Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.
J Sci Food Agric. 2020 Jan 15;100(1):193-200. doi: 10.1002/jsfa.10016. Epub 2019 Nov 9.
Lemon processing procedures yield a significant amount of waste as peels, which are 57% of processed lemons and represent a possible source of bioactive compounds (essential oils, EOs). EOs were extracted from lemon fruits belonging to four cultivars harvested at four different sampling times (25 October, 23 November, 20 December, 1 February), characterized, and quantified through gas chromatography-mass spectrometry.
The chemical composition of EOs highlighted that 26 compounds of the four lemon cultivars at the different ripening stages were clearly identified. The compounds analysed belonged to four chemical classes: monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpenes, and fatty alcohol esters. Among the monoterpene hydrocarbons, d-limonene, β-pinene, and γ-terpinene were the most abundant; and among the oxygenated monoterpenes, α-terpineol, nerol, and geraniol were the most abundant. Quantitative gas chromatography-mass spectrometry analysis of the most abundant monoterpene hydrocarbons (α-pinene, β-pinene, myrcene, d-limonene, and γ-terpinene) highlighted that the amount of EOs decreased during ripening stages. 'Ovale di Sorrento' and 'Sfusato Amalfitano' showed the highest level of EOs in December, whereas in 'Femminello Cerza' and 'Femminello Adamo' this occurred in November. EOs, as well as the phenolic compounds, were positively correlated with the antioxidant activity (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid).
EOs reached the highest level in the four lemon cultivars at different ripening stages. Campanian cultivars ('Ovale di Sorrento' and 'Sfusato Amalfitano') showed the greatest EO content in November, whereas in Sicilian cultivars ('Femminello Cerza' and 'Femminello Adamo') this occurred in December. Besides phenolic compounds, measured in lemon peel extracts, EOs can contribute to antioxidant activity, as demonstrated by the positive correlation. © 2019 Society of Chemical Industry.
柠檬加工过程会产生大量的果皮废料，占加工柠檬的 57%，这可能是生物活性化合物（精油，EOs）的来源。从属于四个品种的柠檬果实中提取 EOs，这些柠檬分别在四个不同的采样时间（10 月 25 日、11 月 23 日、12 月 20 日和 2 月 1 日）进行采摘，然后通过气相色谱-质谱法对其进行了特征描述和定量分析。
EOs 的化学成分表明，在四个不同成熟阶段的四个柠檬品种中共鉴定出 26 种化合物。分析的化合物属于四类化学物质：单萜烃、含氧单萜、倍半萜和脂肪酸酯。在单萜烃中，d-柠檬烯、β-蒎烯和γ-萜品烯最为丰富；在含氧单萜中，α-松油醇、橙花醇和香叶醇最为丰富。通过气相色谱-质谱法对含量最丰富的单萜烃（α-蒎烯、β-蒎烯、月桂烯、d-柠檬烯和γ-萜品烯）进行定量分析，发现 EOs 的含量在成熟阶段下降。'Ovale di Sorrento'和'Sfusato Amalfitano'在 12 月的 EOs 含量最高，而在'Femminello Cerza'和'Femminello Adamo'则在 11 月达到最高水平。EOs 以及酚类化合物与抗氧化活性（2,2'-二氨基-联苯-6-磺酸）呈正相关。
在四个不同成熟阶段的柠檬品种中，EOs 含量最高。坎帕尼亚品种（'Ovale di Sorrento'和'Sfusato Amalfitano'）11 月的 EOs 含量最高，而西西里品种（'Femminello Cerza'和'Femminello Adamo'）则在 12 月达到最高水平。除了柠檬皮提取物中的酚类化合物外，EOs 可以通过正相关关系来提高抗氧化活性。 © 2019 化学工业协会。
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