227
Views
6
CrossRef citations to date
0
Altmetric
Research Article

Physical and Chemical Influences of Different Extraction Techniques for Essential Oil Recovery from Citrus sinensis Peels

, , , &
Pages 290-303 | Received 09 Apr 2021, Accepted 30 Apr 2021, Published online: 11 May 2021

References

  • Marin, F.R., Soler-Rivas, C., Benavente-Garcia, O., Castillo, J. and Pérez-Alvarez, J.A. (2007). By-products from different citrus processes as a source of customized functional fibres. Food Chem. 100: 736-741.
  • Fisher, K. and Phillips, C. (2008). Potential antimicrobial uses of essential oils in food: is citrus the answer?. Trends Food Sci Technol. 19: 156-164.
  • Virot, M., Tomao, V., Ginies, C., Visinoni, F. and Chemat, F. (2008). Green procedure with a green solvent for fats and oils’ determination: microwave-integrated Soxhletusing limonene followed by microwave Clevenger distillation. J. Chromatogr. A.1196: 147-152.
  • Sahraoui, N., Vian, M.A., El Maataoui, M., Boutekedjiret, C. and Chemat, F. (2011). Valorization of citrus by-products using Microwave Steam Distillation (MSD). Innov. Food Sci. Emerg. Technol. 12: 163-170.
  • Bertouche, S., Tomao, V., Ruiz, K., Hellal, A., Boutekedjiret, C. and Chemat, F. (2012). First approach on moisture determination in food products using alpha-pinene as an alternative solvent for Dean–Stark distillation. Food Chem. 134: 602-605.
  • Veillet, S., Tomao, V., Ruiz, K. and Chemat, F. (2010). Green procedure using limonene in the Dean-Stark apparatus for moisture determination in food products. Anal. Chim. Acta. 674: 49-52.
  • Roktim, G., Neelav, S., Rikraj, L., Sudin, K.P., Twahira, B. and Mohan, L. (2020). A Comparative Analysis of Bark and Leaf Essential Oil and their Chemical Composition, Antioxidant, Anti-inflammatory, Antimicrobial Activities and Genotoxicity of North East Indian Cinnamomum zeylanicum Blume. J. Nat. Prod. 11: 74-84.
  • Rikraj, L., Roktim, G., Neelav, S., Angana, B., Sunita, M., Sudin, K.P. and Mohan, L. (2019). Chemical Compositions, In-vitro Antioxidant, Anti-microbial, Anti-inflammatory and Cytotoxic Activities of Essential Oil of Acorus calamus L. Rhizome from North-East India. J. Essent. Oil-Bear. Plants. 22: 1299-1312.
  • Sandrine, S.F., Amélia, M.S. and Fernando, M.N. (2018). Citrus reticulata Blanco peels as a source of antioxidant and anti-proliferative phenolic compounds. Ind. Crops Prod.111: 141-148.
  • Manabi, P., Roktim, G., Neelav, S., Sudin, K.P., Angana, B., Twahira, B. and Mohan, L. (2019). Study of Anti-oxidant, Anti-inflammatory, Genotoxicity, and Antimicrobial Activities and Analysis of Different Constituents found in Rhizome Essential Oil of Curcuma caesia Roxb., Collected from North East India. Curr. Pharm. Biotechnol. 21: 403-413
  • Jia-jing, G., Zhi-peng, G., Jin-lan, X., Mark, A.R., Gao-yang, L. and Yang, S. (2018). Comparative analysis of chemical composition, antimicrobial and antioxidant activity of citrus essential oils from the main cultivated varieties in China. LWT-Food. Sci. Tech. 97: 825-839.
  • Pultrini, M.A., Galindo, A.L. and Costa, M. (2006). Effects of the essential oil from Citrus aurantium L. In experimental anxiety models in mice. Lif. Sci. 78: 1720-1725.
  • Chutia, M., Bhuyan, P.D., Pathak, M.G., Sarma, T.C. and Boruah, P. (2009). Antifungal activity and chemical composition of Citrus reticulata Blanco essential oil against phytopathogens from North East India. LWT-Food. Sci. Tech. 42: 777-780.
  • Manabi P., Twahira, B., Roktim, G., Sudin, K.P. and Mohan, L. (2020). Chemical Composition of Citrus limon L. Burmf Peel Essential Oil from North East India. J. Essent. Oil-Bear. Plants. 23:1-8.
  • Khan, M.K., Abert-Vian, M., Fabiano-Tixier, A.S., Dangles, O. and Chemat, F. (2010). Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel. Food Chem. 119: 851-858.
