Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques

Gueney M., Oz A. T., YAŞA KAFKAS N. E.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.95, no.6, pp.1268-1273, 2015 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 95 Issue: 6
  • Publication Date: 2015
  • Doi Number: 10.1002/jsfa.6817
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1268-1273
  • Keywords: kumquat, fatty acids, headspace, volatiles, GC, MS, ESSENTIAL OIL, COMPONENTS, EXTRACTION
  • Yozgat Bozok University Affiliated: No

Abstract

BACKGROUNDKumquat (Fortunella spp.) is one of the important fruit species that has been introduced into Turkey recently. It is well adapted to the Mediterranean region in Turkey. Early research of kumquat was started on adaptation and pomological traits, and only a few studies have been concerned with chemical content. After understanding the health benefits of kumquat fruits farmers started their plantations in Turkey. Thus in this study the fruits of five kumquat species-Fortunella margarita (Lour.) Swingle, F. crassifolia Swingle, F. obovata Hort. ex Tanaka, F. hindsii (Champ. ex Benth.) Swingle, and limequat [Citrus aurantifolia x F. japonica (Thumb.)]-were compared based on their lipids, fatty acids and volatile profiles. The lipids, fatty acids and volatile profiles were determined by using gas chromatography with flame ionisation detection (GC/FID) and headspace gas chromatography mass spectrometry (HS-GC/MS) techniques. Volatile constituents of kumquat fruits were isolated by a headspace method.