Exploring chemical properties of essential oils from citrus peels using green solvent
The research explored the chemical characteristics of essential oils (EOs) extracted from the peels of four citrus fruits grown in northeastern Peru (lime, sweet lemon, mandarin and orange). The essential oils were extracted by hydrodistillation using a green solvent, and subsequently, their physico...
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| Language: | English |
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Elsevier
2024-11-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024161191 |
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| author | Katheryn L. Vasquez-Gomez Diner Mori-Mestanza Aline C. Caetano Guillermo Idrogo-Vasquez Carlos Culqui-Arce Erick A. Auquiñivin-Silva Efraín M. Castro-Alayo Rosita Cruz-Lacerna Harvey A. Perez-Ramos César R. Balcázar-Zumaeta Llisela Torrejón-Valqui Cindy Yoplac-Collantes Ives Yoplac Segundo G. Chavez |
| author_facet | Katheryn L. Vasquez-Gomez Diner Mori-Mestanza Aline C. Caetano Guillermo Idrogo-Vasquez Carlos Culqui-Arce Erick A. Auquiñivin-Silva Efraín M. Castro-Alayo Rosita Cruz-Lacerna Harvey A. Perez-Ramos César R. Balcázar-Zumaeta Llisela Torrejón-Valqui Cindy Yoplac-Collantes Ives Yoplac Segundo G. Chavez |
| author_sort | Katheryn L. Vasquez-Gomez |
| collection | DOAJ |
| description | The research explored the chemical characteristics of essential oils (EOs) extracted from the peels of four citrus fruits grown in northeastern Peru (lime, sweet lemon, mandarin and orange). The essential oils were extracted by hydrodistillation using a green solvent, and subsequently, their physicochemical profile, bioactive, heat capacity, and RAMAN mapping were determined; in addition, the volatile composition was determined by gas chromatography (GC-MS), and the main phenols by liquid chromatography (UHPLC). The results evidenced that sweet lemon and mandarin essential oils had higher antioxidant activity (1592.38 and 1216.13 μmol TE/g) and total phenolic content (680.78 and 420.28 mg GAE/g). In contrast, sweet lemon peel essential oil had the highest total flavonoid content (23.18 mg QE/g). D-limonene was the most abundant aromatic compound in orange (>67 %), mandarin (>70 %), and sweet lemon (>72 %) EOs; however, in the lime, it was the lowest (37 %). The most abundant component was the cyclobutane, 1,2-bis(1-methylethylethylenyl)-, trans- (32 %). |
| format | Article |
| id | doaj-art-4f73333e602b4671a8943dd15f3e8b51 |
| institution | Kabale University |
| issn | 2405-8440 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj-art-4f73333e602b4671a8943dd15f3e8b512024-11-15T06:14:23ZengElsevierHeliyon2405-84402024-11-011021e40088Exploring chemical properties of essential oils from citrus peels using green solventKatheryn L. Vasquez-Gomez0Diner Mori-Mestanza1Aline C. Caetano2Guillermo Idrogo-Vasquez3Carlos Culqui-Arce4Erick A. Auquiñivin-Silva5Efraín M. Castro-Alayo6Rosita Cruz-Lacerna7Harvey A. Perez-Ramos8César R. Balcázar-Zumaeta9Llisela Torrejón-Valqui10Cindy Yoplac-Collantes11Ives Yoplac12Segundo G. Chavez13Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, PeruInstituto de Investigación para el Desarrollo Sustentable de Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, PeruLaboratorio de Nutrición Animal y Bromatología de alimentos, Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, 01001, Peru; Corresponding author. Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas. Calle Higos Urco 342-350-356, Chachapoyas, 01001, Peru.The research explored the chemical characteristics of essential oils (EOs) extracted from the peels of four citrus fruits grown in northeastern Peru (lime, sweet lemon, mandarin and orange). The essential oils were extracted by hydrodistillation using a green solvent, and subsequently, their physicochemical profile, bioactive, heat capacity, and RAMAN mapping were determined; in addition, the volatile composition was determined by gas chromatography (GC-MS), and the main phenols by liquid chromatography (UHPLC). The results evidenced that sweet lemon and mandarin essential oils had higher antioxidant activity (1592.38 and 1216.13 μmol TE/g) and total phenolic content (680.78 and 420.28 mg GAE/g). In contrast, sweet lemon peel essential oil had the highest total flavonoid content (23.18 mg QE/g). D-limonene was the most abundant aromatic compound in orange (>67 %), mandarin (>70 %), and sweet lemon (>72 %) EOs; however, in the lime, it was the lowest (37 %). The most abundant component was the cyclobutane, 1,2-bis(1-methylethylethylenyl)-, trans- (32 %).http://www.sciencedirect.com/science/article/pii/S2405844024161191CromatographySpectroscopyVolatile compoundsD-limoneneRaman |
| spellingShingle | Katheryn L. Vasquez-Gomez Diner Mori-Mestanza Aline C. Caetano Guillermo Idrogo-Vasquez Carlos Culqui-Arce Erick A. Auquiñivin-Silva Efraín M. Castro-Alayo Rosita Cruz-Lacerna Harvey A. Perez-Ramos César R. Balcázar-Zumaeta Llisela Torrejón-Valqui Cindy Yoplac-Collantes Ives Yoplac Segundo G. Chavez Exploring chemical properties of essential oils from citrus peels using green solvent Heliyon Cromatography Spectroscopy Volatile compounds D-limonene Raman |
| title | Exploring chemical properties of essential oils from citrus peels using green solvent |
| title_full | Exploring chemical properties of essential oils from citrus peels using green solvent |
| title_fullStr | Exploring chemical properties of essential oils from citrus peels using green solvent |
| title_full_unstemmed | Exploring chemical properties of essential oils from citrus peels using green solvent |
| title_short | Exploring chemical properties of essential oils from citrus peels using green solvent |
| title_sort | exploring chemical properties of essential oils from citrus peels using green solvent |
| topic | Cromatography Spectroscopy Volatile compounds D-limonene Raman |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024161191 |
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