Abstract

 The chemicals in essential oils from peels of three varieties of Citrus reticulata Blanco like C. kinokuni Tanaka (K), C. reticulata
‘Dahongpao’ (D) and C. reticulata ‘zhang shuensis’ (Z) were investigated by gas chromatography-mass spectrometry (GC-MS) and gas
chromatography-flame ionization detector (GC-FID), respectively. A total of 97 compounds were quantified in which 80 components
were identified and 17 unknown components were detected. The quantitation results of D and Z were profoundly different from
previous studies due to the different treatment to peels. The different oil-types from K, D, and Z were high in β-myrcene, p-cymene,limonene, γ-terpinene, α-terpineol, thymol, (E, E)-α-farnesene, spathulenol and isospathulenol. The chemicals’ fluctuation in oils of
D and Z was more pronounced than that of K. Principal component analysis (PCA) revealed the peel of K, D and Z could be classified
as three kinds according to their chemical changeability, respectively, consisting with the usage of these peels in Chinese medicine.
Lastly, the oils’ chemotypes of K, D, Z and other cultivars were analyzed, showing that the % variation of six characteristic components
including limonene, γ-terpinene, methyl N-methylanthranilate, linalool, (E, E)-α-farnesene, and thymol, played an important role in
discriminating oil-types from varieties of C. reticulata.

Keywords: Citrus reticulata Blanco; Citrus kinokuni Tanaka; C. reticulata ‘Dahongpao’; C. reticulata ‘Zhang Shuensis’; Citri Pericarpium Reticulatae and Citri Pericarpium Reticulatae Viride; Essential Oils; Chemical Changeability; Chemotype

