Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- limonia_acidissima_l [2025/11/06 11:14] – andreas
+++ limonia_acidissima_l [2025/11/06 14:39] (aktuell) – andreas
@@ Zeile 6: / Zeile 6: @@
 [[http://www.efloras.org/florataxon.aspx?flora_id=5&taxon_id=220007634]]
-"The fruit is eaten plain, blended into an assortment of drinks and sweets, or well-preserved as jam. The scooped-out pulp from its fruits is eaten uncooked with or without sugar, or is combined with coconut milk and palm-sugar syrup and drunk as a beverage, or frozen as an ice cream." [[http://en.wikipedia.org/wiki/Limonia_acidissima|wikipedia]]
+"The fruit is eaten plain, blended into an assortment of drinks and sweets, or well-preserved as jam. The scooped-out pulp from its fruits is eaten uncooked with or without sugar, or is combined with coconut milk and palm-sugar syrup and drunk as a beverage, or frozen as an ice cream." [[http://en.wikipedia.org/wiki/Limonia_acidissima|wikipedia]] see also [[https://citrusvariety.ucr.edu/crc3299|Givaudan Citrus Variety Collection (UCR)]]
+|{{anethol.jpg|}} \\ (E)-anethole |{{:estragole.jpg|estragole }} \\ methyl chavicol (estragole) |
 "The main constituents of the essential oil isolated from F. limonia [Limonia acidissima] //leaves// were methyl chavicol (27.2%), thymol (24.4%), trans-anethol (10.9%), p-cymen-7-ol (7.3%) and isohumulene (4.8%)." \\
@@ Zeile 15: / Zeile 17: @@
 A methanolic extract of the fruit pulp contained maltol (1.2%). \\
-[Pandey, Shipra, Gouri Satpathy, and Rajinder K. Gupta. "Evaluation of nutritional, phytochemical, antioxidant and antibacterial activity of exotic fruit" Limonia acidissima"." Journal of Pharmacognosy and Phytochemistry 3.2 (2014)]
+[Pandey, Shipra, Gouri Satpathy, and Rajinder K. Gupta. "Evaluation of nutritional, phytochemical, antioxidant and antibacterial activity of exotic fruit Limonia acidissima." Journal of Pharmacognosy and Phytochemistry 3.2 (2014)]
 {{:maltol.jpg| maltol}} maltol (sweet caramel)
@@ Zeile 24: / Zeile 26: @@
 [Spectroscopic analysis and antibacterial effiacy of bioactive compounds from Limonia acidissima L. fruit extract against clinical pathogens., Ponnuraj, S., Jaganathan, D., Kanagarajan, M., Deivamarudachalam, T.P. D., International Journal of Pharmacy and Pharmaceutical Sciences, Vol.7(3), 2015]
 [[http://www.innovareacademics.in/journals/index.php/ijpps/article/download/4711/4711|PDF]]
+Main components of a volatile compounds extract of the pulp with dichloromethane were hexanoic acid (26.2%), 5-methylhexanoic acid (25.5%), butanoic acid (8.2%), octanoic acid (3.2%), [[https://thegoodscentscompany.com/data/rw1036571.html|methyl 3-hydroxyhexanoate]] (3.2%), ethyl 3-hydroxyhexanoate (2.2%), and δ-hexalactone (2.0%). One of the minor components was vanillin (0.49%).  \\
+[Suyanto, Agus, et al. "Improvement yield of applewood (Feronia limonia) flavor extract by liquid-liquid extraction with dichloromethane solvent." Food Science and Technology 42 (2021): e47520] [[https://www.scielo.br/j/cta/a/cQs5SLs6znGXwhDgQmfNjRf/?format=pdf&lang=en|PDF]]
 {{:feronia.jpg?700}} \\