Hostname: page-component-78c5997874-v9fdk Total loading time: 0 Render date: 2024-11-10T15:08:51.743Z Has data issue: false hasContentIssue false
  • English
  • Français

Essential oils obtained by flash vacuum-expansion of peelsfrom lemon, sweet orange, mandarin and grapefruit

Published online by Cambridge University Press:  15 April 2002

Pierre Brat ,
Didier Ollé ,
Anne-Laure Gancel ,
Max Reynes  and
Jean-Marc Brillouet
Pierre Brat
Affiliation:
Centre de Coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, boulevard de La Lironde, 34398 Montpellier cedex 5, France
Didier Ollé
Affiliation:
Centre de Coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, boulevard de La Lironde, 34398 Montpellier cedex 5, France
Anne-Laure Gancel
Affiliation:
Centre de Coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, boulevard de La Lironde, 34398 Montpellier cedex 5, France
Max Reynes
Affiliation:
Centre de Coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, boulevard de La Lironde, 34398 Montpellier cedex 5, France
Jean-Marc Brillouet
Affiliation:
Centre de Coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, boulevard de La Lironde, 34398 Montpellier cedex 5, France
Get access

Abstract

Introduction. Essential oils represent an increasing economic importance in the citrus by-product industry. Flash vacuum-expansion, a process leading to the disintegration of plant tissues, was applied to the recovery of essential oils from fruits of four Citrus species. Materials and methods. The flash vacuum-expansion process (steam-heating, then rapid introduction into a vessel under vacuum) was applied to peels of lemon, sweet orange, mandarin and grapefruit. Essential oils were recovered with a condenser, then separated by centrifugation. Oil volatile compounds were separated and identified by coupled capillary gas liquid chromatography/mass spectrometry. Results and discussion. Peel essential oil yields were (2.41, 1.43, 0.64 and 0.73) kg × t-1 of fruit for lemon, sweet orange, mandarin and grapefruit, respectively. Oils were enriched in limonene and other monoterpenes, while relative concentrations of monoterpene alcohols (linalool, α-terpineol, β-citronellol, nerol, geraniol) and aldehydes (neral, geranial) were lower in comparison with the volatile compounds of native peels. Conclusion. The flash vacuum-expansion process allowed production of citrus peel essential oils with yields comparable to the Food Machinery Corporation (F.M.C.) process. Oils were enriched in monoterpene hydrocarbons and correlatively impoverished in oxygenated volatile constituents.

Keywords

citrusagroindustrial sectormethodsextractionessential oilsplant extractspeelagrumessecteur agro-industrielméthodesextractionhuiles essentiellesextraits d'origine végétaleécorce
Type
Research Article
Information
Fruits , Volume 56 , Issue 6 , November 2001 , pp. 395 - 402
Copyright
© CIRAD, EDP Sciences

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Pruthi J.S., Parekh C.M., Lal G., An integrated process for the recovery of essential oil and pectin from mandarin orange waste, Food Sci. (1961) 372-378.
Rouse, A.H., Crandall, P.G., Nitric acid extraction of pectin from citrus peel, Proc. Fla. State Hortic. Soc. 89 (1976) 166-168.
Braddock, R.J., Cadwallader, K.R., Citrus by-products manufacture for food use, Food Technol. 46 (1992) 105-110.
Anonymous, Citrus systems. Citrus extractors, FMC FoodTech, Citrus Systems, Lakeland (Fla) USA, 2001, http://www. fmcfoodtech.com/ourgroup/citrus/extrac1.htm
Dugo, G., The composition of the volatile fraction of the italian citrus essential oils, Perfum. Flavor 19 (1994) 29-51.
Ageron, D., Escudier, J.L., Abbal, P., Moutounet, M., Prétraitement des raisins par flash-détente sous vide poussé, Rev. Fr. Oenol. 153 (1995) 50-54.
Cogat P.O., Procédé et matériel d'extraction, concentration, classement de composés volatils, entraînables, sapides et/ou solubles en mélange hydroalcoolique à partir de solides végétaux et animaux, Patent, no 9205669, Institut National de la Propriété Industrielle, Paris, France, 1992.
Brat, P., Brillouet, J.-M., Reynes, M., Cogat, P.O., Ollé, D., Free volatile components of passion fruit puree obtained by flash vacuum- expansion, J. Agr. Food Chem. 48 (2000) 6210-6214. CrossRef
Jennings W., Shibamoto T., Compounds and their retention indices, in: Jennings W., Shibamoto T. (Eds), Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatography, Acad. Press, New York, USA, 1980.
Boelens, M.H., A critical review on the chemical composition of citrus oils, Perfum. Flavor 16 (1991) 17-34.
Lota, M.-L., de Rocca Serra, D., Tomi, F., Casanova, J., Chemical variability of peel and leaf essential oils of mandarins from Citrus reticulata Blanco, Biochem. Syst. Ecol. 28 (2000) 61-78. CrossRef
Coleman, R.L., Lund, E.D., Shaw, P.E., Analysis of grapefruit essence and aroma oils, J. Agr. Food Chem. 20 (1972) 100-103. CrossRef
Sawamura, M., Kuriyama, T., Quantitative determination of volatile constituents in the pummelo (Citrus grandis Osbeck forma Tosa-buntan), J. Agr. Food Chem. 36 (1988) 567-569. CrossRef