Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle)
► Hot-water heat treatments (90°C for 15min) increased the yields of essential oils. ► Whole fruit samples contained higher levels of terpene alcohols than peel samples. ► HS-SPME/GC revealed higher percentages of monoterpenes than DI/GC. Kumquats (Fortunella margarita Swingle) cultivated in Taiwan...
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| Veröffentlicht in: | Food chemistry 2013-01, Vol.136 (2), p.532-537 |
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| creator | Peng, Li-Wen Sheu, Ming-Jen Lin, Li-Yun Wu, Chun-Ta Chiang, Hsiu-Mei Lin, Wen-Hsin Lee, Meng-Chieh Chen, Hsin-Chun |
| description | ► Hot-water heat treatments (90°C for 15min) increased the yields of essential oils. ► Whole fruit samples contained higher levels of terpene alcohols than peel samples. ► HS-SPME/GC revealed higher percentages of monoterpenes than DI/GC.
Kumquats (Fortunella margarita Swingle) cultivated in Taiwan are eaten raw or made into candied fruit or fruit tea. For the experiments described in this paper, essential oils were obtained from kumquat peels or whole fruit by cold pressing, steam distillation or heating in water at 90°C for 15min followed by steam distillation. The volatile components contained in the essential oils were identified by direct injection (DI) or headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography (GC). A total of 43 compounds were identified, of which 37 were verified by DI/GC and 31 by HS-SPME/GC. Hot water heating increased the yields of essential oils from both peels and whole fruit. The principal constituents of the oils were similar except for the minor compounds, including linalool, terpinen-4-ol and α-terpineol, the levels of which increased after steam distillation. The whole fruit also contained higher levels of terpene alcohols. |
| doi_str_mv | 10.1016/j.foodchem.2012.08.014 |
| format | Article |
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Kumquats (Fortunella margarita Swingle) cultivated in Taiwan are eaten raw or made into candied fruit or fruit tea. For the experiments described in this paper, essential oils were obtained from kumquat peels or whole fruit by cold pressing, steam distillation or heating in water at 90°C for 15min followed by steam distillation. The volatile components contained in the essential oils were identified by direct injection (DI) or headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography (GC). A total of 43 compounds were identified, of which 37 were verified by DI/GC and 31 by HS-SPME/GC. Hot water heating increased the yields of essential oils from both peels and whole fruit. The principal constituents of the oils were similar except for the minor compounds, including linalool, terpinen-4-ol and α-terpineol, the levels of which increased after steam distillation. The whole fruit also contained higher levels of terpene alcohols.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2012.08.014</identifier><identifier>PMID: 23122094</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Aroma and flavouring agent industries ; Biological and medical sciences ; Chromatography, Gas ; cold ; distillation ; Essential oil ; essential oils ; Food Handling - methods ; Food industries ; Fortunella margarita ; Fortunella margarita Swingle ; Fruit - chemistry ; fruit peels ; fruits ; Fundamental and applied biological sciences. Psychology ; gas chromatography ; heat treatment ; Hot Temperature ; ingestion ; Kumquat ; kumquats ; Limonene ; linalool ; microextraction ; oils ; Oils, Volatile - analysis ; Oils, Volatile - isolation & purification ; pressing ; Rutaceae - chemistry ; Solid Phase Microextraction ; steam ; tea ; Volatile Organic Compounds - analysis ; Volatile Organic Compounds - isolation & purification</subject><ispartof>Food chemistry, 2013-01, Vol.136 (2), p.532-537</ispartof><rights>2012 Elsevier Ltd</rights><rights>2014 INIST-CNRS</rights><rights>Copyright © 2012 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c488t-db265e95f4cb0bd542d93b8d95fcb9128f318372e10dbbe14e243620a301d24f3</citedby><cites>FETCH-LOGICAL-c488t-db265e95f4cb0bd542d93b8d95fcb9128f318372e10dbbe14e243620a301d24f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2012.08.014$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,27911,27912,45982</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26624404$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23122094$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Peng, Li-Wen</creatorcontrib><creatorcontrib>Sheu, Ming-Jen</creatorcontrib><creatorcontrib>Lin, Li-Yun</creatorcontrib><creatorcontrib>Wu, Chun-Ta</creatorcontrib><creatorcontrib>Chiang, Hsiu-Mei</creatorcontrib><creatorcontrib>Lin, Wen-Hsin</creatorcontrib><creatorcontrib>Lee, Meng-Chieh</creatorcontrib><creatorcontrib>Chen, Hsin-Chun</creatorcontrib><title>Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle)</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>► Hot-water heat treatments (90°C for 15min) increased the yields of essential oils. ► Whole fruit samples contained higher levels of terpene alcohols than peel samples. ► HS-SPME/GC revealed higher percentages of monoterpenes than DI/GC.
