Skip to main content
SpringerLink
Log in

Study on the optimization of the decolorization of orange essential oil

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

A Correction to this article was published on 12 June 2018

This article has been updated

Abstract

The effects of diatomite, activated clay and acticarbon on the decolorization of orange essential oil were investigated. Single factor and orthogonal tests were performed to determine the optimum discoloring conditions. The results showed that the activated clay exhibited the most satisfactory effect on discoloring. Then it was used as the decolorizer for the decolorization of orange essential oil. The highest decolorization rate (84.5%) was obtained using 10% activated clay at 60 °C for 30 min. The contents of oxygenated compounds (linalool and citral) increased from 1.4 to 3.1% after decolorization. Sensory assessment revealed that the orange essential oil after decolorization using activated clay had a mellow and characteristic orange aroma. Chromaticity analysis showed that it had excellent transparency and yellow color under the optimized condition. Thus, decolorization with activated clay could maintain the quality and prolong the storage of orange essential oil.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

Change history

  • 12 June 2018

    In the original version of these 14 articles the reference list was unfortunately not represented according to the journal’s new bibliographical style, which should have been implemented from January 2018.

References

  1. Capparucci C, Frattari S, Gironi F. Supercritical equilibrium data of the systems carbon dioxide—linalool and carbon dioxide—orange essential oil. Am. J. Anal. Chem. 4: 763–770 (2013)

    Article  CAS  Google Scholar 

  2. Chanthaphon S, Chanthachum S, Hongpattarakere T. Antimicrobial activities of essential oils and crude extracts from tropical Citrus spp. against food-related microorganisms. Songklanakarin J. Sci. Technol. 30: 125–131 (2008)

    Google Scholar 

  3. Chung YY, Kim SR, Kang HG, Noh YS, Park MC, Finkel D, An G. Characterization of two rice MADS box genes homologous to GLOBOSA. Plant Sci. 109: 45–56 (1995)

    Article  CAS  Google Scholar 

  4. Dubravka S, Tomislav D, Klara K, Jasenka GK, Sandra N, Marko O. Optimization of bleaching parameters for soybean oil. Food Technol. Biotech. 50: 199–207 (2012)

    Google Scholar 

  5. Fan ZJ, Chen YP, Liu GH. Study on the decolouring property of activated bentonite in sesame oil. Food Eng. 4: 26–27 (2007)

    Google Scholar 

  6. Fanciullino AL, Tomi F, Luro F, Desjobert JM, Casanova J. Chemical variability of peel and leaf oils of mandarins. Flavour Fragr. J. 21(2): 359–367 (2006)

    Article  CAS  Google Scholar 

  7. García-Moreno PJ, Guadix A, Gómez-Robledo L, Guadix EM. Optimization of bleaching conditions for sardine oil. J. Food Eng. 116: 606–612 (2013)

    Article  CAS  Google Scholar 

  8. Hosni K, Zahed N, Chrif R, Abid I, Medfei W, Kallel M, Brahim NB, Sebei H. Composition of peel essential oils from four selected Tunisian Citrus species: Evidence for the genotypic influence. Food Chem. 123: 1098–1104 (2010)

    Article  CAS  Google Scholar 

  9. Huang J, Sathivel S. Purifying salmon oil using adsorption, neutralization, and a combined neutralization and adsorption process. J. Food Eng. 96: 51–58 (2010)

    Article  CAS  Google Scholar 

  10. Hussin F, Aroua MK, Daud WMAW. Textural characteristics, surface chemistry and activation of bleaching earth: A review. Chem. Eng. J. 170: 90–106 (2011)

    Article  CAS  Google Scholar 

  11. Indrasena WM, Barrow CJ. Oxidation stability of food-grade fish oils: Role of Antioxidants. In: Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara). Wiley, Oxford (2010)

    Google Scholar 

  12. Jafari S, Esfahani S, Fazeli MR, Jamalifar H, Samadi M, Samadi N, Najarian Toosi A, Shams Ardekani MR, Khanavi M. Antimicrobial activity of lime essential oil against food-borne pathogens isolated from cream-filled cakes and pastries. Int. J. Biol. Chem. 5: 258–265 (2011)

    Article  CAS  Google Scholar 

  13. Junior MRM, Silva TAA, Franchi GC, Nowill A, Pastore GM, Hyslop S. Antioxidant potential of aroma compounds obtained by limonene biotransformation of orange essential oil. Food Chem. 116: 8–12 (2009)

