Composition of peel essential oils from four selected Tunisian Citrus species: Evidence for the genotypic influence

Food Chemistry

Volumn 123, Issue 4, 2010, Pages 1098-1104

  Hosni, Karim ^a   Zahed, Nesrine ^b   Chrif, Raouf ^b   Abid, Ines ^b   Medfei, Wafa ^b   Kallel, Monem ^c   Brahim, Nadia Ben ^d   Sebei, Houcine ^b  

^a Institute of Higher Learning of the Studies in Biology and Geology of Sokra Tunis:1   (Tunisia)

^b University of Carthage Tunisia   (Tunisia)

^c UNIVERSITY OF SFAX   (Tunisia)

^d INSTITUT NATIONAL AGRONOMIQUE DE TUNISIE   (Tunisia)

Author keywords

Citrus; Genotype; Marker components; Monoterpene hydrocarbons; Peel essential oil

Indexed keywords

3 CARENE; ALPHA PHELLANDRENE; AROMADENDRENE; BETA ELEMENE; BETA PINENE; BICYCLOGERMACRENE; BORNEOL; CAMPHENE; CARVEOL; CITRAL; CITRONELLOL; COPAENE; DECANOL; ESSENTIAL OIL; GERANYL ACETATE; GERMACRENE D; HUMULENE; ISOBUTYRIC ACID; LIMONENE; LINALOOL; MYRCENE; OCIMENE; PINENE; SABINENE; TERPENE DERIVATIVE; TERPINEN 4 OL; TERPINENE; TERPINOLENE; UNINDEXED DRUG; VERBENONE;

ARTICLE; CHEMICAL COMPOSITION; GAS CHROMATOGRAPHY; GENOTYPE; MANDARIN; MASS SPECTROMETRY; PUMMELO; SOUR ORANGE; SWEET ORANGE;

CITRUS; CITRUS AURANTIUM; CITRUS MAXIMA; CITRUS RETICULATA; CITRUS SINENSIS;

EID: 77954954278     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.068     Document Type: Article

References (36)