Kumquats (Fortunella margarita Swingle) cultivated in Taiwan are eaten raw or made into candied fruit or fruit tea. For the experiments described in this paper, essential oils were obtained from kumquat peels or whole fruit by cold pressing, steam distillation or heating in water at 90°C for 15min followed by steam distillation. The volatile components contained in the essential oils were identified by direct injection (DI) or headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography (GC). A total of 43 compounds were identified, of which 37 were verified by DI/GC and 31 by HS-SPME/GC. Hot water heating increased the yields of essential oils from both peels and whole fruit. The principal constituents of the oils were similar except for the minor compounds, including linalool, terpinen-4-ol and α-terpineol, the levels of which increased after steam distillation. The whole fruit also contained higher levels of terpene alcohols.</description><subject>Aroma and flavouring agent industries</subject><subject>Biological and medical sciences</subject><subject>Chromatography, Gas</subject><subject>cold</subject><subject>distillation</subject><subject>Essential oil</subject><subject>essential oils</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Fortunella margarita</subject><subject>Fortunella margarita Swingle</subject><subject>Fruit - chemistry</subject><subject>fruit peels</subject><subject>fruits</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gas chromatography</subject><subject>heat treatment</subject><subject>Hot Temperature</subject><subject>ingestion</subject><subject>Kumquat</subject><subject>kumquats</subject><subject>Limonene</subject><subject>linalool</subject><subject>microextraction</subject><subject>oils</subject><subject>Oils, Volatile - analysis</subject><subject>Oils, Volatile - isolation & purification</subject><subject>pressing</subject><subject>Rutaceae - chemistry</subject><subject>Solid Phase Microextraction</subject><subject>steam</subject><subject>tea</subject><subject>Volatile Organic Compounds - analysis</subject><subject>Volatile Organic Compounds - isolation & purification</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0U1v1DAQBmALgei28BdKLkjtIWH8sVnnRlW1gFSJQ-mBk-XY410vSdzaDoh_j6PdwpGLLVuPPaN3CDmn0FCg7Yd940KwZodjw4CyBmQDVLwgKyo3vN7Ahr0kK-Aga0lFe0JOU9oDQLHyNTlhnDIGnViR7zfOoclVcNUOda5yLOuIU05VmKq8wwpTKkevhyr4IS3wxzw-zcVe3IaY5wmHQVejjlsdfdbV_S8_bQe8fENeOT0kfHvcz8jD7c2368_13ddPX66v7mojpMy17Vm7xm7thOmht2vBbMd7acuN6TvKpONU8g1DCrbvkQpkgrcMNAdqmXD8jFwc_n2M4WnGlNXok1mamjDMSVHKu5ZRuaaFtgdqYkgpolOP0ZfOfysKaolV7dVzrGqJVYFUJdby8PxYY-5HtH-fPedYwPsj0MnowUU9GZ_-ubZlQsDi3h2c00HpbSzm4b5UElAG0zLeFfHxILBk9tNjVMl4nAxaH8uglA3-f93-AUSJoig</recordid><startdate>20130115</startdate><enddate>20130115</enddate><creator>Peng, Li-Wen</creator><creator>Sheu, Ming-Jen</creator><creator>Lin, Li-Yun</creator><creator>Wu, Chun-Ta</creator><creator>Chiang, Hsiu-Mei</creator><creator>Lin, Wen-Hsin</creator><creator>Lee, Meng-Chieh</creator><creator>Chen, Hsin-Chun</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20130115</creationdate><title>Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle)</title><author>Peng, Li-Wen ; Sheu, Ming-Jen ; Lin, Li-Yun ; Wu, Chun-Ta ; Chiang, Hsiu-Mei ; Lin, Wen-Hsin ; Lee, Meng-Chieh ; Chen, Hsin-Chun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c488t-db265e95f4cb0bd542d93b8d95fcb9128f318372e10dbbe14e243620a301d24f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Aroma and flavouring agent industries</topic><topic>Biological and medical sciences</topic><topic>Chromatography, Gas</topic><topic>cold</topic><topic>distillation</topic><topic>Essential oil</topic><topic>essential oils</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Fortunella margarita</topic><topic>Fortunella margarita Swingle</topic><topic>Fruit - chemistry</topic><topic>fruit