Lemon Essential Oil of Variable Composition by Changing the Conditions of the Extraction from Lemon Peel via Microwave Hydrodiffusion and Gravity

被引：7
作者：
Ciriminna, Rosaria [1 ]
Fidalgo, Alexandra M. [2 ,3 ]
Carnaroglio, Diego [4 ]
Tamburino, Alfredo [5 ]
Cravotto, Giancarlo [6 ]
Ilharco, Laura M. [2 ,3 ]
Pagliaro, Mario [1 ]
机构：
[1] CNR, Ist Studio Mat Nanostrutturati, Via U La Malfa 153, I-90146 Palermo, Italy
[2] Univ Lisbon, Ctr Quim Fis Mol, Complexo 1,Ave Rovisco Pais 1, P-1049001 Lisbon, Portugal
[3] Univ Lisbon, Inst Super Tecn, IN Inst Nanosci & Nanotechnol, Complexo 1,Ave Rovisco Pais 1, P-1049001 Lisbon, Portugal
[4] Milestone, Via Fatebenefratelli 1, I-24010 Sorisole, BG, Italy
[5] Legambiente Sicilia, Via Tripoli 3, I-90138 Palermo, Italy
[6] Univ Torino, Ctr Nanostruct Interfaces & Surfaces, Dipartimento Sci & Tecnol Farmaco, I-10124 Turin, Italy
来源：
CHEMISTRYSELECT | 2017年 / 2卷 / 24期
关键词：
citrus - essential oil; hydrodiffusion; microwave extraction; PECTIN; ORANGE; WASTE; GREEN;
D O I：
10.1002/slct.201701471
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Microwave hydrodiffusion and gravity extraction of waste lemon peel carried out on semi industrial scale, enabled not only to extract high quality essential oil via an entirely green process, but also to selectively adjust the oil composition by varying the hydrodiffusion time.
引用
收藏
页码：7123 / 7127
页数：5
相关论文
共 17 条
[1]  
[Anonymous], 2017, CITR OILS MARK GLOB
[2]   Bio-refinery of orange peels waste: A new concept based on integrated green and solvent free extraction processes using ultrasound and microwave techniques to obtain essential oil, polyphenols and pectin [J].
Boukroufa, Meryem ;
Boutekedjiret, Chahrazed ;
Petigny, Loic ;
Rakotomanomana, Njara ;
Chemat, Farid .
ULTRASONICS SONOCHEMISTRY, 2015, 24 :72-79
[3]   Review of Green Food Processing techniques. Preservation, transformation, and extraction [J].
Chemat, Farid ;
Rombaut, Natacha ;
Meullemiestre, Alice ;
Turk, Mohammad ;
Perino, Sandrine ;
Fabiano-Tixier, Anne-Sylvie ;
Abert-Vian, Maryline .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2017, 41 :357-377
[4]   High-Quality Essential Oils Extracted by an Eco-Friendly Process from Different Citrus Fruits and Fruit Regions [J].
Ciriminna, Rosaria ;
Fidalgo, Alexandra ;
Delisi, Riccardo ;
Carnaroglio, Diego ;
Grillo, Giorgio ;
Cravotto, Giancarlo ;
Tamburino, Alfredo ;
Ilharco, Laura M. ;
Pagliaro, Mario .
ACS SUSTAINABLE CHEMISTRY & ENGINEERING, 2017, 5 (06) :5578-5587
[5]   Industrial Feasibility of Natural Products Extraction with Microwave Technology [J].
Ciriminna, Rosaria ;
Carnaroglio, Diego ;
Delisi, Riccardo ;
Arvati, Stefano ;
Tamburino, Alfredo ;
Pagliaro, Mario .
CHEMISTRYSELECT, 2016, 1 (03) :549-555
[6]  
Ciriminna R, 2016, AGRO FOOD IND HI TEC, V27, P17
[7]   Pectin: A new perspective from the biorefinery standpoint [J].
Ciriminna, Rosaria ;
Chavarria-Hernandez, Norberto ;
Rodriguez Hernandez, Adriana Ines ;
Pagliaro, Mario .
BIOFUELS BIOPRODUCTS & BIOREFINING-BIOFPR, 2015, 9 (04) :368-377
[8]  
Elgendy E. M., 2017, Food and Nutrition Sciences, V8, P110, DOI 10.4236/fns.2017.81008
[9]   Authenticity analysis of citrus essential oils by HPLC-UV-MS on oxygenated heterocyclic components [J].
Fan, Hao ;
Wu, Qingli ;
Simon, James E. ;
Lou, Shyi-Neng ;
Ho, Chi-Tang .
JOURNAL OF FOOD AND DRUG ANALYSIS, 2015, 23 (01) :30-39
[10]   Eco-Friendly Extraction of Pectin and Essential Oils from Orange and Lemon Peels [J].
Fidalgo, Alexandra ;
Ciriminna, Rosaria ;
Carnaroglio, Diego ;
Tamburino, Alfredo ;
Cravotto, Giancarlo ;
Grillo, Giorgio ;
Ilharco, Laura M. ;
Pagliaro, Mario .
ACS SUSTAINABLE CHEMISTRY & ENGINEERING, 2016, 4 (04) :2243-2251
12