Effects of hot water treatment on the essential oils of calamondin
Volatile constituents of calamondin peel or whole fruit were obtained by cold pressing, steam distillation, or hot water treatment at 90°C for 15 minutes followed by steam distillation. The volatile components of the essential oils were identified by direct injection coupled with gas chromatography–...
Gespeichert in:
| Veröffentlicht in: | Yàowu shi͡p︡in fenxi 2013-12, Vol.21 (4), p.363-368 |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 368 |
|---|---|
| container_issue | 4 |
| container_start_page | 363 |
| container_title | Yàowu shi͡p︡in fenxi |
| container_volume | 21 |
| creator | Chen, Hsin-Chun Peng, Li-Wen Sheu, Ming-Jen Lin, Li-Yun Chiang, Hsiu-Mei Wu, Chun-Ta Wu, Chin-Sheng Chen, Yu-Chang |
| description | Volatile constituents of calamondin peel or whole fruit were obtained by cold pressing, steam distillation, or hot water treatment at 90°C for 15 minutes followed by steam distillation. The volatile components of the essential oils were identified by direct injection coupled with gas chromatography–flame ionization detector. A total of 54 compounds were identified, including 13 monoterpenes, 7 monoterpene alcohols, 1 monoterpene oxide, 4 monoterpene aldehydes, 2 monoterpene ketones, 4 monoterpene esters, 12 sesquiterpenes, 3 aliphatic alcohols, 6 aliphatic aldehydes, and 2 aliphatic esters, with limonene and β-myrcene as the major compounds. The results showed that hot water treatment increased the yields of essential oils from both peel and whole fruit. The relative percentage of the principle constituents in the various prepared essential oils were similar, except for some minor compounds, including linalool, terpinen-4-ol, α-terpineol, and carvone, the content of which were boosted by steam distillation. Whole fruit contained higher levels of monoterpene alcohols than peel did. |
| doi_str_mv | 10.1016/j.jfda.2013.08.003 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2041553723</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S1021949813000501</els_id><sourcerecordid>2041553723</sourcerecordid><originalsourceid>FETCH-LOGICAL-c438t-ade348612a805b548d7cbeece1649679e1543dd2fa860844281cac3c2c340dcc3</originalsourceid><addsrcrecordid>eNp9kE1LAzEQhoMoWKt_wFPA866Tj02z4EVL_YCCFz2HNJmlWdpNTVLFf-_WevY0DLzPO8NDyDWDmgFTt33dd97WHJioQdcA4oRMOOeyUorJUzJhwFnVylafk4ucewDViJZPyMOi69CVTGNH17HQL1sw0ZLQli0OhcaBljVSzHncgt3QGDa_YWc3dhsHH4ZLctbZTcarvzkl74-Lt_lztXx9epnfLysnhS6V9SikVoxbDc2qkdrP3ArRIVOyVbMWWSOF97yzWoGWkmvmrBOOOyHBOyem5ObYu0vxY4-5mD7u0zCeNBwkaxox42JM8WPKpZhzws7sUtja9G0YmIMr05uDK3NwZUCb0dUI3R0hHP__DJhMdgEHhz6k0Y7xMfyH_wABsHGU</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2041553723</pqid></control><display><type>article</type><title>Effects of hot water treatment on the essential oils of calamondin</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>Alma/SFX Local Collection</source><creator>Chen, Hsin-Chun ; Peng, Li-Wen ; Sheu, Ming-Jen ; Lin, Li-Yun ; Chiang, Hsiu-Mei ; Wu, Chun-Ta ; Wu, Chin-Sheng ; Chen, Yu-Chang</creator><creatorcontrib>Chen, Hsin-Chun ; Peng, Li-Wen ; Sheu, Ming-Jen ; Lin, Li-Yun ; Chiang, Hsiu-Mei ; Wu, Chun-Ta ; Wu, Chin-Sheng ; Chen, Yu-Chang</creatorcontrib><description>Volatile constituents of calamondin peel or whole fruit were obtained by cold pressing, steam distillation, or hot water treatment at 90°C for 15 minutes followed by steam distillation. The volatile components of the essential oils were identified by direct injection coupled with gas chromatography–flame ionization detector. A total of 54 compounds were identified, including 13 monoterpenes, 