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CHARACTERIZATION OF VOLATILE COMPOUNDS IN THE ESSENTIAL OIL OF SWEET LIME ( Citrus limetta Risso)
The essential oil of citrus fruit contains components pleasant sensory characteristics that are appreciated in food, pharmaceutical, and cosmetics industries. In the case of sweet lime ( Citrus limetta Risso), is necessary to characterize the essential oil components, to identify potential uses of t...
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Published in: | Chilean journal of agricultural research 2012-06, Vol.72 (2), p.276-280 |
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Main Authors: | , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that cite this one |
Online Access: | Get full text |
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Summary: | The essential oil of citrus fruit contains components pleasant sensory
characteristics that are appreciated in food, pharmaceutical, and
cosmetics industries. In the case of sweet lime ( Citrus limetta
Risso), is necessary to characterize the essential oil components, to
identify potential uses of this fruit. The essential oil of sweet lime
was obtained from lime flavedo in four different maturation stages.
Steam distillation was employed and then compared with hexane
extraction. The identification of the components in the essential oil
was carried out by gas chromatography and mass spectrometry. A total of
46 components were found in the essence of lime, among which the
highest concentration of compounds present were aldehydes such as
limonene. Linalool, sabinene, and bergamol were more abundant than in
other varieties. The best extraction method was steam distillation, and
the concentrations in stage III from the main terpenic portion were
d-limonene with 74.4%, bergamol with 8.23%, and β-pinene with
7.62%. |
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ISSN: | 0718-5820 0718-5839 0718-5839 |
DOI: | 10.4067/s0718-58392012000200017 |