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Citrus Essential Oils (citrus + essential_oil)
Selected AbstractsAdvanced and innovative chromatographic techniques for the study of citrus essential oilsFLAVOUR AND FRAGRANCE JOURNAL, Issue 3 2005Giovanni Dugo Abstract A brief description is given of advanced chromatographic techniques currently employed in citrus essential oil analysis (the interactive use of linear retention indices and MS spectra probability matching in GC,MS; on-line ,heart cutting' multidimensional chromatographic techniques, comprehensive GC and LC; fast GC and GC,MS; fast HPLC; HPLC,MS). A series of applications are reported, demonstrating both the valid and the potential of these methods. Copyright © 2005 John Wiley & Sons, Ltd. [source] Reduction of Limonene Chlorohydrins in Commercial Citrus OilsJOURNAL OF FOOD SCIENCE, Issue 1 2005Robert J. Braddock ABSTRACT: Commercial cold-pressed citrus oils containing terpene chlorohydrins may have quality and safety implications for end-users of these oils. Concentrations of (1S, 2S, 4R)-2-chloro-8- p -menthen-1-ol (1), (1R, 2R, 4R)-2-chloro-8- p -menthen-1-ol (2), and (1R, 2R, 4R)-2,9-dichloro-8- p -menthen-1-ol (3) in some citrus essential oils ranged from less than 1 ppm to 30 ppm measured by gas chromatography with a halogen detector. Reduction reactions of these compounds were accomplished by continuous mixing (reaction) of the oil with dilute solutions of KOH. Greater than 95% reduction of 1 and 3 were accomplished after reaction for 15 h with 0.5 N KOH or after 24 h with 0.25 N KOH in oils with either 25 or 30 ppm (1). Similar treatment of an oil containing 5 ppm (1) resulted in reduction to below the threshold limit of quantification (0.4 ppm). Sensory analyses of tasting solutions did not detect any flavor difference between untreated or KOH-treated oils. [source] Toxicity of citrus essential oils against Ceratitis capitata (Diptera: Tephritidae) larvaeANNALS OF APPLIED BIOLOGY, Issue 3 2009D.P. Papachristos Abstract Citrus peel essential oils are considered to constitute the most important resistance factor of citrus fruits against fruit flies. Essential oils were obtained from three sweet orange varieties, one bitter orange and one lemon variety. Yield, chemical composition and toxicity against neonates of the Mediterranean fruit fly were determined. Based on chemical analysis, the toxicity of commercially purchased major and minor components (monoterpenes and sesquiterpenes) of essential oils was determined. In addition, fractions were prepared to evaluate the role of minor components in the toxicity of crude essential oils. Limonene was by far the most abundant ingredient (96.2,97.4%) in all sweet orange varieties and in bitter orange, while the concentration of limonene was much lower in lemon essential oils (74.3%). Orange and bitter orange essential oils were more toxic than lemon essential oils. The toxicity of orange and bitter orange essential oils was similar to that of their major component limonene. In tests of commercially purchased chemicals, the oxygenated components of essential oils were more toxic than hydrocarbons but their low concentration in citrus essential oils could not affect the toxic activity of essential oils. The presence of ,-pinene and ,-pinene seems to account for the lower toxicity of lemon essential oils in relation to other citrus essential oils. The importance of understanding the toxicity of essential oils in relation to their composition and their role regarding the resistance of citrus fruits to Ceratitis capitata infestation is discussed. [source] | ||||||||||