COMPARISON OF PEEL COMPONENTS OF MANDARIN, SOUR LEMON AND SOUR ORANGE (CITRUS SP.)

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BABAZADEH DARJAZI BEHZAD

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Journal: JOURNAL OF PHARMACEUTICAL & HEALTH SCIENCES Year:2014 | Volume:3 | Issue:1 Page(s): 51-60

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Title

COMPARISON OF PEEL COMPONENTS OF MANDARIN, SOUR LEMON AND SOUR ORANGE (CITRUS SP.)

Author(s)

BABAZADEH DARJAZI BEHZAD | Issue Writer Certificate

Keywords

FLAVOR COMPONENTSQ1

PEEL OILQ1

COLD PRESSQ1

CITRUS SPECIESQ1

Abstract

The peel components of Mandarin, Sour lemon and Sour orange were analyzed. Peel FLAVOR COMPONENTS were extracted using cold-press method and eluted using n-hexane. All compounds were analyzed using GC-FID and GC-MS. Twenty-seven, Twenty-four and Twenty-nine peel components were identified in Mandarin, Sour lemon and Sour orange respectively. They include aldehydes, alcohols, esters, monoterpenes and sesquiterpenes. The major FLAVOR COMPONENTS identified included limonene, b-myrcene, linalool, (E) -b-ocimene, a-Pinene, b-Pinene and sabinene. Among the three species examined, Sour orange showed the highest aldehyde content. Considering that aldehyde content of Citrus oil is an indicator of high quality, it seems that CITRUS SPECIES have a profound influence on oil quality.

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APA: Copy

BABAZADEH DARJAZI, BEHZAD. (2014). COMPARISON OF PEEL COMPONENTS OF MANDARIN, SOUR LEMON AND SOUR ORANGE (CITRUS SP.). JOURNAL OF PHARMACEUTICAL & HEALTH SCIENCES, 3(1), 51-60. SID. https://sid.ir/paper/188737/en

Vancouver: Copy

BABAZADEH DARJAZI BEHZAD. COMPARISON OF PEEL COMPONENTS OF MANDARIN, SOUR LEMON AND SOUR ORANGE (CITRUS SP.). JOURNAL OF PHARMACEUTICAL & HEALTH SCIENCES[Internet]. 2014;3(1):51-60. Available from: https://sid.ir/paper/188737/en

IEEE: Copy

BEHZAD BABAZADEH DARJAZI, “COMPARISON OF PEEL COMPONENTS OF MANDARIN, SOUR LEMON AND SOUR ORANGE (CITRUS SP.),” JOURNAL OF PHARMACEUTICAL & HEALTH SCIENCES, vol. 3, no. 1, pp. 51–60, 2014, [Online]. Available: https://sid.ir/paper/188737/en

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