Safety Assessment of Citrus-Derived Ingredients As Used in Cosmetics

Total Page:16

File Type:pdf, Size:1020Kb

Safety Assessment of Citrus-Derived Ingredients As Used in Cosmetics Safety Assessment of Citrus-Derived Ingredients as Used in Cosmetics Status: Draft Report for Panel Review Release Date: February 21, 2014 Panel Meeting Date: March 17-18, 2014 The 2014 Cosmetic Ingredient Review Expert Panel members are: Chairman, Wilma F. Bergfeld, M.D., F.A.C.P.; Donald V. Belsito, M.D.; Ronald A. Hill, Ph.D.; Curtis D. Klaassen, Ph.D.; Daniel C. Liebler, Ph.D.; James G. Marks, Jr., M.D., Ronald C. Shank, Ph.D.; Thomas J. Slaga, Ph.D.; and Paul W. Snyder, D.V.M., Ph.D. The CIR Director is Lillian J. Gill, D.P.A. This report was prepared by Christina Burnett, Scientific Analyst/Writer and Monice Fiume, Senior Scientific Analyst/Writer. Cosmetic Ingredient Review 1620 L Street NW, Suite 1200 ♢ Washington, DC 20036-4702 ♢ ph 202.331.0651 ♢ fax 202.331.0088 ♢ [email protected] Commitment & Credibility since 1976 Memorandum To: CIR Expert Panel Members and Liaisons From: Christina L. Burnett, Scientific Writer/Analyst Monice M. Fiume , Senior Scientific Writer/Analyst Bart Heldreth, Ph.D., Chemist Date: February 21, 2014 Subject: Draft Safety Assessment on Citrus-Derived Ingredients In December 2013, CIR issued the Scientific Literature Review (SLR) for citrus-derived ingredients. These ingredients function primarily as skin conditioning agents-miscellaneous and fragrances. There are a total of 198 ingredients in this safety assessment. Unpublished data and concentration of use data that were provided by the Personal Care Products Council (Council) have been received and incorporated into the report. Comments received from the Council and the CIR Science and Support Committee have been considered. Many of the key issues from these comments need to be addressed by the Panel. Additionally, a letter with comments and suggestions from Dr. Ann Marie Api of the Research Institute for Fragrance Materials, Inc. (RIFM) has been received by CIR. The data and all comments can be found in this report’s package. All of the ingredients derived from citrus have been grouped into this report in accordance with the Panel’s preference for reviewing ingredient groups that are reasonably inclusive rather than limited without cause. We acknowledge that differences among species and plant parts can result in differences in cosmetic safety profiles. However, differences among species and/or plant parts may also be reasonably expected to result in no safety-relevant differences in the botanical cosmetic ingredients without evidence to the contrary. Sufficient data necessary to support changes to the grouping of these ingredients has not been submitted. To provide the Panel with a comprehensive report, CIR suggests that a complete component and property profile, in addition to all relevant toxicity data, be provided by the cosmetics industry to CIR for each of these ingredients, in accordance with the guidelines presented by the cosmetics industry for assessing botanical ingredients.1 According to the FDA’s VCRP database, citrus limon (lemon) peel oil has the most reported uses in cosmetic and personal care products, with a total of 510; more than half of the uses are in leave-on skin care preparations. Citrus limon (lemon) fruit extract has the second greatest number of overall uses reported, with a total of 448; more than half of those uses are in leave-on skin care preparations. In the Council’s survey of use concentrations, citrus limon (lemon) peel oil had a highest maximum use concentration range of 0.0001% to 0.5% with 0.5% reported in “other” skin care preparations. Citrus limon (lemon) fruit extract had a highest maximum use concentration range of 0.0001% to 1.2%, with 1.2% reported in night skin care products. Most