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Food Chem. 2018 Jan 15;239:434-441. doi: 10.1016/j.foodchem.2017.06.075. Epub 2017 Jun 13.

Water accelerated transformation of d-limonene induced by ultraviolet irradiation and air exposure.

Author information

1
College of Food and Biology Engineering, Jimei University, Xiamen, Fujian Province 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian Province 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian Province 361021, China.
2
College of Food and Biology Engineering, Jimei University, Xiamen, Fujian Province 361021, China.
3
Institute of Apicultural Research, CAAS, Beijing 100093, China.
4
College of Food and Biology Engineering, Jimei University, Xiamen, Fujian Province 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian Province 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian Province 361021, China. Electronic address: nihui@jmu.edu.cn.
5
College of Food and Biology Engineering, Jimei University, Xiamen, Fujian Province 361021, China; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.

Abstract

d-Limonene is a fragrant chemical that widely exists in aromatic products. Isotopic labelling of water molecules plus GC-MS and GC-PCI-Q-TOF analyses were used to investigate the influence of water molecules on chemical transformation of d-limonene induced by UV irradiation and air exposure. The results showed that the synergistic effect of UV irradiation, air exposure and water presence could facilitate d-limonene transformation into the limonene oxides: p-mentha-2,8-dienols, hydroperoxides, carveols, l-carvone and carvone oxide. UV irradiation, air exposure, or water alone, however, caused negligible d-limonene transformation. With the aid of isotopic labelling of water and oxygen molecules, it was found that water molecules were split into hydrogen radicals and hydroxyl radicals, and the hydrogen radicals, in particular, promoted the transformation reactions. This study has elucidated the mechanism and factors that influence the transformation of d-limonene, which will benefit industries involved in production and storage of d-limonene-containing products.

KEYWORDS:

Air exposure; Isotope labelling; Transformation; Ultraviolet irradiation; Water; d-Limonene

PMID:
28873588
DOI:
10.1016/j.foodchem.2017.06.075
[Indexed for MEDLINE]

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