Bitter orange peel essential oil: A review of the different factors and chemical reactions influencing its composition

2020 ◽  
Vol 35 (3) ◽  
pp. 247-269
Author(s):  
Marion Gaff ◽  
Martine Esteban‐Decloux ◽  
Pierre Giampaoli
Keyword(s):  
Essential Oil ◽  
Chemical Reactions ◽  
Orange Peel ◽  
Bitter Orange

scholarly journals Changes of Peel Essential Oil Composition of Four Tunisian Citrus during Fruit Maturation

2012 ◽  
Vol 2012 ◽  
pp. 1-10 ◽  
Author(s):  
Soumaya Bourgou ◽  
Fatma Zohra Rahali ◽  
Iness Ourghemmi ◽  
Moufida Saïdani Tounsi
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Orange Peel ◽  
Essential Oil Composition ◽  
Citrus Limon ◽  
Ripening Stage ◽  
Oil Composition ◽  
Bitter Orange ◽  
Orange Peel Oil ◽  
Citrus Reticulate

The present work investigates the effect of ripening stage on the chemical composition of essential oil extracted from peel of four citrus: bitter orange (Citrus aurantium), lemon (Citrus limon), orange maltaise (Citrus sinensis), and mandarin (Citrus reticulate) and on their antibacterial activity. Essential oils yields varied during ripening from 0.46 to 2.70%, where mandarin was found to be the richest. Forty volatile compounds were identified. Limonene (67.90–90.95%) and 1,8-cineole (tr-14.72%) were the most represented compounds in bitter orange oil while limonene (37.63–69.71%),β-pinene (0.63–31.49%),γ-terpinene (0.04–9.96%), andp-cymene (0.23–9.84%) were the highest ones in lemon. In the case of mandarin, the predominant compounds were limonene (51.81–69.00%), 1,8-cineole (0.01–26.43%), andγ-terpinene (2.53–14.06%). However, results showed that orange peel oil was dominated mainly by limonene (81.52–86.43%) during ripening. The results showed that ripening stage influenced significantly the antibacterial activity of the oils againstStaphylococcus aureus,Escherichia coli, andPseudomonas aeruginosa. This knowledge could help establish the optimum harvest date ensuring the maximum essential oil, limonene, as well as antibacterial compounds yields of citrus.

Extraction and Characterization of Orange Peel Essential Oil from Mexico and United States of America

2017 ◽  
Vol 20 (4) ◽  
pp. 897-914 ◽  
Author(s):  
José R. Ayala ◽  
Gisela Montero ◽  
Héctor E. Campbell ◽  
Conrado García ◽  
Marcos A. Coronado ◽  
...  
Keyword(s):  
United States ◽  
Essential Oil ◽  
United States Of America ◽  
Orange Peel

scholarly journals PERBANDINGAN METODE MICROWAVE HYDRODISTILLATION (MH) DAN MICROWAVE HYDRODIFFUSION AND GRAVITY (MHG) UNTUK MENGEKSTRAK MINYAK ATSIRI DARI KULIT JERUK

2017 ◽  
Vol 2 (1) ◽  
pp. 82
Author(s):  
Ayu Chandra Kartika Fitri ◽  
Fikka Kartika Widyastuti
Keyword(s):  
Essential Oil ◽  
Microwave Power ◽  
Citrus Fruit ◽  
Orange Peel ◽  
Quality Standard ◽  
Extraction Methods ◽  
Oil Composition ◽  
Citrus Peel ◽  
Oxygenated Compounds ◽  
Earth Gravity

One source of essential oil that has long been popular is a citrus fruit (Citrus aurantium). Results waste citrus peel around 500,000 tonnes per year. So the prospects for the utilization of waste orange peel are big enough to extract the essential oil. However, conventional extraction methods have drawbacks in terms of product quality, so to find solutions to these shortcomings, it is necessary to use the extraction method by Microwave Hydrodiffusion and Gravity (MHG). This method combines the use of microwave heating and physical phenomena (hydrodiffusi and earth gravity) at atmospheric pressure, without addition of organic solvents or water. In this study used fresh orange peel material 400 and 500 grams, two variable microwave power of 100 and 300 Watt and the extraction time for 15, 30, 45 and 60 minutes. To know the processing time and the microwave power effective method of MHG, oil composition was analyzed by GCMS to determine the amount of the fraction of oxygenated compounds. The larger of installed microwave power, the higher of operating temperature, so the %yield increases in a shorter time. From the comparison of energy consumed, the MHG method is give 30% more energy efficient than the Microwave Hydrodistillation (MHD) method. The use of microwaves does not change the physical properties of oil. The oil produced from the MHG method has a good quality because it has specific gravity and refractive index values that meet the EOA quality standard and has a greater oxygenated compounds content than the MHD method

scholarly journals QUALITY DIFFERENCES OF BOER LIQUID SEMEN DURING STORAGE WITH ADDITION SWEETORANGEESSENTIAL OIL IN TRIS YOLK AND GENTAMICIN EXTENDER