of the other use concentrations that were reported had similar ranges. __________________________________________________________________________________________ 1620 L Street NW, Suite 1200, Washington, DC 20036 (Main) 202-331-0651 (Fax) 202-331-0088 (Email) [email protected] (Website) www.cir-safety.org However, maximum use concentrations as high as 29% were reported for citrus aurantium dulcis (orange) peel oil in hair conditioners and as high as 19% for citrus aurantium dulcis (orange) fruit water in paste masks and mud packs. Usually, CIR does not review ingredients that only function as fragrance ingredients because, as fragrances, the safety of these ingredients is evaluated by the RIFM. Twenty-two of the citrus-derived ingredients may function only as fragrances. CIR staff is in the process of confirming with RIFM that these ingredients are fragrance ingredients; if confirmed, these ingredients will be deleted from this safety assessment. If no further data are needed, the Panel should issue a Tentative Report. __________________________________________________________________________________________ 1620 L Street NW, Suite 1200, Washington, DC 20036 (Main) 202-331-0651 (Fax) 202-331-0088 (Email) [email protected] (Website) www.cir-safety.org Distributed for Comment Only -- Do Not Cite or Quote Distributed for Comment Only -- Do Not Cite or Quote Citrus History December 2013 – Scientific Literature Review announced. Distributed for Comment Only -- Do Not Cite or Quote Citrus-Derived Ingredients Data Profile – March 2014 – Writers, Christina Burnett and Monice Fiume /Sensitization Use - Animal Clinical In Physical/Chemical Physical/Chemical Properties Method of Manufacturing Composition Acute Toxicity Carcinogenicity Irritation - Irritation/Sensitization - Ocular/Mucosal Phototoxicity Case Studies Citrus Limon (Lemon) Seed Oil X Citrus Paradisi (Grapefruit) X Seed Oil Citrus Aurantifolia (Lime) X Flower Extract Citrus Aurantifolia (Lime) Fruit X Extract Citrus Aurantifolia (Lime) Juice X Citrus Aurantifolia (Lime) Oil X X Citrus Aurantifolia (Lime) Peel X Citrus Aurantifolia (Lime) Peel X Extract Citrus Aurantifolia (Lime) Peel X Powder Citrus Aurantium Amara (Bitter X Orange) Flower Extract Citrus Aurantium Amara (Bitter X Orange) Flower Oil Citrus Aurantium Amara (Bitter X Orange) Flower Water Citrus Aurantium Amara (Bitter X X X X X X Orange) Flower Wax Citrus Aurantium Amara (Bitter X Orange) Fruit Extract Citrus Aurantium Amara (Bitter X Orange) Leaf/Twig Oil Citrus Aurantium Amara (Bitter X Orange) Peel Extract Citrus Aurantium Amara (Bitter X Orange) Peel Oil Citrus Aurantium Amara (Bitter X Orange) Peel Powder Citrus Aurantium Bergamia X (Bergamot) Fruit Extract Citrus Aurantium Bergamia (Bergamot) X Fruit Oil Citrus Aurantium Dulcis (Orange) X Flower Extract Citrus Aurantium Dulcis (Orange) X Flower Oil Citrus Aurantium Dulcis (Orange) X Flower Water Citrus Aurantium Dulcis (Orange) X Fruit Extract Citrus Aurantium Dulcis (Orange) X Fruit Water Citrus Aurantium Dulcis (Orange) X Juice Citrus Aurantium Dulcis (Orange) X Leaf Extract Distributed for Comment Only -- Do Not Cite or Quote Citrus-Derived Ingredients Data Profile – March 2014 – Writers, Christina Burnett and Monice Fiume /Sensitization Use - Animal Clinical In Physical/Chemical Physical/Chemical Properties Method of Manufacturing Composition Acute Toxicity Carcinogenicity Irritation - Irritation/Sensitization - Ocular/Mucosal Phototoxicity Case Studies Citrus Aurantium Dulcis (Orange) X X Oil Citrus Aurantium Dulcis (Orange) X Peel Extract Citrus Aurantium Dulcis (Orange) X Peel Oil Citrus Aurantium Dulcis (Orange) X Peel Powder Citrus Aurantium Dulcis (Orange) X X X X X X X Peel Wax Citrus Aurantium Tachibana X Peel Extract Citrus Depressa Peel Extract X Citrus Glauca Fruit Extract X Citrus Grandis (Grapefruit) X