Chemical composition of orange oil concentrates

Abstract

Concentrated oils were prepared by vacuum distillation from coldpressed Valencia orange oil and analysed quantitatively by capillary GLC. The influence of that process on oxygenated compounds was studied. The contents of total aldehydes and alcohols, measured by GLC, increased linearly with concentration of the cold‐pressed orange oil upon six‐ to tenfold. Therefore, any of these compounds can be used to evaluate the degree of concentration.

Immunochemical Screening of Pesticides (Simazine and Cypermethrin) in Orange Oil

“…The 10-fold oil is concentrated to $\raisebox{1ex}{$1$}\!\left/ \!\raisebox{-1ex}{$10$}\right.$ of its original weight. In general, folded oils have increased concentration of oxygenated compounds and lower terpene concentration compared to cold-pressed 1-fold oil (22, 23). The samples were stored at 4 °C.…”

Influence of Vacuum Distillation Parameters on the Chemical Composition of a Five-Fold Sweet Orange Oil (Citrus sinensisOsbeck)

“…Pino et al (17) have verified that the content of total aldehydes and alcohols (measured by GC) increased linearly with the concentration of cold pressed Valencia orange oil from six to 10-fold. The concentration was achieved at 58°-64°C and 10 mm Hg.…”

Effect of extraction method on quality of orange juice: hand‐squeezed, commercial‐fresh squeezed and processed

“…For example, valencene occurs in juice oil instead of peel oil 5. The major peel oil volatile components are limonene (>90%), α‐pinene, sabinene, myrcene, linalool and decanal, introduced into orange juice by juice extraction 8–10. The amount of peel oil, albedo and segment membranes can be influenced by different extraction methods 11.…”