By Giovanni Dugo, Luigi Mondello
International construction of citrus end result remains to be turning out to be. at the moment, approximately 30 percentage of that yield is dedicated to commercial construction, mostly on these crucial oils and juices utilized in meals, prescription drugs, and cosmetics. masking learn suggested within the literature during the last ten years, this booklet provides the most up-tp-date learn to be had at the research, composition, and organic job of citrus items, in addition to issues with adulteration and contaminants. The examine staff presently coordinated by way of the editors on the collage of Messina has been investigating citrus crucial oils because the 80s and is understood all over the world for its development of chromatographic research equipment.
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Extra resources for Citrus Oils: Composition, Advanced Analytical Techniques, Contaminants, and Biological Activity (Medicinal and Aromatic Plants - Industrial Profiles)
10. Gionfriddo et al. (2003). 7; relative percentage of peak areas. 11. Boussaada and Chemli (2006). 25 µm) coated with BP-1 and BP-20; MS library: Wiley 275; LRI on BP-20 and BP-1 columns are reported; relative percentage of peak areas. 2%), and trace amounts of farnesol*. indd 19 19 9/21/2010 5:29:31 PM 20 Citrus Oils reported on the aromagrams of a Daidai oil and the FD factors and relative flavor activities of 31 odorants. 2 are the results obtained by Giampieri et al. (2002) relative to a hydrodistilled oil obtained from fruits spontaneously grown in Sicily and those reported by de Gonzalez et al.
2002). The data relative to the composition of Key lime type A, Key lime type B, Persian lime, commercial lime oils, and laboratory-extracted Key and Persian lime oils are reported separately. If not otherwise specified, the results are expressed as relative percentage of peak areas. 1 Key Lime Industrial Oils The investigations on the composition of the whole volatile fraction of Key lime industrially coldpressed published in this time range are quite scant. The data available are relative to a commercial oil (Kubeczka and Formáček, 2002), to the study by Dugo et al.
2009); one is limited to a qualitative investigation for the identification of the aroma impact compounds, many of which were indicated for the first time in a grapefruit oil (Lin and Rouseff, 2001). Finally, Feger et al. (2001b) reported the average composition of a not precisely indicated number of samples of white and pink grapefruits of different geographical origins. , 2002). The results reported by Oberhofer et al. refer only to olfactory impact components. Oberhofer et al. also evaluated the odor differences and the composition variation of the head space of the oils, at room temperature and after heating to 65°C, on a tube placed at the top of a commercial aroma lamp, prior to and after the reduction of 50% of the volume of the oil.
Citrus Oils: Composition, Advanced Analytical Techniques, Contaminants, and Biological Activity (Medicinal and Aromatic Plants - Industrial Profiles) by Giovanni Dugo, Luigi Mondello