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4'-Geranyloxyferulic and boropinic acid have been recently found as phytochemicals exerting promising pharmacological effects as cancer chemopreventive, anti-inflammatory, neuroprotective, and anti-Helicobacter pylori agents. An RP HPLC-UV/Vis method for the qualitative and quantitative analysis of these oxyprenylated derivatives in handmade citrus-based typical Italian liqueurs like limoncello, arancello, and mandarinetto was successfully performed. Concentration values showed a great variation between the different liquors, limoncello, from Abruzzo region, being the richest one both in 4'-geranyloxyferulic acid (1.68 ± 0.03 µg/ml of liquor) and boropinic acid (0.16 ± 0.01 µg/ml). Only in two cases boropinic acid was not detected.

4'-Geranyloxyferulic and boropinic acid have been recently found as phytochemicals exerting promising pharmacological effects as cancer chemopreventive, anti-inflammatory, neuroprotective, and anti-Helicobacter pylori agents. An RP HPLC-UV/Vis method for the qualitative and quantitative analysis of these oxyprenylated derivatives in handmade citrus-based typical Italian liqueurs like limoncello, arancello, and mandarinetto was successfully performed. Concentration values showed a great variation between the different liquors, limoncello, from Abruzzo region, being the richest one both in 4'-geranyloxyferulic acid (1.68 ± 0.03 µg/ml of liquor) and boropinic acid (0.16 ± 0.01 µg/ml). Only in two cases boropinic acid was not detected. [ABSTRACT FROM AUTHOR]

The limoncello is obtained from rind of lemon macerated in ethanol, water and sugar. In Argentina it is elaborated in traditional factories and since simplicity of process its handicraft elaboration is increasing. The aim of the present work was to determine the microbiological quality of samples of limoncello from handicraft elaboration. Eleven samples, in agar for fungi and yeasts (F&Y), and F&Y with limoncello were analyzed. Growth of Alternaria spp., Cladosporium spp., Crysonilia spp., Moniliella spp., Penicillium spp., Fusarium spp. and Acremonium spp. in 8 samples were obtained. This fact determined a decrease of the shelf life and a potential danger for consumer health since genus found may be capable to generate toxins and allergies. The addition of 0.1% (w/w) potassium sorbate inhibited growth of these microorganisms. [ABSTRACT FROM AUTHOR]

Abstract: Lemon liquor, commonly known as “Limoncello”, obtained from maceration of lemon peels in ethanol, water and sugar, has become a product in great demand in the international market. Scientific literature reports just a few studies on Limoncello, however, in consideration of the data available, it can be assumed that in many cases the need of industry for standard products leads to the addition of essential oils and/or related to the alcoholic syrup. Aim of this study was therefore to investigate the volatile and non volatile fraction of lemon liquors of different commercial brands, using solid phase microextraction, gas chromatography-quadrupole mass spectrometry, chiral-gas chromatography and reversed phase HPLC. [Copyright &y& Elsevier]

The composition of alcoholic extracts of lemons coming from the Amalfi and Sorrento areas were studied, namely samplings of the cultivars "Sfusato di Amalfi" and "Limone di Sorrento." Lemons were taken monthly from six orchards in the Amalfi area and eight orchards in the Sorrento area. Lemon peels were submitted to alcoholic infusion similar to that used for the production of the "limoncello" drink. The extracts were analyzed by GC/MS and the volatile fractions were characterized. The compositions observed were similar to those reported for cold-pressed lemon essential oils, hydroalcoholic extracts and commercial "limoncello" drinks. The evolution during the season has underlined defined courses for some classes of components. The carbonyl-to-oxygenated compound ratio, alcohols- to-oxygenated compounds ratio and esters-to-oxygenated compounds ratio are indices of flavoring quality. These showed a similar trend for both lemon types. In comparison to other lemon productions a higher amount of minor classes of components were exhibited. [ABSTRACT FROM AUTHOR]