TY - JOUR T1 - Limonene determination in Citrus peel extracts obtained by green supercritical fluid extraction AU - Burgaz, Osman AU - Yildirim, Ilker AU - Sana, Ferhat AU - Baycan, Alper AU - Sahin Nadeem, Hilal AU - Polat, Ibrahim Y2 - 2025 DO - 10.53663/turjfas.1753303 JF - Turkish Journal of Food and Agriculture Sciences JO - Turk J Food Agric Sci PB - Burhan ÖZTÜRK WT - DergiPark SN - 2687-3818 SP - 206 EP - 215 VL - 7 IS - 2 LA - en AB - This study aimed to determine the chemical composition of essential oils extracted from the peels of four citrus fruit species—mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus limon L.), and orange (Citrus sinensis L.)—using supercritical fluid extraction (SFE). The extracted oils were analyzed and identified by gas chromatography–mass spectrometry (GC–MS). The main components and yields of the essential oils were as follows: mandarin oil contained limonene (85.8%), β-myrcene (6.2%), and γ-terpinene (5.1%) with a yield of 6.88%; lemon oil included limonene (79.8%), γ-terpinene (9.5%), and β-pinene (15.1%) with a yield of 5.56%; orange oil consisted predominantly of limonene (98.5%), with minor amounts of γ-terpinene (1.4%) and β-myrcene (1.7%) yielding 7.5%; and grapefruit oil contained limonene (97.9%), linalool (1.5%), and myrcene (1.8%) with a yield of 6.95%.Limonene was identified as the predominant compound in all four Citrus essential oils, accompanied by relatively high extraction yields. The variation in limonene content among species may be attributed to genetic factors, geographical origin, and seasonal differences, as well as environmental parameters such as soil type and climate. 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