Comparison of aroma profiles of essential oils extracted by hydro-distillation from orange peel waste dried by various methods
Journal of Food and Nutrition Research, cilt.60, sa.3, ss.271-278, 2021 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 60 Sayı: 3
- Basım Tarihi: 2021
- Dergi Adı: Journal of Food and Nutrition Research
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
- Sayfa Sayıları: ss.271-278
- Anahtar Kelimeler: essential oil, hydrodistillation, microwave drying, orange
- Kırklareli Üniversitesi Adresli: Evet
Özet
Summary Effects of oven-drying at 45 °C (OD45), oven-drying at 55 °C (OD55) and microwave-drying at 400 W, 560 W and 700 W (MW400, MW560, MW700) on the content of essential oil extracted using hydro-distillation were studied. To get the highest quality and quantity of essential oil, it is necessary to know the suitable methods for drying. The highest concen-tration of phenolic compounds was determined by UV-spectrophotometryfor OD45, MW400 and MW560, respectively. The highest essential oil yield that was obtained from OD55 samples and the lowest from MW700. Thirty-two components were identified by gas chromatography-mass spectrometry in essential oil samples, mostly oxygenated monoter-penes and hydrocarbon monoterpenes. The main components were limonene (87.4–90.7 %), β-linalool (2.0–3.7 %), β-pinene (1.7–1.8 %), n-octanal (1.0–1.2 %), α-terpineol (0.4–0.7 %) and n-decanal (0.5–0.7 %). The most important changes were remarkable in MW400. It was observed that some components such as 1-nonanol, β-citral, E-2-decanol or o-hydroxybiphenyl, which were negligible in oils obtained from fresh peels, showed a significant increase in oils obtained from MW400.