2018 ◽  
Vol 1 (2) ◽  
pp. 78 ◽  
Author(s):  
Sukma Aditya Sitepu ◽  
Zaituni Udin ◽  
Jaswandi Jaswandi ◽  
Hendri Hendri
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Room Temperature ◽  
Semen Quality ◽  
Sweet Orange ◽  
Orange Peel ◽  
Boer Goat ◽  
Closed Tube ◽  
Growth Of Bacteria

AbstractThe purpose of this study was to know the quality of Boer liquid semen during storage by adding sweet orange essential oil and gentamicin into the tris yolkextender.The semenlongevity test was carried out by storing semen in a closed tube at room temperature and refrigerator, and evaluated motility and Viability every 3 hours at room temperature and 12 hours in refrigerator. The results showed that the characteristics of the liquid semen, with the addition of 1% of essential oils showed percentage of motility and Viability significantly higher than 0.5% and without the addition of essential oil, either stored at room temperature or in the refrigerator. This may be related to the content of essential oils of sweet orange peel containing flavonoids and antibacterials that are capable of maintaining liquid semen quality of Boer Goat.In addition, gentamicin contains antibacterials capable of suppressing the growth of bacteria which can damage and durabilitythe spermatozoa.Keywords: Boer Goat,Gentamicin, Liquid semen, Sweet orange

Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage

2016 ◽  
Vol 12 (3) ◽  
pp. 303-310 ◽  
Author(s):  
Omid Hasani ◽  
Seyed Rohollah Javadian
Keyword(s):  
Lipid Oxidation ◽  
Common Carp ◽  
Storage Period ◽  
Orange Peel ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
High Concentration ◽  
Bitter Orange ◽  
Orange Peel Extract ◽  
Peel Extract

Abstract The aim of the present study was to evaluate antioxidative activities of the encapsulated and unencapsulated bitter orange peel extract on the shelf-life of the common carp fillets during 16 days of refrigerated storage. Common carp fillets were treated with bitter orange peel extract (0.5 and 1% w/w), liposomal encapsulated bitter orange peel extract (0.5 and 1% w/w) and beta-hydroxytoluene (BHT, 100 and 200 ppm); their quality changes in terms of total volatile basic nitrogen (TVB-N), free fatty acid (FFA) peroxide value (PV), thiobarbituric acid (TBA) and sensory characteristics were investigated. Results showed that the encapsulated and pure extract and BHT could reduce chemical deterioration and lipid oxidation in the fillets compared to the control, as reflected with lower TVBN, FFA, PV and TBA values. Furthermore, common carp fillets treated with high concentration (1%) of the encapsulated bitter orange peel extract showed the lowest amount of lipid oxidation during the storage period compared with the others without any undesirable changes in sensorial attributes.

scholarly journals Extraction of ‘Gannanzao’ Orange Peel Essential Oil by Response Surface Methodology and its Effect on Cancer Cell Proliferation and Migration

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 499 ◽  
Author(s):  
Ke Liu ◽  
Weihui Deng ◽  
Wei Hu ◽  
Shan Cao ◽  
Balian Zhong ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Essential Oil ◽  
Cancer Cells ◽  
Response Surface ◽  
Chloride Concentration ◽  
Orange Peel ◽  
Cell Counting ◽  
Dependent Inhibition ◽  
And Migration ◽  
Total Oil

The essential oil of ‘Gannanzao’ orange peel was extracted by hydrodistillation, and the extraction conditions were optimized by Box–Behnken response surface methodology. The components of essential oil were analyzed by GC-MS. Thirty-nine different components were detected, accounting for 99.59% of the total oil. Limonene (88.07%) was the prominent component. The optimal extraction conditions were as follows: liquid material ratio of 8.4:1 (mL/g), sodium chloride concentration of 5.3%, and distillation time of 3.5 h. The Cell Counting Kit-8 assay showed that ‘Gannanzao’ orange peel essential oil had good dose-dependent inhibition effect on the proliferation of HepG2 hepatoma cells and HCT116 colorectal cancer cells. When the concentration of the essential oil was 0.6 μL/mL or higher, the viability rate of both cancer cells became lower than 13.0%. The transwell assay indicated the essential oil can inhibit migration of both cancer cells at the concentration of 0.3 μL/mL.

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