Tangerine peel oil

Chen, J., Montanari, A.M., and Widmer, W.W., Two new pol5nnethoxylated flavones, a class of compounds with potential anticancer activity, isolated from cold pressed dancy tangerine peel oil solids, J. Agric. Food Chem., 45, 364, 1997. 

The flavor of most citrus cultivars is complex, and compounding citrus flavors requires the blending of several components in specific proportions to obtain the unique flavor of each citrus cultivar (3). Studies on Sicilian mandarin oil suggest the distinct flavor and aroma of mandarins is mainly due to 2 compounds, thymol and methyl-N-methyl anthranilate (dimethyl anthranilate) but no evidence to support this claim has been presented (42). Thymol has been identified in Dancy tangerine peel oil, and both thymol and dimethyl anthranilate have been identified in Sicilian mandarin oil (3). The reported quantities of thymol in mandarin oil varied from 0.04-0.2% of the oil, whereas only one value (0.9%) was reported for dimethyl anthranilate. 

In order to explore tlie influence of citrus variety on PMF content, we analyzed 33 different tangerine peel oil samples most of which were collected during variety-specific processing. The results are shown in Table II. Most 6f the samples originated from tangerine varieties grown in Florida. The Mexican tangerine oil samples represented conunercial oil samples from Mexico. Tliey... 

Figure 5. HPLC chromatograms for typical tangerine peel oil (top) aAd orange peel oil (bottom) samples. Peak IDs retention time 6.3 = SIN, 7.3 = HMQ, 8.2 = NOB, 9.0 = TMS, 9.6 = HMF, 11.7= TAN.

Citrus peel oils of very complex composition are contained in oval, balloon-shaped oil sacs, or vesicles, located in the outer rind, or flavedo, of the fmit (3). The oil is usually extracted by mechanical separation or hydrodistUlation. The five main types of citrus from which peel oils are recovered are orange, grapefruit, tangerine, lemon, and lime (4). Mechanical separation, known as cold-pressing of peel oils, does not use heat in order to avoid loss of volatile components. Swisher and Swisher (1) described three general commercial methods that are widely used in citrus industry to extract crude oils from fruit peels ... 

Figure 5 shows a comparison of tlie measured PMF levels in tangerine and orange peel oil. The same PMF compounds are found in botli oils, but the relative proportions are different. For example, TAN comprises a larger... 

Synonyms cas 8008-31-9 tangerine oil, coldpressed(fcc) tangerine oil, expressesed(fcc) citrus peel oil Tannic Acid... 

In order to get oil from citrus fruits, such as oranges, lemons or tangerines, cold expression is preferred, due to the thermal instability of the main constituents of the essential oil. The oil cells are located below the epicarp surface. The fruit must be washed and sliced into two halves, the pulp withdrawn and then the peel must be softly pressed to break the oil glands, which can be removed with water. 

In all the citras fruits, the essential oil is contained in numerous oval, balloon-shaped oil sacs or glands situated irregularly just below the surface of the colored portion of the peel (the flavedo). The white inner mesocarp (the albedo) does not contain any oil sacs but does carry the bitter glycosides such as hesperidin in lemon, orange, and tangerine, or naringin in grapefruit. 

The Tangerine oil of commerce, also known as oil of Mandarin orange, on account of the custom of presenting the orange in question to the Mandarins in Japan, is obtained by expression from the peel of Citrus nobUis (Citrus madurensis). The tree is cultivated in Italy, Malta, the Azores, and several other places. 

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