Qualitative and quantitative analysis of petitgrain Eureka lemon essential oil by fused silica capillary column gas chromatography mass spectrometry

Baâliouamer, Aoumeur; Meklati, B. Y.; Fraisse, D.; Scharff, Claude

doi:10.1002/jsfa.2740361119

Cited by 16 publications

(3 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Among these factors we can include environment, soil fertility, the content of beneficial microorganisms, the state of immaturity (green color), and unpeeled vs. peeled fruit juice [14][15][16][17]. Additionally, the volatile fraction may be altered by analytical method, sampling, and equipment used [18,19].…”

Section: Introductionmentioning

confidence: 99%

Determination of the Volatile Profile of Lemon Peel Oils as Affected by Rootstock

Aguilar-Hernández

Sánchez‐Bravo

Hernández

et al. 2020

Foods

View full text Add to dashboard Cite

Citrus limon (L.) Burm is an important crop that grows between latitudes 30° North and 30° South, the main producers being China, the USA, Mexico, India, Brazil, and Spain. In Spain, lemon grows mainly in Mediterranean areas such as Murcia, Valencia, and Andalucía. The most cultivated varieties are “Fino” and “Verna”. In this study, five varieties of lemon, “Verna”, “Bétera”, “Eureka”, “Fino 49”, and “Fino 95” were evaluated on different rootstocks: three new Forner-Alcaide (“FA13”, “FA5”, “FA517”), Citrus macrophylla, Wester, and Citrus aurantium L. Hydrodistillation was used to obtain essential oil from fresh peels and then the volatile profile was studied by gas chromatography-mass spectrometry (GC-MS). A total of 26 volatile compounds were identified, limonene being the main one followed by β-pinene, γ-terpinene, sabinene, and α-pinene. The results revealed that Forner-Alcaide rootstocks (“FA5” > “FA517” > “FA13”) proved to be the best rootstocks for the aroma quality as they led to high volatile contents, followed by C. aurantium and C. macrophylla. Among the other varieties, the most aromatic one was “Eureka”. The whole trend was as follows (in decreasing order): “Eureka” > “Bétera” > “Fino 95” > “Verna” > “Fino 49”.

show abstract

Section: Introductionmentioning

confidence: 99%

Determination of the Volatile Profile of Lemon Peel Oils as Affected by Rootstock

Aguilar-Hernández

Sánchez‐Bravo

Hernández

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Volatile compounds in Meyer lemon (Moshonas et al, 1972), Italian lemon (Allegrone et al, 2006) and petitgrain Eureka lemon essential oil (Baaliouamer et al, 1985) have been reported, except Eureka lemon. Many studies showed the common volatile compounds in lemon.…”

Section: Introductionmentioning

confidence: 99%

“…d-Limonene plays a potential role in preventing breast cancer (Miller et al, 2011), and the antioxidant activity of lemon essential oils has been confirmed (Di et al, 2010). Lemon products are also important for food industry and health care (González-Molina et al, 2010).Volatile compounds in Meyer lemon (Moshonas et al, 1972), Italian lemon (Allegrone et al, 2006) and petitgrain Eureka lemon essential oil (Baaliouamer et al, 1985) have been reported, except Eureka lemon. Many studies showed the common volatile compounds in lemon.…”

mentioning

confidence: 99%

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

Zhong

Ren

Chen

et al. 2014

FSTR

View full text Add to dashboard Cite

Free and glycosidically bound volatile compounds in different parts of Eureka lemon were studied. Free volatile compounds were extracted by solid phase microextraction (SPME). Bound volatile compounds were isolated from juice by adsorption onto an Amberlite XAD-2 column, and then hydrolyzed by almond β-glucosidase. Both the free volatile compounds and the released aglycones were analyzed by using gas chromatography-mass spectromerty (GC-MS). Gas chromatography-olfactometry (GC-O) was also used to determine the aroma-active compounds in juice and peel. Totally 29 and 34 free volatiles were found in juice and peel, respectively. Terpenes and aldehydes were the most abundant compounds in free fractions. Four and six bound volatile compounds were found in juice and peel with a total concentration of 127.8 and 1161.52 μg/L. Benzenic and terpenic compounds were the main bound volatiles found in Eureka lemon fruit. Mannose and glucose were found as sugar moiety in juice, and glucose was found the only sugar linked to bound volatiles in peel.Keywords: eureka lemon, volatile compounds, glycosides, enzymatic hydrolysis, aroma active compounds IntroductionEureka lemon originated in America and grew widely under tropical and sub-tropical climatic conditions, including many countries such as Australia, Israel and southern China. It is a common lemon species in the world (Ford, 1942). It is called "the true 'better' lemon" and has large quantity of juice and acid content.Eureka lemon has not been got much attention. The fruit is elliptic in shape, bright yellow and medium thickness of the skin.It is more acidic than Meyer lemon, its peel is thicker, and also the juice is less than Lisbon lemon, a lemon similar to Eureka lemon.Generally speaking, Meyer lemon and Lisbon lemon are more used as juice production, cooking and eating. But the characters of Eureka lemon make it better to be a good material to produce essential oil and other aroma products. The luxuriant aroma compounds of lemon are applied in many fields. d-Limonene plays a potential role in preventing breast cancer (Miller et al., 2011), and the antioxidant activity of lemon essential oils has been confirmed (Di et al., 2010). Lemon products are also important for food industry and health care (González-Molina et al., 2010).Volatile compounds in Meyer lemon (Moshonas et al., 1972), Italian lemon (Allegrone et al., 2006) and petitgrain Eureka lemon essential oil (Baaliouamer et al., 1985) have been reported, except Eureka lemon. Many studies showed the common volatile compounds in lemon. Several studies showed that the main volatile compounds in lemon essential oil were monoterpenes, such as limonene, γ-terpinene and β-myrcene (Fan et al., 2009a;Verzera et al., 2004). Limonene was the most abundant compound in lemon. Additionally, aldehydes, ketones and esters were the other important volatile compounds in lemon (Lota et al., 2004;Moufida et al., 2003). The free volatile compounds and particular character compounds of Eureka lemon have not been reported yet. The boun...

show abstract

Analysis of leaf oils from four varieties of sweet orange by combined gas chromatography‐mass spectrometry

Baâliouamer

Meklati

Fraisse

et al. 1988

Flavour & Fragrance J

Self Cite

View full text Add to dashboard Cite

show abstract

Qualitative and quantitative analysis of petitgrain Eureka lemon essential oil by fused silica capillary column gas chromatography mass spectrometry

Cited by 16 publications

References 14 publications

Determination of the Volatile Profile of Lemon Peel Oils as Affected by Rootstock

Determination of the Volatile Profile of Lemon Peel Oils as Affected by Rootstock

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

Analysis of leaf oils from four varieties of sweet orange by combined gas chromatography‐mass spectrometry

Contact Info

Product

Resources

About