Dietary bioactives and essential oils of lemon and lime fruits

Liu, Siyu; Li, Shiming; Ho, Chi‐Tang

doi:10.1016/j.fshw.2022.03.001

Cited by 32 publications

(28 citation statements)

References 53 publications

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“…So far, there has been no attempt to understand and elucidate the contribution and impact of coumarins in lime oils . Especially C.…”

Section: Resultsmentioning

confidence: 99%

“…So far, there has been no attempt to understand and elucidate the contribution and impact of coumarins in lime oils. 26 Especially C. latifolia is described as sweeter, more coumarinic and balsamic in comparison to its relative. 13−15 The determination of taste thresholds of coumarins and their saturated analogs rendered the following results, shown in Table 3.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…However, their sensorial contribution and impact on the overall lime aroma have not yet been thoroughly studied. Despite having a significant contribution to the aroma, especially coumarinic notes in lime are not completely understood until today …”

Section: Introductionmentioning

confidence: 99%

“…Despite having a significant contribution to the aroma, especially coumarinic notes in lime are not completely understood until today. 26 To this end, the objective of this investigation was to elucidate the contribution and impact of coumarins on the overall aroma of lime oils. Subsequently, this study aimed to identify the substances responsible for the coumarin-like aroma profile and to understand their interactions with other components in cold-pressed lime oil.…”

Section: ■ Introductionmentioning

confidence: 99%

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Sensory Impact of Novel Dihydrocoumarins in Native Lime Oils

Schulze,

Schäfer,

Zygalski

et al. 2024

J. Agric. Food Chem.

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Citrus fruits have been known and valued for their aroma in food and perfume ever since humans have maintained written records. Often described as the "champagne" of citrus oils, especially cold pressed lime peel oils have raised attention. Particularly peel oils of Citrus latifolia exhibit a pleasant coumarinic, sweet, and balsamic aroma in comparison to its close relative, the Citrus aurantifolia. Those coumarinic notes have not been completely understood until today. Thus, this study aimed to identify the responsible substances and elucidate their contribution and impact on the aroma of cold-pressed lime oil. By combining distillation, fractionation, olfactory detection, and structure elucidation, the responsible key aroma components were identified. A combination of coumarins and their corresponding saturated analogs have been identified to significantly contribute to the typical coumarinic-like aroma, including three new flavor compounds that have not yet been described in the literature as lime oil constituents: 7-methoxy-2-chromanone (3,4-dihydro-7-methoxy-2H-1-benzopyran-2-one; CAS 20921-02-2), 5,7-dimethoxy-2chromanone (3,4-dihydro-5,7-dimethoxy-2H-1-benzopyran-2-one; CAS 82243-01-4) and 5,6-dihydrobergaptene (5,6-dihydro-4methoxy-7H-furo[3,2-g][1]benzopyran-7-one; CAS 29050-61-1). The sensorial evaluation of the impact of these components on the lime aroma profile has shown flavor-modulating effects and the ability to enhance aldehydic-peely, juicy, and fruity notes as well as their importance in reproducing the authentic, typical coumarin-like notes.

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“…So far, there has been no attempt to understand and elucidate the contribution and impact of coumarins in lime oils . Especially C.…”

Section: Resultsmentioning

confidence: 99%

Section: ■ Results and Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Sensory Impact of Novel Dihydrocoumarins in Native Lime Oils

Schulze,

Schäfer,

Zygalski

et al. 2024

J. Agric. Food Chem.

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“…Native to the Himalayan foothills of Northern India, Southern China, Northern Myanmar, and Southeast Asia (7), citrus fruits are also grown in Mexico, Turkey, the United States, Iran, Argentina, Italy, Brazil, the People's Republic of China, and Spain (8). They are from the Rutaceae family and originated from the hybridization of Lemon with primitive papeda (9). After oranges, they are the 3 rd most important species of citrus fruit, grown with more than 4.4 million tons each year (10).…”

Section: Introductionmentioning

confidence: 99%

Chemical composition of essential oils of Citrus limon peel from three Moroccan regions and their antioxidant, anti-inflammatory, antidiabetic and dermatoprotective properties

Aboubi

Hdech²,

Bikri

et al. 2022

J Herbmed Pharmacol

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Introduction: The current study aimed to explore the in vitro antioxidant, anti-inflammatory, antidiabetic, and dermatoprotective properties of lemon peel essential oil (EO). Methods: The chemical composition of lemon EOs extracted from the lemon of three cities in Morocco was investigated using gas chromatography-mass spectrometry (GC-MS) analysis. The antioxidant property was estimated by two complementary tests: Ferric ion reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH). The in vitro anti-inflammatory activity was assessed by the inhibition of albumin denaturation and proteinase. Inhibitory properties of α-glucosidase and α-amylase were used to reveal the antidiabetic activity of lemon peel EOs. Dermatoprotective property was evaluated by the tyrosinase inhibition method. Results: In addition to high amounts of polyphenols and flavonoids, GC-MS analysis of lemon peel EOs demonstrated the presence of D-limonene, β–pinene, and γ-terpinene as the main compounds in the three samples studied. Lemon peel EOs exhibited significant antioxidant activities by IC50 values ranging from 40.57 µg/mL to 100.22 µg/mL and 113.63 µg/mL to 180.90 µg/mL obtained by DPPH and FRAP tests, respectively. in vitro inhibition of enzymes involved in inflammatory response revealed that lemon peel EOs presented remarkable inhibitory activities against albumin denaturation (230.48 µg/mL>IC50<341.13 µg/mL) and proteinase (199.70 µg/mL>IC50<307.05 µg/mL). Moreover, lemon peel EOs demonstrated powerful inhibition of α-amylase and α-glucosidase with various IC50 values (1689.06 µg/ mL>IC50>4000 µg/mL and 1021.58 µg/mL>C50<2467.62 µg/mL), respectively. These EOs also revealed significant inhibition of tyrosinase with IC50 values ranging from 248.42 μg/ mL to 378.02 μg/mL. Conclusion: These results revealed that lemon peel EOs might constitute a new product with beneficial biological abilities against the mentioned complications.

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