The effect of extraction methods on Murcott mandarin (Citrus reticulata) peel components

Studies had shown that oxygenated compounds are important in food products. It seems that extraction methods had a profound influence on this factor. The goal of the present study is to investigate on flavor components of Murcott mandarin obtained using cold-press and hydro distillation. In the last week ofJanuary 2012, at least 50 mature fruit were collected from many parts of the same trees. Peel components were extracted using cold-press and hydro distillation method. Then all analyzed using GC and GC-MS. Data were analyzed using one-way analysis of variance (ANOVA) and Duncans multiple range tests.The amount of aldehydes ranged from 0.36% to 0.66%. Between two methods examined, cold-pressshowed the highest content of aldehydes. As a result of our study, can be concluded that the extraction methods used can influence the quantity of oxygenated compounds present in the oil. The application of Cold-press method can cause a lesser damage to thermal-sensitive molecules, so can be a good technique to recovery of Citrus compounds in large industrial scale

کلیدواژه ها:

Cold-press ، Extraction method ، Flavor components ، Hydro distillation ، Peel oil