Citrus Grandis (Grapefruit) Extract X Citrus Grandis (Grapefruit) X Fruit Extract Citrus Grandis (Grapefruit) X Fruit Water Citrus Grandis (Grapefruit) Juice X Citrus Grandis (Grapefruit) X Peel Extract Citrus Grandis (Grapefruit) X Peel Oil Citrus Grandis (Grapefruit) X Seed Extract Citrus Japonica Fruit Extract X Citrus Junos Fruit Extract X Citrus Junos Peel Extract X Citrus Junos Peel Oil X Citrus Junos Seed Extract X Citrus Junos Seed Oil X Citrus Limon (Lemon) X Flower/Leaf/Stem Extract Citrus Limon (Lemon) Fruit Extract X Citrus Limon (Lemon) Fruit Water X X X X Citrus Limon (Lemon) Juice X Citrus Limon (Lemon) Juice X Extract Citrus Limon (Lemon) Peel Extract X Citrus Limon (Lemon) Peel Oil X Citrus Limon (Lemon) X Peel Powder Distributed for Comment Only -- Do Not Cite or Quote Citrus-Derived Ingredients Data Profile – March 2014 – Writers, Christina Burnett and Monice Fiume /Sensitization Use - Animal Clinical In Physical/Chemical Physical/Chemical Properties Method of Manufacturing Composition Acute Toxicity Carcinogenicity Irritation - Irritation/Sensitization - Ocular/Mucosal Phototoxicity Case Studies Citrus Madurensis Fruit Extract X Citrus Medica Limonum (Lemon) X Fruit Water Citrus Medica Limonum (Lemon) X Juice Extract Citrus Medica Limonum (Lemon) X Peel Wax Citrus Medica Vulgaris Fruit Extract X Citrus Nobilis (Mandarin Orange) X Fruit Extract Citrus Nobilis (Mandarin Orange) X Oil Citrus Nobilis (Mandarin Orange) X Peel Extract Citrus Nobilis (Mandarin Orange) X Peel Oil Citrus Nobilis (Mandarin Orange) X Water Citrus Paradisi (Grapefruit) Fruit X Extract Citrus Paradisi (Grapefruit) Fruit X X X Water Citrus Paradisi (Grapefruit) Peel X Extract Citrus Paradisi (Grapefruit) Peel Oil X Citrus Paradisi (Grapefruit) Seed X Extract Citrus Reticulata (Tangerine) Fruit X Extract Citrus Reticulata (Tangerine) Fruit X X X Water Citrus Reticulata (Tangerine) Leaf X Oil Citrus Reticulata (Tangerine) Peel X Extract Citrus Reticulata (Tangerine) Peel X Oil Citrus Sinensis (Sweet Orange) Fruit X Extract
Recommended publications
  • Leaves Compound Winged Or Rarely Not Winged
    Rutaceae by A.L. Stoffers (Instituut voor Systematische Plantkunde, Utrecht) Shrubs or trees, glandular-dottedand often strongly scenting. Leaves alternate or oppo- site, simple or compound, often crowded near the top of the branchlets. Stipules want- ing. Inflorescence various. Flowers hermaphrodite or unisexual, actinomorphous. Peri- anth typically biseriate, imbricate or valvate. Sepals 3—5, free or connate. Petals 3 —5 twice or wanting, free or rarely connate. Stamens 3 to numerous, usually as many as the in 2 petals, basically rows, obdiplostemonous,sometimes staminodial; filaments at- tached at the base or the rim of the disk; anthers 2-celled, introrse, with longitudinal dehiscence; connective often with glandular apex. Disk present between stamens and gynoecium. Ovary superior, 5 —4- or 3 —1- or many-locular, carpels often free at the base and connate by the style or stigma only; styles as many as the carpels, rarely termi- nal, usually attached at the base or ventral side of the carpels, free, connate or wanting; in stigmas free or connate. Ovules 1 to several each locule, collateral or superposed. Fruit various. Seeds sessile or pendulous from the funicle. Embryo large, straight or curved. Endosperm present or wanting. About 1500 species in c. 140 genera in temperate and tropicalregions, but mainly in the tropics. Key to the genera: 1. Leaves simple (unifoliolate) 2 Leaves compound 4 Citrus 2. Petiole winged or rarely not winged; stamens 15 or more Petiole not winged; stamens 3—8 3 3. 1 Branches and trunk with pyramidal, sharp-pointed prickles, up to cm long; leafblade cuneate to roundish at the base Zanthoxylum monophylla Branches and trunk spineless; leafblade cordate at the base Amyris simplicifolia 4.
