PHYSICAL PROPERTIES AND CHEMICAL COMPOSITION OF BODRUM TANGERINE ESSENTIAL OIL

Abstract

The tangerine fruit, which has been used throughout history in Chinese culture and herbal health practices, produces a fresh, vibrant, citrus-sweet scented essential oil. The Bodrum tangerine (Citrus reticulata Blanco var. Mandarin), a citrus fruit cultivated in Turkey's Aegean region, is highly appreciated for its unique aroma. In this study, the physicochemical properties—such as density, refractive index, optical rotation, boiling point, and flash point—of the essential oil obtained from Bodrum tangerine peels, as well as its volatile oil components, were determined. A total of 11 volatile components, representing 96.86% of the total essential oil, were identified. The main components were found to be limonene (66.61%) and γ-terpinene (17.46%). The microbiological quality of the essential oil was evaluated by determining the total bacterial count (maximum 20/g), yeast (negative/10g), mold (negative/10g), E. coli and coliform bacteria (negative/50g), lactic and acetic acid bacteria (negative/10g), and bacterial spores (maximum 10/g). When the results were compared with the European Pharmacopoeia 01/2008:2355 standard values, it was found that the essential oil of Bodrum tangerine complies with these standards.

Keywords

• Essential Oils
• Tangerine
• Bodrum Tangerine
• Tangerine Peel

BODRUM MANDALİNA KABUĞU ESANSİYEL YAĞININ FİZİKSEL ÖZELLİKLERİ VE KİMYASAL BİLEŞİMİ

Abstract

Tarih boyunca Çin kültüründe ve bitkisel sağlık uygulamalarında kullanılan mandalina meyvesi, taze, canlı, narenciye-tatlı kokulu bir esansiyel yağ üretir. Bodrum mandalinası (Citrus reticulata Blanco var. Mandarin), Türkiye'nin Ege bölgesinde yetişen ve kendine has aromasıyla çok sevilen bir turunçgil meyvesidir. Bu çalışmada Bodrum mandalinası kabuklarından elde edilen esansiyel yağın yoğunluk, refraktif indeks, optik dönüş, kaynama noktası ve alevlenme noktası gibi fizikokimyasal özellikleri ve uçucu yağ bileşenleri belirlenmiştir. Elde edilen toplam esansiyel yağın %96.86’sını temsil eden 11 uçucu bileşen tanımlanmıştır. Ana bileşenlerin limonen (66.61), -terpinen (17.46) olduğu belirlenmiştir. Esansiyel yağın mikrobiyolojik kalitesi, toplam bakteri sayısı (maksimum 20/g), maya (negatif/10g), küf (negatif/10g), E. coli ve koliform bakteriler (negatif/50g), laktik ve asetik asit bakterileri (negatif/10g) ile bakteri sporu (maksimum 10/g) sayıları belirlenerek değerlendirildi. Bulgular, Avrupa farmakopesi 01/2008:2355 standart değerleri ile karşılaştırıldığında Bodrum mandalinası esansiyel yağının bu standartlara uygun olduğunu göstermektedir.

Keywords

• Uçucu Yağlar
• Mandalina
• Modrum Mandalinası
• Mandalina Kabuğu

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