Effect of Storage of Fruit on Quality of Citrus Peel Essential Oil
DOI:
https://doi.org/10.52151/jae2012493.1481Keywords:
Citrus peel, essential oil, physical and chemical properties, limonene contentAbstract
Physical and chemical quality of essential oil extracted from peel of four stored citrus species (Jatti khatti, Soh sarkar, grapefruit and pummelo) were determined. Refractive indices of peel oil from Jatti khatti, Soh sarkar, grapefruit and pummelo were 1.467, 1.469, 1.471 and 1.471, respectively. Essential oils obtained from all the species were soluble in 95% alcohol at different levels (3-4 ml). While acid value decreased, ester and saponification values of essential oil increased with increasing physiological loss in mass when extracted from fruits stored for increasing duration at both ambient as well as refrigerated conditions. The essential oil from grapefruit had least acid value, while its ester and saponification values were highest indicating its better quality. Quantitatively, the most representative monoterpene was observed to be limonene with concentration of 95.13, 96.23, 93.57, 96.41% in oils of Jatti khatti, Soh sarkar, grapefruit, and pummelo, respectively.References
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