  • Gonzales, G.B., Smagghe, G., Raes, K. and Van Camp, J. (2014). Combined Alkaline Hydrolysis and Ultrasound-Assisted Extraction for the Release of Nonextractable Phenolics from Cauliflower (Brassica oleracea var. botrytis) Waste. J. Agric. Food Chem. 62: 3371-3376.
  • Xu, L., Zhan, X., Zeng, Z., Chen, R., Li, H., Xie, T. and Wang, S. (2011). Recent advances on supercritical fluid extraction of essential oils. Afr. J. Pharm. Pharmacol. 5: 1196-1211.
  • Ghafoor, K., Al-Juhaimi, F. and Choi, Y. (2012). Supercritical fluid extraction of phenolic compounds and antioxidants from grape (VitislabruscaB.) seeds. Plant Foods Hum. Nutr. 67: 407.
  • Chandran, J., Parukutty, K., Amma, P., Menon, N., Purushothaman, J. and Nisha, P. (2012). Effect of enzyme assisted extraction on quality and yield of volatile oil from black pepper and cardamom. Food Sci. Biotechnol. 21: 1611.
  • Sowbhagya, H.B., Purnima, K.T., Florence, S.P., Rao, A.G.A. and Srinivas, P. (2009). Evaluation of enzyme-assisted extraction on quality of garlic volatile oil. Food Chem. 113: 1234-1238.
  • Benkaci-Ali, F., Akloul, R., Boukenouche, A. and Pauw, E.D. (2013). Chemical composition of the essential oil of Nigella sativa seeds extracted by microwave steam distillation. J. Essent. Oil-Bear. Plants. 16: 781-794.
  • Craveiro, A.A., Matos, F.J.A., Alencar, J.W. and Plumel, M.M. (1989). Microwave oven extraction of an essential oil. Flav. Fragr. J. 4: 43-44.
  • Stashenko, E.E., Jaramillo, B.E. and Martinez, J.R. (2004). Comparison of different extraction methods for the analysis of volatile secondary metabolites of Lippia alba (Mill.) N.E. Brown, grown in Colombia, and evaluation of its in vitro antioxidant activity. J. Chromatogr. A. 1025: 93-103.
  • Lucchesi, M.E., Chemat, F. and Smadja, J. (2004). Solvent-free microwave extraction of essential oil from aromatic herbs: comparison with conventional hydro-distillation. J. Chromatogr. A. 1043: 323-227.
  • Chemat, F., Lucchesi, M.E., Smadja, J., Faveretto, L., Colnaghi, G. and Visinoni, F. (2006). Microwave accelerated steam distillation of essential oil from lavender: A rapid, clean and environmentally friendly approach. Anal. Chim. Acta. 555: 157-160.
  • Sahraoui, N., Abert-Vian, M., Bornard, I., Boutekdjiret, C. and Chemat, F. (2008). Improved microwave steam distillation apparatus for isolation of essential oils. Comparison with conventional steam distillation. J. Chromatogr. A. 1210: 229-233.
  • Abert-Vian, M., Fernandez, X., Visinoni, F. and Chemat, F. (2008). Microwave hydrodiffusion and gravity, a new technique for extraction of essential oils. J. Chromatogr. A. 1190: 14-7.
  • Ayala, R. S., and Luquede Castro, M. D. (2001). Continuous subcritical water extraction as a useful tool for isolation of edible essential oils. Food Chem. 75: 109-113.
  • Baydar, H. and Baydard, N.G. (2005). The effects of harvest date, fermentation duration and Tween 20 treatment on essential oil content and composition of industrial oil rose (Rosa damascena Mill.). Ind. Crops Prod. 21: 251-255.
  • Hassanpouraghdam, M.B., Nazemiyeh, H., Shalamzari, M.S. and Mehrabani, L.V. (2012). Salt effects on the quality and recovery of Mentha pulegium L. essential oil. Chemija. 23: 113-117.
  • Shamspur, T., Mohamadi, M. and Mostafavi, A. (2012). The effects of onion and salt treatments on essential oil content and composition of Rosa damascena Mill. Ind. Crops Prod. 37: 451-456.
  • Li, Y., Fabiano-Tixier, A.S. and Chemat, F. (2014). Essential Oils as Reagents in Green Chemistry. Springer Briefs in Molecular Science.
  • Metaxas, A.C. and Meredith, R.J. (1993). Industrial Microwave Heating. Peregrinus Ltd., London.
  • Clevenger, J.F. (1928). Apparatus for the determination of volatile oil. J. Am. Pharm. Assoc. 17: 345-349.
  • Benazzouz, A., Moity, L., Pierlot, C., Molinier, V. and Aubry J.M. (2014). Hansen approach versus COSMO-RS for predicting the solubility of an organic UV filter in cosmetic solvents. Colloids Surf. A. 458: 101-109.
