An innovative solid liquid extraction technology: use of the naviglio extractor for the production of lemon liquor.

This document is a review on solid-liquid extractive techniques and describes an innovative solid-liquid extraction technology using the Naviglio Extractor®. Also explained is an application for the production of alcoholic extract from lemon peel. The alcoholic extract, mixed with a sugar and water solution in the right proportions is used to make a well known Italian lemon liquor commonly named "limoncello". Lemon liquor is obtained utilizing the Naviglio Extractor®; the procedure used is fast and efficient and uses about half the weight of lemon peel per volume of ethyl alcohol used for the extraction of the odorous and taste responsible compounds, compared to the commonly used extraction procedures. To test the consumer’s preference and compare the taste of the liquor obtained with that obtained by peel maceration from the same lot of lemons and obtained using the traditional recipe, a consumer test has been carried out. One hundred people, chosen from among frequent consumers of limoncello, tasted the two lemon liquors, and evaluated intensity of aroma, colour, alcohol taste and sweetness. In about 81% of the preferences, the liquor obtained using the Naviglio Extractor® was preferred. The extraction process used allows the ethanol from used up lemon peel to be totally recovered so that these can be disposed of as non toxic waste or used in agriculture or as cattle feed

Microwave irradiation enhances the <i>in vitro </i>antifungal activity of citrus by-product aqueous extracts against <i>Alternaria alternata</i>

The effect of two lemon by-product aqueous extracts at different concentrations (14, 7, 3.5 and 1 mg mL−1) was tested against the in vitro growth of Alternaria alternata. Prior to extraction, one batch of by-product was dehydrated by freeze-drying (untreated by-product), while the other batch was treated by microwave irradiation in conjunction with freeze-drying (microwave-treated by-product). High-performance liquid chromatography (HPLC) was employed for the identification of individual phenolic compounds with potent antifungal activities. Both lemon by-product aqueous extracts inhibited the mycelial growth and suppressed the spore germination of the fungus in a concentration-dependent manner. In general, the extracts obtained from the microwave-treated lemon by-product displayed enhanced antifungal activity than those obtained from the untreated one. Scanning electron microscopy (SEM) revealed that both lemon by-product extracts affected the hyphal morphology of the fungus. The antifungal activity of the extracts was attributed to their phenolic acid and ascorbic acid contents

Lemon: an MPI parallel I/O library for data encapsulation using LIME

We introduce Lemon, an MPI parallel I/O library that is intended to allow for efficient parallel I/O of both binary and metadata on massively parallel architectures. Motivated by the demands of the Lattice Quantum Chromodynamics community, the data is stored in the SciDAC Lattice QCD Interchange Message Encapsulation format. This format allows for storing large blocks of binary data and corresponding metadata in the same file. Even if designed for LQCD needs, this format might be useful for any application with this type of data profile. The design, implementation and application of Lemon are described. We conclude with presenting the excellent scaling properties of Lemon on state of the art high performance computers

Enhancement of the total phenolic compounds and antioxidant activity of aqueous <i>Citrus limon </i>L. pomace extract using microwave pretreatment on the dry powder

The effect of microwave pretreatment on the levels of total phenolic compounds, flavonoids, proanthocyanidins, and individual major compounds as well as the total antioxidant activity of the dried lemon pomace was investigated. The results showed that microwave pretreatment significantly affected all the examined parameters. The total phenolic content, total flavonoids, proanthocyanidins, as well as the total antioxidant activity significantly increased as the microwave radiation time and power increased (e.g., 2.5-fold for phenolics, 1.4-fold for flavonoids, and 5.5-fold for proanthocyanidins); however, irradiation of more than 480 W for 5 min resulted in the decrease of these parameters. These findings indicate that microwave irradiation time and power may enhance higher levels of the phenolic compounds as well as the antioxidant capacity of the dried lemon pomace powder. However, higher and longer irradiation may lead to a degradation of phenolic compounds and lower the antioxidant capacity of the dried lemon pomace.Practical applicationsLemon pomace could be a good source of bioactive compounds and antioxidants. Microwave irradiation could be applied for the enhancement of the total phenolic compounds and antioxidants of the lemon pomace-dried powder. The findings of this study can be applied for enhancing the bioactive compounds and the antioxidant activity of the dried lemon pomace for further extraction, isolation, and utilisation

Investigation of Using Natural Aromatizers of Lemon Essential Oil in Ayurvedic Culinary

There was considered a possibility of using natural aromatizers in ayurvedic culinary, namely fractions that act as a product of lemon essential oil. There was presented the component ratio and characteristic of a fragrance of a terpene fraction and terpenoid one, obtained by the gas-chromatographic analysis on a nozzle column with a stable dynonyl phthalate fraction by the standard method.A classic salad sauce “Vinaigrette” was chosen as a research subject. The introduction of natural aromatizers was conducted at the final stage of mixing olive oil and other ingredients of the dish. The optimal amount of aromatizers was determined empirically by sensor analysis results. During the studies, it has been established, that a fraction of lemon essential oil No. 1 must be introduced in amount 0,1 g for 1000 g of the ready product, a fraction of lemon essential oil No. 2 – 0,125 g for 1000 g of the ready product.As far as terpenes and terpenoids of lemon essential oil are natural substances of the initial raw material, stimulating food juices extraction, it allows to state about the activation of so-called “digestive fire” at using the aromatized sauce

To Look Austrian

While still in the midst of their study abroad experiences, students at Linfield College write reflective essays. Their essays address issues of cultural similarity and difference, compare lifestyles, mores, norms, and habits between their host countries and home, and examine changes in perceptions about their host countries and the United States. In this essay, Sierra Lemon describes her observations during her study abroad program at the Austro-American Institute of Education in Vienna, Austria

Protective Effect of Lemon (Citrus Limon L.) Ethanol Extract Cream as an Antioxidant Against Exposure to Ultraviolet B Rays in the Skin of Male Wistar (Rattus Norvegicus) Rats

Background: Indonesia is an archipelagic country and one of the tropical countries that get sun exposure all the time. Sun exposure can have beneficial and detrimental effects in life. Exposure to radiation can cause acute effects in the form of erythema through the inflammatory process. Antioxidants are substances that can protect the body from damage caused by ROS. Natural antioxidants can be found in vegetables and fruits, one of which comes from lemon extract (Citrus limon L.). Lemon extract is known to have various chemical contents with active compounds in the form of flavonoids and phenols which can act as antioxidants. The aim of this research was to determine the protective effect that can be produced by lemons on UVB exposure in the skin of male wistar rats.Methods: This research uses the true experimental post test only control group design method. Samples were divided into three treatment concentrations, namely ethanol extract of lemon 5%, 10%, and 20%.Result: After testing for normality, the significance value was obtained (p <0.05). Based on the results of the normality and homogeneity test, the results of the data distribution are not normal and the homogeneous tests of the hypotheses used are the Kruskal-Wallis non-parametric test. Kruskal-Wallis non-parametric test results showed a significant difference with the significance value (p = 0.001). The best degree of erythema score was found in the cream of 10% ethanol extract of lemon with an average of 0.8 ± 0.84.Conclusion : The ethanol extract of lemon (Citrus limon L.) cream in a certain dosage has a significant effect on reducing the erythema degree score in the back skin of male Wistar rats (Rattus norvegicus) after exposure to UVB rays