Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils

Abstract

The compositions of Vietnamese pummelo (Citrus grandis Osbeck), orange (C. sinensis Osbeck), tangerine (C. reticulata Blanco var. tangerine) and lime (C. limonia Osbeck) peel oil samples have been investigated by GC and GC-MS. The essential oils were extracted by the cold-pressing method. Hydrocarbons, followed by aldehydes and alcohols, were the most abundant compounds in all four kinds of samples. Their percentages, respectively, were >98.7%, >97.6%, >98.6% and >95.4% in hydrocarbons; >0.3%, 0.4%, >0.3% and 1.1% in total aldehydes; 0.2%, 0.5%, 0.4% and 0.7% in alcohols. In Vietnamese pummelo oil, -terpinene was not detected, while terpinolene was detected in small amounts and nootkatone only at a level of <0.05%. Orange oil composition was comparable to that of other sweet orange oils. υ-3-Carene was detected at a level of 0.1%. Tangerine oil is easily distinguished from other citrus oils by its content of various aliphatic aldehydes. Lime oil presented a very different composition from the other oils studied. Its limonene content was substantially lower than that of pummelo, orange and tangerine oils, whereas -terpinene,ˇ-pinene and˛-pinene occurred in higher proportions, moreover, the sesquiterpene hydrocarbon fraction of this oil is qualitatively more complex and quantitatively more abundant than in the other oils.

Phytochemistry, GC-MS Analysis, Antioxidant and Antimicrobial Potential of Essential Oil From Five Citrus Species

“…Citrus oils yield were in the range of (0.28-0.45%) for 3-4 hours extraction, comparable and better in some varieties as compared to other extraction techniques reported in literature (Minh Tu et al, 2002;Lota et al, 2000). The highest yield among all Citrus essential oil was calculated for C. paradise Grapefruit 0.45% followed by C. sinensis var.…”

“…Tangerine 0.28% (Table 1). According to the previous work of Minh Tu et al (2002) the yield of orange essential oil was 0.13% and tangerine essential oil was 0.25%. The essential oil yielded from various cultivars of mandarin was reported, 0.1% to 0.45% (Lota et al, 2000).…”

Analysis of volatile fraction of sweetie (Citrus maxima × Citrus paradisi) and its parent fruit using proton transfer reaction mass spectrometry

“…The chemical aroma of citrus fruit is mainly evaluated by gas chromatography (GC) techniques. The research is carried out mainly on samples of fruit peels or extracted essential oils [15–17]. The pulp and juices squeezed out of these fruits are analyzed less frequently [10, 18–20].…”

Raman spectroscopy as an analytical tool for analysis of vegetable and essential oils

“…Essential oils are obtained from plant materials using many methods, depending on the characteristics of the oils, for example, orange oil is obtained by cold‐pressing of the fruit peel . The most important methods for the extraction of essential oils are hydrodistillation and steam distillation .…”