7 monoterpene alcohols, 1 monoterpene oxide, 4 monoterpene aldehydes, 2 monoterpene ketones, 4 monoterpene esters, 12 sesquiterpenes, 3 aliphatic alcohols, 6 aliphatic aldehydes, and 2 aliphatic esters, with limonene and β-myrcene as the major compounds. The results showed that hot water treatment increased the yields of essential oils from both peel and whole fruit. The relative percentage of the principle constituents in the various prepared essential oils were similar, except for some minor compounds, including linalool, terpinen-4-ol, α-terpineol, and carvone, the content of which were boosted by steam distillation. Whole fruit contained higher levels of monoterpene alcohols than peel did.</description><identifier>ISSN: 1021-9498</identifier><identifier>EISSN: 2224-6614</identifier><identifier>DOI: 10.1016/j.jfda.2013.08.003</identifier><language>eng</language><publisher>Philadelphia: Elsevier B.V</publisher><subject>Acids ; Alcohol ; Alcohols ; Aldehydes ; Aliphatic alcohols ; Aliphatic compounds ; Calamondin ; Carvone ; Chromatography ; Citrus microcarpa Bonge ; Cold pressing ; Constituents ; Distillation ; Distilled water ; Essential oil ; Essential oils ; Esters ; Flame ionization ; Flame ionization detectors ; Fruits ; Gas chromatography ; Hot water ; Hydrocarbons ; Ionization ; Ionization counters ; Ketones ; Limonene ; Linalool ; Monoterpenes ; Myrcene ; Oils & fats ; Sesquiterpenes ; Steam distillation ; Terpinene ; Terpineol ; Volatile ; Water treatment</subject><ispartof>Yàowu shi͡p︡in fenxi, 2013-12, Vol.21 (4), p.363-368</ispartof><rights>2013</rights><rights>Copyright Elsevier Limited Dec 2013</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c438t-ade348612a805b548d7cbeece1649679e1543dd2fa860844281cac3c2c340dcc3</citedby><cites>FETCH-LOGICAL-c438t-ade348612a805b548d7cbeece1649679e1543dd2fa860844281cac3c2c340dcc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,27905,27906</link.rule.ids></links><search><creatorcontrib>Chen, Hsin-Chun</creatorcontrib><creatorcontrib>Peng, Li-Wen</creatorcontrib><creatorcontrib>Sheu, Ming-Jen</creatorcontrib><creatorcontrib>Lin, Li-Yun</creatorcontrib><creatorcontrib>Chiang, Hsiu-Mei</creatorcontrib><creatorcontrib>Wu, Chun-Ta</creatorcontrib><creatorcontrib>Wu, Chin-Sheng</creatorcontrib><creatorcontrib>Chen, Yu-Chang</creatorcontrib><title>Effects of hot water treatment on the essential oils of calamondin</title><title>Yàowu shi͡p︡in fenxi</title><description>Volatile constituents of calamondin peel or whole fruit were obtained by cold pressing, steam distillation, or hot water treatment at 90°C for 15 minutes followed by steam distillation. The volatile components of the essential oils were identified by direct injection coupled with gas chromatography–flame ionization detector. A total of 54 compounds were identified, including 13 monoterpenes, 7 monoterpene alcohols, 1 monoterpene oxide, 4 monoterpene aldehydes, 2 monoterpene ketones, 4 monoterpene esters, 12 sesquiterpenes, 3 aliphatic alcohols, 6 aliphatic aldehydes, and 2 aliphatic esters, with limonene and β-myrcene as the major compounds. The results showed that hot water treatment increased the yields of essential oils from both peel and whole fruit. The relative percentage of the principle constituents in the various prepared essential oils were similar, except for some minor compounds, including linalool, terpinen-4-ol, α-terpineol, and carvone, the content of which were boosted by steam distillation. Whole fruit contained higher levels of monoterpene alcohols than peel did.