Aqueous Enzymatic Extraction of Oil from Mandarin Peels

Abstract

Citrus fruits represent the third major fruit in India, next to Mango and Banana. Citrus fruits comprise about 10% of total fruits produced in India (4.57 million tones out of 44.04 million tones) (1). It occupies about thirteen percent of total area under fruit cultivation (0.48 million hectare out of 3.72 million hectare). India produces about five million tones of Citrus fruit cultivated over 0.5 million-hectare area. The production of Citrus fruit in India is about seventy four percent of the world citrus fruit production. India has a huge potential of producing Citrus peel oil i.e. about 2700 metric tones per annum (based on 0.6% recovery of oil from whole fruit), while very small amount (2-3 tones) is being produced presently.Genus Citrus comprises sixteen species and eight varieties. Among these Citrus reticulata (Mandarin) is the most important commercial crop which occupies about 39% of the area under cultivation of Citrus fruit. Citrus flavours are among the most popular fruit flavours for beverages. Citrus fruit comprised of about 25-30% peel. The peel consists of two parts inner part i.e. albedo which is white in colour and outer part i.e. flevedo which is green in colour. Peel oil is confined in oblate to spherical shaped oil glands which is known as oil sacs. The oil sacs are intercellular cavities embedded irregularly at different depth in the flavedo beneath 355 JOS

The Effect of Enzyme‐Assisted Maceration on Bioactivity, Quality and Yield of Essential Oil from Waste Carrot (Daucus carota) Seeds

“…The use of enzymatic hydrolysis is also beneficial in the case of essential oils obtained from the peel of citrus fruits such as mandarins (15%) (Mishra et al . ) and bergamots (Figoli et al . ).…”

“…A higher yield of essential oil following enzymatic pretreatment was also observed in the case of other raw materials, such as cumin (18.5-22.2%) (Sowbhagya et al 2011), garlic (twofold increase) (Sowbhagya et al 2009), celery seeds (22.2-27.7%) (Sowbhagya et al 2010) and forsythia fruit (Fructus forsythia) (45.33%) (Jiao et al 2012). The use of enzymatic hydrolysis is also beneficial in the case of essential oils obtained from the peel of citrus fruits such as mandarins (15%) (Mishra et al 2005) and bergamots (Figoli et al 2006). It has also been found that the use of Citrozym CEO containing hemicellulases, pectinases and polygalacturonase for pretreatment of citrus peel reduces the viscosity of the emulsion and assists in breaking it up to recover essential oil from the aqueous phase, which results in increased yield of the oil and reduced fresh water consumption, without affecting the quality of the oil (Coll et al 1995).…”

Recent advances in orange oil extraction: an opportunity for the valorisation of orange peel waste a review

“…Mishra et al . () used enzymes to improve the extraction of essential oils from the flavedo of mandarin orange peels. Their proposed enzymatic process involved Xylanases enzyme pre‐treatment (at concentrations of 0.1–0.3%), followed by conventional hydrodistillation and cold press.…”

Efficacy of Application of Vegetable Seed Oils as Grain Protectant against Infestation by Callosobruchus chinensis and Its Effect on Milling Fractions and Apparent Degree of Dehusking of Legume-Pulses

“…Many types of spices and herbs are known to possess anti-insect activity especially in the form of essential oils [4][5][6] . Toxic effects of many monoterpenes from essential oils like d-limonene, linalool and terpeneol were observed in several insects damaging stored products 7) .…”