In this study, Batem Pınarı, Interdonato, Meyer, and Ak Limon lemon cultivars were studied. Lemon peel's essential oils were obtained by two different methods (hydrodistillation and cold pressing) during four different harvest periods for each cultivar. Essential oil content, density, refractive index, optical activity, and composition were evaluated. The highest essential oil amount was found in the Interdonato cultivar (2.54%) and the lowest in Ak Limon (1.37%). The highest density value was 0.8471 g/mL (Ak Limon) and the lowest was 0.8423 g/mL (Meyer). Essential oil densities obtained by cold pressing were higher than those obtained by hydrodistillation. The highest refractive index values were determined for Batem Pınarı and Meyer (1.4747), and the lowest were determined for Ak Limon (1.4740). The refractive index values obtained by cold pressing were higher than those obtained by hydrodistillation. Optical activity values were found to be highest in Ak Limon and lowest in Batem Pınarı, and higher following hydrodistillation than cold pressing. The essential oil compositions of the samples showed significant differences depending on the cultivar and isolation method. Limonene, the highest component proportionally, composed 76.0%–89.0% of samples. The highest limonene content was determined for Ak Limon (88.7%), and the lowest for Batem Pınarı (76.7%). Limonene content did not change significantly between hydrodistillation (82.2%) and cold press (82.2%) isolation methods. Findings show that there is significant variation in quality parameters of lemon peel essential oils.
Citation: Muharrem Gölükcü, Burcu Bozova, Haluk Tokgöz, Demet Yıldız Turgut, Orçun Çınar, Ertuğrul Turgutoglu, Angelo Maria Giuffrè. Effects of cultivar, harvesting time and isolation techniques on the essential oil compositions of some lemon cultivars[J]. AIMS Agriculture and Food, 2024, 9(3): 904-920. doi: 10.3934/agrfood.2024049
In this study, Batem Pınarı, Interdonato, Meyer, and Ak Limon lemon cultivars were studied. Lemon peel's essential oils were obtained by two different methods (hydrodistillation and cold pressing) during four different harvest periods for each cultivar. Essential oil content, density, refractive index, optical activity, and composition were evaluated. The highest essential oil amount was found in the Interdonato cultivar (2.54%) and the lowest in Ak Limon (1.37%). The highest density value was 0.8471 g/mL (Ak Limon) and the lowest was 0.8423 g/mL (Meyer). Essential oil densities obtained by cold pressing were higher than those obtained by hydrodistillation. The highest refractive index values were determined for Batem Pınarı and Meyer (1.4747), and the lowest were determined for Ak Limon (1.4740). The refractive index values obtained by cold pressing were higher than those obtained by hydrodistillation. Optical activity values were found to be highest in Ak Limon and lowest in Batem Pınarı, and higher following hydrodistillation than cold pressing. The essential oil compositions of the samples showed significant differences depending on the cultivar and isolation method. Limonene, the highest component proportionally, composed 76.0%–89.0% of samples. The highest limonene content was determined for Ak Limon (88.7%), and the lowest for Batem Pınarı (76.7%). Limonene content did not change significantly between hydrodistillation (82.2%) and cold press (82.2%) isolation methods. Findings show that there is significant variation in quality parameters of lemon peel essential oils.
