Cold-pressed Orange Oil Research Articles

Impact of Solvent Properties of Cold-Pressed and Steam-Distilled Orange Oils on GuttaFlow2 and Gutta-Percha.

Root canal retreatment often employs organic solvents like chloroform, eucalyptol, and orange oil. However, studies comparing their effectiveness yield inconsistent results. The quantity of d-limonene, a crucial component in orange oil, varies depending on the oil production method. Cold-pressed orange oil has been observed to contain the highest d-limonene levels. This study investigates the comparative solvent effects of cold-pressed and steam-hydrodistilled orange oils on gutta-percha and GuttaFlow2, typically used components in root canal fillings. Thirty-two discs (10 mm in diameter and 2 mm in thickness) were prepared using GuttaFlow and gutta-percha cones. The samples were weighed and then randomly divided into four groups (n=8) based on the type of solvent used. Each group was immersed in its respective solvent for 10 minutes. After exposure to the solvent, the samples were reweighed to determine the amount of material removed. The weight loss in the group treated with cold-pressed orange oil on gutta-percha was significantly higher than in other groups (GuttaFlow2 + cold-pressed orange oil, gutta-percha + steam hydrodistilled orange oil, GuttaFlow2 + steam hydrodistilled orange oil) (p<0.001, p<0.001, and p<0.001). According to the study findings, cold-pressed orange oil demonstrated a higher solvent effect on both GuttaFlow2 and traditional gutta-percha compared to steam-hydrodistilled orange oil. This indicates the significant impact of the production method of orange oil on its efficacy as a solvent in root canal therapy retreatment.

Thermal and Compositional Analysis of Orange Essential Oil Obtained from Citrus Industry Waste

During the production of orange juice, more specifically after the commercial extraction of fruit juice, other waste materials are generated, consisting of peel, pieces of membranes, pulp bagasse, juice vesicles and seeds. In this way, the final destination of the waste can become a problem when not managed correctly. Therefore, there are several possibilities for using these solid residues, as they present substances of great commercial interest. In this perspective, the present work evaluates the recovery of orange essential oil from the citrus industry waste using hydrodistillation. The oil obtained was characterized by acidic index, FTIR, GC / MS, TGA and DSC. The results exhibited that oil isolated by hydrodistillation has a similarity with cold-pressed orange oil. The chemical constitution of oil obtained from waste was almost the same as the commercial orange oil analyzed. However, the thermal behaviour presents a few differences in thermal stability and vaporization temperature between analysed essential oils. Therefore, this work produces an alternative to obtain a product with quality, high yields and added value that can be used in cosmetic and pharmaceutical industries.

Fungicidal potential of methoxylated flavones from citrus for in vitro control of Colletotrichum gloeosporioides, causal agent of anthracnose disease in tropical fruits.

Four polymethoxylated flavones (3,5,6,7,3',4'-hexamethoxyflavone, 3,5,6,7,8,3',4'-heptamethoxyflavone, 5,6,7,8,4'-pentamethoxyflavone and 5,6,7,8,3',4'-hexamethoxyflavone) were isolated and characterized from cold-pressed orange oil. Their antifungal activities were evaluated against Colletotrichum gloeosporioides (Penz) Penz & Sacc, a major plant pathogen of fruits that causes significant damage to crops in tropical, sub-tropical and temperate regions. Methoxylated flavones were effective in inhibiting mycelial growth of the fungus. As flavone concentration increased, mycelial growth decreased. 5,6,7,8,3',4'-Hexamethoxyflavone completely inhibited the growth of Cgloeosporioides at a concentration of 100 microg ml(-1).

Isolation and identification of terpene chlorohydrins found in cold-pressed orange oil.

Three terpene chlorohydrins found in cold-pressed orange oil were concentrated by silica adsorption chromatography and purified by preparative HPLC. Formation of these chlorohydrins was determined to be the result of a reaction of d-limonene, the major component of cold-pressed oil, with hypochlorous acid, found in chlorinated treatment water used in the oil recovery process. NMR analyses indicated that the major chlorohydrin present was the diequatorially substituted (1R,2R,4R)-2-chloro-8-p-menthen-1-ol (1). The other two compounds were the diaxial trans stereoisomer, (1S,2S,4R)-2-chloro-8-p-menthen-1-ol (2), and the dichlorohydrin, (1R,2R,4R)-2,9-dichloro-8-p-menthen-1-ol (3).

