%0 Journal Article
%T Characterization of Volatile Compounds in the Essential Oil of Sweet Lime (Citrus limetta Risso) Caracterizaci車n de Compuestos Vol芍tiles en Aceite esencial de Lima Dulce (Citrus limetta Risso)
%A Maria C Colecio-Ju芍rez
%A Rubria E Rubio-N迆nez
%A Jos谷 E Botello-芍lvarez
%A Gloria M Martinez-Gonz芍lez
%J Chilean Journal of Agricultural Research
%D 2012
%I 
%X The essential oil of citrus fruit contains components pleasant sensory characteristics that are appreciated in food, pharmaceutical, and cosmetics industries. In the case of sweet lime (Citrus limetta Risso), is necessary to characterize the essential oil components, to identify potential uses of this fruit. The essential oil of sweet lime was obtained from lime flavedo in four different maturation stages. Steam distillation was employed and then compared with hexane extraction. The identification of the components in the essential oil was carried out by gas chromatography and mass spectrometry. A total of 46 components were found in the essence of lime, among which the highest concentration of compounds present were aldehydes such as limonene. Linalool, sabinene, and bergamol were more abundant than in other varieties. The best extraction method was steam distillation, and the concentrations in stage III from the main terpenic portion were d-limonene with 74.4%, bergamol with 8.23%, and 汕-pinene with 7.62%. El aceite esencial de frutos c赤tricos contiene componentes de caracter赤sticas sensoriales agradables que son apreciadas en las industrias alimentaria, farmac谷utica y de cosm谷ticos. En el caso de la lima dulce (Citrus limetta Risso), es necesaria la caracterizaci車n de los componentes de su aceite esencial para identificar usos potenciales de este fruto. El aceite esencial de lima dulce se obtuvo a partir del flavedo de lima en cuatro etapas de maduraci車n diferentes. Se utiliz車 destilaci車n por arrastre de vapor y se compar車 con la extracci車n con hexano. La identificaci車n de los componentes en el aceite esencial se realiz車 por cromatograf赤a de gases y espectrometr赤a de masas. Se encontr車 un total de 46 componentes en el aceite esencial de lima, entre los cuales la mayor concentraci車n de compuestos presentes son aldeh赤dos como el limoneno. Linalol, sabineno y bergamol fueron m芍s abundantes que en otras variedades. El mejor m谷todo de extracci車n fue la destilaci車n al vapor, y las concentraciones en la etapa III de la parte terp谷nica principal fueron d-limoneno 74.4%, bergamol 8.23%, y 汕-pineno 7.62%.
%K Citrus limetta
%K Citrus limetta
%K lima dulce
%K aceite esencial
%K destilaci車n por arrastre de vapor
%K estados de maduraci車n
%K Sweet lime
%K essential oil
%K steam distillation
%K maturation stages
%U http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392012000200017