Compositional changes in yuzu (Citrus junos) steam-distilled oil and effects of antioxidants on oil quality during storage
Changes in 44 compounds of yuzu (Citrus junos Sieb. ex Tanaka) steam-distilled peel oil (SDO) and possible artifacts that accrue during storage at 25°C were investigated after 1, 2, 3, 4, 8 and 12 weeks. Changes in SDO composition during storage took place more rapidly than in cold-pressed oil. Tota...
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| Veröffentlicht in: | Food Science and Technology Research 2010, Vol.16(1), pp.51-58 |
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| creator | Kashiwagi, Takehiro Phi, Nguyen Thi Lan Sawamura, Masayoshi |
| description | Changes in 44 compounds of yuzu (Citrus junos Sieb. ex Tanaka) steam-distilled peel oil (SDO) and possible artifacts that accrue during storage at 25°C were investigated after 1, 2, 3, 4, 8 and 12 weeks. Changes in SDO composition during storage took place more rapidly than in cold-pressed oil. Total monoterpene hydrocarbons decreased markedly, with major losses of limonene and γ-terpinene and notable increases in p-cymene, as well as alcohols. Bicyclogermacrene, the main sesquiterpene hydrocarbon of the fresh oil, practically disappeared. (-)-Spathulenol, the main artifact, was converted from bicyclogermacrene. Antioxidants such as α-tocopherol, β-carotene and 2,6-di-tert-butyl-4-hydroxytoluene (BHT) slowed the formation of oxidation products, such as p-cymene, (-)-spathulenol by inhibiting the formation of oxidative products. This suggests that the antioxidants can be used to maintain yuzu oil quality. |
| doi_str_mv | 10.3136/fstr.16.51 |
| format | Article |
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Changes in SDO composition during storage took place more rapidly than in cold-pressed oil. Total monoterpene hydrocarbons decreased markedly, with major losses of limonene and γ-terpinene and notable increases in p-cymene, as well as alcohols. Bicyclogermacrene, the main sesquiterpene hydrocarbon of the fresh oil, practically disappeared. (-)-Spathulenol, the main artifact, was converted from bicyclogermacrene. Antioxidants such as α-tocopherol, β-carotene and 2,6-di-tert-butyl-4-hydroxytoluene (BHT) slowed the formation of oxidation products, such as p-cymene, (-)-spathulenol by inhibiting the formation of oxidative products. 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Changes in SDO composition during storage took place more rapidly than in cold-pressed oil. Total monoterpene hydrocarbons decreased markedly, with major losses of limonene and γ-terpinene and notable increases in p-cymene, as well as alcohols. Bicyclogermacrene, the main sesquiterpene hydrocarbon of the fresh oil, practically disappeared. (-)-Spathulenol, the main artifact, was converted from bicyclogermacrene. Antioxidants such as α-tocopherol, β-carotene and 2,6-di-tert-butyl-4-hydroxytoluene (BHT) slowed the formation of oxidation products, such as p-cymene, (-)-spathulenol by inhibiting the formation of oxidative products. This suggests that the antioxidants can be used to maintain yuzu oil quality.</description><subject>ambient temperature</subject><subject>antioxidant</subject><subject>antioxidants</subject><subject>Citrus junos</subject><subject>citrus peels</subject><subject>distillation</subject><subject>essential oil</subject><subject>essential oils</subject><subject>food preservation</subject><subject>food storage</subject><subject>fruit extracts</subject><subject>fruits (food)</subject><subject>indigenous species</subject><subject>monoterpenoids</subject><subject>oxidative stability</subject><subject>polyphenols</subject><subject>preserving method</subject><subject>spathulenol</subject><subject>steaming</subject><subject>storage temperature</subject><subject>storage time</subject><subject>volatile