[1] | Kılıç A (2008) Methods of essential oil production. J Bartin Fac For 10: 37–45. |
[2] | Evren M, Tekgüler B (2011) Antimicrobial properties of essential oils. Elektronik Mikrobiyoloji Dergisi 9: 28–40. |
[3] | Gioffrè G, Ursino D, Labate MLC, et al. (2020) The peel essential oil composition of bergamot fruit (Citrus bergamia, Risso) of Reggio Calabria (Italy): A review. Emirates J Food Agric 32: 835–845. https://doi.org/10.9755/ejfa.2020.v32.i11.2197 doi: 10.9755/ejfa.2020.v32.i11.2197 |
[4] | Bozova B, Gölükcü M, Giuffrè AM (2024) The effect of different hydrodistillation times on the composition and yield of bergamot (Citrus bergamia, Risso) peel essential oil and a comparison of the cold‐pressing method. Flavour Fragrance J 39: 263–270. https://doi.org/10.1002/ffj.3789 doi: 10.1002/ffj.3789 |
[5] | Singh B, Singh JP, Kaur A, et al. (2021) Insights into the chemical composition and bioactivities of citrus peel essential oils. Food Res Int 143: 110231. https://doi.org/10.1016/j.foodres.2021.110231 doi: 10.1016/j.foodres.2021.110231 |
[6] | Turkish Statistical Institute (TUİK) (2023) Bitkisel üretim istatistikleri. Available from: http://Tuikapp.Tuik.Gov.Tr/Bitkiselapp/Bitkisel.Zul. |
[7] | Fisher K, Phillips C (2008) Potential antimicrobial uses of essential oils in food: Is citrus the answer? Trends Food Sci Technol 19: 156–164. https://doi.org/10.1016/j.tifs.2007.11.006 doi: 10.1016/j.tifs.2007.11.006 |
[8] | Hosni K, Zahed N, Chrif R, et al. (2010) Composition of peel essential oils from four selected Tunisian Citrus species: Evidence for the genotypic influence. Food Chem 123: 1098–1104. https://doi.org/10.1016/j.foodchem.2010.05.068 doi: 10.1016/j.foodchem.2010.05.068 |
[9] | Palazzolo E, Laudicina VA, Germanà MA (2013) Current and potential use of citrus essential oils. Curr Org Chem 17: 3042–3049. https://doi.org/10.2174/13852728113179990122 doi: 10.2174/13852728113179990122 |
[10] | Brahmi F, Mokhtari O, Legssyer B, et al. (2021) Chemical and biological characterization of essential oils extracted from citrus fruits peels. Mater Today Proc 45: 7794–7799. https://doi.org/10.1016/j.matpr.2021.03.587 doi: 10.1016/j.matpr.2021.03.587 |
[11] | Osman A (2019) Citrus oils. Fruit oils: Chemistry and functionality, 521–540. https://doi.org/10.1007/978-3-030-12473-1_26 doi: 10.1007/978-3-030-12473-1_26 |
[12] | Shahidi F, Zhong Y (2012) Citrus oils and essences. In: Shahidi F (Ed.), Bailey's Industrial Oil and Fat Products, Six Edition, John Wiley & Sons, Inc. USA, 49–66. https://doi.org/10.1002/0471238961.citrshah.a01 |
[13] | Schmidt E (2010) Production of essential oils (Chapter 4). In: Başer KHC, Buchbauer G (Eds.), Handbook of Essential Oils Science, Technology and Applications, Florida, USA: Crc Pres Taylor & Francis Group, 83–119. https://doi.org/10.1201/9781420063165-c4 |
[14] | Mahato N, Sharma K, Koteswararao R, et al. (2019) Citrus essential oils: Extraction, authentication and application in food preservation. Crit Rev Food Sci Nutr 59: 611–625. https://doi.org/10.1080/10408398.2017.1384716 doi: 10.1080/10408398.2017.1384716 |
[15] | Steuer B, Schulz H, Läger E (2001) Classification and analysis of citrus oils by NIR spectroscopy. Food Chem 72: 113–117. https://doi.org/10.1016/S0308-8146(00)00209-0 doi: 10.1016/S0308-8146(00)00209-0 |
[16] | Chiralt A, Martınez-Monzo J, Chafer T, et al. (2002) Limonene from citrus. In: Shi J, Mazza G, Le Maguer M (Eds.), Functional Foods: Biochemical and Processing Aspects, Boca Raton, Fl.: Crc Press, 163–180. |
