Isolation and Characterization of Essential Oil Extracted from Tangerine Peel

Z.B. Dong; W.Y. Shao; Y.R. Liang

doi:10.14233/ajchem.2014.16277

Issue

Vol. 26 No. 16 (2014): Vol 26 Issue 16

Issue Published : July 28, 2014

This work is licensed under a Creative Commons Attribution 4.0 International License.

Isolation and Characterization of Essential Oil Extracted from Tangerine Peel

https://doi.org/10.14233/ajchem.2014.16277

Z.B. Dong

Zhejiang University Tea Research Institute, Hangzhou 310058, P.R. China

W.Y. Shao

Zhejiang University Tea Research Institute, Hangzhou 310058, P.R. China ; Wenzhou Vocational and Technical College, Wenzhou 325035, P.R. China

Y.R. Liang

Zhejiang University Tea Research Institute, Hangzhou 310058, P.R. China

Corresponding Author(s) : Y.R. Liang

l: yrliang@zju.edu.cn

Asian Journal of Chemistry, Vol. 26 No. 16 (2014): Vol 26 Issue 16
Article Published : August 4, 2014

Abstract

Essential oil was extracted from tangerine peel by supercritical fluid CO₂(SCF-CO₂) and its chemical composition was detected by GC-MS. Based on orthogonal array design test, the optimum extraction conditions were screened as extraction pressure 250 bar, temperature 45 °C, tangerine peel particle size less than 0.35 mm and extraction time 120 min. Thirty nine volatile compounds were identified in the essential oil and the most abundant volatiles were a-farnesene, b-elemene and limonene.

Keywords

Citrus reticulate a-Farnesene b-Elemene Limonene GC-MS

Dong, Z., Shao, W., & Liang, Y. (2014). Isolation and Characterization of Essential Oil Extracted from Tangerine Peel. Asian Journal of Chemistry, 26(16), 4975–4978. https://doi.org/10.14233/ajchem.2014.16277

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References

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References

D.I. Murdock and W.E. Allen, Food Technol., 14, 441 (1960).

B.N. Ames, Science, 221, 1256 (1983); doi:10.1126/science.6351251.

H.S. Choi, H.S. Song, H. Ukeda and M. Sawamura, J. Agric. Food Chem., 48, 4156 (2000); doi:10.1021/jf000227d.

J.A. Miller, I.A. Hakim, W. Chew, P. Thompson, C.A. Thomson and H.H.S. Chow, Nutr. Cancer-An Int. J., 62, 783 (2010); doi:10.1080/01635581003693066.

H.S. Choi and M. Sawamura, Biosci. Biotechnol. Biochem., 65, 48 (2001); doi:10.1271/bbb.65.48.

M.D. Luque de Castro, M.M. Jiménez-Carmona and V. Fernández-Pérez, Trac-Trend. Anal. Chem., 18, 708 (1999); doi:10.1016/S0165-9936(99)00177-6.

P. Pollien, A. Ott, L. Fay, L. Maignial and A. Chaintreau, Flavour Fragrance J., 13, 413 (1998); doi:10.1002/(SICI)1099-1026(199811/12)13:6<413::AID-FFJ769>3.0.CO;2-H.

E. Reverchon and I. de Marco, J. Supercrit. Fluids, 38, 146 (2006); doi:10.1016/j.supflu.2006.03.020.

M. Herrero, A. Cifuentes and E. Ibanez, Food Chem., 98, 136 (2006); doi:10.1016/j.foodchem.2005.05.058.

L.Y. Wu, H.Z. Gao, X.L. Wang, J.H. Ye, J.L. Lu and Y.R. Liang, J. Med. Plant Res., 4, 421 (2010).

Y.B. Zuo, A.W. Zeng, X.G. Yuan and K.T. Yu, J. Food Eng., 89, 384 (2008); doi:10.1016/j.jfoodeng.2008.05.004.

S.M. Pourmortazavi and S.S. Hajimirsadeghi, J. Chromatogr. A, 1163, 2 (2007); doi:10.1016/j.chroma.2007.06.021.

J. Sobotnik, R. Hanus, B. Kalinova, R. Piskorski, J. Cvacka, T. Bourguignon and Y. Roisin, J. Chem. Ecol., 34, 478 (2008); doi:10.1007/s10886-008-9450-2.

A. Hern and S. Dorn, Entomol. Exp. Appl., 92, 63 (1999); doi:10.1046/j.1570-7458.1999.00525.x.

R. Almohamad, F.J. Verheggen, F. Francis and E. Haubruge, Eur. J. Entomol., 107, 41 (2010); doi:10.14411/eje.2010.004.

X.S. Wu, T. Xie, J. Lin, H.Z. Fan, H.J. Huang-Fu, L.F. Ni and H.F. Yan, J. Pharm. Pharmacol., 61, 1653 (2009); doi:10.1211/jpp.61.12.0010.

Q.Q. Li, G.D. Wang, F.R. Huang, M. Banda and E. Reed, J. Pharm. Pharmacol., 62, 1018 (2010); doi:10.1111/j.2042-7158.2010.01135.x.

Issue

Vol. 26 No. 16 (2014): Vol 26 Issue 16

Isolation and Characterization of Essential Oil Extracted from Tangerine Peel

Corresponding Author(s) : Y.R. Liang

Abstract

Keywords

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