Optimization of “terpenoids removing and aroma enhancing” process for grapefruit essential oil

doi:10.3969/j.issn.1004-1524.2021.11.15

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (11): 2128-2136.DOI: 10.3969/j.issn.1004-1524.2021.11.15

• Food Science • Previous Articles Next Articles

Optimization of “terpenoids removing and aroma enhancing” process for grapefruit essential oil

YANG Ying¹(), SHI Yingchun¹^,², XING Jianrong¹, LIU Zhe¹, ZHENG Meiyu¹, LU Shengmin¹^,^*()

1. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received:2020-09-01 Online:2021-11-25 Published:2021-11-26
Contact: LU Shengmin

Abstract

Abstract:

Limonene, the main component of grapefruit essential oil, is easy to be oxidized and presents a peculiar smell, which will affect the shelf life and aroma profile. In this study, molecular distillation technology was adopted to partially remove the limonene from raw oil and prepare highly concentrated essential oil. Molecular distillation process was optimized using central composite design with temperature and pressure as variables. Limonene contents in distillated fraction (Y₁), limonene contents in residual concentrated fractions (Y₂), linalool (Y₃) and decanal (Y₄) in residual concentrated fractions were set as response values. The concentrations of limonene, linalool, and decanal were determined by GC. The results of response surface analysis indicated that Y₂, Y₃ and Y₄ were significantly affected by temperature and pressure, the optimized conditions were 44.89 ℃ for temperature and 500 Pa for pressure, under which the predicted values of Y₁, Y₂, Y₃ and Y₄ were 94.84%, 49.75%, 1.63% and 2.39%, respectively. Further verification experiments confirmed the validity of the predicted model (Y₁, Y₂, Y₃ and Y₄ values were 94.89%, 49.72%, 1.59% and 2.34%, respectively). The color of concentrated oil was dark brown and its odor was much more mellow, richer and softer than that of raw oil. Total content of oxygenated compounds increased from 3.41% to 29.31%, which indicated that 8.6 folds concentrated grapefruit essential oil was obtained through molecular distillation. This study can provide a reference for the concentration of other citrus essential oils.

Key words: grapefruit essential oil, terpenoids-removed and aroma-enhanced, molecular distillation, response surface analysis, limonene

CLC Number:

TS201

YANG Ying, SHI Yingchun, XING Jianrong, LIU Zhe, ZHENG Meiyu, LU Shengmin. Optimization of “terpenoids removing and aroma enhancing” process for grapefruit essential oil[J]. Acta Agriculturae Zhejiangensis, 2021, 33(11): 2128-2136.

Figures/Tables 11

Fig.1 Standard curves of limonene(a), linalool(b) and decanal(c)

Table 1 Factors and levels of central composite design experiment

水平 Levels	因素Factors
水平 Levels	温度 θ(X₁)/℃	压力 Pressure(X₂)/Pa
-1.414	38	459
-1	40	500
0	45	600
1	50	700
1.414	52	742

Fig.2 Effects of temperatures on concentrating efficacy of grapefruit essential oil

Fig.3 Effects of pressure on concentrating efficacy of grapefruit essential oil

Table 2 Central composite design and response values

序号 No.	自变量Independent variable		响应值Response value
序号 No.	X₁	X₂	Y₁/%	Y₂/%	Y₃/%	Y₄/%
1	0	0	94.30	52.89	1.46	2.85
2	0	0	94.56	53.39	1.61	2.18
3	1	-1	94.85	36.40	0.84	1.89
4	1	1	95.18	57.40	1.20	2.20
5	1.414	0	94.79	35.80	0.82	1.88
6	-1	-1	95.73	55.96	1.91	2.25
7	-1	1	95.20	86.96	0.67	0.94
8	0	0	93.31	58.91	1.49	2.12
9	0	1.414	94.02	75.94	1.12	1.28
10	0	0	95.52	65.92	1.67	2.14
11	-1.414	0	94.20	87.70	0.83	0.89
12	0	0	95.92	56.32	1.54	2.15
13	0	-1.414	95.35	53.76	1.46	2.27

