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citrus_latifolia_tanaka [2014/06/26 07:58]
andreas
citrus_latifolia_tanaka [2017/12/02 15:26] (aktuell)
andreas
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-Rutaceae - persian lime, **Gewöhnliche Limette**+Citrus × latifolia (Tanaka ex Yu.Tanaka) Tanaka - Rutaceae - Persian lime, Tahiti lime, **Gewöhnliche Limette**, Persische Limette, Tahitilimette
  
-"C. ×latifolia is the most commonly cultivated lime species for commercial use, and accounts for the largest share of the fruits sold as limes.[[http://en.wikipedia.org/wiki/Persian_lime]]+[C. ×aurantiifolia × C×limon] \\ 
 +[[https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?314291]]
  
-"The evergreen, tree-like shrub is about 5-6 m tall. Branches are reinforced with up to 1 cm long spines. The leaves are dark green with a slight petiole outflanking, 6-7 × 10-13 cm large leaf blade (latifolius = broadleaf)...The fruit has a green shell, which is pale yellow when fully ripe. It measures about 5 cm in diameter." [[http://de.wikipedia.org/wiki/Gew%C3%B6hnliche_Limette]]+"The evergreen, tree-like shrub is about 5-6 m tall. Branches are reinforced with up to 1 cm long spines. The leaves are dark green with a slight petiole outflanking, 6-7 × 10-13 cm large leaf blade (latifolius = broadleaf)... The fruit has a green shell, which is pale yellow when fully ripe. It measures about 5 cm in diameter." [[http://de.wikipedia.org/wiki/Gew%C3%B6hnliche_Limette]]
  
 +The major component of //lime peel oil// is limonene (40-45%), followed by [[http://www.thegoodscentscompany.com/data/rw1017031.html|γ-terpinene]] (17-21%) and β-pinene (11-13%). Minor components are α-thujene (0.4-0.7%), sabinene (1-2%), p-cymene(0.2-5%), α-pinene (1-2%), myrcene (1%), terpinolene (0.7-0.9%), β-bisabolene (1-2%), trans-α-bergamotene (1%), and α-terpineol (0.5%). Among oxygenated compounds, geranial (2-4%), neral (1-2%), neryl acetate (1-2%), geranyl acetate (0.7-2%), and linalool (0.4-0.5%) are found.\\ 
 +[Volatile Components of Peel and Leaf Oils of Lemon and Lime Species. Marie-Laure Lota, Dominique de Rocca Serra, Felix Tomi, Camille Jaquemond, Joseph Casanova, J. Agric. Food Chem. 2002, 50, 796−805]
  
-"Lime Peel Oils... Limonene was the major component (39.9-94.4%), followed by γ-terpinene (up to 21.5%) and/or α-pinene (up to 19.2%) and/or sabinene (up to 19.6%). p-Cymene, β-pinene, myrcene, terpinolene, α-bisabolene, trans-α-bergamotene, and germacrene D were present in almost all samples at low levels (0.1-5.6%). Among oxygenated compounds, geranial, neral, geranyl and neryl acetates, α-terpineol, and linalool were found in most samples." Some oils contain up to 6% neryl- and up to 8% geranyl acetate.\\  +| {{:limonene.jpg| limonene}} \\ limonene | {{:terpinene_gamma.jpg|γ-terpinene}} \\ γ-terpinene | {{:beta_pinene.jpg| β-pinene }} \\ β-pinene | {{:citral.jpg}} \\ citral \\ (geranial, neral) |
-[Volatile Components of Peel and Leaf Oils of Lemon and Lime Species. Marie-Laure Lota, Dominique de Rocca Serra, Felix Tomi, Camille Jaquemond, Joseph Casanova, J. Agric. Food Chem. 2002, 50, 796−805]  +
  
 "Quantitative results showed the superiority of milled material (7.93% w/w for CO2 extraction and 5.45% w/w for "Quantitative results showed the superiority of milled material (7.93% w/w for CO2 extraction and 5.45% w/w for
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 CO2 extraction: d-limonene 48.9%, γ-terpinene 17.0%, β-pinene 14.5%, geranial 1.1%, neral 0.7%, α-terpineol 0.4%, β-bisabolene 3.3%, α-pinene 2.7%, sabinene 2.2%, myrcene 1.4%, cis-α-bergamotene 1.2% CO2 extraction: d-limonene 48.9%, γ-terpinene 17.0%, β-pinene 14.5%, geranial 1.1%, neral 0.7%, α-terpineol 0.4%, β-bisabolene 3.3%, α-pinene 2.7%, sabinene 2.2%, myrcene 1.4%, cis-α-bergamotene 1.2%
 \\ \\
-Hydrodistillation gives fewer non-oxygenated compounds (81.2% vs. 93.3%) and more oxygenated (17.0% vs. 3.3%) and more citral (11.1% vs. 1.8%) than CO2 extraction (extracted from table)." [Extraction of Essential Oils from Lime (Citrus latifolia Tanaka) by Hydrodistillation and Supercritical Carbon Dioxide. Ana Cristina Atti-Santos, Marcelo Rossato, Luciana Atti Serafini, Eduardo Cassel, Patrick Moyna, Brazilian Archives of Biology and Technology, Vol.48 (1), 2005, 155-160] [[http://www.scielo.br/pdf/babt/v48n1/a20v48n1.pdf]]+Hydrodistillation gives fewer non-oxygenated compounds (81.2% vs. 93.3%) and more oxygenated (17.0% vs. 3.3%) and more citral (11.1% vs. 1.8%) than CO2 extraction (extracted from table)." \\ 
 +[Extraction of Essential Oils from Lime (Citrus latifolia Tanaka) by Hydrodistillation and Supercritical Carbon Dioxide. Ana Cristina Atti-Santos, Marcelo Rossato, Luciana Atti Serafini, Eduardo Cassel, Patrick Moyna, Brazilian Archives of Biology and Technology, Vol.48 (1), 2005, 155-160] [[http://www.scielo.br/pdf/babt/v48n1/a20v48n1.pdf]] 
 + 
 +{{:dsc01294k.jpg|}} \\ 
 +lime fruits, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska 
  
-{{:dsc01294k.jpg?300|}} 
citrus_latifolia_tanaka.1403762330.txt.gz · Zuletzt geändert: 2014/06/26 07:58 von andreas