![]() ![]() ![]() Due to this characteristic flavor of kabosu, its essential oils are widely used to add distinct flavor in food, beverage, pharmaceutical, perfumery, and cosmetic industries. Kabosu fruits have thin and smooth peel, possessing a very pleasant smell. Kabosu juice contains about 5.7% citric acid and 5.0% Brix, water soluble solid content such as sugar mainly. Annual production of the fruit is around 5,000 tons, about 25-30% of which are utilized for juice processing, leaving 70-75% in the fresh-fruit market. The fruit ranged from 100 to 150 g in weight and from 50 to 65 mm in diameter during the harvesting time. Kabosu trees have been mainly cultivated in Oita prefecture, and the fruits are usually being harvested in August to September while they are still unripe. ex Tanaka, referred to as ‘kabosu’ in Japanese, is one of many popular sour citruses in the same genus lemon. This work provides an important sequential method for the recovery of valuable compounds from citrus fruit waste using an environmentally friendly technique.Ĭitrus sphaerocarpa Hort. In addition, it was found that the extract contained higher content of aromatic components that characterize Kabosu. ![]() Kabosu essential oil with a fresh natural fragrance was effectively extracted using SC-CO 2 compared to the conventional extraction method. Auraptene, a bioactive compound was also identified in the SC-CO 2 extract. Compared to the extracts obtained by the conventional methods, the extracts by SC-CO 2 had lower content of monoterpenes and higher content of oxygenated compounds, sesquiterpenes, which strongly contribute to the aromatic characteristics of the extracts. Extracted essential oil was qualitatively analyzed using GC/MS, identifying 49 compounds including several non-polar and weakly polar hydrocarbons such as terpenoid, free fatty acid, and coumarin. The yield obtained by SC-CO 2 method was over 13 times higher than that of the conventional cold-press method. ResultsĪ maximum yield of 1.55% (by weight of wet sample) was obtained at the temperature of 353 K and the pressure of 20 MPa. In this research, essential oil was extracted from Citrus sphaerocarpa Tanaka peel using SC-CO 2 at extraction temperatures of 313 to 353 K and pressures of 10 to 30 MPa. Our interests mainly focused on the extraction of this essential oil using supercritical carbon dioxide (SC-CO 2), an environmentally benign and generally regarded as safe solvent that has many advantages such as low critical temperature, low viscosity, and easy separation from the extract. Its juice processing peel residues contain a lot of useful compounds including essential oil. ex Tanaka is one of many popular sour citruses in Japan. ![]()
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