Abstract：
:This study aimed to characterise and discriminate 44 authenticated commercial samples of citrus essential oils (EO) from seven species (bergamot, lemon, bigarade, orange, mandarin, grapefruit, lime) by analysing the non-volatile oxygenated heterocyclic compounds (OHC) by UHPLC/TOF-HRMS, multivariate data analysis (PCA, PLS-DA) and metabolomic strategies; the OHC fraction includes coumarins, furocoumarins, and polymethoxylated flavonoids. Two different approaches were adopted: (i) targeted profiling based on quantifying 18 furocoumarins and coumarins, some of which are regulated by law, and (ii) targeted fingerprinting based on 140 OHCs reported in citrus essential oils, from which 38 discriminant markers were defined. This approach correctly discriminated the Citrus species; its "sensitivity" to relatively low adulteration rate (10%) was highly satisfactory. The proposed method is complementary to that of analysing the citrus EO volatile part by GC techniques.
journal_name
Food Chemjournal_title
Food chemistryauthors
Masson J,Liberto E,Beolor JC,Brevard H,Bicchi C,Rubiolo Pdoi
10.1016/j.foodchem.2016.03.057subject
Has Abstractpub_date
2016-09-01 00:00:00pages
223-33eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30410-1journal_volume
206pub_type
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