Data/hora: 14/06/2024 15:41:38

Provedor de dados: | 117
País: | Chile
Título: | Characterization of Volatile Compounds in the Essential Oil of Sweet Lime (Citrus limetta Risso)
Autores: | Colecio-Juárez,Maria C; Rubio-Núnez,Rubria E; Botello-Álvarez,José E; Martinez-González,Gloria M; Navarrete-Bolanos,José L; Jiménez-Islas,Hugo.
Data: | 2012-06-01
Ano: | 2012
Palavras-chave: | Sweet lime; Essential oil; Steam distillation; Maturation stages.
Resumo: | The essential oil of citrus fruit contains components pleasant sensory characteristics that are appreciated in food, pharmaceutical, and cosmetics industries. In the case of sweet lime (Citrus limetta Risso), is necessary to characterize the essential oil components, to identify potential uses of this fruit. The essential oil of sweet lime was obtained from lime flavedo in four different maturation stages. Steam distillation was employed and then compared with hexane extraction. The identification of the components in the essential oil was carried out by gas chromatography and mass spectrometry. A total of 46 components were found in the essence of lime, among which the highest concentration of compounds present were aldehydes such as limonene. Linalool, sabinene, and bergamol were more abundant than in other varieties. The best extraction method was steam distillation, and the concentrations in stage III from the main terpenic portion were d-limonene with 74.4%, bergamol with 8.23%, and &amp;#946;-pinene with 7.62%.
Tipo: | Journal article
Idioma: | Inglês
Identificador: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392012000200017
Editor: | Instituto de Investigaciones Agropecuarias, INIA
Formato: | text/html
Fonte: | Chilean journal of agricultural research  v.72 n.2 2012