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Chilean Journal of Agricultural Research
Instituto de Investigaciones Agropecuarias, INIA
ISSN: 0718-5820
EISSN: 0718-5839
Vol. 72, No. 2, 2012, pp. 275-280
Bioline Code: cj12043
Full paper language: English
Document type: Note
Document available free of charge

Chilean Journal of Agricultural Research, Vol. 72, No. 2, 2012, pp. 275-280

 en CHARACTERIZATION OF VOLATILE COMPOUNDS IN THE ESSENTIAL OIL OF SWEET LIME ( Citrus limetta check for this species in other resources Risso)
Colecio-Juárez, María C.; Rubio-Núñez, Rubria E.; Botello-Álvarez, José E.; Martínez-González, Gloria M.; Navarrete-Bolaños, José L. & Jiménez-Islas, Hugo

Abstract

The essential oil of citrus fruit contains components pleasant sensory characteristics that are appreciated in food, pharmaceutical, and cosmetics industries. In the case of sweet lime ( Citrus limetta check for this species in other resources Risso), is necessary to characterize the essential oil components, to identify potential uses of this fruit. The essential oil of sweet lime was obtained from lime flavedo in four different maturation stages. Steam distillation was employed and then compared with hexane extraction. The identification of the components in the essential oil was carried out by gas chromatography and mass spectrometry. A total of 46 components were found in the essence of lime, among which the highest concentration of compounds present were aldehydes such as limonene. Linalool, sabinene, and bergamol were more abundant than in other varieties. The best extraction method was steam distillation, and the concentrations in stage III from the main terpenic portion were d-limonene with 74.4%, bergamol with 8.23%, and β-pinene with 7.62%.

Keywords
Sweet lime, Citrus limetta, essential oil, steam distillation, maturation stages

 
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