AI Article Synopsis
- Citri Reticulatae Pericarpium, derived from the pericarp of Citrus reticulata Blanco and 'Chachi', has been a popular food and supplement for centuries.
- A study utilized GC-MS based metabolomics to analyze and compare the volatile compounds in both Citrus types, revealing significant differences.
- Fifteen metabolites were identified as chemical markers for distinguishing the samples, and a preliminary investigation showed antimicrobial activity of the volatile oil against both Gram-negative and Gram-positive bacteria.
Article Abstract
Citri Reticulatae Pericarpium, mainly including the pericarp of Citrus reticulata Blanco and the pericarp of Citrus reticulata 'Chachi', has been consumed daily as food and dietary supplement for centuries. In this study, GC-MS based metabolomics was employed to compare comprehensively the volatile constituents in Citrus reticulata Blanco and Citrus reticulata 'Chachi'. Principal component analysis and orthogonal partial least squares discrimination analysis indicated that samples could be distinguished effectively from one another. Fifteen metabolites were finally identified for use as chemical markers in discrimination of Citri Reticulatae Pericarpium samples. The antimicrobial activity against Gram-negative and Gram-positive bacteria of the volatile oil from Citrus reticulata Blanco and Citrus reticulata 'Chachi' was investigated preliminarily.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2016.05.141 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!