compounds</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNo9kE1rGzEQhpfSQNOkl_6BCnppA-toVh-rPZVgmg8I5JD6LOSV5MqsV45GC3F-feVs8UWjYR4eeN-q-gp0wYDJa485LUAuBHyozkEpqFmn-MfyZ5zXUlL5qfqMuKUURKea8-ptGXf7iCGHOJqB9H_NuHFIwkgO09tEfixDThOS7TRG_EkwO7OrbcAchsFZEsNAzGiJ8971GUn0ZS2q12DLLPv4jrxMZgj5QOyUwrgplpjMxl1WZ94M6L78nxfV6vb3n-V9_fh097C8eax73qlcGyWsB9pR2jCrQFi7tqLhnXG8Vcwr2nKwdK3smoLruFTcrJ00kovWNa0X7KL6Pnv3Kb5MDrPeximVtKiBS6ZakG1TqKuZ6lNETM7rfQo7kw4aqD52q4_dapBaQIF_zfAWc0lyQk3KoR_cCYX5EXC6lIKTdmMxfJsN3kRtNimgXj03FBiFkqgByv4BZOGPCw</recordid><startdate>2010</startdate><enddate>2010</enddate><creator>Kashiwagi, Takehiro</creator><creator>Phi, Nguyen Thi Lan</creator><creator>Sawamura, Masayoshi</creator><general>Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope></search><sort><creationdate>2010</creationdate><title>Compositional changes in yuzu (Citrus junos) steam-distilled oil and effects of antioxidants on oil quality during storage</title><author>Kashiwagi, Takehiro ; Phi, Nguyen Thi Lan ; Sawamura, Masayoshi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c498t-a85df1090023d815ddbd5249ae4783f80741d0b8db01e94684abe6a6457e27f53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>ambient temperature</topic><topic>antioxidant</topic><topic>antioxidants</topic><topic>Citrus junos</topic><topic>citrus peels</topic><topic>distillation</topic><topic>essential oil</topic><topic>essential oils</topic><topic>food preservation</topic><topic>food storage</topic><topic>fruit extracts</topic><topic>fruits (food)</topic><topic>indigenous species</topic><topic>monoterpenoids</topic><topic>oxidative stability</topic><topic>polyphenols</topic><topic>preserving method</topic><topic>spathulenol</topic><topic>steaming</topic><topic>storage temperature</topic><topic>storage time</topic><topic>volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kashiwagi, Takehiro</creatorcontrib><creatorcontrib>Phi, Nguyen Thi Lan</creatorcontrib><creatorcontrib>Sawamura, Masayoshi</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food Science and Technology Research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kashiwagi, Takehiro</au><au>Phi, Nguyen Thi Lan</au><au>Sawamura, Masayoshi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Compositional changes in yuzu (Citrus junos) steam-distilled oil and effects of antioxidants on oil quality during storage</atitle><jtitle>Food Science and Technology Research</jtitle><addtitle>Food Science and Technology Research</addtitle><date>2010</date><risdate>2010</risdate><volume>16</volume><issue>1</issue><spage>51</spage><epage>58</epage><pages>51-58</pages><issn>1344-6606</issn><eissn>1881-3984</eissn><abstract>Changes in 44 compounds of yuzu (Citrus junos Sieb. ex Tanaka) steam-distilled peel oil (SDO) and possible artifacts that accrue during storage at 25°C were investigated after 1, 2, 3, 4, 8 and 12 weeks. Changes in SDO composition during storage took place more rapidly than in cold-pressed oil. Total monoterpene hydrocarbons decreased markedly, with major losses of limonene and γ-terpinene and notable increases in p-cymene, as well as alcohols. Bicyclogermacrene, the main sesquiterpene hydrocarbon of the fresh oil, practically disappeared. (-)-Spathulenol, the main artifact, was converted from bicyclogermacrene. Antioxidants such as α-tocopherol, β-carotene and 2,6-di-tert-butyl-4-hydroxytoluene (BHT) slowed the formation of oxidation products, such as p-cymene, (-)-spathulenol by inhibiting the formation of oxidative products. This suggests that the antioxidants can be used to maintain yuzu oil quality.</abstract><cop>Tsukuba</cop><pub>Japanese Society for Food Science and Technology</pub><doi>10.3136/fstr.16.51</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | ambient temperature antioxidant antioxidants Citrus junos citrus peels distillation essential oil essential oils food preservation food storage fruit extracts fruits (food) indigenous species monoterpenoids oxidative stability polyphenols preserving method spathulenol steaming storage temperature storage time volatile compounds |
| title | Compositional changes in yuzu (Citrus junos) steam-distilled oil and effects of antioxidants on oil quality during storage |
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