peels</topic><topic>fruits</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gas chromatography</topic><topic>heat treatment</topic><topic>Hot Temperature</topic><topic>ingestion</topic><topic>Kumquat</topic><topic>kumquats</topic><topic>Limonene</topic><topic>linalool</topic><topic>microextraction</topic><topic>oils</topic><topic>Oils, Volatile - analysis</topic><topic>Oils, Volatile - isolation & purification</topic><topic>pressing</topic><topic>Rutaceae - chemistry</topic><topic>Solid Phase Microextraction</topic><topic>steam</topic><topic>tea</topic><topic>Volatile Organic Compounds - analysis</topic><topic>Volatile Organic Compounds - isolation & purification</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Peng, Li-Wen</creatorcontrib><creatorcontrib>Sheu, Ming-Jen</creatorcontrib><creatorcontrib>Lin, Li-Yun</creatorcontrib><creatorcontrib>Wu, Chun-Ta</creatorcontrib><creatorcontrib>Chiang, Hsiu-Mei</creatorcontrib><creatorcontrib>Lin, Wen-Hsin</creatorcontrib><creatorcontrib>Lee, Meng-Chieh</creatorcontrib><creatorcontrib>Chen, Hsin-Chun</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Peng, Li-Wen</au><au>Sheu, Ming-Jen</au><au>Lin, Li-Yun</au><au>Wu, Chun-Ta</au><au>Chiang, Hsiu-Mei</au><au>Lin, Wen-Hsin</au><au>Lee, Meng-Chieh</au><au>Chen, Hsin-Chun</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle)</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2013-01-15</date><risdate>2013</risdate><volume>136</volume><issue>2</issue><spage>532</spage><epage>537</epage><pages>532-537</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>► Hot-water heat treatments (90°C for 15min) increased the yields of essential oils. ► Whole fruit samples contained higher levels of terpene alcohols than peel samples. ► HS-SPME/GC revealed higher percentages of monoterpenes than DI/GC.
Kumquats (Fortunella margarita Swingle) cultivated in Taiwan are eaten raw or made into candied fruit or fruit tea. For the experiments described in this paper, essential oils were obtained from kumquat peels or whole fruit by cold pressing, steam distillation or heating in water at 90°C for 15min followed by steam distillation. The volatile components contained in the essential oils were identified by direct injection (DI) or headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography (GC). A total of 43 compounds were identified, of which 37 were verified by DI/GC and 31 by HS-SPME/GC. Hot water heating increased the yields of essential oils from both peels and whole fruit. The principal constituents of the oils were similar except for the minor compounds, including linalool, terpinen-4-ol and α-terpineol, the levels of which increased after steam distillation. The whole fruit also contained higher levels of terpene alcohols.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>23122094</pmid><doi>10.1016/j.foodchem.2012.08.014</doi><tpages>6</tpages></addata></record> |
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| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2013-01, Vol.136 (2), p.532-537 |
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| subjects | Aroma and flavouring agent industries Biological and medical sciences Chromatography, Gas cold distillation Essential oil essential oils Food Handling - methods Food industries Fortunella margarita Fortunella margarita Swingle Fruit - chemistry fruit peels fruits Fundamental and applied biological sciences. Psychology gas chromatography heat treatment Hot Temperature ingestion Kumquat kumquats Limonene linalool microextraction oils Oils, Volatile - analysis Oils, Volatile - isolation & purification pressing Rutaceae - chemistry Solid Phase Microextraction steam tea Volatile Organic Compounds - analysis Volatile Organic Compounds - isolation & purification |
| title | Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle) |
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