    [Show full text]
  • Don't Be So Humble, You're Awesome
    DON'T BE SO HUMBLE, YOU'RE AWESOME 7 th Edition January 2019 BY THINGS OF EDIBLE BEAUTY Yes, that means FOOD Eat me I’m raw! Oyster אויסטר 32 Zucchini, grannie Smith, green beans, cherry tomatoes, coriander, mint, spicy peanuts זוקיני, גרני סמית', שעועית ירוקה, עגבניות שרי, כוסברה, נענע, בוטנים חריפים 44 Red tuna sashimi, mango, white soy, orange flower water, yuzu, coriander, wasabi coconut סשימי טונה אדומה, מנגו, סויה בהירה, מי זהר, כוסברה, ווסאבי קוקוס 58 Drum fish crudo, beef tomatoes, haloumi, basil, parmesan oil קרודו מוסר ים, עגבניות ביף, גבינת חלומי, בזיליקום, שמן פרמזן 56 Crystal shrimp ceviche, yuzu and cucumber soup, chives, lavender flower, violet habanero jelly סביצ'ה שרימפס, מרק יוזו ומלפפונים, עירית, לוונדר, ג'לי סיגליות והאבנרו 64 Beef tartar, dates, tomatoes, shallots, oregano, pickled mustard seeds טרטר בקר, תמרים, עגבניות, שאלוט, אורגנו, זרעי חרדל מוחמצים 58 Eat me I’m hot! Italian artichoke, aubergine cream, sage vinaigrette, almonds, tomato fumet ארטישוק איטלקי, קרם חצילים, ויניגרט מרווה, שקדים, 'פומה' עגבניות 52 Poached egg, truffle, asparagus, corn cream, parmesan ביצה עלומה, כמהין, אספרגוס, קרם תירס, פרמזן 48 Shrimp dim sum, rose flower, mirin, green onion, pistachio דים סאם שרימפס, מירין, מי ורדים, בצל ירוק, פיסטוקים 54 Scallops, oyster & bacon broth, green tobiko סקאלופ, ציר צדפות ובייקון, טוביקו ירוק 68 Octopus, cherry tomatoes, potatoes, olives, pine nuts, smoked paprika aioli תמנון צרוב, עגבניות שרי, תפוח אדמה, זיתים, צנוברים, איולי פפריקה מעושנת 78 Aged sirloin, Jerusalem artichoke cream, horseradish aioli,
    [Show full text]
  • Citrus Limetta (Sweet Lemon, Mediterranean Sweet Lemon) Citrus Limetta Is a Small Tree with Lemon-Like Shape That Can Reach up to 8 M in Height
    Citrus limetta (Sweet lemon, Mediterranean sweet lemon) Citrus limetta is a small tree with lemon-like shape that can reach up to 8 m in height. It has irregular branches, and relatively smooth, brownish-grey bark. It possesses numerous thorns. The leaves are more rounded and oval than an orange tree. Blossoms and new leaves are bright purple Landscape Information French Name: Limettier ﻟﻴﻤﻮﻥ ﺣﺎﻣﺾ :Arabic Name Pronounciation: SIT-rus lime-ET-ta Plant Type: Tree Origin: Asia Heat Zones: 9, 10, 11 Hardiness Zones: 10, 11, 12 Uses: Mass Planting, Container, Edible Size/Shape Tree Shape: Canopy Symmetry: Irregular Height at Maturity: 1.5 to 3 m Plant Image Spread at Maturity: 3 to 5 meters, 5 to 8 meters Citrus limetta (Sweet lemon, Mediterranean sweet lemon) Botanical Description Foliage Leaf Arrangement: Alternate Leaf Venation: Pinnate Leaf Persistance: Evergreen Leaf Type: Simple Leaf Blade: 5 - 10 cm Leaf Margins: Crenate Leaf Textures: Glossy Leaf Scent: Pleasant Color(growing season): Green Color(changing season): Green Flower Fruit Image Flower Showiness: True Flower Size Range: 1.5 - 3 Flower Scent: Pleasant Flower Color: White Seasons: Spring Trunk Trunk Esthetic Values: Smooth, Spines Fruit Fruit Type: Hesperidium Fruit Showiness: True Fruit Colors: Yellow Seasons: Spring Citrus limetta (Sweet lemon, Mediterranean sweet lemon) Horticulture Management Tolerance Frost Tolerant: No Heat Tolerant: No Drought Tolerant: Yes Salt Tolerance: Moderate Requirements Soil Requirements: Loam, Sand Soil Ph Requirements: Acidic Water Requirements: Moderate Light Requirements: Management Edible Parts: Other Image Plant Propagations: Grafting.