</description><subject>Acids</subject><subject>Alcohol</subject><subject>Alcohols</subject><subject>Aldehydes</subject><subject>Aliphatic alcohols</subject><subject>Aliphatic compounds</subject><subject>Calamondin</subject><subject>Carvone</subject><subject>Chromatography</subject><subject>Citrus microcarpa Bonge</subject><subject>Cold pressing</subject><subject>Constituents</subject><subject>Distillation</subject><subject>Distilled water</subject><subject>Essential oil</subject><subject>Essential oils</subject><subject>Esters</subject><subject>Flame ionization</subject><subject>Flame ionization detectors</subject><subject>Fruits</subject><subject>Gas chromatography</subject><subject>Hot water</subject><subject>Hydrocarbons</subject><subject>Ionization</subject><subject>Ionization counters</subject><subject>Ketones</subject><subject>Limonene</subject><subject>Linalool</subject><subject>Monoterpenes</subject><subject>Myrcene</subject><subject>Oils & fats</subject><subject>Sesquiterpenes</subject><subject>Steam distillation</subject><subject>Terpinene</subject><subject>Terpineol</subject><subject>Volatile</subject><subject>Water treatment</subject><issn>1021-9498</issn><issn>2224-6614</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kE1LAzEQhoMoWKt_wFPA866Tj02z4EVL_YCCFz2HNJmlWdpNTVLFf-_WevY0DLzPO8NDyDWDmgFTt33dd97WHJioQdcA4oRMOOeyUorJUzJhwFnVylafk4ucewDViJZPyMOi69CVTGNH17HQL1sw0ZLQli0OhcaBljVSzHncgt3QGDa_YWc3dhsHH4ZLctbZTcarvzkl74-Lt_lztXx9epnfLysnhS6V9SikVoxbDc2qkdrP3ArRIVOyVbMWWSOF97yzWoGWkmvmrBOOOyHBOyem5ObYu0vxY4-5mD7u0zCeNBwkaxox42JM8WPKpZhzws7sUtja9G0YmIMr05uDK3NwZUCb0dUI3R0hHP__DJhMdgEHhz6k0Y7xMfyH_wABsHGU</recordid><startdate>20131201</startdate><enddate>20131201</enddate><creator>Chen, Hsin-Chun</creator><creator>Peng, Li-Wen</creator><creator>Sheu, Ming-Jen</creator><creator>Lin, Li-Yun</creator><creator>Chiang, Hsiu-Mei</creator><creator>Wu, Chun-Ta</creator><creator>Wu, Chin-Sheng</creator><creator>Chen, Yu-Chang</creator><general>Elsevier B.V</general><general>Food and Drug Administration</general><scope>6I.</scope><scope>AAFTH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>L6V</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope></search><sort><creationdate>20131201</creationdate><title>Effects of hot water treatment on the essential oils of calamondin</title><author>Chen, Hsin-Chun ; Peng, Li-Wen ; Sheu, Ming-Jen ; Lin, Li-Yun ; Chiang, Hsiu-Mei ; Wu, Chun-Ta ; Wu, Chin-Sheng ; Chen, Yu-Chang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c438t-ade348612a805b548d7cbeece1649679e1543dd2fa860844281cac3c2c340dcc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Acids</topic><topic>Alcohol</topic><topic>Alcohols</topic><topic>Aldehydes</topic><topic>Aliphatic alcohols</topic><topic>Aliphatic compounds</topic><topic>Calamondin</topic><topic>Carvone</topic><topic>Chromatography</topic><topic>Citrus microcarpa Bonge</topic><topic>Cold pressing</topic><topic>Constituents</topic><topic>Distillation</topic><topic>Distilled water</topic><topic>Essential oil</topic><topic>Essential oils</topic><topic>Esters</topic><topic>Flame ionization</topic><topic>Flame ionization detectors</topic><topic>Fruits</topic><topic>Gas chromatography</topic><topic>Hot water</topic><topic>Hydrocarbons</topic><topic>Ionization</topic><topic>Ionization counters</topic><topic>Ketones</topic><topic>Limonene</topic><topic>Linalool</topic><topic>Monoterpenes</topic><topic>Myrcene</topic><topic>Oils & fats</topic><topic>Sesquiterpenes</topic><topic>Steam distillation</topic><topic>Terpinene</topic><topic>Terpineol</topic><topic>Volatile</topic><topic>Water