References

1. Nanjing University of Chinese medicine (Edition.), ZhongYaoDaCiDian-top 2^nd edition Shanghai Science and Technology Publishing House, Shanghai 1716 (2005): 1666.
2. H Wagner., et al. “Chromatographic fingerprint analysis of herbal medicines-layer and high performance liquid chromatography of Chinese drugs”. 2^nd edition, Springer-Verlag, Wien, New York (2011): 647.
3. CC Huang. “Flora reipublicae popularis sinicae” Science Press: Beijing 2 (1997): 201.
4. Pharmacopoeia committee of the People’s Republic of China, Pharmacopoeia of the People’s Republic of China People’s Medical Publishing House, Beijing 63 (2010): 179-182.
5. F Darriet., et al. “Chemical variability and antioxidant activity of Eryngium maritimum essential oils from Corsica and Sardinia”. Flavour and Fragrance Journal 29 (2014): 3-13.
6. NW Davies. “Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicone and Carbowax 20M phases”. Journal of Chromatography A 503 (1990): 1-24.
7. RP Adams. “The serrate leaf margined Juniperus (Section Sabina) of the western hemisphere: systematics and evolution based on leaf essential oils and Random Amplified Polymorphic DNAs (RAPDs)”. Biochemical Systematics and Ecology 28 (2000): 975-989.
8. VE Peacock and DW Kuneman. “Inhibition of the formation of .alpha-p-dimethylstyrene and p-cymen-8-ol in a carbonated citral-containing beverage system”. Journal of Agricultural and Food Chemistry 33 (1985): 330-335.
9. H Van Den Dool and PD Kratz. “A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography”. Journal of Chromatography A 11 (1963): 463-471.
10. JZ Santos., et al. “Chemical characterization of the essential oils from leaves of mandarins Sunki, Cleopatra and their hybrids”. Journal of Essential Oil Research 27 (2015): 1-8.
11. ZB Xiao., et al. “Characterization of odour-active compounds of sweet orange essential oils of different regions by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes”. Flavour and Fragrance Journal 31 (2016): 41-50.
12. A Angioni., et al. “Chemical composition, plant genetic differences, antimicrobial and antif b’bungal activity investigation of the essential oil of Rosmarinus officinalis L”. Journal of Agricultural and Food Chemistry 52 (2004): 3530-3535.
13. C Scheidig., et al. “Changes in Key Odorants of Raw Coffee Beans during Storage under Defined Conditions”. Journal of Agricultural and Food Chemistry 55 (2007): 5768-5775.
14. PCL Nogueira., et al. “The ecological and taxonomic importance of flower volatiles of Clusia species (Guttiferae)”. Phytochemistry 56 (2001): 443-452.
15. M Zoccali., et al. “Analysis of the sesquiterpene fraction of citrus essential oils by using the off-line combination of high performance liquid chromatography and gas chromatography-based methods: a comparative study”. Flavour and Fragrance Journal 30 (2015): 411-422.
16. SM Wu., et al. “Volatiles from submerged and surface-cultured beefsteak fungus, Fistulina hepatica”. Flavour and Fragrance Journal 22 (2007): 53-60.
17. DHM Bastos., et al. “Essential oil and antioxidant activity of green mate and mate tea (Ilex paraguariensis) infusions”. Journal of Food Composition and Analysis 19 (2006): 538-543.
18. PK Rout., et al. “Composition of essential oil, concrete, absolute, wax and headspace volatiles of Murrarya paniculata (Linn.) Jack flowers”. Flavour and Fragrance Journal 22 (2007): 352-357.
19. IŽ Stojanović., et al. “Volatile constituents of selected Parmeliaceae lichens”. Journal of the Serbian Chemical Society 76 (2011): 987-994.
20. HJD Lalel., et al. “Glycosidically-bound aroma volatile compounds in the skin and pulp of ‘Kensington Pride’ mango fruit at different stages of maturity”. Postharvest Biology and Technology 29 (2003): 205-218.
21. YP Zhao., et al. “Extraction, preparation and identification of volatile compounds in Changyu XO Brandy”. Chinese Journal of Chromatography 26 (2008): 212-222.
22. J Wang., et al. “Chemical changeability of essential oils in chenpi and qingpi from the same origin by gas chromatography-mass spectrometry compiled with automated mass spectral deconvolution and identification system”. Asian Journal of Chemistry 25 (2013): 6434-6442.
23. J Wang and YP Liu. “Comparative Study on the Volatiles in Citrus reticulata ‘Dahongpao’ peel from the same plant and their antioxidant activities”. Journal of Essential Oil Bearing Plants 17 (2014): 303-308.
24. J Wang. “Study on the second metabolite of essential oil from common CMM such as CRP and CRPV from Citrus L”. Chengdu University of Chinese medicine, Chengdu, China (2013): 1-88.
25. YM Wang., et al. “Comparative analysis of essential oil components in Pericarpium Citri Reticulatae Viride and Pericarpium Citri Reticulatae by GC–MS combined with chemometric resolution method”. Journal of Pharmaceutical and Biomedical Analysis 46 (2008): 66-74.
26. J Wang. “Study on the volatiles variability of Citrus reticulata ‘zhang shuensis’ peels collected in different time”. Journal of Chemical and Pharmaceutical Research 7 (2015): 13-15.
27. P Dugo., et al. “Analytical characterization of mandarin (Citrus deliciosa) essential oil”. Flavour and Fragrance Journal 26 (2011): 34-46.
28. M Zoccali., et al. “Detailed profiling of the volatile oxygenated fraction of mandarin essential oils by using the off-line combination of high-performance liquid chromatography and comprehensive two-dimensional gas chromatography-mass spectrometry”. Food Analytical Methods 10 (2017): 1106-1116.
29. A Karioti and H Skaltsa. “Constituents of the distilled essential oils of Citrus reticulata and C. paradisi from Nigeria”. Journal of Essential Oil Research 19 (2007): 520-522.
30. C Blanco Tirado., et al. “Comparative study of Colombian Citrus oils by high-resolution gas chromatography and gas chromatography-mass spectrometry”. Journal of Chromatography A 697 (1995): 501-513.
31. SM Njoroge., et al. “Essential oils of Kenyan Citrus fruits: volatile components of two varieties of mandarins (Citrus reticulata) and a tangelo ( paradisi × C. tangerina)”. Flavour and Fragrance Journal 20 (2005): 74-79.
32. ML Lota., et al. “Chemical variability of peel and leaf essential oils of mandarins from Citrus reticulata Blanco”. Biochemical Systematics and Ecology 28 (2000): 61-78.
33. AL Fanciullino., et al. “Chemical variability of peel and leaf oils of mandarins”. Flavour and Fragrance Journal 21 (2006): 359-367.
34. J Wang. “The identification and quantitation of thymol and its 4 isomers in essential oil of Citrus kinokuni Tanaka peel”. Journal of Chemical and Pharmaceutical Research 9 (2017): 135-139.
35. J Wang. “The essential oil chemotype of Citrus reticulata Blanco peel”. Journal of Chemical and Pharmaceutical Research 6 (2014): 16-18.
36. M Sawamura., et al. “Characteristic Odor Components of Citrus reticulata Blanco (Ponkan) Cold-pressed Oil”. Bioscience, Biotechnology, and Biochemistry 68 (2004): 1690-1697.
37. SM Njoroge and HN Mungai. “Volatile Constituents of Mandarin (Citrus reticulata Blanco) Peel Oil from Burundi”. Journal of Essential Oil Research 18 (2006): 659-662.
38. NT Minh Tu., et al. “Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils”. Flavour and Fragrance Journal 17 (2002): 169-174.
39. DI Hamdan., et al. “Citrus reticulata Blanco cv. Santra leaf and fruit peel: A common waste products, volatile oils composition and biological activities”. Journal of Medicinal Plants Research 10 (2016): 457-467.
40. N Bhuyan., et al. “Physico-chemical variation in peel oils of Khasi mandarin (Citrus reticulata Blanco) during ripening”. Indian Journal of Plant Physiology 20 (2015): 227-231.

Citation

Citation: Jian Wang., et al. “Chemical Variation of Essential Oils from Peels of Citrus kinokuni Tanaka, C. reticulata ‘Dahongpao’, and C. reticulata ‘Zhang Shuensis’". Acta Scientific Agriculture 4.6 (2020): 45-48.

Copyright

Copyright: © 2020 Jian Wang., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.