SEPARATION OF MONOTERPENES IN ORANGE ESSENTIAL OIL BY CAPILLARY LIQUID CHROMATOGRAPHY AND MICELLAR ELECTROKINETIC CHROMATOGRAPHY

ABSTRACT This paper describes the evaluation of alternative techniques, for the determination of selected volatile compounds in cold-pressed orange oil. Two techniques were investigated: capillary-LC (C-LC) and micellar electrokinetic chromatography (MEKC). The separation by C-LC was performed on a 23 cm × 0.53 mm i.d. fused-silica column packed in house with RP-18. Acetonitrile : water (80 : 20) was used as mobile phase. The compounds were detected at 195 and 240 nm in a UV-detector with either a “Z” or “U” shaped flow cell. In MEKC, 50 mM SDS was used in a 20 mM phosphate buffer at pH 8.1, and separations were carried out at 20 kV. A fused-silica capillary (75 µm i.d., 52.5 cm effective length, 60 cm total length) was used. On-column UV detection was conducted at 214 and 254 nm. A clean-up with C-18 as adsorbent and acetonitrile as eluent was performed before the chromatographic and electrophoretic runs in order to remove the colored components that could promote interference in the analysis. Capillary-LC allowed the determination of terpenes such as mircene, limonene, α-pinene, and oxygenated terpenes including linalool, citral, and carvone while, in MEKC, carvone, mircene, linalool, limonene, and citral were determined.

Volatile components of peel cold-pressed oils of two cultivars of sweet orange (Citrus sinensis (L.) Osbeck) from Ethiopia

Cold-pressed fruit peel essential oils of two cultivars of sweet orange (Citrus sinensis (L.) Osbeck), Valencia and Hamlin, from Ethiopia were analyzed by capillary GC and GC–MS, without prior separation, and compared with each other. On two different GC columns, 58 components representing an average of 99.9% of the total volatile fraction were positively identified. Trans-carveol was proved for the first time as one of the components in cold-pressed orange oils. Monoterpene hydrocarbons followed by aldehydes and alcohols were the predominate quantitative composition of the volatile part in both the Valencia and Hamlin oils. Their percentage compositions, respectively, were 98.61% and 99.14% in total monoterpene hydrocarbons, 0.76% and 0.49% in aliphatic and terpenic aldehydes, and 0.47% and 0.18% in total alcohol concentration. In the cold-pressed oil of Valencia, oxygenated volatiles amounted to 1.26%, while in Hamlin amounted to only 0.70%. Compared to the same cultivars recently reported from other countries, high concentration of neral (0.09%) and geranial (0.16%) were found in Valencia orange oil. The major aliphatic aldehydes quantified in both oils are n-octanal and n-decanal, which are especially important character-impact constituents of sweet orange oils. Values for individual components like n-octanal, n-decanal and linalol were above, below or within values reported earlier. Copyright © 2000 John Wiley & Sons, Ltd.

Fractionation of citrus oil by supercritical countercurrent extractor with side-stream withdrawal

Supercritical fluid extraction of cold-pressed orange oil was carried out in the total reflux operation and continuous countercurrent operation. Internal reflux induced by temperature gradient along the column was applied to achieve the effective separation. For a total reflux operation, raffinate could not be withdrawn at the bottom of the column having a temperature gradient from 313 K at the bottom to 333 K at the top of the column at 8.8 MPa, because the homogeneous phase is formed at the bottom of the column. For the total reflux operation using the column with a uniform temperature at 333 K and 8.8 MPa, terpenes concentration in raffinate was dramatically reduced with an increase in CO 2 flow rate and the selectivity between terpenes and oxygenated compounds was increased. For a continuous operation, the effect of the reflux on the selectivity was investigated. A new extraction process which can selectively and simultaneously fractionate the terpenes, oxygenated compounds, and waxes in citrus oil into extract, side stream, and raffinate, respectively, were proposed.

Thermodynamic analysis of supercritical carbon dioxide extraction of terpenes from cold-pressed orange oil

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTThermodynamic analysis of supercritical carbon dioxide extraction of terpenes from cold-pressed orange oilFeral Temelli, John P. O'Connell, Chin S. Chen, and Robert J. BraddockCite this: Ind. Eng. Chem. Res. 1990, 29, 4, 618–624Publication Date (Print):April 1, 1990Publication History Published online1 May 2002Published inissue 1 April 1990https://doi.org/10.1021/ie00100a019RIGHTS & PERMISSIONSArticle Views491Altmetric-Citations37LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (722 KB) Get e-Alerts Get e-Alerts

Quantitative composition of cold-pressed orange oils

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTQuantitative composition of cold-pressed orange oilsPhilip E. Shaw and Richard L. ColemanCite this: J. Agric. Food Chem. 1974, 22, 5, 785–787Publication Date (Print):May 1, 1974Publication History Published online1 May 2002Published inissue 1 May 1974https://doi.org/10.1021/jf60195a039RIGHTS & PERMISSIONSArticle Views705Altmetric-Citations33LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (420 KB) Get e-Alerts Get e-Alerts

Analysis of cold-pressed orange oil paraffin waxes

The paraffins in cold-pressed Valencia orange oil were isolated by column chromatography, separated by gas chromatography, and identified by mass spectroscopy. Normal and branched chain paraffins from C 21 to C 29 were found. The normal and the branched C 23 and C 25 predominate; n-C 23 is the major component. The preponderance of the low carbon number paraffins and, in particular the isoparaffins are characteristic to the orange in the plant kingdom. These isoparaffins are identified for the first time in natural products.