treatment</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chen, Hsin-Chun</creatorcontrib><creatorcontrib>Peng, Li-Wen</creatorcontrib><creatorcontrib>Sheu, Ming-Jen</creatorcontrib><creatorcontrib>Lin, Li-Yun</creatorcontrib><creatorcontrib>Chiang, Hsiu-Mei</creatorcontrib><creatorcontrib>Wu, Chun-Ta</creatorcontrib><creatorcontrib>Wu, Chin-Sheng</creatorcontrib><creatorcontrib>Chen, Yu-Chang</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><jtitle>Yàowu shi͡p︡in fenxi</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chen, Hsin-Chun</au><au>Peng, Li-Wen</au><au>Sheu, Ming-Jen</au><au>Lin, Li-Yun</au><au>Chiang, Hsiu-Mei</au><au>Wu, Chun-Ta</au><au>Wu, Chin-Sheng</au><au>Chen, Yu-Chang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of hot water treatment on the essential oils of calamondin</atitle><jtitle>Yàowu shi͡p︡in fenxi</jtitle><date>2013-12-01</date><risdate>2013</risdate><volume>21</volume><issue>4</issue><spage>363</spage><epage>368</epage><pages>363-368</pages><issn>1021-9498</issn><eissn>2224-6614</eissn><abstract>Volatile constituents of calamondin peel or whole fruit were obtained by cold pressing, steam distillation, or hot water treatment at 90°C for 15 minutes followed by steam distillation. The volatile components of the essential oils were identified by direct injection coupled with gas chromatography–flame ionization detector. A total of 54 compounds were identified, including 13 monoterpenes, 7 monoterpene alcohols, 1 monoterpene oxide, 4 monoterpene aldehydes, 2 monoterpene ketones, 4 monoterpene esters, 12 sesquiterpenes, 3 aliphatic alcohols, 6 aliphatic aldehydes, and 2 aliphatic esters, with limonene and β-myrcene as the major compounds. The results showed that hot water treatment increased the yields of essential oils from both peel and whole fruit. The relative percentage of the principle constituents in the various prepared essential oils were similar, except for some minor compounds, including linalool, terpinen-4-ol, α-terpineol, and carvone, the content of which were boosted by steam distillation. Whole fruit contained higher levels of monoterpene alcohols than peel did.</abstract><cop>Philadelphia</cop><pub>Elsevier B.V</pub><doi>10.1016/j.jfda.2013.08.003</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1021-9498 |
| ispartof | Yàowu shi͡p︡in fenxi, 2013-12, Vol.21 (4), p.363-368 |
| issn | 1021-9498 2224-6614 |
| language | eng |
| recordid | cdi_proquest_journals_2041553723 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Alma/SFX Local Collection |
| subjects | Acids Alcohol Alcohols Aldehydes Aliphatic alcohols Aliphatic compounds Calamondin Carvone Chromatography Citrus microcarpa Bonge Cold pressing Constituents Distillation Distilled water Essential oil Essential oils Esters Flame ionization Flame ionization detectors Fruits Gas chromatography Hot water Hydrocarbons Ionization Ionization counters Ketones Limonene Linalool Monoterpenes Myrcene Oils & fats Sesquiterpenes Steam distillation Terpinene Terpineol Volatile Water treatment |
| title | Effects of hot water treatment on the essential oils of calamondin |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-19T16%3A58%3A36IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20hot%20water%20treatment%20on%20the%20essential%20oils%20of%20calamondin&rft.jtitle=Ya%CC%80owu%20shi%CD%A1p%EF%B8%A1in%20fenxi&rft.au=Chen,%20Hsin-Chun&rft.date=2013-12-01&rft.volume=21&rft.issue=4&rft.spage=363&rft.epage=368&rft.pages=363-368&rft.issn=1021-9498&rft.eissn=2224-6614&rft_id=info:doi/10.1016/j.jfda.2013.08.003&rft_dat=%3Cproquest_cross%3E2041553723%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2041553723&rft_id=info:pmid/&rft_els_id=S1021949813000501&rfr_iscdi=true |