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Terpene Reduction in Cold‐Pressed Orange Oil by Frontal Analysis‐Displacement Adsorption Chromatography
Author(s) -
FERRER O. J.,
MATTHEWS R. F.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06731.x
Subject(s) - chemistry , silica gel , terpene , chromatography , adsorption , orange (colour) , ethanol , solvent , gas chromatography , hexane , column chromatography , organic chemistry , food science
Five adsorbents were studied for their ability to remove terpenes from cold‐pressed Valencia orange oil by frontal‐analysis displacement adsorption chromatography. Only the potable solvent 95% aqueous ethanol was used in the process; columns were dry‐packed to eliminate the use of hexane. The most successful studies were carried out using silica gel and Florisil. Adsorptive capacities of 4.4 and 2.0g oil/g adsorbent were achieved for silica gel and Florisil, respectively. Compositions of the oil fractions were determined by gas chromatography and peaks identified by mass spectrometry. Silica gel provided products with the lowest terpene level and the highest oxygenated compound content. The terpene content of the product considered best was reduced to one fifth and one seventh of the original level for Florisil and silica gel, respectively, and had higher oxygenated compound levels than either 10‐fold or 25‐fold orange oil concentrates.