    Article  CAS  Google Scholar 

  14. Lota ML, Serra DR, Tomi F, Casanova J. Chemical variability of peel and leaf essential oils of mandarins from Citrus reticulata Blanco. Biochem. Syst. Ecol. 28: 61–78 (2000)

    Article  CAS  Google Scholar 

  15. Makhoukhi B, Didi MA, Villemin D, Azzouz A. Acid activation of bentonite for using as vegetable oil bleaching agent. Grasas Y Aceites 60: 343–349 (2009)

    Article  CAS  Google Scholar 

  16. Merle H, Moron M, Blazquez MA, Boira H. Taxonomical contribution of essential oils in mandarins cultivars. Biochem. Syst. Ecol. 32: 491–497 (2004)

    Article  CAS  Google Scholar 

  17. Paquat C, Hautfenne A. Standard methods of analysis of oils, fats and derivatives. International Union of Pure and Applied Chemistry (IUPAC). 7th revised and enlarged edn. Wiley, London (1987)

    Google Scholar 

  18. Park BJJC, Chung SH, Kim CB, Cha BS, Byun MW. Antibacterial and antifungal activity of citrus (Citrus unshiu) essential oil extracted from peel by-products. Food Sci. Biotechnol. 13: 384–386 (2004)

    Google Scholar 

  19. Proctor A, Toro-Vazquez JF. The Freundlich isotherm in studying adsorption in oil processing. Bleach. Purify Fats Oils 73(12): 209–219 (1996)

    Google Scholar 

  20. Puah CW, Choo YM, Ma AN, Chuah C. Degumming and bleaching: Effect on selected constituents of palm oil. J. Oil Palm Res. 16: 57–63 (2004)

    Google Scholar 

  21. Rossi M, Gianazza M, Alamprese C, Stanga F. The role of bleaching clays and synthetic silica in palm oil physical refining. Food Chem. 82: 291–296 (2003)

    Article  CAS  Google Scholar 

  22. Salawudeen TO, Arinkoola AO, Jimoh MO, Akinwande BA. Clay characterization and optimisation of bleaching parameters for palm kernel oil using alkaline activated clays. J. Miner. Mater. Charact. Eng. 2: 586–597 (2014)

    Article  Google Scholar 

  23. Sathivel S, Prinyawiwatkul W. Adsorption of FFA in crude catfish oil onto chitosan, activated carbon, and activated earth: A kinetics study. J. Am. Oil Chem. Soc. 81(4): 493–496 (2004)

    Article  CAS  Google Scholar 

  24. Stashenko EE, Martinez R, Pinzon MH, Ramírez J. Changes in chemical composition of catalytically hydrogenated orange oil (Citrus sinensis). J. Chromatogr. A. 752: 217–222 (1996)

    Article  CAS  Google Scholar 

  25. Tai YH, Lin C. Variation of peroxide value in water-degummed and alkali-refined soy oil during bleaching under vacuum. Sep. Purif. Technol. 56: 257–264 (2007)

    Article  CAS  Google Scholar 

  26. Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Alvarez JA. Chemical composition of mandarin (C. Reticulata L.), grapefruit (C. Paradisi L.), lemon (C. Limon L.) and orange (C. Sinensis L.) essential oils. J. Essent. Oil Bear. Plants 1: 236–243 (2009)

    Article  Google Scholar 

  27. Wu ZS, Li C. Kinetics and thermodynamics of β-carotene and chlorophyll adsorption onto acid-activated bentonite from Xinjiang in xylene solution. J. Hazard. Mater. 171: 582–587 (2009)

    Article  CAS  PubMed  Google Scholar 

  28. Wyszecki G, Stiles WS. Color Science: Concepts and methods, quantitative data and formulae. Wiley, New York (2000)

    Google Scholar 

Download references

Acknowledgements

This study was supported by the National key Research and Development Program of China (2017YFD0400101), National Natural Science Foundation of China (Program No. 31671824), the Major Scientific and Technological Innovation Project in Hubei Province (2015ABA035, 2016ABA112).

Author information

Authors and Affiliations

  1. Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China

    Jing-Nan Ren, Yan Zhang, Gang Fan, Mei-Ping Wang, Lu-Lu Zhang, Zi-Yu Yang & Si-Yi Pan

Authors
  1. Jing-Nan Ren
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yan Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Gang Fan
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Mei-Ping Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Lu-Lu Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Zi-Yu Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Si-Yi Pan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Gang Fan.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ren, JN., Zhang, Y., Fan, G. et al. Study on the optimization of the decolorization of orange essential oil. Food Sci Biotechnol 27, 929–938 (2018). https://doi.org/10.1007/s10068-018-0354-9

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-018-0354-9

Keywords

Search

Navigation