[17] | Bousbia N, Vian MA, Ferhat MA, et al. (2009) A new process for extraction of essential oil from Citrus peels: Microwave hydrodiffusion and gravity. J Food Eng 90: 409–413. https://doi.org/10.1016/j.jfoodeng.2008.06.034 doi: 10.1016/j.jfoodeng.2008.06.034 |
[18] | Sawamura M (2011) Citrus essential oils flavor and fragrance. Singapore: John Wiley & Sons, 398p. https://doi.org/10.1002/9780470613160 |
[19] | Jayaprakasha G, Murthy KC, Uckoo RM, et al. (2013) Chemical composition of volatile oil from Citrus limettioides and their inhibition of colon cancer cell proliferation. Ind Crops Prod 45: 200–207. https://doi.org/10.1016/j.indcrop.2012.12.020 doi: 10.1016/j.indcrop.2012.12.020 |
[20] | Gölükcü M, Toker R, Tokgöz H, et al. (2015) Bitter orange (Citrus aurantium L.) peel essential oil compositions obtained with different methods. Derim 32: 161–170. https://doi.org/10.16882/derim.2015.15556 doi: 10.16882/derim.2015.15556 |
[21] | Bora H, Kamle M, Mahato DK, et al. (2020) Citrus essential oils (CEOs) and their applications in food: An overview. Plants 9: 357. https://doi.org/10.3390/plants9030357 doi: 10.3390/plants9030357 |
[22] | Nikfar S, Behboudı, AF (2014) Limonene. Encycl Toxicol 3: 78–81. https://doi.org/10.1016/B978-0-12-386454-3.00628-X doi: 10.1016/B978-0-12-386454-3.00628-X |
[23] | Turkish Standard Institution (TSE) (2011) TSE EN ISO 6571- Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method). |
[24] | Kirbaslar FG, Kirbaslar SI, Dramur U (2001) The compositions of Turkish bergamot oils produced by cold-pressing and steam distillation. J Essent Oil Res 13: 411–415. https://doi.org/10.1080/10412905.2001.9699710 doi: 10.1080/10412905.2001.9699710 |
[25] | Turkish Standard Institution (TSE) (2012a) TS ISO 279- Essential oils - Determination of relative density at 20 ℃ - Reference method (https://intweb.tse.org.tr/). |
[26] | Turkish Standard Institution (TSE) (2009) TS ISO 280- Essential oils - Determination of refractive index (https://intweb.tse.org.tr/). |
[27] | Turkish Standard Institution (TSE) (2012b) TS ISO 592- Essential oils - Determination of optical rotation (https://intweb.tse.org.tr/). |
[28] | Özek G, Demirci F, Özek T, et al. (2010) Gas chromatographic-mass spectrometric analysis of volatiles obtained by four different techniques from Salvia rosifolia Sm., and evaluation for biological activity. J Chromatogr A 1217: 741–748. https://doi.org/10.1016/j.chroma.2009.11.086 doi: 10.1016/j.chroma.2009.11.086 |
[29] | Düzgüneş O, Kesici T, Kavuncu O, et al. (1987) Research and trial methods. Türkiye, Ankara University Faculty of Agriculture, Publication Number: 1021,381p. |
[30] | Di Vaio C, Graziani G, Gaspari A, et al. (2010) Essential oils content and antioxidant properties of peel ethanol extract in 18 lemon cultivars. Sci Hortic 126: 50–55. https://doi.org/10.1016/j.scienta.2010.06.010 doi: 10.1016/j.scienta.2010.06.010 |
[31] | Bourgou S, Rahali FZ, Ourghemmi I, et al. (2012) Changes of peel essential oil composition of four Tunisian citrus during fruit maturation. Sci World J 2012: 528593. https://doi.org/10.1100/2012/528593 doi: 10.1100/2012/528593 |
[32] | Vekiari SA, Protopapadakis EE, Papadopoulou P, et al. (2002) Composition and seasonal variation of the essential oil from leaves and peel of a Cretan lemon variety. J Agric Food Chem 50: 147–153. https://doi.org/10.1021/jf001369a doi: 10.1021/jf001369a |