    [Show full text]
  • Genus Species/Common Names Report Genus/Species Common Name
    Genus Species/Common Names Report Genus/Species Common Name Abeliophyllum Distichum White-forsythia Abelmoschus Esculentus Okra Abelmoschus Manihot Manioc-hibiscus Sunset-hibiscus Abies Alba European Silver Fir Silver Fir White Fir Abies Balsamea American Silver Fir Balm of Gilead Balsam Canada Balsam Fir Eastern Fir Abies Concolor Colorado Fir Colorado White Fir Silver Fir White Fir Abies Grandis Giant Fir Grand Fir Lowland Fir Lowland White Fir Silver Fir White Fir Yellow Fir Abies Homolepis Nikko Fir Abies Koreana Korean Fir Abies Pectinata Silver Fir Abies Sachalinensis Sakhalin Fir Abies Sibirica Siberian Fir Abies Veitchii Christmastree Veitch Fir Thursday, January 12, 2017 Page 1 of 229 Genus Species/Common Names Report Genus/Species Common Name Abies Veitchii Veitch's Silver Fir Abronia Villosa Desert Sand-verbena Abrus Fruticulosus No common names identified Abrus Precatorius Coral-beadplant Crab's-eye Indian-licorice Jequirity Jequirity-bean Licorice-vine Love-bean Lucky-bean Minnie-minnies Prayer-beads Precatory Precatory-bean Red-beadvine Rosary-pea Weatherplant Weathervine Acacia Arabica Babul Acacia Egyptian Acacia Indian Gum-arabic-tree Scented-thorn Thorn-mimosa Thorny Acacia Acacia Catechu Black Cutch Catechu Acacia Concinna Soap-pod Acacia Dealbata Mimosa Silver Wattle Acacia Decurrens Green Wattle Acacia Farnesiana Cassie Huisache Thursday, January 12, 2017 Page 2 of 229 Genus Species/Common Names Report Genus/Species Common Name Acacia Farnesiana Opopanax Popinac Sweet Acacia Acacia Mearnsii Black Wattle Tan Wattle
    [Show full text]
  • 2019 Full Provisional List
    Sheet1 All Plants Grafted. USDA inspected and Certified prior to Importing. Varieties Quantities Variety Description required Baboon Lemon A Brazilian lemon with very intense yellow rind and flesh. The flavour is acidic with almost a hint of lime. Tree is vigorous with large green leaves. Both tree and fruit are beautiful. Bearss Lemon 1952. Fruit closely resembles the Lisbon. Very juicy and has a high rind oil content. The leaves are a beautiful purple when first emerging, turning a nice dark green. Fruit is ready from June to December. Eureka Lemon Fruit is very juicy and highly acidic. The Eureka originated in Los Angeles, California and is one of their principal varieties. It is the "typical" lemon found in the grocery stores, nice yellow colour with typical lemon shape. Harvested November to May Harvey Lemon 1948.Having survived the disastrous deep freezes in Florida during the ’60’s and ’70’s. this varieties is known to withstand cold weather. Typical lemon shape and tart, juicy true lemon flavour. Fruit ripens in September to March. Self fertile. Zones 8A-10. Lisbon Lemon Fruit is very juicy and acic. The leaves are dense and tree is very vigorous. This Lisbon is more cold tolerant than the Eureka and is more productive. It is one of the major varieties in California. Fruit is harvested from February to May. Meyer Lemon 1908. Considered ever-bearing, the blooms are very aromatic. It is a lemon and orange hybrid. It is very cold hardy. Fruit is round with a thin rind. Fruit is juicy and has a very nice flavour, with a low acidity.
