Petitgrain oil
104399189
Evaluation of the carbon isotope ratios of selected volatiles determined in several citrus authentic petitgrain oils. Bigarade (C. aurantium) petitgrain oil's first case report
ABSTRACT Selected volatile components were analyzed by gas chromatography (GC) coupled to a combustion isotope ratio mass spectrometer to assess their d13C values in authentic citrus leaf oils. In particular were analyzed lemon, mandarin and bitter orange petitgrain oils industrially produced by a local factory. All the samples were then analyzed by gas chromatography mass spectrometry and gas chromatography flame ionization detection and enantio GC for the quality assessment of each petitgrain. These values were then compared and genuineness of each sample was defined based on all the different parameters detected. The results show good agreement between the different analytical approaches. In addition in this article are reported for the first time the d13C values relative to genuine bitter orange petitgrain oil, useful for the quality assessment of this niche product of great economical importance.
Luisa Schipilliti Ivana Lidia Bonaccorsi Luigi Mondello
89799034
Chemical compounds and antimicrobial activity of petitgrain (Citrus aurantium L. var. amara) essential oil
Summary Introduction: Due to its low cost and easy availability on the market, the petitgrain oil is commonly used in food, cosmetics, and aromatherapy. Objective: The examination of chemical composition and antibacterial activity of commercial petitgrain oil. Methods: Identification of chemical components of the petitgrain oil was performed by gas chromatography (GC) The minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC) were determined using macrodilution method for the reference strains of bacteria and fungi. Results: Twenty components were identified. The petitgrain oil contained mostly oxygenated monoterpene hydrocarbons (98.01% and the main components included linalyl acetate (48.06% and linalool (26.88% The MIC/MBC of the petitgrain oil for bacteria was in the range of 0.63 5.0/1.25 5.0 mg/ml and for fungi in the range of 1.25 40/5.0 80 mg/ml. Conclusion: The petitgrain oil had higher antibacterial activity than antifungal activity. Bacillus subtilis among the tested bacteria and Aspergillus niger and Penicillium expansum among the fungi were found to be highly inhibited by the petitgrain oil.
Malgorzata Gniewosz Karolina Krasniewska Olga Kosakowska Katarzyna Pobiega Iwona Wolska
93873542
Italian Citrus Petitgrain Oils. Part II. Composition of Mandarin Petitgrain Oil
Abstract The chemical composition of Italian industrial mandarin petitgrain oil was examined using GC on two capillary columns and a fully automated "on line" HPLC GC/MS (ITD) system and a GC/MS (quadrupole) system. Methyl N methyl anthranilate was found to be the main component representing about 50% of the whole oil. g Terpinene (23.9 28.5% was the main monoterpene hydrocarbon, followed by limonene (7.2 12.6% and p cymene (3.0 5.2% Alcohols were found to represent only about 1% of the oil, while aldehydes were present only as traces.
Luigi Mondello Annamaria Basile P Previti Giovanni Dugo
101959255
Italian Citrus petitgrain oils. IV. Composition of lemon petitgrain oil
Abstract The composition of Italian industrial lemon petitgrain oil has been examined by HPLC GC/MS (ITD) GC/MS (quadrupole) and GC using GC capillary SE 52 and Carbowax 20 M columns. A total of 66 compounds have been identified, which represent 98 99% of the whole oil. Among the oxygenated compounds identified, aldehydes were found in highest proportions. 1,8 Cineole, which is either absent or present only as trace in the other Citrus petitgrains, represented 1.1 2.1% of lemon petitgrain oil. Lemon petitgrain oil is more similar to lemon peel oil, than the other Citrus petitgrain oils to the correspondent peel oils.
Luigi Mondello Antonella Cotroneo Giovanni Dugo Paola Dugo
94408084
Italian Citrus Petitgrain Oils. Part I. Composition of Bitter Orange Petitgrain Oil
ABSTRACT The composition of bitter orange petitgrain oil was studied by HPLC GC/MS (ITD) and GC/MS (quadrupole) and it was found that data obtained with the two methods were in good agreement. The LC GC system allowed the LC separation of the oil into two fractions (hydrocarbon and oxygenated compounds) then the automated transfer in GC prior to the identification of the components. Bitter orange petitgrain oil showed a high content of oxygenated compounds which varied from 91% to 96% Linalyl acetate, which represented more than 50% of the whole oil, and linalool, which ranged from 22% to 33% were the main components. Limonene, (E) b ocimene, myrcene and b pinene were the highest monoterpene hydrocarbons. Twelve sesquiterpene hydrocarbons were identified. b Caryophyllene is the most representative of this fraction.
