OBTENCION OF ESSENTIAL OILS AND PECTINS FROM BY-PRODUCTS OF CITRUS JUICE

Authors

  • Jennifer P. ROJAS Ll. Centro de Investigación en Ciencia y Tecnología de Alimentos –CICTA-.
  • Aidé PEREA V. Centro de Investigación en Ciencia y Tecnología de Alimentos –CICTA-.
  • Elena E. STASHENKO Centro Nacional de Investigaciones para la Agroindustrialización de Especies Vegetales Aromáticas y Medicinales Tropicales –CENIVAM, Escuela de Química, Universidad Industrial de Santander.

DOI:

https://doi.org/10.17533/udea.vitae.1432

Keywords:

essential oils, pectins, citrus, hydrodistillation, microwave

Abstract

Essential oils and pectins are obtained from the mandarin, orange, grapefruit and pommelo by-products.

The essential oils are isolated by microwave-assisted hydrodistillation. The compounds identification is

carried out by gas chromatography coupled to mass spectrometry and their relative amounts are calculated.

The pectins are extracted by acid hydrolysis. The highest essential oil (0.23%) and pectins (25.2% dry

basis) yields are obtained from pommelo.

|Abstract
= 250 veces | PDF (ESPAÑOL (ESPAÑA))
= 732 veces|

Downloads

Download data is not yet available.

Published

11-05-2009

How to Cite

ROJAS Ll., J. P., PEREA V., A., & STASHENKO, E. E. (2009). OBTENCION OF ESSENTIAL OILS AND PECTINS FROM BY-PRODUCTS OF CITRUS JUICE. Vitae, 16(1). https://doi.org/10.17533/udea.vitae.1432

Issue

Section

Natural Products

Similar Articles

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 > >> 

You may also start an advanced similarity search for this article.