000 02338cam a2200337 a 4500
003 EG-GiCUC
005 20250223031330.0
008 151105s2015 ua dh f m 000 0 eng d
040 _aEG-GiCUC
_beng
_cEG-GiCUC
041 0 _aeng
049 _aDeposite
097 _aPh.D
099 _aCai01.07.09.Ph.D.2015.Ru.C
100 0 _aRushdy Mohamed Ahmed Mohamed
245 1 0 _aChemical and biological evaluation of deterpenated orange and mandarin oils /
_cRushdy Mohamed Ahmed Mohamed ; Supervised Adel Zaki Mohamed Ahmed Badee , Shahinaz Ahmed Helmy Mohamed
246 1 5 _aالتقييم الكيميائى والحيوى لزيوت البرتقال واليوسفى المنخفضة التربينات
260 _aCairo :
_bRushdy Mohamed Ahmed Mohamed ,
_c2015
300 _a287 P. :
_bcharts , facsimiles ;
_c25cm
502 _aThesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology)
520 _aOrange (Citrus sinensis) and mandarin (Citrus reteculata) peels were used to extract their essential oils by cold pressing method. Deterpenation of both oils was applied using three different techniques. Preparative silica gel adsorption chromatography at two ratios (1:7.5 and 1:15 oil to silica) was used for removing terpenes from orange and mandarin oils. Concentration by controlled vacuum distillation techniques to produce folded orange oils (5F.O.O and 10F.O.O) and folded mandarin oil (5F.M.O). The improvement of antioxidant capacity of concentrates and deterpenated fractions produced by alcoholic methods (F3 and F5) than their original oils. Deterpenated and concenterated orange oils were more effective on Bacillus subtilis and Staphylococcus aureus than original oils. The efficiency of folded oils in hypocholestrolimic rats did not affected by decreasing of limonene by deterpenation. The original and folded oils were used as a flavoring agent in the formulation of chewing gum.
530 _aIssued also as CD
653 4 _aCitrus reteculata
653 4 _aCitrus sinensis
653 4 _aDeterpenation
700 0 _aAdel Zaki Mohamed Ahmed Badee ,
_eSupervisor
700 0 _aShahinaz Ahmed Helmy Mohamed ,
_eSupervisor
856 _uhttp://172.23.153.220/th.pdf
905 _aAml
_eCataloger
905 _aNazla
_eRevisor
942 _2ddc
_cTH
999 _c53120
_d53120