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Bioactives, Aromatics and Sensory Properties of Cold-Pressed and Hexane-Extracted Lemon (Citrus Limon L.) Seed Oils

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

The objective of this study was to provide more essential data about the bioactive, aromatic volatile composition and sensory properties of lemon seed oils to possibly establish new application areas of this unexplored new oil. Furthermore, cold pressing and hexane extraction were compared. Catechin, eriocitrin, rutin, naringin, naringenin, hesperidin, neohesperidin and kaempherol as flavonoids, and gallic, syringic, tr-ferulic, rosmaniric and tr-2-hydrocinnamic acids as phenolic acids were quantified in the oils. Naringin, gallic and syringic acids were significantly higher in the cold-pressed sample. Around 30 different aromatic volatiles were identified in both samples, and, for the majority, the concentrations were higher in the cold-pressed sample. It was observed that lemon seed oil is very aromatic, mostly characterized by citrus, herbal, terpenic, woody, and floral aroma descriptors. A panel evaluated the oils for sensory properties with 13 different definition terms (clarity, lemon peel, roasted, raw vegetable, grassy, bitter, astringent, waxy, nutty, fatty, spicy and throat-catching). The oil was defined as very bitter, astringent, spicy and throat-catching. In conclusion, lemon seed oil was found unsuitable for direct edible use, but might be preferable for its unique aroma and bioactive components for functional food, pharmaceutical and cosmetic applications.

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Abbreviations

ANOVA:

Analysis of variance

GC-MS:

Gas chromatography–mass spectrometry

QDA:

Quantitative descriptive analysis

RP-HPLC:

Reverse phase high-pressure liquid chromatography

SPE:

Solid phase extraction

SPME:

Headspace solid phase micro-extraction

SPSS:

Statistical Package for the Social Sciences

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Acknowledgements

This study was funded by the TUBITAK (The Scientific and Technological Research Council of Turkey) and COST (European Cooperation in Science and Technology) Action TD 1203 (Food Waste Valorisation for Sustainable Chemicals, Materials and Fuels) Project No: 114O876. The authors thank for the funding. We would like to thank also Limkon Food Industry and Trade Inc. (Adana, Turkey) for supplying the lemon seeds used in the study.

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  1. Faculty of Engineering, Department of Food Engineering, Çanakkale Onsekiz Mart University, 17020, Çanakkale, Turkey

    Buket Aydeniz Guneser & Emin Yilmaz

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  1. Buket Aydeniz Guneser
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  2. Emin Yilmaz
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Correspondence to Emin Yilmaz.

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Guneser, B.A., Yilmaz, E. Bioactives, Aromatics and Sensory Properties of Cold-Pressed and Hexane-Extracted Lemon (Citrus Limon L.) Seed Oils. J Am Oil Chem Soc 94, 723–731 (2017). https://doi.org/10.1007/s11746-017-2977-z

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  • DOI: https://doi.org/10.1007/s11746-017-2977-z

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