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Exploring chemical properties of essential oils from citrus peels using green solvent

Authors :
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
Source :
Heliyon, Vol 10, Iss 21, Pp e40088- (2024)
Publication Year :
2024
Publisher :
Elsevier, 2024.

Abstract

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 %).

Details

Language :
English
ISSN :
24058440
Volume :
10
Issue :
21
Database :
Directory of Open Access Journals
Journal :
Heliyon
Publication Type :
Academic Journal
Accession number :
edsdoj.4f73333e602b4671a8943dd15f3e8b51
Document Type :
article
Full Text :
https://doi.org/10.1016/j.heliyon.2024.e40088