  • Zhou, T., Qi, Z. and Sundmacher, K. (2014). Model-based method for the screening of solvents for chemical reactions. Chem. Eng. Sci. 115: 177-185.
  • Babushok, V. I., Linstrom, P. J. and Zenkevich, I. G. (2011). Retention Indices for Frequently Reported Compounds of Plant Essential Oils. J. Phys. Chem. Ref. Data. 40: 1-47.
  • Adams, (2017). NIST Chemistry Web Book, SRD 69.
  • Boublenza, I., Lazouni, H.A., Ghaffari, L., Ruiz, K., Fabiano-Tixier, A.S. and Chemat, F. (2017). Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.). J. Food Qual. 3:1-10.
  • Alissandrakis, E., Daferera, D., Tarantilis, P.A., Polissiou, M., Harizanis, P.C. (2003). Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey. Food Chem. 82: 575-582.
  • Vilkhu, K., Mawson, R., Simons, L. and Bates, D. (2008). Applications and opportunities for ultrasound assisted extraction in the food industry: a review. Inno. Food Sci. Emer. Technol. 9: 161-169.
  • Zhu, G.H., Qiu, T.Q. and Huang, Z.L. (2001). Application of ultrasound in extraction. Tech. Acou. 20: 188-190.
  • Romanik, G., Gilgenast, E., Przyjazny, A. and Kaminski, M. (2007). Techniques of preparing plant material for chromatographic separation and analysis. J. Biochem Biophys. Methods. 70: 253-261.
  • Filly, A., Fabiano-Tixier, A.S., Louis, C., Fernandez, X. and Chemat F. (2016). Water as a green solvent combined with different techniques for extraction of essential oil from lavender flowers. C. R. Chim. 19: 707-717.
  • Xinga, C., Qina, C., Lib, X., Zhangc, F., Linhardtc, R.J.D, Suna, P. and Zhanga, A. (2019). Chemical composition and biological activities of essential oil isolated by HS-SPME and UAHD from fruits of bergamot. Lwt-Food Sci. Technol. 104: 38-44.
  • Mason, T.J., Paniwnyk, L. and Lorimer, J.P. (1996). The uses of ultrasound in food technology. Ultrason. Sonochem. 3: 253-260.
  • Deng, W., Liu, K., Cao, S., Sun, J., Zhong, B. and Chun, J. (2020). Chemical Composition, Antimicrobial, Antioxidant, and Antiproliferative Properties of Grapefruit Essential Oil Prepared by Molecular Distillation. Molecules. 25: 217-229.
  • Gil-Chávez, G.J., Villa, J.A., Ayala-Zavala, J.F., Heredia, J.B., Sepulveda, D., Yahia, E.M. and González-Aguilar, G.A. (2013). Technologies for extraction and production of bioactive compounds to be used as nutraceuticals and food ingredients: an overview. Compr. Rev. Food Sci. Food Saf. 12: 5-23.
  • Lou, Z., Zhang, H., Chen, X., Cui, Y., Wang, H., Kou, X. and Ma, C. (2019). Effect of simultaneous ultrasonic and microwave assisted hydrodistillation on the yield, composition, anti-bacterial and antibiofilm activity of essential oils from Citrus medica L. var.sarcodactylis. J. Food Eng. 244: 126-135.
  • Ferhat, M.A., Meklati, B.Y. and Chemat, F. (2007). Comparison of different isolation methods of essential oil from Citrus fruits: cold pressing, hydrodistillation and microwave ‘dry’ distillation. Flavour Fragr. J. 22: 494-504.
  • Liang, S.J., Wu, H., Lun, X. and Lu, D.W. (2006). Secretory cavity development and its relationship with the accumulation of essential oil in fruit of Citrus medica L; var. sarcodactylis (Noot.) Swingle. J. Integr. Plant Biol. 48: 573-583.
  • Bennici, A. and Tani, C. (2004). Anatomical and ultrastrucural study of the secretory cavity development of Citrus sinensis and Citrus limon: Evaluation of schizolysigenous ontogeny. Flora. 199: 464-475.
  • Margosan, D.A., Aung, L.H., Wergin, W.P. and Erbe, E.F. (2001). The nature of oil gland and its associated tissues in the pericarp of Citrus limon (L.) Burn. F. by confocal microscopy. Phyton-Int. J. Exp. Bot. Iss, SI, 107-119.
  • Farhat, A., Fabiano-Tixier, A.S., Maataoui, M.E., Maingonnat, J.F., Romdhane, M. and Chemat, F. (2011). Microwave steam diffusion for extraction of essential oil from orange peel: Kinetic data, extract’s global yield and mechanism. Food Chem. 125: 255-261.
