Compositional Analysis and Aroma Evaluation of Feijoa Essential Oils from New Zealand Grown Cultivars.

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dc.contributor.author Peng, Yaoyao en
dc.contributor.author Bishop, Karen en
dc.contributor.author Quek, Siew-Young en
dc.date.accessioned 2019-09-29T21:58:45Z en
dc.date.issued 2019-05-29 en
dc.identifier.citation Molecules (Basel, Switzerland) 24(11) 29 May 2019 en
dc.identifier.issn 1420-3049 en
dc.identifier.uri http://hdl.handle.net/2292/47993 en
dc.description.abstract Feijoa is an aromatic fruit and the essential oil from feijoa peel could be a valuable by-product in the juicing industry. An initial comparison of the essential oil extraction methods, steam-distillation and hydro-distillation, was conducted. The volatile compounds in the essential oils from four feijoa cultivars were identified and semi-quantified by GC-MS and the aroma active compounds in each essential oil were characterized using SPME-GC-O-MS. Hydro-distillation, with a material to water ratio of 1:4 and an extraction time of 90 min, was the optimized extraction method for feijoa essential oil. The Wiki Tu cultivar produced the highest essential oil yield among the four selected cultivars. A total of 160 compounds were detected, among which 90 compounds were reported for the first time in feijoa essential oils. Terpenes and esters were dominant compounds in feijoa essential oil composition and were also major contributors to feijoa essential oil aroma. Key aroma active compounds in feijoa essential oils were α-terpineol, ethyl benzoate, (Z)-3-hexenyl hexanoate, linalool, (E)-geraniol, 2-undecanone, 3-octanone, α-cubebene, and germacrene D. This is the first report on the optimization of the extraction method and the establishment of the aroma profile of feijoa essential oils, with a comparison of four New Zealand grown cultivars. en
dc.format.medium Electronic en
dc.language eng en
dc.relation.ispartofseries Molecules (Basel, Switzerland) en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.rights.uri https://creativecommons.org/licenses/by/4.0/ en
dc.subject Feijoa en
dc.subject Oils, Volatile en
dc.subject New Zealand en
dc.subject Gas Chromatography-Mass Spectrometry en
dc.subject Distillation en
dc.subject Phytochemicals en
dc.subject Odorants en
dc.title Compositional Analysis and Aroma Evaluation of Feijoa Essential Oils from New Zealand Grown Cultivars. en
dc.type Journal Article en
dc.identifier.doi 10.3390/molecules24112053 en
pubs.issue 11 en
pubs.volume 24 en
dc.rights.holder Copyright: The authors en
pubs.publication-status Published en
dc.rights.accessrights http://purl.org/eprint/accessRights/OpenAccess en
pubs.subtype research-article en
pubs.subtype Journal Article en
pubs.elements-id 774806 en
pubs.org-id Medical and Health Sciences en
pubs.org-id Medical Sciences en
pubs.org-id Auckland Cancer Research en
pubs.org-id Science en
pubs.org-id Chemistry en
dc.identifier.eissn 1420-3049 en
pubs.record-created-at-source-date 2019-06-01 en
pubs.dimensions-id 31146480 en


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