Comparative assessment of volatiles in juices and essential oils from minor Citrus fruits (Rutaceae),Flavour and Fragrance Journal

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Comparative assessment of volatiles in juices and essential oils from minor Citrus fruits (Rutaceae)
Flavour and Fragrance Journal ( IF 2.1 ) Pub Date : 2020-07-24 , DOI: 10.1002/ffj.3603
Silvia Giovanelli ₁ , Daniela Ciccarelli ₂ , Giulia Giusti ₁ , Francesca Mancianti _{3,

4} , Simona Nardoni ₃ , Luisa Pistelli _{1,

4}

Affiliation

Citrus Essential Oils (CEOs) from the peel of six minor Citrus fruits (C. bergamia ‘Castagnaro,’ ‘Fantastico,’ and ‘Femminello,’ C. × myrtifolia, C. mitis, and C. japonica) were obtained by hydrodistillation and cold hand pressing of the flavedo to investigate their volatile constituents and antimycotic activities. The volatile compounds present in the juices of the same fruits, obtained by manual squeezing of the endocarps, were evaluated by direct immersion and Solid Phase Micro Extraction. Monoterpenes were identified as the main class of components in all the six CEOs. Limonene was the most abundant compound, while BEOs (Bergamot Essential Oils) changed its composition according to the different extraction method and the fruit varieties. Non‐metric Multidimensional Scaling (NMDS) of the matrix taxa x chemical compounds showed that five chemical compounds had a significant discriminative function among the samples: high amounts of limonene characterized the cluster of C japonica, C. × myrtifolia, and C mitis, while the group of three cultivars of C bergamia differed in its predominance of linalool and linalyl acetate. Furfural and 4‐terpineol were identified in the highest amounts in the Citrus juices analyzed by direct immersion. BEO obtained by hydrodistillation of C bergamia ‘Fantastico’ was the most active in the antifungal tests. The antimycotic activity of C japonica EOs against dermatophytic species was also demonstrated. Based on our results, the use of these products would appear an interesting alternative in producing topical herbal products for the treatment of affected animals or for the purpose of environmental fungal control.

中文翻译：

比较评估次要柑橘类果汁（芸香科）的果汁和精油中的挥发物

六个次要柑橘类水果的果皮上的柑橘香精油（首席执行官）（C。bergamia'Castagnaro '，'Fantastico'和' Femminello '，C。×myrtifolia，C。mitis和C. japonica）是通过加氢蒸馏和对弗拉韦多进行冷手压制而获得的，以研究其挥发性成分和抗真菌活性。通过直接浸没内果皮获得的相同水果的果汁中存在的挥发性化合物，通过直接浸泡和固相微萃取进行了评估。在所有六位首席执行官中，单萜被确定为主要成分。柠檬烯是最丰富的化合物，而BEO（Bergamot香精油）则根据提取方法和水果品种的不同而改变了其成分。基质分类单元x化合物的非度量多维标度（NMDS）表明，五种化合物在样品中具有显着的判别功能：大量的柠檬烯表征了粳稻的群集，C。× myrtifolia和C mitis，而C bergamia的三个品种的组在其芳樟醇和乙酸芳樟酯的优势方面有所不同。通过直接浸泡分析，柑橘汁中的糠醛和4-萜品醇含量最高。通过对佛手柑'Fantastico'进行水蒸馏得到的BEO在抗真菌试验中最活跃。粳稻的抗真菌活性还证明了针对皮肤真菌物种的EOs。根据我们的结果，在生产用于治疗患病动物或控制环境真菌的外用草药产品中，使用这些产品似乎是一种有趣的选择。

更新日期：2020-07-24

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