1. Adams R. Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy 2001, Allured, Carol Stream IL, USA.
2. Angioni A., Barra A., Arlorio M., Coisson J.D., Russo M.T., Piriso F.M., et al. Chemical composition, plant genetic differences, and antifungal activity of the essential oil of Helichrysum italicum G. Don ssp. microphyllum (Willd) Nym. Journal of Agricultural and Food Chemistry 2003, 51:1030-1034.
3. Anwar F., Naseer R., Bhanger M.I., Ashraf S., Talpur F.N., Aladedunye F.A. Physico-chemical characteristics of citrus seeds and seed oils from Pakistan. Journal of the American oil Chemical Society 2008, 85:321-330.
4. Barboni T., Luro F., Chiaramonti N., Desjobert J.-M., Muselli A., Costa J. Volatile composition of hybrids Citrus juices by headspace solid-phase micro extraction/gas chromatography/mass spectrometry. Food Chemistry 2009, 116:382-390.
5. Blanco Tirado C., Stashenko E.E., Combariza M.Y., Martinez J.R. Comparative study of Colombian citrus oils by high-resolution gas chromatography and gas chromatography-mass spectrometry. Journal of Chromatography A 1995, 697:501-513.
6. Boussaada O., Chemli R. Seasonal variation of essential oil composition of Citrus aurantium L. Var amara. Journal of Essential oil Bearing Plants 2007, 10:109-120.
7. Boussaada O., Skoula M., Kokkalou E., Chemli R. Chemical variability of flowers, leaves, and peels oils of four sour orange provenances. Journal of Essential oil Bearing Plants 2007, 10:453-464.
8. Buettner A., Mestres M., Fischer A., Guasch J., Schieberle P. Evaluation of the most odour-active compounds in the peel oil of clementines (Citrus reticulata Blanco cv clementine). European Food Research and Technology 2003, 216:11-14.
9. Caccioni D.R.L., Guizzardi M., Biondi D.M., Renda A., Ruberto G. Relationship between volatile components of citrus fruit essential oils and antimicrobial action on Penicillium digitatum and Penicillium italicum. International Journal of Food Microbiololgy 1998, 43:73-79.
10. Cano A., Medina A., Bermejo A. Bioactive compounds in different citrus varieties. Discrimination among cultivars. Journal of Food Composition and Analysis 2008, 21:377-381.
11. Chutia M., Bhuyan P.D., Pathak M.G., Sarma T.C., Boruah P. Antifungal activity and chemical composition of Citrus reticulata Blanco essential oil against phytopathogens from North East India. LWT - Food Science and Technology 2009, 42:777-780.
12. De Moraes Pultrini A., Galindo L.A.l., Costa M. Effects of the essential oil from Citrus aurantium L. In experimental anxiety models in mice. Life Sciences 2006, 78:1720-1725.
13. De Pasquale F., Siragusa M., Abbate L., Tusa N., De Pasquale C., Alonzo G. Characterization of five sour orange clones through molecular markers and leaf essential oils analysis. Scientia Horticulturae 2006, 109:54-59.
14. Fanciullino A., Tomi F., Luro F., Desjobert J.M., Casanova J. Chemical variability of peel and leaf oils of mandarins. Flavour and Fragrance Journal 2005, 21:359-367.
15. Ferhat M.A., Meklati B.Y., Smadja J., Chemat F. An improved microwave Clevenger apparatus for distillation of essential oils from orange peel. Journal of Chromatography A 2006, 1112:121-126.
16. Fisher K., Phillips C. Potential antimicrobial uses of essential oils in food: Is citrus the answer?. Trends in Food Science & Technology 2008, 19:156-164.
17. Hanci S.S., Sahin S., Yilmaz L. Isolation of volatile oil from thyme (Thymbra spicata) by steam distillation. Nahrung/Food 2003, 47:252-255.
18. Lan-Phi N.T., Shimamura T., Ukeda H., Sawamura M. Chemical and aroma profiles of yuzu (Citrus junos) peel oils of different cultivars. Food Chemistry 2009, 115:1042-1047.
19. Lota M.-L., De Rocca Serra D., Tomi F., Casanova J. Chemical variability of peel and leaf essential oils of mandarins from Citrus reticulata Blanco. Biochemical Systematics and Ecology 2000, 28:61-78.
20. Lota M.-L., De Rocca Serra D., Tomi F., Casanova J. Chemical variability of peel and leaf essential oils of 15 species of mandarins. Biochemical Systematics and Ecology 2001, 29:77-104.
21. Mabberley D.J. Citrus (Rutaceae): A review of recent advances in etymology, systematics and medical applications. Blumea 2004, 49:481-498.
22. Minh Tu N.T., Thanh L.X., Une A., Ukeda H., Sawamura M. Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils. Flavour and Fragrance Journal 2002, 17:169-174.
23. Moore G.A. Oranges and lemons: Clues to the taxonomy of Citrus from molecular markers. TRENDS in Genetics 2001, 17:536-540.
24. Moraes T.M., Kushima H., Moleiro F.C., Santos R.C., Rocha L.R.M., Marques M.O., et al. Effects of limonene and essential oil from Citrus aurantium on gastric mucosa: Role of prostaglandins and gastric mucus secretion. Chemico-Biological Interactions 2009, 180:499-505.
25. Njoroge S.M., Mungai H.N., Koaze H., Phi N.T.L., Sawamura M. Volatile constituents of mandarin (Citrus reticulata Blanco) peel oil from Burundi. Journal of Essential oil Research 2006, 18:659-662.
26. Paolini J., Costa J., Bernardini A.-F. Analysis of the essential oil from aerial parts of Eupatorium cannabinum subsp. Corsicum (L.) by gas chromatography with electron impact and chemical ionization mass spectrometry. Journal of Chromatography A 2005, 1076:170-178.
27. Radovic B.S., Careri M., Mangia A., Musci M., Gerboles M., Anklam E. Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey. Food Chemistry 2001, 72:511-520.
28. Rehman Z. Citrus peel extract - A natural source of antioxidant. Food Chemistry 2006, 99:450-454.
29. Rohloff J., Dragland S., Mordal R., Iversen T.-H. Effect of harvest time and drying method on biomass production, essential oil yield and quality of peppermint (Mentha x piperita L.). Journal of Agricultural and Food Chemistry 2005, 53:4143-4148.
30. Scora R.W., Newman J.E. A phonological study of the essential oils of the peel of Valencia oranges. Agricultural Meteorology 1967, 4:11-26.
31. Senevirathne M., Jeon Y.J., Ha J.H., Kim S.H. Effective drying of citrus by-product by high speed drying: A novel drying technique and their antioxidant activity. Journal of Food Engineering 2009, 92:157-163.
32. Tellez M.R., Dayan F.E., Schrader K.K., Wedge D.E., Duke S.O. Composition and some biological activities of the essential oil of Callicarpa americana (L.). Journal of Agricultural and Food Chemistry 2000, 48:3008-3012.
33. Vekiari S.A., Protopapadakis E.E., Papadopoulou P., Papanicolaou D., Panou C., Vamvakias A. Composition and seasonal variation of the essential oil from leaves and peel of a Cretan lemon variety. Journal of Agricultural and Food Chemistry 2002, 50:147-153.
34. Verzera A., Trozzi A., Cotroneo A., Lorenzo D., Dellacassa E. Uruguayan essential oil. 12. Composition of Nova and Satsuma mandarin oils. Journal of Agricultural and Food Chemistry 2000, 48:2903-2909.
35. Yadav A.R., Chauhan A.S., Rekha M.N., Rao L.J.M., Ramteke R.S. Flavour quality of dehydrated lime [Citrus aurantifolia (Christm.) Swingle]. Food Chemistry 2004, 85:59-62.
36. Zahed, N., Hosni, K., Ben Brahim, N., & Sebei, H. (2009). Essential oil composition of Schinus molle L. Journal of Food Biochemistry. doi:JFBC 02-09-0061.