A process to preserve valuable compounds and acquire essential oils from pomelo flavedo using a microwave irradiation treatment.
Food Chem
; 224: 172-180, 2017 Jun 01.
Article
in En
| MEDLINE
| ID: mdl-28159252
ABSTRACT
A microwave pretreatment method was developed to preserve pectin, naringin, and limonin contents in pomelo flavedo to allow for longer storage times and subsequent extraction of pomelo essential oil. In terms of the essential oil, microwave pretreatment performed better than hydrodistillation with respect to extraction efficiency (1.88±0.06% in 24min versus 1.91±0.08% in 240min), oxygenation fraction (48.59±1.32% versus 29.63±1.02%), energy consumption (0.15kWh versus 1.54kWh), and environmental impact (123.20g CO2 versus 1232g CO2). Microwave-pretreated samples retained higher amounts of pectin, naringin, and limonin compared with non-pretreated samples. No obvious change in the degree of pectin esterification was observed. This study shows that the proposed process is a promising methodology for both preserving valuable compounds in pomelo flavedo during storage and acquiring essential oils.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Oils, Volatile
/
Citrus
Language:
En
Journal:
Food Chem
Year:
2017
Document type:
Article
Affiliation country:
China
Publication country:
ENGLAND
/
ESCOCIA
/
GB
/
GREAT BRITAIN
/
INGLATERRA
/
REINO UNIDO
/
SCOTLAND
/
UK
/
UNITED KINGDOM