scholarly journals Investigation of the effect of polarity of different solvents and Times to extract the effective compounds of sour lemon peel extract by ultrasound

2021 ◽  
Vol 18 (120) ◽  
pp. 1-11
Author(s):  
yasamin latifi ◽  
◽  
Morteza Alipour ◽  
Masoome Zibayi ◽  
Zeinab Abdolahi-Cheleh bary ◽  
...  
Keyword(s):  
Lemon Peel ◽  
Peel Extract ◽  
Effect Of Polarity

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

scholarly journals Effect of Lemon Peel Extract Concentration on Nano Scale Fe/Fe3O4 Synthesis

2021 ◽  
Author(s):  
Tugce AYDOGAN ◽  
Fatma Tuğçe ŞENBERBER DUMANLI ◽  
Emek MÖRÖYDOR DERUN
Keyword(s):  
Extract Concentration ◽  
Nano Scale ◽  
Lemon Peel ◽  
Peel Extract

scholarly journals CHITOSAN AND LEMON PEEL EXTRACT COATING ON QUALITY AND SHELF LIFE OF YELLOWFIN TUNA (THUNNUS ALBACARES) MEAT STORED UNDER REFRIGERATED CONDITION

2020 ◽  
Vol 67 (1) ◽  
Author(s):  
S Sabu ◽  
T Ashita ◽  
S Stephy
Keyword(s):  
Shelf Life ◽  
Amino Nitrogen ◽  
Thiobarbituric Acid ◽  
Yellowfin Tuna ◽  
Thunnus Albacares ◽  
Lemon Peel ◽  
Tbars Values ◽  
Peel Extract ◽  
Quality And Shelf Life

The present study investigated the effect of chitosan combined with lemon peel extract coating on the quality and shelf life of refrigerated yellowfin tuna meat using physicochemical, microbial and sensory assessments. Fresh yellowfin tuna meat as chunks were divided into five lots and coated with lemon peel extract (LPE) and chitosan (CH) at different concentrations viz., control, C (0%), LPE 1%, CH 1%, LPE+CH 1% and LPE+CH 2% (w/v). Sensory, biochemical and microbial quality of the samples were observed for 12 days during 4°C refrigerated storage. Sensory evaluation revealed that shelf life of yellowfin tuna under the study was 6 days for control, 8 days each for LPE (1%) and CH (1%), 10 and 12 days for LPE+CH (1%) and LPE+CH (2%) respectively. Significantly higher pH, total volatile basic nitrogen (TVB-N), tri-methyl amino nitrogen (TMA-N), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values were recorded in control samples than coated samples (p<0.05). Significant reduction in microbial counts were recorded in CH+LPE treated samples (p<0.05) compared to the LPE or CH coating alone, in the later stages of storage. Coated samples with combination of LPE+CH 1% and 2% indicated better storage qualities compared to other treatments. The present study revealed that LPE along with chitosan edible coating enhanced the shelf life of yellowfin tuna meat.

scholarly journals The Effect Of Lemon (Citrus Limon L.) Extract On Mortality Of Aedes Sp. and Potential As Repellent

2020 ◽  
Vol 5 (02) ◽  
pp. 50-56
Author(s):  
Suharno Zen ◽  
Agus Sutanto ◽  
Afiatur Rohmah
Keyword(s):  
The Body ◽  
Citrus Limon ◽  
Lemon Peel ◽  
Randomized Design ◽  
Treatment Dose ◽  
Significant Difference ◽  
Phytochemical Compounds ◽  
Difference Test ◽  
One Way Anova ◽  
Peel Extract

Lemon (Citrus limon L.) is a plant with a peel type that contains phytochemical compounds namely flavonoids, terpenoids, tannins and limonenes that can be used as plant-based insecticides. The contents of these chemical compounds have the ability to kill mosquitoes, and act as respiratory poisons and stomach poisons for the mosquitoes. The purpose of this study was to determine the effect of the extract of lemon peel (Citrus limon L) On the mortality of Aedes sp. and to determine its potential as a repellent. This type of research used in thisstudy was an experiment using a completely randomized design study (CRD) which was carried out using 3 variations of the treatment dose of lemon peel extract (Citrus limon L) namely 25%, 27.5%, and 30%and controls (+) and (-). Data collection was carried out by looking at and recording mortality / deaths from Aedes sp. after being given treatment and observing mosquitoes on the body of mice and counting the number of mosquitoes that using the Protection Power formula. Data were statistically tested using One Way Anova and continued with LSD (Least Significant Difference) test. The results obtained by the value of Fcount ˃ table is 0.484 at the level of α = 0.05 so that H0 is rejected and H1 is accepted. This means that there is a significantinfluence of each treatment. The best effective dose is 30% with 50 mosquitoes dead. The highest protection power at a concentration of 30% was 97.3%, while the lowest protective power at a concentration of 25% was 77.1%.

New aldehydes and related alcohols in fresh lemon peel extract (Citrus limon L.)

2006 ◽  
Vol 21 (5) ◽  
pp. 768-771 ◽  
Author(s):  
Regula Naef ◽  
Alain Jaquier
Keyword(s):  
Citrus Limon ◽  
Lemon Peel ◽  
Peel Extract
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