EVALUATION OF ESSENTIAL OIL EXTRACTED FROM DIFFERENT VARIETIES OF LEMON (CITRUS LIMON) PEEL EMPLOYING HYDRODISTILLATION

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MOAYYEDI M.; GOLMAKANI M.T.; MOVAHHED S.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2014 | Volume:11 | Issue:1 (41) Page(s): 75-88

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,678

Download:

Cites:

Information Journal Paper

Title

EVALUATION OF ESSENTIAL OIL EXTRACTED FROM DIFFERENT VARIETIES OF LEMON (CITRUS LIMON) PEEL EMPLOYING HYDRODISTILLATION

Author(s)

MOAYYEDI M. | GOLMAKANI M.T. | MOVAHHED S. | Issue Writer Certificate

Keywords

CITRUS LIMONQ2

CLEVENGERQ2

ESSENTIAL OILQ3

EXTRACTIONQ3

HYDRO DISTILLATIONQ3

LEMONQ3

Abstract

Introduction: LEMON ESSENTIAL OIL is a complex organic compound isolated from the peel that is commonly used as a flavoring agent in food and beverages, cosmetics, and other household products. The aim of this research work is to isolate the ESSENTIAL OIL from citrus peel and evaluate its characteristics.Materials and Methods: The ESSENTIAL OIL from dry CITRUS LIMON (Lisbon and Eureka varieties) peel was extracted by hydrodistillation (HD) method. The EXTRACTION yield, EXTRACTION time, chemical composition of the ESSENTIAL OIL, physical constants, energy consumption, and quantities of released carbon dioxides in the atmosphere were investigated.Results: The ESSENTIAL OIL yields concerned with Lisbon and Eureka varieties were 1.22±0.14 and 1.18±0.14% (w/w), respectively. There were not significant differences among the physical constants (refractive index, color, and specific gravity) of extracted ESSENTIAL OILs from Lisbon and Eureka varieties. Significant differences concerned with energy consumption of both Lisbon and Eureka varieties (0.67 kWh) were not observed. Using GC/MS apparatus, chemical components of extracted ESSENTIAL OILs were identified. The major component of extracted ESSENTIAL OILs from Lisbon and Eureka varieties was limonene (66.24±4.69 and 59.40±4.20%, respectively).Conclusion: There were not significant differences between quantity and quality of major components of extracted ESSENTIAL OILs from two C. Limon varieties.

Cites

No record.

References

Cite

APA: Copy

MOAYYEDI, M., GOLMAKANI, M.T., & MOVAHHED, S.. (2014). EVALUATION OF ESSENTIAL OIL EXTRACTED FROM DIFFERENT VARIETIES OF LEMON (CITRUS LIMON) PEEL EMPLOYING HYDRODISTILLATION. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 11(1 (41)), 75-88. SID. https://sid.ir/paper/143086/en

Vancouver: Copy

MOAYYEDI M., GOLMAKANI M.T., MOVAHHED S.. EVALUATION OF ESSENTIAL OIL EXTRACTED FROM DIFFERENT VARIETIES OF LEMON (CITRUS LIMON) PEEL EMPLOYING HYDRODISTILLATION. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2014;11(1 (41)):75-88. Available from: https://sid.ir/paper/143086/en

IEEE: Copy

M. MOAYYEDI, M.T. GOLMAKANI, and S. MOVAHHED, “EVALUATION OF ESSENTIAL OIL EXTRACTED FROM DIFFERENT VARIETIES OF LEMON (CITRUS LIMON) PEEL EMPLOYING HYDRODISTILLATION,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 11, no. 1 (41), pp. 75–88, 2014, [Online]. Available: https://sid.ir/paper/143086/en

Related Journal Papers