Table 3 Variance analysis of response models for Y2, Y3 and Y4

模型 Model	来源 Origin	平方和 SS	自由度 df	均方 MS	F值 F value	P值 P value	显著性 Significance
	模型 Model	2 745.73	2	1 372.86	39.06	<0.000 1	**
Y₂	失拟 Misconduct	239.00	6	39.83	1.42	0.383 7	NS
	纯误差 Pure error	112.47	4	28.12
	合计 Sum	3 097.20	12
	模型 Model	1.67	4	0.42	18.18	0.000 4	**
Y₃	失拟 Misconduct	0.15	4	0.038	4.87	0.077 1	NS
	纯误差 Pure error	0.031	4	0.007 8
	合计 Sum	1.85	12
	模型 Model	2.99	4	0.75	7.33	0.008 7	**
Y₄	失拟 Misconduct	0.43	4	0.11	1.11	0.461 2	NS
	纯误差 Pure error	0.39	4	0.097
	合计 Sum	3.8	12

Table 4 Variance analysis for regression coefficients of Y2, Y3, Y4 models equations

模型 Model	来源 Origin	平方和 SS	自由度 df	均方 MS	F值 F value	P值 P value	显著性 Significance
Y₂	X₁	1 876.91	1	1 876.91	53.40	<0.000 1	**
	X₂	868.82	1	868.82	24.72	0.000 6	**
	X₁	40	1	0.040	1.73	0.225 3	NS
Y₃	X₂	0.23	1	0.23	10.05	0.013 2	*
	X₁ X₂	0.64	1	0.64	27.89	0.000 7	**
	$X_{1}^{2}$	0.76	1	0.76	33.06	0.000 4	**
	X₁	0.66	1	0.66	6.51	0.034 1	NS
Y₄	X₂	0.72	1	0.72	7.07	0.028 9	*
	X₁ X₂	0.65	1	0.65	6.41	0.035 1	*
	$X_{1}^{2}$	0.95	1	0.95	9.32	0.015 7	*

Table 4 Variance analysis for regression coefficients of Y2, Y3, Y4 models equations

模型 Model	来源 Origin	平方和 SS	自由度 df	均方 MS	F值 F value	P值 P value	显著性 Significance
Y₂	X₁	1 876.91	1	1 876.91	53.40	<0.000 1	**
	X₂	868.82	1	868.82	24.72	0.000 6	**
	X₁	40	1	0.040	1.73	0.225 3	NS
Y₃	X₂	0.23	1	0.23	10.05	0.013 2	*
	X₁ X₂	0.64	1	0.64	27.89	0.000 7	**
	$X_{1}^{2}$	0.76	1	0.76	33.06	0.000 4	**
	X₁	0.66	1	0.66	6.51	0.034 1	NS
Y₄	X₂	0.72	1	0.72	7.07	0.028 9	*
	X₁ X₂	0.65	1	0.65	6.41	0.035 1	*
	$X_{1}^{2}$	0.95	1	0.95	9.32	0.015 7	*

Fig.4 Response surfaces for effects of temperature and pressure on Y1(A), Y2(B), Y3(C) and Y4(D)

Table 5 Parameters setting for the optimization of response surface models

参数 Parameters	最小值 Minimum value	最大值 Maximum value	重要性 Importance
温度θ/℃	40	50	5
压力Pressure/Pa	500	700	5
Y₁/%	94	97	2
Y₂/%	30	60	5
Y₃/%	1.3	2.5	4
Y₄/%	1.5	2.8	4

Fig.5 Apparent properties of raw oil (left), distillated fraction (middle) and residual fraction (right)

Fig.6 Contents of olefin compounds (A) and oxides (B) of grapefruit essential oil before and after the condensation

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Optimization of “terpenoids removing and aroma enhancing” process for grapefruit essential oil

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