Essential oil recovery from bergamot juice by supercritical and liquid carbon dioxide

Sicari V., . and Poiana M., . Essential oil recovery from bergamot juice by supercritical and liquid carbon dioxide. pp. 2116-2121. ISSN 2231-7546

This study makes important observations about the alteration of fruit juice aroma compounds during extraction by CO‚‚ -SC. Supercritical carbon dioxide extraction is a promising technique for gentle stripping of fruit juice aroma compounds and deserves further consideration as alternative technique for gentle aroma stripping in industrial fruit juice processing. We have investigated the recovery of a useful fraction from bergamot juice. Usually this juice is a by-product of the citrus industry. The chemical composition of the fraction obtained by SC-CO‚‚ is very different compared to the hydrodistillate. In the hydrodistillate by Clevenger apparatus the main compound was limonene (higher than 40 of the total peak areas) and other hydrocarbons such as -terpinen (6) were present. In the alcoholic fraction -terpineol (about 25) and linalool (10) were well represented linalyl acetate (1-2) and neryl acetate (0 5) appeared in low quantity. The chemical composition of the volatile fraction extracted by SC-CO‚‚ at 80 bar and 50C showed a large amount of linalyl acetate (about 40 of the total peak areas). In this extract the limonene made up only 20 of the total volatile compounds and also other terpene hydrocarbons decreased. This process produces an extract which is rich in the desirable lower molecular weight flavor and aroma compounds and low i the undesirable higher molecular weight flavor and aroma compounds which could impart off-flavors.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(05)%202017/(38).p...

Abstract

This study makes important observations about the alteration of fruit juice aroma compounds during extraction by CO‚‚ -SC. Supercritical carbon dioxide extraction is a promising technique for gentle stripping of fruit juice aroma compounds and deserves further consideration as alternative technique for gentle aroma stripping in industrial fruit juice processing. We have investigated the recovery of a useful fraction from bergamot juice. Usually this juice is a by-product of the citrus industry. The chemical composition of the fraction obtained by SC-CO‚‚ is very different compared to the hydrodistillate. In the hydrodistillate by Clevenger apparatus the main compound was limonene (higher than 40 of the total peak areas) and other hydrocarbons such as -terpinen (6) were present. In the alcoholic fraction -terpineol (about 25) and linalool (10) were well represented linalyl acetate (1-2) and neryl acetate (0 5) appeared in low quantity. The chemical composition of the volatile fraction extracted by SC-CO‚‚ at 80 bar and 50C showed a large amount of linalyl acetate (about 40 of the total peak areas). In this extract the limonene made up only 20 of the total volatile compounds and also other terpene hydrocarbons decreased. This process produces an extract which is rich in the desirable lower molecular weight flavor and aroma compounds and low i the undesirable higher molecular weight flavor and aroma compounds which could impart off-flavors.

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Item Type:	Article
AGROVOC Term:	Bergamot
AGROVOC Term:	Fruit juices
AGROVOC Term:	Aroma recovery
AGROVOC Term:	Essential oils
AGROVOC Term:	Chemical composition
AGROVOC Term:	Extraction
AGROVOC Term:	Identification
AGROVOC Term:	Processing
AGROVOC Term:	Temperature
AGROVOC Term:	Experiments
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23851

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