Lemon processing procedures yield a significant amount of waste as peels, which are 57% of processed lemons and represent a possible source of bioactive compounds (essential oils, EOs). EOs were extracted from lemon fruits belonging to four cultivars harvested at four different sampling times (25 October, 23 November, 20 December, 1 February), characterized, and quantified through gas chromatography-mass spectrometry.
Variations of peel essential oils during fruit ripening in four lemon (Citrus limon (L.) Burm. F.) cultivars / Di Rauso Simeone, G.; Di Matteo, A.; Rao, M. A.; Di Vaio, C.. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - 100:1(2020), pp. 193-200. [10.1002/jsfa.10016]
Variations of peel essential oils during fruit ripening in four lemon (Citrus limon (L.) Burm. F.) cultivars
Di Rauso Simeone G.;Di Matteo A.;Rao M. A.;Di Vaio C.
2020
Abstract
Lemon processing procedures yield a significant amount of waste as peels, which are 57% of processed lemons and represent a possible source of bioactive compounds (essential oils, EOs). EOs were extracted from lemon fruits belonging to four cultivars harvested at four different sampling times (25 October, 23 November, 20 December, 1 February), characterized, and quantified through gas chromatography-mass spectrometry.| File | Dimensione | Formato | |
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