    [Show full text]
  • Safety Assessment of Citrus-Derived Peel Oils As Used in Cosmetics
    Safety Assessment of Citrus-Derived Peel Oils as Used in Cosmetics Status: Final Report Release Date: September 30, 2014 Panel Meeting Date: September 8-9, 2014 The 2014 Cosmetic Ingredient Review Expert Panel members are: Chairman, Wilma F. Bergfeld, M.D., F.A.C.P.; Donald V. Belsito, M.D.; Ronald A. Hill, Ph.D.; Curtis D. Klaassen, Ph.D.; Daniel C. Liebler, Ph.D.; James G. Marks, Jr., M.D., Ronald C. Shank, Ph.D.; Thomas J. Slaga, Ph.D.; and Paul W. Snyder, D.V.M., Ph.D. The CIR Director is Lillian J. Gill, D.P.A. This report was prepared by Christina Burnett, Senior Scientific Analyst/Writer and Monice Fiume, Assistant Director/Senior Scientific Analyst. Cosmetic Ingredient Review 1620 L Street NW, Suite 1200 ♢ Washington, DC 20036-4702 ♢ ph 202.331.0651 ♢ fax 202.331.0088 ♢ [email protected] ABSTRACT The CIR Expert Panel assessed the safety of 14 Citrus-derived peel oil ingredients and concluded that these ingredients are safe for use in cosmetic products when finished products, excluding rinse-off products, do not contain more than 0.0015% (15 ppm) 5-methoxypsoralen (5-MOP), and when formulated to be non-sensitizing and non-irritating. The citrus-derived peel oil ingredients are most frequently reported to function in cosmetics as fragrances and/or skin conditioning agents. The Panel reviewed the available animal and clinical data to determine the safety of these ingredients. Because final product formulations may contain multiple botanicals, each containing similar constituents of concern, formulators are advised to be aware of these constituents and to avoid reaching levels that may be hazardous to consumers.
    [Show full text]
  • High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional Methods
    foods Review High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional Methods Mayra Anticona, Jesus Blesa , Ana Frigola and Maria Jose Esteve * Nutrition and Food Chemistry, University of Valencia, Avda., Vicent Andrés Estellés, s/n., 46100 Burjassot, Spain; [email protected] (M.A.); [email protected] (J.B.); [email protected] (A.F.) * Correspondence: [email protected]; Tel.: +34-963544913 Received: 27 April 2020; Accepted: 15 June 2020; Published: 20 June 2020 Abstract: Citrus fruits are extensively grown and much consumed around the world. Eighteen percent of total citrus cultivars are destined for industrial processes, and as a consequence, large amounts of waste are generated. Citrus waste is a potential source of high biological value compounds, which can be used in the food, pharmaceutical, and cosmetic industries but whose final disposal may pose a problem due to economic and environmental factors. At the same time, the emerging need to reduce the environmental impact of citrus waste and its responsible management has increased. For these reasons, the study of the use of non-conventional methods to extract high biological value compounds such as carotenoids, polyphenols, essential oils, and pectins from this type of waste has become more urgent in recent years. In this review, the effectiveness of technologies such as ultrasound assisted extraction, microwave assisted extraction, supercritical fluid extraction, pressurized water extraction, pulsed electric field, high-voltage electric discharges, and high hydrostatic pressures is described and assessed. A wide range of information concerning the principal non-conventional methods employed to obtain high-biological-value compounds from citrus waste as well as the most influencing factors about each technology are considered.
