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The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil.

ABSTRACT: Citrus fruits are largely consumed due to their unique and pleasant aromas. Citrus hybrids have been developed to enhance their flavors and bioactivities. Citrus aroma depends on the composition of the volatile compounds in citrus essential oils (CEOs), which are mostly located in the peels. During the extraction of CEOs, a specific series of chemical reactions occurred depending on the extraction methods (CP, cold pressing; HD, hydrodistillation), leading to variations in the composition of volatile compounds. In this study, the orange and the tangor which is a hybrid between C. reticulata × C. sinensis were investigated to compare the changes in volatile compounds based on the extraction methods. Results showed that the CP-specific volatile compounds were sesquiterpenes, oxygenated monoterpenes, and fatty acid derivatives, while the HD-specific volatile compounds were terpinyl cation derivatives, limonene, and 4-vinylguaiacol. On the other hand, the contents of some volatile compounds ((E)-ocimene, α-terpinene, and α-terpinolene) were affected by the Citrus species rather than by the extraction methods. In particular, during HD, terpinene-4-ol and 4-vinylguiacol, known as off-flavor compounds in citrus juice, were formed more abundantly in the orange than in the tangor. In conclusion, these results provide comprehensive data on essential oils, especially those derived from oranges and tangors, for selecting the appropriate extraction method for obtaining a higher yield and quality of citrus flavor.

SUBMITTER: Park MK

PROVIDER: S-EPMC10867503 | biostudies-literature | 2024 Feb

REPOSITORIES: biostudies-literature

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The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil.

Park Min Kyung MK Cha Ji Yoon JY Kang Min-Cheol MC Jang Hae Won HW Choi Yun-Sang YS

Food science & nutrition 20231025 2

Citrus fruits are largely consumed due to their unique and pleasant aromas. <i>Citrus</i> hybrids have been developed to enhance their flavors and bioactivities. Citrus aroma depends on the composition of the volatile compounds in citrus essential oils (CEOs), which are mostly located in the peels. During the extraction of CEOs, a specific series of chemical reactions occurred depending on the extraction methods (CP, cold pressing; HD, hydrodistillation), leading to variations in the composition ...[more]

PMID: 38370058

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Project description:Extraction is the first and most important step in obtaining the effective ingredients of medicinal plants. Mentha longifolia (L.) L. is of considerable economic importance as a natural raw material for the food and pharmaceutical industries. Since the effect of different extraction methods (traditional and modern methods) on the quantity, quality and antimicrobial activity of the essential oil of this plant has not been done simultaneously; the present study was designed for the first time with the aim of identifying the best extraction method in terms of these features. For this purpose, extracting the essential oil of M. longifolia with the methods of hydrodistillation with Clevenger device (HDC), steam distillation with Kaiser device (SDK), simultaneous distillation with a solvent (SDE), hydrodistillation with microwave device (HDM), pretreatment of ultrasonic waves and Clevenger (U+HDC) and supercritical fluid (SF) were performed. Chemical compounds were identified by gas chromatography coupled with mass spectrometer (GC-MS). Antimicrobial activity of essential oils against various clinical microbial strains was evaluated by agar diffusion method and determination of the minimum inhibitory concentration and minimum bactericidal concentration (MIC and MBC). The results showed that the highest and lowest yields of M. longifolia leaf essential oil belonged to HDC (1.6083%) and HDM (0.3416%). The highest number of compounds belonged to SDK essential oil and was equal to 72 compounds (with a relative percentage of 87.13%) and the lowest number of compounds was related to the SF essential oil sample (7 compounds with a relative percentage of 100%). Piperitenone (25.2-41.38%), piperitenone oxide (22.02-0%), pulegone (10.81-0%) and 1,8-cineole (5-35.0%) are the dominant and main components of M. longifolia essential oil were subjected to different extraction methods. Antimicrobial activity results showed that the lowest MIC value belonged to essential oils extracted by HDM, SDK, SDE and U+HDC methods with a value of 1000 μg/mL was observed against Gram-negative bacteria Shigella dysenteriae, which was 5 times weaker than rifampin and 7 times weaker than gentamicin. Therefore, it can be concluded that in terms of efficiency of the HDC method, in terms of the percentage of compounds of the HDM method, and in terms of microbial activity, the SDK, HDM and U+HDC methods performed better.

Project description:Essential oils (EOs) have gained economic importance due to their biological activities, and increasing amounts are demanded everywhere. However, substantial differences between the same essential oil samples from different suppliers are reported-concerning their chemical composition and bioactivities-due to numerous companies involved in EOs production and the continuous development of online sales. The present study investigates the antibacterial and antibiofilm activities of two to four samples of five commercially available essential oils (Oregano, Eucalyptus, Rosemary, Clove, and Peppermint oils) produced by autochthonous companies. The manufacturers provided all EOs' chemical compositions determined through GC-MS. The EOs' bioactivities were investigated in vitro against Gram-positive (Staphylococcus aureus) and Gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa). The antibacterial and antibiofilm effects (ABE% and, respectively, ABfE%) were evaluated spectrophotometrically at 562 and 570 nm using microplate cultivation techniques. The essential oils' calculated parameters were compared with those of three standard broad-spectrum antibiotics: Amoxicillin/Clavulanic acid, Gentamycin, and Streptomycin. The results showed that at the first dilution (D1 = 25 mg/mL), all EOs exhibited antibacterial and antibiofilm activity against all Gram-positive and Gram-negative bacteria tested, and MIC value > 25 mg/mL. Generally, both effects progressively decreased from D1 to D3. Only EOs with a considerable content of highly active metabolites revealed insignificant differences. E. coli showed the lowest susceptibility to all commercially available essential oils-15 EO samples had undetected antibacterial and antibiofilm effects at D2 and D3. Peppermint and Clove oils recorded the most significant differences regarding chemical composition and antibacterial/antibiofilm activities. All registered differences could be due to different places for harvesting the raw plant material, various technological processes through which these essential oils were obtained, the preservation conditions, and complex interactions between constituents.

Dataset Information

The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil.

Publications

The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil.

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