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| Colecio-Juárez,Maria C; Rubio-Núnez,Rubria E; Botello-Álvarez,José E; Martinez-González,Gloria M; Navarrete-Bolanos,José L; Jiménez-Islas,Hugo. |
| 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,... |
| Tipo: Journal article |
Palavras-chave: Sweet lime; Essential oil; Steam distillation; Maturation stages. |
| Ano: 2012 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392012000200017 |
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| Oliveira,Eliana Monteiro Soares de; Resende,Eder Dutra de. |
| In this study, it was evaluated the influence of different shapes, sizes, and maturation stages on the yield of albedo flour and pectin content of yellow passion fruit rinds. Random samples of 40 fruits were used, and the data were compared using significance intervals at 5%. Weight, skin color, fruit size and shape, pulp yield, mesocarp thickness, amount of epicarp and mesocarp, moisture content, and pectin yield were determined. The maturation stages were defined according to measurements of the yellow color of the skin. The shape and size patterns were defined according to the length/width ratio (equatorial diameter) of fruits. It was found that the epicarp thickness was not correlated to fruit shape and size, but it was thicker in ripe fruits. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Passiflora edulis; Waste yield; Fruit size; Fruit shape; Maturation stages. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300011 |
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