« Previous AbstractStructure of Saccharomyces cerevisiae alpha-agglutinin. Evidence for a yeast cell wall protein with multiple immunoglobulin-like domains with atypical disulfides    Next Abstract"Relationship between environmental exposure to toluene, xylene and ethylbenzene and the expired breath concentrations for gasoline service workers" »

Molecules

Title:		Volatile and Nonvolatile Constituents and Antioxidant Capacity of Oleoresins in Three Taiwan Citrus Varieties as Determined by Supercritical Fluid Extraction
Author(s):		Chen MH; Huang TC;
Address:		"Department of Food Science, National Pingtung University of Science & Technology, Pingtung 90090, Taiwan. e933623366@yahoo.com.tw. Department of Food Science, National Pingtung University of Science & Technology, Pingtung 90090, Taiwan. tchuang@mail.npust.edu.tw"
Journal Title:		Molecules
Year:		2016
Volume:		20161217
Issue:		12
Page Number:		-
DOI:		10.3390/molecules21121735
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"As local varieties of citrus fruit in Taiwan, Ponkan (Citrus reticulata Blanco), Tankan (C. tankan Hayata), and Murcott (C. reticulate x C. sinensis) face substantial competition on the market. In this study, we used carbon dioxide supercritical technology to extract oleoresin from the peels of the three citrus varieties, adding alcohol as a solvent assistant to enhance the extraction rate. The supercritical fluid extraction was fractionated with lower terpene compounds in order to improve the oxygenated amounts of the volatile resins. The contents of oleoresin from the three varieties of citrus peels were then analyzed with GC/MS in order to identify 33 volatile compounds. In addition, the analysis results indicated that the non-volatile oleoresin extracted from the samples contains polymethoxyflavones (86.2~259.5 mg/g), limonoids (111.7~406.2 mg/g), and phytosterols (686.1~1316.4 mug/g). The DPPH (1,1-Diphenyl-2-picrylhydrazyl), ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] scavenging and inhibition of lipid oxidation, which test the oleoresin from the three kinds of citrus, exhibited significant antioxidant capacity. The component polymethoxyflavones contributed the greatest share of the overall antioxidant capacity, while the limonoid and phytosterol components effectively coordinated with its effects"
Keywords:		"Antioxidants/analysis/chemistry Chromatography, Gas Chromatography, High Pressure Liquid Chromatography, Supercritical Fluid Citrus/*chemistry Fruit/chemistry Gas Chromatography-Mass Spectrometry Plant Extracts/*analysis/chemistry/isolation & purification;"
Notes:		"MedlineChen, Min-Hung Huang, Tzou-Chi eng Switzerland 2016/12/22 Molecules. 2016 Dec 17; 21(12):1735. doi: 10.3390/molecules21121735"