[33] | Ferhat MA, Boukhatem MN, Hazzit M, et al. (2016) Cold pressing, hydrodistillation and microwave dry distillation of citrus essential oil from Algeria: A comparative study. Electron J Biol S1: 30–41. |
[34] | González-Mas MC, Rambla JL, López-Gresa MP, et al. (2019) Volatile compounds in citrus essential oils: A comprehensive review. Front Plant Sci 10: 433929. https://doi.org/10.3389/fpls.2019.00012 doi: 10.3389/fpls.2019.00012 |
[35] | Anonymous (2008) Lemon oil limonis aetheroleum. European Pharmacopeia, 2246–2248. Available from: https://pheur.edqm.eu/home. |
[36] | Anonymous (2003) Oil of lemon[Citrus limon (L.) Burm. F.], obtained by expression. International Standards ISO 855 (https://www.iso.org/standard/32042.html). |
[37] | Benoudjit F, Maameri L, Ouared K (2020) Evaluation of the quality and composition of lemon (Citrus limon) peel essential oil from an Algerian fruit juice industry. Alger J Environ Sci Technol 6: 1575–1581. |
[38] | Kirbaşlar ŞI, Boz I, Kirbaşlar FG (2006) Composition of Turkish lemon and grapefruit peel oils. J Essent Oil Res 18: 525–543. https://doi.org/10.1080/10412905.2006.9699161 doi: 10.1080/10412905.2006.9699161 |
[39] | Paw M, Begum T, Gogoi R, et al. (2020) Chemical composition of Citrus limon L. Burmf peel essential oil from North East India. J Essent Oil Bear Plants 23: 337–344. https://doi.org/10.1080/0972060X.2020.1757514 doi: 10.1080/0972060X.2020.1757514 |
[40] | Owolabi MS, Avoseh ON, Ogunwande IA, et al. (2018) Chemical composition of Citrus limon (L.) Osbeck growing in Southwestern Nigeria: Essential oil chemotypes of both peel and leaf of lemon. American J Essent Oils Nat Prod 6: 36–40. |
[41] | El Aboubi M, Hdech DB, Bikri S, et al. (2022) Chemical composition of essential oils of Citrus limon peel from three Moroccan regions and their antioxidant, anti-inflammatory, antidiabetic and dermatoprotective properties. J Herbmed Pharmacol 12: 118–127. https://doi.org/10.34172/jhp.2023.11 doi: 10.34172/jhp.2023.11 |
[42] | Dao TP, Tran NQ, Tran TT (2022) Assessing the kinetic model on extraction of essential oil and chemical composition from lemon peels (Citrus aurantifolia) by hydro-distillation process. Mater Today Proc 51: 172–177. https://doi.org/10.1016/j.matpr.2021.05.069 doi: 10.1016/j.matpr.2021.05.069 |
[43] | Gök A, İsmail Kirbaşlar Ş, Gülay Kirbaşlar F (2015) Comparison of lemon oil composition after using different extraction methods. J Essent Oil Res 27: 17–22. https://doi.org/10.1080/10412905.2014.982872 doi: 10.1080/10412905.2014.982872 |
[44] | Akarca G, Sevik R (2021) Biological activities of Citrus limon L. and Citrus sinensis L. peel essential oils. J Essent Oil Bear Plants 24: 1415–1427. https://doi.org/10.1080/0972060X.2021.2022000 doi: 10.1080/0972060X.2021.2022000 |
[45] | Dugo G, Cotroneo A, Bonaccorsi I, et al. (2011) Composition of the volatile fraction of citrus peel oils. In: Dugo G, Mondello L (Eds.), Citrus Oils Composition, Advanced Analytical Techniques, Contaminants, and Biological Activity, London, UK: CRC Press Taylor and Francis Group, 1–161. https://doi.org/10.1201/b10314 |
[46] | Li C, Li X, Liang G, et al. (2022) Volatile composition changes in lemon during fruit maturation by HS-SPME-GC-MS. J Sci Food Agric 102: 3599–3606. https://doi.org/10.1002/jsfa.11706 doi: 10.1002/jsfa.11706 |