Authenticity Analysis of Cold-Pressed Orange Essential Oils by GC/MS on Polymethoxyflavone Components

Kai-Min Yang, Chih-Wei Chen, Min-Hung Chen, Hsin-Chun Chen and Li-Yun Lin ()
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Kai-Min Yang: Department of Food Science, National Quemoy University, Kinmen 892, Taiwan
Chih-Wei Chen: Bachelor Degree Program in Food Safety/Hygiene and Laboratory Science, Chang Jung Christian University, Tainan City 711, Taiwan
Min-Hung Chen: Agriculture and Food Agency, Council of Agriculture, Executive Yuan 8, Guanghua Road, Nantou City 540, Taiwan
Hsin-Chun Chen: Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan
Li-Yun Lin: Department of Food Science and Technology, Hung Kuang University, Taichung 433, Taiwan

Agriculture, 2023, vol. 13, issue 1, 1-7

Abstract: Citrus essential oil combines numerous components with many qualities and control issues. For example, how to monitor volatile components and nonvolatile substances simultaneously is a major problem. Therefore, the objective of this study was to develop a Gas chromatography/mass spectrometry (GC/MS) method for the compositional study of total constituents in cold-pressed essential oils from major orange species. A polysiloxane GC column (DB-1, nonpolar, low-bleeding) was used in this study; its fingerprint includes terpenoids (Section 1), long-chain hydrocarbons (Section 2), phytosterols, and polymethoxyflavones (Section 3). These markers are more effective in detecting adulteration of essential oil products than volatile components, and more effective than quantitative PMF by 5α-Cholestane for establishing authenticity. The study aims to use the analysis procedure as a routine quality control test for authenticity evaluation in cold-pressed orange essential oils (CP-OrEO).

Keywords: cold-pressed orange essential oils (CP-OrEO); authenticity; polymethoxyflavone; method validation; quality control (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
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