Minerals content, essential oils composition and physicochemical properties of Citrus jambhiri Lush. (Rough Lemon) from the Sudan

• Autorzy: Mohammed A. M. H. , Ibrahim M. A , Omran A. A. , Mohamed E. M. , Elsheikh S. E. M.
• Języki publikacji: EN

Abstrakty

EN

Minerals content of Citrus jambhiri (rough lemon) fruit was qualitatively and quantitatively analyzed using atomic absorption spectroscopy (AAS) and flame atomic emission spectrometry (FAES). The peel, moisture and ash contents of rough lemon were found to be 18.35 %, 23.75 % and 2.04 % respectively. Vitamin C (ascorbic acid) of rough lemon juice was found to be 70.0 mg/100 g. The chemical composition of essential oil of rough lemon peel was determined. The major compound was found to be limonene (84.5 %) followed by sabinene, β-myrcene, α-terpineol, 1,3-tetradecadiene and linalool.

Słowa kluczowe

EN

Citrus jambhiri; Rutaceae; atomic absorption spectroscopy (AAS); Flame Atomic Emission Spectroscopy (FAES); metal content; essential oils

• Wydawca: Przedsiębiorstwo Wydawnictw Naukowych "DARWIN"
• Czasopismo: International Letters of Chemistry, Physics and Astronomy
• Rocznik: 2013
• Tom: Vol. 9, iss. 1
• Strony: 25--30
• Opis fizyczny: Bibliogr. 18 poz., tab.

Twórcy

autor

Mohammed A. M. H.

• Department of Chemistry, Faculty of Education, Alzaiem Alazhari University, PO Box 1432, Khartoum North, 13311, Sudan

autor

Ibrahim M. A

• Department of Chemistry, Faculty of Education, Alzaiem Alazhari University, PO Box 1432, Khartoum North, 13311, Sudan

autor

Omran A. A.

• Department of Chemistry, Faculty of Education, Alzaiem Alazhari University, PO Box 1432, Khartoum North, 13311, Sudan

autor

Mohamed E. M.

• Agricultural Research Corporation, Shambat Agricultural Research Station, PO Box 30, Khartoum North, Sudan

autor

Elsheikh S. E. M.

• Agricultural Research Corporation, Shambat Agricultural Research Station, PO Box 30, Khartoum North, Sudan

Bibliografia

• [1] Sadaf S., Bhatti H. N., Iqbal Z., Shahid M., J. Chem. Soc. Pak. 3 (2009) 838-843.
• [2] Singh G., Singh O., Nat. Prod. Radiance (2002) 8-21.
• [3] Ali J., Abid H., Hussain A., J. Chem. Soc. Pak. 32 (2010) 83-86.
• [4] Hamdan D., El-Readi M. Z., Tahrani A., Herrmann F., Kaufmann D., Farrag N., El-Shazly A., Wink M., Food Chem. 127 (2011) 394-403.
• [5] Jabeen S., Shah M. T., Khan S., Hayat M. Q., Pakistan. J. Med. Plants Res. 4 (2010) 559-566.
• [6] A. O. A. C. Association of Official Analytical Chemists, 15th ed., Washington, USA 1990.
• [7] Okeri H. A., Alonge P. O., Pak. J. Pharm. Sci. 19 (2006) 39-44.
• [8] Paul D. K., Shaha R. K., Pak. J. Biol. Sci. 7 (2004) 283-242.
• [9] Nikdel S., Barros S. M., Proc. Fla State Hort. Soc. 97 (1984) 79-81.
• [10] Brody T., Nutritional Biochemistry, 2nd ed., Academic Press. San Diego 1994, USA.
• [11] FAO/WHO Contaminants. In: Codex Alimentarius (1st ed, XVII), (1984) FAO/WHO, Codex Alimentarius Commission: Rome, Italy.
• [12] Mahapatra A. K., Mishra S., Basak U. C., Panda P. C., Adv. J. Food. Sci. Technol. 4 (2012) 15-21.
• [13] Abbasi A. M., Khan M. A., Ahmad M., Zafar M., Khan H. Muhammad N., Sultana S., Afri. J. Biotechnol. 9 (2009) 1643-1650.
• [14] Sheded G. M., Pulford I. D., Hamed I. A., J. Arid Environ. 66 (2009) 210-217.
• [15] Osendarp S. J., West C. E., Black R. E., J. Nut. 133 (2003) 817-827.
• [16] Sian L., Krebs N. F., Westcott J. E., Amer. J. Clin. Nut. 75 (2002) 99-103.
• [17] Vasu K., Jakku V. G., Suryam A., Charya S. M., Afri. J. Microbiol. Res. 3 (2009) 418-421.
• [18] Ozcan M., Akgul A., Nahrun (Food) 42 (1998) 102-105.