Composición química y actividad antioxidante del aceite esencial de la cáscara de limón (citrus limon) proveniente de Piura
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Date
2024
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Universidad Nacional de Trujillo
Abstract
En la presente investigación, tuvo como finalidad extraer de la cáscara de limón (Citrus
limon) su aceite esencial, dicha fruta es proveniente de la región Piura-Perú, empleando el
método de hidrodestilación, para luego estimar su rendimiento e identificar su composición
química utilizando cromatógrafo de gases (GC) junto a espectroscopía de masas (MS), así
como evaluar su actividad antioxidante in vitro por medio de radicalarios como DPPH,
ABTS, y ensayo del poder reductor de fierro (FRAP). Se logró extraer el aceite esencial de
la cáscara de limón por hidrodestilación, el rendimiento promedio del proceso que fue del
0,516 % volumen (mL) en relación con el peso de la cáscara procesada. Al menos 13
compuestos fueron separados e identificados por cromatografía gaseosa siendo el
componente principal el limoneno (52,7%), seguido de 4(10)-tujeno (22,3%), trans-citral
(5,5%), verbenol (4,5%), 3- careno (3,1%), otros compuestos minoritarios como -
terpineol (2,9%), 4-terpineol (2,4%), -pineno (1,8%), -fellandreno (1,8%), linalool
(1,1%), -pineno (0,9%), cis-citral (0,6%) y 4-careno 80,3%) son reportados. La actividad
antioxidante fue determinado y expresado en mmol equivalentes de trolox/mL de aceite
esencial siendo 1,160 ± 0,165; 3,370 ± 0,204 y 0,159 ± 0,003 para DPPH, ABTS y FRAP
respectivamente.
In the present investigation, the purpose of the present research was to extract its essential oil from the peel of lemon (Citrus limon), said fruit comes from the Piura-Peru region, using the hydrodistillation method, to then estimate its yield and identify its chemical composition using gas chromatograph (GC) together with mass spectroscopy (MS), as well as evaluating its antioxidant activity in vitro by means of radicals such as DPPH, ABTS, and iron reducing power assay (FRAP). The essential oil was extracted from the lemon peel by hydrodistillation, the average yield of the process was 0,516% volume (mL) in relation to the weight of the processed peel. At least 13 compounds were separated and identified by gas chromatography, the main component being limonene. (52,7%), followed by 4(10)-thujene (22,3%), transcitral (5,5%), verbenol (4,5%), 3- carene (3,1%), other minor compounds such as - terpineol (2,9%), 4-terpineol (2,4%), - pinene (1,8%), -fellandrene (1,8%), linalool (1,1%), -pinene (0,9%), cis-citral (0,6%) and 4- carene 80,3%) are reported. The antioxidant activity was determined and expressed in mmol equivalents of trolox/mL of essential oil, being 1,160 ± 0,165; 3,370 ± 0,204 and 0,159 ± 0,003 for DPPH, ABTS and FRAP respectively.
In the present investigation, the purpose of the present research was to extract its essential oil from the peel of lemon (Citrus limon), said fruit comes from the Piura-Peru region, using the hydrodistillation method, to then estimate its yield and identify its chemical composition using gas chromatograph (GC) together with mass spectroscopy (MS), as well as evaluating its antioxidant activity in vitro by means of radicals such as DPPH, ABTS, and iron reducing power assay (FRAP). The essential oil was extracted from the lemon peel by hydrodistillation, the average yield of the process was 0,516% volume (mL) in relation to the weight of the processed peel. At least 13 compounds were separated and identified by gas chromatography, the main component being limonene. (52,7%), followed by 4(10)-thujene (22,3%), transcitral (5,5%), verbenol (4,5%), 3- carene (3,1%), other minor compounds such as - terpineol (2,9%), 4-terpineol (2,4%), - pinene (1,8%), -fellandrene (1,8%), linalool (1,1%), -pinene (0,9%), cis-citral (0,6%) and 4- carene 80,3%) are reported. The antioxidant activity was determined and expressed in mmol equivalents of trolox/mL of essential oil, being 1,160 ± 0,165; 3,370 ± 0,204 and 0,159 ± 0,003 for DPPH, ABTS and FRAP respectively.
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Keywords
Cáscara de limón, Actividad antioxidante