Luigi Mondello Giovanni Dugo Paola Dugo Keith D Bartle
102165286
ItalianCitrusPetitgrain Oils. Part III. Composition of Sweet Orange Petitgrain Oil
The composition of Italian sweet orange petitgrain oil was studied by LC GC/MS (ITD) GC/MS (quadrupole) and GC systems with SE 52 and Carbowax 20 M GC columns. Industrial samples and laboratory samples from leaves of the cultivars Valencia late, Biondo comune and Moro were analyzed. Sweet orange oils are characterized by a higher content of monoterpene hydrocarbons of which sabinene (38 49% was the major component, and a lower content of oxygenated compounds than other Citrus petitgrain oils. Industrial samples of sweet orange petitgrain oil are often contaminated by other Citrus petitgrain oils. Because of the low value of sweet orange petitgrain oils little attention is paid to the selection of raw material to be distilled. Laboratory isolated oils show some differences in their composition, mostly for linalool and sesquiterpene hydrocarbons content. All orange petitgrain oils were characterized by the presence of alpha and beta sinensal, which are absent in other Citrus petitgrain oils.
Luigi Mondello Antonella Cotroneo I Stagno D'alcontres Giovanni Dugo
93632985
The Composition of Lemon Petitgrain Oil (Citrus Limon (L. N.L. Burm.
ABSTRACT The essential oil of the leaves of lemon (Citrus limon) growing in Nigeria, which was produced by water distillation, was analyzed by GC and GC/MS. Fifteen mono and sesquiterpenoids were identified. Neral, geranial and limonene were the major components.
Olusegun Ekundayo Oladapo Bakare Akinbo A Adesomoju Elisabeth Stahl-Biskup
92350017
Lemon petitgrain oil
D L Opdyke
28389330
Petitgrain from citrus aurantium: Essential oil of paraguay
Oil of petitgrain is the distilled product of the leaves of the bitter orange plant, Citrus aurantium L. Although the French word petitgrain means "little seed," it actually referred to the oil distilled from the unripe fruitlets, which began in France in the late seventeenth century. The name petitgrain was retained even after the leaves and twigs became the source of the essence. Several citrus oils are expressed or distilled from the fruit peel, but they cannot accurately be called petitgrain. About 70 percent of the world production of this essential oil, which is used in soap, cosmetics and flavorings, comes from Paraguay. The raw material for petitgrain comes from a plant well adapted to the Paraguayan environment in which it grows and is processed by a rudimentary technology using local supplies of fuel. The product has a high weight value ratio that makes it possible to bear transport costs to distant markets from that isolated country. Distilled essence from Paraguay was the brainstorm of Benjamin Balansa (18251892) a peripatetic French botanist whose scientific activities carried him to Indochina as well as the Western Hemisphere (Chevalier, 1942; Astre, 1947) When Balansa arrived in Paraguay in 1875 to collect plants, he found much land east of the Paraguay River covered with woods of naturalized citrus trees. Balansa, recognizing the potential for essential oil manufacture even in this remote corner of South America, began distilling oil bearing parts of the bitter orange tree in 1876. At first flowers were processed to make neroli oil, while leaves and twigs yielded oil of petitgrain. Encouraged by those results, Balansa constructed a still of his own design in Buenos Aires and brought it upriver to Paraguay in 1877. By 1885, emulators had established 30 petitgrain operations in the country (Bourgade, 1889) Labor problems and a negligible world demand for the more expensive oil of neroli focused commercial attention on distillation of the leaves rather than the flowers. Until the 1930's, essential oil production in Paraguay was dominated by several large producers, including a Balansa descendant. Gradually, however, petitgrain manufacture became largely a peasant activity, one characterized by many small operations using crude equipment. Bitter orange cultivation and/or petitgrain distillation today are in the hands of about 15,000 Paraguayan country people and only a few large producers (Fig. 1) Some individuals work as wage laborers for those who have plantings. Most peasants who do grow bitter orange lack their own distillation equipment and either rent it from their neighbors or sell their raw material to proprietors of stills who are also growers. The majority of farms on which bitter orange plants are cultivated cover less than five hectares, with a fourth of them between five and ten hectares. Though small, these farming units are diversified. Subsistence crops, particularly maize and manioc, share space and attention with commercial crops of peanuts, tobacco, cotton, castor bean and bitter orange. Uncertain prices for any one crop mean that few peasants are willing to risk too much specialization, so that petitgrain is but one of the diverse products that help to bring a modest cash flow into the household.
Economic Botany
Daniel W Gade
91276774
GC MASS ANALYSIS OF BITTER ORANGE PETITGRAIN BIGARADE OIL PRODUCED IN EGYPT AND STORED UNDER DIFFERENT TEMPERATURES
A Abd El-Rashid