    [Show full text]
  • Extraction of Pectin from Citrus Fruit Peel and Its Utilization in Preparation of Jelly
    International Journal of Engineering Research & Technology (IJERT) ISSN: 2278-0181 Vol. 3 Issue 5, May - 2014 Extraction of Pectin from Citrus Fruit Peel and Its Utilization in Preparation of Jelly 1 W. Elizabeth Devi R N Shukla2 K L Bala3 A Kumar4 A A Mishra5 M.Tech in Food Technology (Food Process Engineering), K C Yadav6 Department of Food Process Engineering 2,3,4,5,6 Vaugh School of Agriculture Engineering, SHIATS Deemed Assistant Professor University Department of Food Process Engineering P.O-Naini, Allahabad, U.P-211007 Vaugh School of Agriculture Engineering, SHIATS Deemed University P.O-Naini, Allahabad, U.P-211007, India Abstract— The present study was focused on the potential of The term pectin was first described and isolated by Henry citrus peel as a source of pectin. Pectin was extracted from Sweet Braconnot in 1825 (Braconnot, 1825). Pectin is a lemon (mosambi) peel powder using two different acids (citric and polysaccharide, naturally occurring substance present in all plant nitric) and at three different temperatures, time and pH viz (60, 70 tissue. Pectin exists in varying amounts in fruit cell walls and & 80°C), (30,45 & 60 min),(1.5,2 & 2.5pH) respectively. Pectin has important nutritional and technological properties (Knox yields varied from 21.4% to 76.0% and 17.4% to 46.4% extracted by using citric acid and nitric acid respectively. The best extraction 2002). In the cell walls they serve as one of the main agents condition was found to be higher in yield by using citric acid at cementing the cellulose fibrils and may be linked covalently to 80°C, 60min, 1.5pH.
    [Show full text]
  • Brazos Citrus Nursery in 2005
    Variety Descriptions CITRUS Calamondin - Cold hardy into the teens. Small and sour orange fruit. Makes great marmalade. Clementine, Nules- Easy to peel with few seeds. Sweet and juicy Grapefruit, Bloomsweet - White fleshed fruit with yellow skin, easy to peel, very cold hardy Grapefruit, Cocktail - Very sweet and juicy without bitterness. Small to medium sized citrus, sweeter and less acidic than regular grapefruit. This hybrid has a dark, yellow, thin rind with a deep, yellow flesh. Great for Juicing. Grapefruit, Oro Blanco - thick, easy-to-peel rind, white flesh, juicy; the flesh is sweet to sweet tart in flavor. Grapefruit, Rio Red - fruit is large with a smooth thin skin, Yellow skin with red flesh, very juicy Grapefruit, Ruby Red- Light sweet flavor. Pink flesh. Heavy bearer that needs full sun. Kumquat, Changshou - large fruit with thick sweet skin (David’s Favorite) Kumquat, Nagami- (Sour) - bright orange, egg shaped fruit, tart flesh, very cold hardy Kumquat, Meiwa- (Sweet) - round fruit, sweet flavor, very cold hardy Lemon, Eureka Frost –vigorous spreading tree, bears multiple crops a year Lemon, Improved Meyer - compact tree, medium size fruit, thin yellow skin, very juicy Lemon, Iranian - large fruit like ponderosa, more cold hardy Lemon, Lisbon Seedless- vigorous grower, seedless & juicy Lemon, New Zealand Lemonade- sweet lemon hybrid with few seeds, very productive Lemon, Ponderosa - Large, thorny tree which produces very large fruit. Lemon, Ujukitsu - from Japan, lemon-orange cross, Ginny Shackelford juices it and serves over ice as lemonade & our good friend Gil ads something to it and calls it Ujodka! Its delicious! Lemon, Variegated Pink - beautiful green, yellow and white leaves.
    [Show full text]
  • Safety Assessment of Citrus Flower- and Leaf-Derived Ingredients As Used in Cosmetics
    Safety Assessment of Citrus Flower- and Leaf-Derived Ingredients as Used in Cosmetics Status: Final Report Release Date: January 18, 2017 Panel Meeting Date: December 5-6, 2016 The 2016 Cosmetic Ingredient Review Expert Panel members are: Chairman, Wilma F. Bergfeld, M.D., F.A.C.P.; Donald V. Belsito, M.D.; Ronald A. Hill, Ph.D.; Curtis D. Klaassen, Ph.D.; Daniel C. Liebler, Ph.D.; James G. Marks, Jr., M.D.; Ronald C. Shank, Ph.D.; Thomas J. Slaga, Ph.D.; and Paul W. Snyder, D.V.M., Ph.D. The CIR Director is Lillian J. Gill, DPA. This safety assessment was prepared by Christina L. Burnett, Scientific Analyst/Writer and Bart Heldreth, Ph.D., Chemist CIR. © Cosmetic Ingredient Review 1620 L St NW, Suite 1200◊ Washington, DC 20036-4702 ◊ ph 202.331.0651 ◊fax 202.331.0088 ◊ [email protected] ABSTRACT The Cosmetic Ingredient Review (CIR) Expert Panel (Panel) assessed the safety of 33 Citrus flower- and leaf-derived ingredients, which are most frequently reported to function in cosmetics as fragrances and/or skin conditioning agents. The Panel reviewed the available data to determine the safety of these ingredients. Because final product formulations may contain multiple botanicals, each containing similar constituents of concern, formulators are advised to be aware of these constituents and to avoid reaching levels that may be hazardous to consumers. With Citrus flower- and leaf-derived ingredients, the Panel was concerned about the presence of the hydroperoxides of limonene and linalool in cosmetics. Industry should use good manufacturing practices to limit impurities that could be present in botanical ingredients.
