Variations of peel essential oils during fruit ripening in four lemon (Citrus limon (L.) Burm. F.) cultivars. (9th November 2019)

• Record Type: Journal Article
• Authors: Di Rauso Simeone, Giuseppe; Di Matteo, Antonio; Rao, Maria Antonietta; Di Vaio, Claudio
• Is Part Of: Journal of the science of food and agriculture. Volume 100:Number 1(2020)
• Page Start: 193
• Page End: 200
• Publication Date: 2019-11-09
• Subjects: monoterpene hydrocarbons -- oxygenated monoterpenes -- antioxidant activity -- phenolic compounds -- bioactive compounds; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.10016
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Lemon processing procedures yield a significant amount of waste as peels, which are 57% of processed lemons and represent a possible source of bioactive compounds (essential oils, EOs). EOs were extracted from lemon fruits belonging to four cultivars harvested at four different sampling times (25 October, 23 November, 20 December, 1 February), characterized, and quantified through gas chromatography–mass spectrometry. RESULTS: The chemical composition of EOs highlighted that 26 compounds of the four lemon cultivars at the different ripening stages were clearly identified. The compounds analysed belonged to four chemical classes: monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpenes, and fatty alcohol esters. Among the monoterpene hydrocarbons, d ‐limonene, β ‐pinene, and γ ‐terpinene were the most abundant; and among the oxygenated monoterpenes, α ‐terpineol, nerol, and geraniol were the most abundant. Quantitative gas chromatography–mass spectrometry analysis of the most abundant monoterpene hydrocarbons ( α ‐pinene, β ‐pinene, myrcene, d ‐limonene, and γ ‐terpinene) highlighted that the amount of EOs decreased during ripening stages. 'Ovale di Sorrento' and 'Sfusato Amalfitano' showed the highest level of EOs in December, whereas in 'Femminello Cerza' and 'Femminello Adamo' this occurred in November. EOs, as well as the phenolic compounds, were positively correlated with the antioxidant activity (2, 2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid). CONCLUSIONS: EOs reached the highest level in the four lemon cultivars at different ripening stages. Campanian cultivars ('Ovale di Sorrento' and 'Sfusato Amalfitano') showed the greatest EO content in November, whereas in Sicilian cultivars ('Femminello Cerza' and 'Femminello Adamo') this occurred in December. Besides phenolic compounds, measured in lemon peel extracts, EOs can contribute to antioxidant activity, as demonstrated by the positive correlation. © 2019 Society of Chemical Industry