Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 16, Issue 1, Pages 51-58Publisher
KARGER
DOI: 10.3136/fstr.16.51
Keywords
Citrus junos; essential oil; preserving method; antioxidant; spathulenol
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Funding
- Science and Technology Incubation Program in Advanced Regions
- Japan Science and Technology Agency
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Changes in 44 compounds of yuzu (Citrus junos Sieb. ex Tanaka) steam-distilled peel oil (SDO) and possible artifacts that accrue during storage at 25 degrees C were investigated after 1, 2, 3, 4, 8 and 12 weeks. Changes in SDO composition during storage took place more rapidly than in cold-pressed oil. Total monoterpene hydrocarbons decreased markedly, with major losses of limonene and gamma-terpinene and notable increases in p-cymene, as well as alcohols. Bicyclogermacrene, the main sesquiterpene hydrocarbon of the fresh oil, practically disappeared. (-)-Spathulenol, the main artifact, was converted from bicyclo-germacrene. Antioxidants such as alpha-tocopherol, beta-carotene and 2,6-di-tert-butyl-4-hydroxytoluene (BHT) slowed the formation of oxidation products, such as p-cymene, (-)-spathulenol by inhibiting the formation of oxidative products. This suggests that the antioxidants can be used to maintain yuzu oil quality.
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