    [Show full text]
  • An Overview of Citrus Aurantium Used in Treatment of Various Diseases
    African Journal of Plant Science Vol. 5(7), pp. 390-395, July 2011 Available online at http://www.academicjournals.org/ajps ISSN 1996-0824 ©2011 Academic Journals Review An overview of Citrus aurantium used in treatment of various diseases Jyotsna A. Saonere Suryawanshi Department of Pharmacy, Government Polytechnic, Amravati (M.S. India), India. E-mail: [email protected] Accepted 22 February, 2011 Citrus aurantium (bitter orange) is a plant belonging to the family Rutaceae, The most important biologically active constituents of the C. aurantium fruits are phenethylamine alkaloids octopamine, synephrine, tyramine, N-methyltyramine and hordenine. It is rich in vitamin C, flavonoids and volatile oil. Synephrine is a primary synthesis compound with pharmacological activities such as vasoconstriction, elevation of blood pressure and relaxation of bronchial muscle. whose fruit extracts have been used for the treatment of various diseases such as gastrointestinal disorders, insomnia, head aches, cardiovascular diseases, cancer, antiseptic, anti-oxidant, antispasmodic, aromatic, astringent, carminative, digestive, sedative, stimulant, stomachic and tonic and by research novel use is found in obesity and related risks even life threatening are continuously increasing through out world in all age groups. Many marketed formulations claim to possess antiobesity actions, but still many herbs which have claims to this need to be investigated and their claims to be authenticated. In recent era there is a great thrust on screening of herbal extracts and formulations for antiobesity action. In this article efforts have been taken to discuss the photochemistry, constituents, ethnobotany, pharmacology safety and toxicity of citrus plant. The motto is to discuss C. aurantium here more research attention should be given on this that would increase its use in various chronic and acute diseases Key words: Bitter orange, synephrine, obesity, thermogenesis, ethnobotany.
    [Show full text]
  • Additional Cocktail Recipes
    Recipes From Philip Greene’s Smithsonian Associates Classic Summer Cocktails Seminar [email protected] Classic Highball 2 oz spirit 4 oz carbonated mixer Serve in a tall glass on ice. Garnish lemon or lime wedge/peel Moscow Mule 2 oz vodka ½ oz lime juice 4 oz ginger beer Add all ingredients to a copper mug (or rocks glass). Garnish with the lime hull. Audrey Saunders’ delicious riff on the Moscow Mule, the Gin-Gin Mule ¾ oz fresh lime juice 1 oz simple syrup 2 mint sprigs 1¾ oz Tanqueray London dry gin 1 oz homemade ginger beer* Shake all ingredients well, strain into a tall Collins glass filled with fresh ice. Garnish with a lime wheel, a sprig of mint and a piece of candied ginger. Serve with a straw. *Ginger Beer 1 gallon water 1 pound ginger root, peeled 4 oz light brown sugar or 6 oz light agave syrup 2 oz fresh lime juice Place the water in a sauce pan, bring to a boil. Cut the ginger into smaller pieces and mix this in a food processor with some of the hot water until the mixture resembles mulch. Then add this back into the pot of water, turn off the heat, cover, and allow it to steep for one hour. Once cooled, strain the mixture through cheese cloth or a sieve, extracting as much flavor from the solids as you can. Discard the solids. Add the lime juice and sugar/syrup, stir. Let cool, then transfer to bottle(s). Store in refrigerator. Note: this will not yield a conventional, carbonated ginger beer.
    [Show full text]