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citrus unshiu peel oil

General Material Information

Preferred name citrus unshiu peel oil
Trivial Name Mandarin orange, Satsuma, ext.
Short Description volatile oil expressed from the fruit of the mandarin orange, satsuma, citrus unshiu, rutaceae
CAS Number 98106-71-9
FEMA Number 4861
ECHA Number 308-594-6
FDA UNII Search
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
Synonyms
  • satsuma mandarin oil
  • satsuma mandarin peel oil
  • mikan peel oil
  • satsuma peel oil
  • volatile oil expressed from the fruit of the mandarin orange, satsuma, citrus unshiu, rutaceae
  • Mandarin orange, Satsuma, ext.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

citrus unshiu peel oil
Pubchem (sid):135299230
Publications by PubMed
Polyphenols and antioxidant capacity of a spontaneous reddish mutant in Satsuma mandarin, Shinheungri.
Differential transcriptional regulation of L-ascorbic acid content in peel and pulp of citrus fruits during development and maturation.
Antimicrobial activity of acid-hydrolyzed Citrus unshiu peel extract in milk.
Preventive effects of Citrus unshiu peel extracts on bone and lipid metabolism in OVX rats.
Nobiletin suppresses MMP-9 expression through modulation of p38 MAPK activity in human dermal fibrobalsts.
Citrus nobiletin suppresses inducible nitric oxide synthase gene expression in interleukin-1β-treated hepatocytes.
The antiinflammatory mechanism of Igongsan in mouse peritoneal macrophages via suppression of NF-κB/Caspase-1 activation.
The role of 1-deoxy-d-xylulose-5-phosphate synthase and phytoene synthase gene family in citrus carotenoid accumulation.
Peyer's patch-mediated intestinal immune system modulating activity of pectic-type polysaccharide from peel of Citrus unshiu.
Hypolipidemic and bifidogenic potentials in the dietary fiber prepared from Mikan (Japanese mandarin orange: Citrus unshiu) albedo.
Anti-inflammatory effect of Citrus Unshiu peel in LPS-stimulated RAW 264.7 macrophage cells.
Citrus unshiu peel extract ameliorates hyperglycemia and hepatic steatosis by altering inflammation and hepatic glucose- and lipid-regulating enzymes in db/db mice.
Protective effects of fermented Citrus unshiu peel extract against ultraviolet-A-induced photoageing in human dermal fibrobolasts.
Isolation and identification of an antioxidant flavonoid compound from citrus-processing by-product.
Extracts from Citrus unshiu promote immune-mediated inhibition of tumor growth in a murine renal cell carcinoma model.
Development of radiation indicators to distinguish between irradiated and non-irradiated herbal medicines using HPLC and GC-MS.
Aroma character impact compounds in Kinokuni mandarin orange (Citrus kinokuni) compared with Satsuma mandarin orange (Citrus unshiu).
A comparison of volatile components of Setomi with its parent cultivars.
Synephrine content of juice from Satsuma mandarins (Citrus unshiu Marcovitch).
Hesperidin inhibits expression of hypoxia inducible factor-1 alpha and inflammatory cytokine production from mast cells.
Volatile profiles in cold-pressed peel oil from Korean and Japanese Shiranui (Citrus unshiu Marcov. x C. sinensis Osbeck x C. reticulata Blanco).
Anti-hepatitis C virus effect of citrus unshiu peel and its active ingredient nobiletin.
Accumulation of carotenoids and expression of carotenoid biosynthetic genes during maturation in citrus fruit.
Identification of a grapefruit cDNA belonging to a unique class of citrus dehydrins and characterization of its expression patterns under temperature stress conditions.
Flavonol synthase gene expression during citrus fruit development.
Analysis of sucrose synthase genes in citrus suggests different roles and phylogenetic relationships.
Cloning and expression of CitPDS1, a gene encoding phytoene desaturase in citrus.
In vivo sucrose stimulation of colour change in citrus fruit epicarps: Interactions between nutritional and hormonal signals.
Clinical and pharmacological studies on liver diseases treated with Kampo herbal medicine.
The effect of a traditional Chinese prescription for a case of lung carcinoma.
Cloning and expression analysis of vacuolar H+-ATPase 69-kDa catalytic subunit cDNA in citrus (Citrus unshiu marc.)1.
Microbial production of pectin from citrus peel.
Publications by J-Stage
Inhibition of Nitric Oxide Production and Inducible Nitric Oxide Synthase Expression by a Polymethoxyflavone from Young Fruits of Citrus unshiu in Rat Primary Astrocytes
In Vivo and in Vitro Studies on the Absorption Characteristics of ß-Cryptoxanthin in the Intestine

Other Information

Export Tariff Code:3301.19.0000
Typical G.C.
Wikipedia:View
FAO:BASIC PRINCIPLES OF STEAM DISTILLATION

PhysChem Properties

Material listed in food chemical codex No
Solubility
alcohol Yes
water No

Organoleptic Properties

Odor Type: Citrus
mandarin, tangerine, citrus
General comment At 100.00 %. mandarin tangerine

Occurrences

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
emollients, skin conditioning
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
IFRA fragrance material specification:
d-, l-and dl-Limonene and natural products containing substantial amounts of it, should only be used when the level of peroxides is kept to the lowest practical level, for instance by adding antioxidants at the time of production. Such products should have a peroxide value of less than 20 millimoles peroxides per liter, determined according to the FMA method, which can be downloaded from the IFRA website (see Analytical Methods).
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
citronellol Max. Found: trace to
Recommendation for citrus unshiu peel oil usage levels up to:
8.0000 % in the fragrance concentrate.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 28
Click here to view publication 28
average usual ppmaverage maximum ppm
baked goods: 50.00000200.00000
beverages(nonalcoholic): 24.0000055.00000
beverages(alcoholic): 24.0000044.00000
breakfast cereal: 50.00000200.00000
cheese: 30.0000060.00000
chewing gum: 100.00000200.00000
condiments / relishes: 30.0000060.00000
confectionery froastings: --
egg products: --
fats / oils: 30.0000060.00000
fish products: 30.0000060.00000
frozen dairy: 30.0000060.00000
fruit ices: 25.0000045.00000
gelatins / puddings: 45.0000075.00000
granulated sugar: --
gravies: --
hard candy: 55.00000145.00000
imitation dairy: 30.0000060.00000
instant coffee / tea: --
jams / jellies: 45.0000075.00000
meat products: 30.0000060.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 20.0000037.00000
snack foods: 50.00000200.00000
soft candy: 55.00000145.00000
soups: 30.0000060.00000
sugar substitutes: --
sweet sauces: 30.0000060.00000

Safety references

EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
citrus unshiu peel oil
Chemidplus:0098106719