Journal of Raw Materials to Processed Foods

Yazarlar: DRITAN TOPI

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Anahtar Kelimeler:-

Özet: Citrus limetta also known as sweet lime or sweet lemon is grown generally in tropical and subtropical regions including Turkey as one of the cultivator country. Thus in this paper, it was aimed to investigate the effects of hand-squeezing methods (with or without peel of sweet lime) on volatile profile of juices. Volatile compounds were extracted with the application of liquid-liquid extraction and classified and quantified by GC-MS. In addition to volatile compounds, total phenolic, total ascorbic acid amounts and antioxidant activity were also evaluated. Juices obtained from unpeeled sweet limes had a greater amount in total volatiles rather than the samples obtained from peeled fruits. This result displays the contribution of peel composition to the juice released due to the disruption of the peel during squeezing. Similarly, ascorbic acid amounts differed and were higher in the usage of unpeeled fruits. Aroma profile of sweet lemon juice was composed of terpene compounds. Among these compounds, limonene was the major compound which stood out in both the peeled-squeezed (82%) and unpeeled-squeezed samples (52%). In contrast, acetic acid, the second compound found in higher concentrations, displayed an opposite behavior and was found in higher amounts in unpeeled-squeezed sweet lemon juices.

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