresh citrus fruits are also a good source of dietary fiber, which is associated with gastrointestinal disease prevention and lowered circulating cholesterol. In addition to vitamin C, which is the most abundant nutrient, the fruits are a source of B vitamins (thiamin, pyridoxine, niacin, riboflavin, pantothenic acid, and folate), and contribute phytochemicals such as carotenoids, flavonoids, and limonoids. These biological constituents are of vital importance in human health improvement due to their antioxidant properties, ability to be converted to vitamin A (for example, β-cryptoxanthin), and purported protection from various chronic diseases.

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Section: Other Important Components Of Citrus Fruitmentioning

confidence: 99%

History, Global Distribution, and Nutritional Importance of Citrus Fruits

Liu¹,

Heying²,

Tanumihardjo³

2012

Comp Rev Food Sci Food Safe

474

292

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show abstract

“…No mass spectral data were obtained for peaks 24 and 25 ; however, their respective retention times correspond to undecanal and nonyl acetate, previously identified in lemon oil (Ikeda et al, 1962 ;Ikeda and Spitler, 1964). The only known instance of simultaneous elution was peak 17, which, according to both GLC retention times and mass spectra, was a 4:l mixture of terpinolene and citronellal.…”

Section: Apiezonmentioning

confidence: 89%

“…With the rapid developmen,t of gas-liquid chromatography (GLC) in the past decade, numerous gas chromatograms of lemon oil volatiles have appeared among the publications of Bernhard (1958Bernhard ( , 1960, Clark and Bernhard (1960a,b), Stanley et al, (1961a,b), Slater (1961Slater ( , 1963, Ikeda et al (1962a,b), Ikeda and Spitler (1964), and Hunter and Brogden (1965), as well as in the advertising literature of gas-chromatograph manufacturers.…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, the complexity of lemon peel oil presented such a problem in effectively resolving the mixture into its component parts that the GLC columns employed were unequal to the task without some sort of preliminary fractionation of the oil. Mostly, fractionation was accomplished by adsorption chromatography ; however, a modification of Girard's procedure (Stanley et al, 1961a ;Ikeda and Spitler, 1964) was used twice to separate the aldehydes as a class. Since all these auxiliary steps required extensive precautions to protect the various sensitive lemon oil constituents from acidic, basic, hydrolytic, oxiclative, and thermal decomposition, it was obvious that a more direct and efficient method of n Address : Western Regional Research Laboratory, Albany, California 94710.…”

Section: Introductionmentioning

confidence: 99%

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Lemon Oil Analysis. II. Gas‐Liquid Chromatography on a Temperature‐Programmed, Long, Open Tubular Column

MacLEOD¹,

McFadden

Buigues³

1966

Journal of Food Science

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SUMMARY Lemon oil was analyzed on a highly efficient modified Apiezon L open tubular column with a single injection. Almost all of the more than forty individual peaks were identified by comparison of mass spectra and retention times with those of known compounds. Lemon oils from throughout the world were found very similar in their gas chromatograms; differences were primarily quantitative rather than qualitative.

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“…Kirchner and Miller ( 1953)) investigating the volatile constituents of grapefruit juice, identified 6 alcohols. Kovats (1963)) working on the composition of Brandis distilled lime oil, reported 11 alcohols, and Ikeda and Spitler (1964)) reporting on a method for estimating esters and alcohols in California lemon oil, identified 3 alcohols. The alcoholic composition in tangerine oil had not been investigated.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Alcohols in Essential Oils of Grapefruit, Lemon, Lime, and Tangerine

Hunter

Moshonas

1966

Journal of Food Science

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SUMMARY Alcohols in the cold‐pressed essential oils of grapefruit, lemon, lime, and tangerine were extracted from the whole oil with glycerol, isolated by column chromatography, separated by gas chromatography, and identified by infrared and mass spectroscopy. Nineteen alcohols were identified in grapefruit oil, 9 in lemon, 8 in lime, and 16 in tangerine. In addition, the fungicide, o‐phenyl phenol, was found in the oils of grapefruit and tangerine.

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Composition of Citrus Oils, Isolation, Identification, and Gas Chromatographic Estimation of Some Esters and Alcohols of Lemon Oil

Cited by 12 publications

References 1 publication

History, Global Distribution, and Nutritional Importance of Citrus Fruits

History, Global Distribution, and Nutritional Importance of Citrus Fruits

Lemon Oil Analysis. II. Gas‐Liquid Chromatography on a Temperature‐Programmed, Long, Open Tubular Column

Analysis of Alcohols in Essential Oils of Grapefruit, Lemon, Lime, and Tangerine

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