Effects of irradiation in combination with waxing on the essential oils in orange peel | Zendy

Moussaid Mostafa | Zendy; Caillet Stéphane | Zendy; NketsiaTabiri Joséphine | Zendy; Boubekri Cheikh | Zendy; Lacroix Monique | Zendy

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Effects of irradiation in combination with waxing on the essential oils in orange peel

Author(s) -

Moussaid Mostafa,

Caillet Stéphane,

NketsiaTabiri Joséphine,

Boubekri Cheikh,

Lacroix Monique

Publication year - 2004

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.1851

Subject(s) - waxing , linalool , orange (colour) , limonene , essential oil , chemistry , food science , irradiation , horticulture , aroma , botany , biology , wax , organic chemistry , physics , nuclear physics

The study evaluated the effects of waxing, irradiation dose and post‐irradiation storage time on the essential oils in orange peel. Mature oranges ( Maroc late ) waxed or unwaxed were treated with 1 or 2 kGy radiation and stored for 9 weeks at 20 °C and 40–50% RH. Essential oils from the peel were extracted and analysed by GC. Results showed that D ‐limonene was significantly lower in waxed oranges; levels in samples treated with 2 kGy were higher than those in non‐irradiated or treated with 1 kGy. Linalool, methyl anthranilate and 3,7‐dimethyl‐2,6‐octadienal decreased as the dose increased. Levels of linalool increased with storage time but D ‐limonene was unaffected. These results may aid in guaranteeing the quality of orange essential oils during storage time. Copyright © 2004 Society of Chemical Industry

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