Influence of Different Isolation Methods on Chemical Composition and Bioactivities of the Fruit Peel Oil of Citrus medica L. var. sarcodactylis (Noot.) Swingle.

Gang Deng,Suraj Pokharel,William Setzer,Kelly Steinberg,Pei Li,Jonathan Craft

doi:10.3390/medicines4010001

Gang Deng, Suraj Pokharel + Show 4 more

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https://doi.org/10.3390/medicines4010001

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Abstract

Background: The chemical composition and bioactivities of essential oils (EOs) of fingered citron (Citrus medica L. var. sarcodactylis (Noot.) Swingle) are considerably sensitive and lapsible during high-temperature processing of traditional separating techniques. In the present research, vacuum distillation and ultrafiltration were utilized in order to process the concentrated juice from fingered citron, obtaining a high-quality essential oil. Methods: In order to compare the essential oils obtained by conventional means, the chemical compositions of the essential oils were analyzed using GC-MS, before antimicrobial and antioxidant screening assays were carried out. Results: Oil which had been subjected to vacuum distillation was shown to maintain most of the distinctiveness of the fingered citron, due to its high content of characteristic flavor components and low content of cyclic oxygenated monoterpenoids. Interestingly, the oil obtained by ultrafiltration showed notable in vitro antimicrobial activity. The DPPH· radical-scavenging assay method revealed that the antioxidant abilities were as follows, presented in descending order: vacuum distillation oil > hydrodistillation oil > ultrafiltration oil. Conclusions: The essential oil obtained by vacuum distillation could be combined with the juice produced from fingered citron to create one of the most promising techniques in the fine-processing of citron fruits.

Highlights

Citrus medica L. var. sarcodactylis (Noot.) Swingle, commonly known as fingered citron in China, is an uncommon variation of Citrus medica L., belonging to the Rutaceae family [1,2]
The essential oils obtained by the different isolation procedures are characterized by the presence of cyclic and acyclic monoterpenes, which may or may not possess oxygen atoms in their structures (Table 1)
The results demonstrated that α-pinene and α-bergamotene were the key compounds contributing to the characteristic aroma of fingered citron oil

Summary

Introduction

Citrus medica L. var. sarcodactylis (Noot.) Swingle, commonly known as fingered citron in China, is an uncommon variation of Citrus medica L., belonging to the Rutaceae family [1,2]. Sarcodactylis (Noot.) Swingle, commonly known as fingered citron in China, is an uncommon variation of Citrus medica L., belonging to the Rutaceae family [1,2] It is well-known as a precious Chinese traditional medicine and is widely cultivated from the central area of China, to the southeastern coast, especially in the Jinhua district of the Zhejiang province, lying to the south of Shanghai [3]. Due to the requirement for the modernization of traditional Chinese herbs, attention has been focused on research relating to bioactive components and the development of advanced processing techniques for fingered citron As both a medicinal and edible product, it has been. The DPPH· radical-scavenging assay method revealed that the antioxidant abilities were as follows, presented in descending order: vacuum distillation oil > hydrodistillation oil

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