Ciriminna, Rosaria and Fidalgo, Alexandra and Delisi, Riccardo and Carnaroglio, Diego and Grillo, Giorgio and Cravotto, Giancarlo and Tamburino, Alfredo and Ilharco, Laura M. and Pagliaro, Mario (2017) High-Quality Essential Oils Extracted by an Eco-Friendly Process from Different Citrus Fruits and Fruit Regions. ACS Sustainable Chemistry & Engineering, 5 (6). pp. 5578-5587. ISSN 2168-0485
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Abstract
Essential oils (EOs) were extracted from three types of citrus fruits (orange, lemon, and grapefruit) grown in Sicily and harvested in December or early January, considered to be the best picking season. Different fruit parts were used as sources for EO isolation: outer skin (exocarp), peel (exo- and mesocarp), and waste (exo-, meso-, and endocarp). The extraction was performed by a solvent-free microwave extraction (SFME) process. Very high yields were obtained, in comparison to other industrial methods (0.4% vs 0.05–0.25%). Diffuse reflectance infrared Fourier transform (DRIFT) spectroscopy was used to assess the distribution of the main constituents of the EOs. A number of compounds were identified in the EOs, with limonene being the major constituent (50–80%) in most cases. Orange oils proved to be richer in β-myrcene, whereas lemon oils have γ-terpinene and higher contents of β-pinene. Lemon provides more valuable EOs, with higher amounts of oxygenated compounds.
| Item Type: | Article |
|---|---|
| Subjects: | 500 Scienze naturali e Matematica > 540 Chimica e scienze connesse |
| Depositing User: | Rosaria Ciriminna |
| Date Deposited: | 15 Oct 2024 10:49 |
| Last Modified: | 15 Oct 2024 11:56 |
| URI: | http://eprints.bice.rm.cnr.it/id/eprint/22498 |
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