Persian lime

Lemon and Lime Juice. Lemons and Persian limes can be extracted using the same PMC and AMC extractors described above. The juice can be concentrated in a TASTE evaporator, an APV Crepaco, Inc. evaporator, or other types of evaporators (13). Although lime juice, and especially lemon juice, are widely used as condiments on food, the bulk of concentrated juice is used to make frozen concentrated lemonade and limeade. Prozen... 

Lime Oil. This oil is obtained from the fmit Citrus aurantijolia Swingle the Key, Mexican, or West Indian lime or C latijolia Tanaka, the Persian lime, either by steam distillation or expression. Either the entire cmshed fmit or only the peel may be used, depending on the specific properties desired. A typical commercial distilled lime oil contains the constituents shown in Table 10 (25). 

Two varieties of limes are of importance in the commercial production of lime oils the West Indian (Mexican or Key) lime. Citrus aurantifolia (Christm.) Swingle and the Persian (Tahiti) lime, C. latifolia Tanaka. The former has small fruits with many seeds, and the latter bears larger, seedless fruits. West Indian limes are grown primarily in Mexico, the West Indies, and Peru Persian limes are cultivated in Florida and Brazil. 

Persian lime oils contain lower concentrations of the typical sensorially important components than the West Indian lime oils and are thus comparatively mild and flat [395]. Consequently, West Indian lime oils are more popular. 

Lime juice like lemon juice is of less economic value that its peel and essence oils. There are two major cultivars which are responsible for the bulk of lime oil, namely Persian limes and Mexican or Key limes. Mexican or Key lime oils are further separated into two separate classes, type A and type B, depending on how they are prepared. The method of preparation makes a profound difference in their composition. Type A is produced by pricking the peel surface on a needled surface and washing off the oil with water. The water and oil are separated as discussed in Sect. 6.3.1. Type B oil is produced from the distillation of the crushed fruit. Because the oil has come in contact with the hot, acidic juice, acid hydrolysis takes place [48] and this oil contains much higher levels of alcohols than type A juice. 

The enantiomeric ratio of limonene was used to discriminate genuine mandarin and lemon oils fi om the reconstituted ones [28, 29]. The enantiomeric excess of (+)-limonene in the lemon peel has been found between 97.1 and 97.4% [30]. Mondello et al. found small differences in the enantiomeric composition of monoterpenes between two varieties of lime oils Citrus aurantifolia Swingle (Key lime) and Citrus latifolia Tanaka (Persian lime) [31]. The enantiomeric ratio of limonene was the... 

Dugo, P, Mondello, L., Lamonica, G. and Dugo, G. 1997. Characterization of cold-pressed Key and Persian lime oils by gas chromatography, gas chromatography/mass spectroscopy, high performance liquid chromatography and physicochemical indices. J. Agric. Food Chem. 45(9) 3608-3616. 

Key lime is cultivated in Mexico, Peru and Haiti, while the Persian lime originates from Florida and Brazil. 

While both methods are employed for Key limes, cold-pressed Persian lime oils are always produced by method B. 

Key lime Persian lime Key lime Persian lime... 

Lime oil. L. of varying qualities is obtained from the lime species Citrus aurantiifolia, cultivated in Mexico, Peru, and the West Indies ( Mexican lime, Key lime ), and Citrus latifolia, cultivated in Florida and Brazil ( Persian lime, Tahiti lime ). The yearly production of L. world-wide amounts to between 500 and 10001. 

Photosensitivity can occur to plants containing psoralens, especially where there is opportunity for intense light exposure, such as in the tropics or in those who frequent tanning salons. Members of the Rutaceae (persian lime, and Umbelliferae (celery [256], parsnip, dill, etc.) are frequent sources. 

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