  • Ferhat, M.A., Meklati, B.Y., Smadja, J. and Chemat, F. (2006). An improved microwave Clevenger apparatus for distillation of essential oils from orange peel. J. Chromatogr. A. 1112: 121-126.
  • Sineiro, J., Dominguez, H., Nunez, M.J. and Lema, J.M. (1998). Microstructural features of enzymatically treated oil seeds. J. Sci. Food Agr. 78: 491-497.
  • Reza, F., Behraad, T., Bahare, D. and Azeeta, N. (2020). Changes in chemical composition and biological activity of essential oil from Thomson navel orange (Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods. Food Sci. Nutr. 8: 124-138.
  • Khalid, A. K. and Aisha, M.A.A. (2020). Active Ingredients of Essential Oil Separated from Volkamer Lemon Trees that were Treated with Nicotinic Acid. J. Essential oil Bearing Plants. 23: 944-952.
  • Fischer, N., Nitz, S. and Drawert, F. (1988). Original composition of marjoram flavor and its changes during processing. J. Agric. Food Chem. 36: 996-1003.
  • Tran, T.H., Dao, T. P., Ngo, Q.C.T., Bach, L.G. and Huynh, X.P. (2020). Comparative evaluation of the antibacterial activities of the essential oils of Citrus grandis (L.) Osbeck obtained by hydrodistillation and microwave assisted extraction methods. Conf. Ser.: Mater. Sci. Eng. 991: 012010.
  • Sowbhagya, H.B., Srinivas, P. and Krishnamurthy, N. (2010). Effect of enzymes onextraction of volatiles from celery seeds. Food Chem. 120: 230-234.
  • Jiao, J., Fu, Y.J., Zu, Y.G., Luo, M., Wang, W., Zhang, L. and Li, J. (2012). Enzyme-assisted microwave hydro-distillation essential oil from Fructus forsythiae, chemical constituents, and its antimicrobial and antioxidant activities. Food Chem. 134: 235-243.
  • Pingret, D., Fabiano-Tixier, A.S. and Chemat, F. (2014). An improved ultrasound clevenger for extraction of essential oils. Food Anal. Methods. 7: 9-12.
  • Tavallali, H., Bahmanzadegan, A., Rowshan, V. and Tavallali, V. (2021). Essential Oil Composition, Antioxidant Activity, Phenolic Compounds, Total Phenolic and Flavonoid Contents from Pomace of Citrus aurantifoli. JMPB. 1: 103-116.
  • Aboudaou, M., Ferhat, M.A., Hazzit, M., Ariño, A. and Djenane, D. (2019). Solvent Free-Microwave Green Extraction of Essential Oil from Orange Peel (Citrus sinensis L.): Effects on Shelf Life of Flavored Liquid Whole Eggs during Storage under Commercial Retail Conditions. J. Food Meas. Charact. 13: 3162-3172.
  • Martínez-Abad, A., Ramos, M., Hamzaoui, M., Kohnen, S., Jiménez, A. and Garrigós, M.C. (2020). Optimisation of Sequential Microwave-Assisted Extraction of Essential Oil and Pigment from Lemon Peels Waste. Foods. 9: 1493.
  • Brand-Williams, W., Cuvelier, M.E. and Berset, C. (1998). Use of a free radical method to evaluate antioxidant activity. Food Sci. Technol. 28: 25-30.
  • Mazidi, S., Rezaei, K., Golmakani, M.T., Sharifan, A. and Rezazadeh, S. (2012). Antioxidant activity of essential oil from Black Zira (Bunium persicum Boiss.) obtained by microwave-assisted hydrodistillation. J. Agr. Sci. Tech. 14: 1013-1022.
  • Golmakani, M.T. and Moayyedi, M. (2016). Comparison of microwave-assisted hydro-distillation and solvent-less microwave extraction of essential oil from dry and fresh Citrus limon (Eureka variety) peel. J. Essent. Oil Res. 28: 272-282.
  • Çelik, S. and Özkaya, A. (2002). Effects of intraperitoneally administered lipoic acid, vitamin E, and linalool on the level of total lipid and fatty acids in guinea pig brain with oxidative stress induced by H2O2. J. Biochem. Mol. Biol. 35: 547-552.
  • Di Vaio, C., Graziani, G., Gaspari, A., Scaglione, G., Nocerino, S. and Ritieni, A. (2010). Essential oils content and antioxidant properties of peel ethanol extract in 18 lemon cultivars. Sci. Hortic. 126: 50-55.
  • Bousbia, N., Abert Vian, M., Ferhat, M. A., Petitcolas, E., Meklati, B. Y. and Chemat, F. (2009). Comparison of two isolation methods for essential oil from rosemary leaves: Hydro-distillation and microwave hydrodiffusion and gravity. Food Chem. 114: 355-362.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.