The Effect of Hydrodistillation Times and Cold Pressing on Yield and Composition of Sweet Orange (Citrus sinensis) Peel Essential Oil

Year 2024, Volume: 41 Issue: 1, 22 - 27, 30.03.2024

Burcu Bozova , Muharrem Gölükcü , Ertuğrul Turgutoğlu

https://doi.org/10.16882/hortis.1417575

Abstract

Within the scope of the study, the effect of hydro-distillation times on Citrus sinensis (Navelina) fresh peel essential oil composition was investigated. For this purpose, five different distillation times (10, 15, 30, 60, and 120 min.) were evaluated. Research findings showed that the distillation time was not effective on the orange essential oil composition. It was determined that the most important components of C.sinensis peel essential oil were limonene (96.52-96.61%) and myrcene (2.03-2.06%). In addition, hydrodistillation (HD) and cold press (CP) essential oils were compared in terms of yield and some physical and chemical properties. In terms of oil yield and optical activity, the values of the oil obtained by hydrodistillation method were higher than those obtained by cold press, and the refractive index and density values were found to be lower. In terms of component ratios, it was seen that there was no significant difference between the two methods.

Keywords

Cold-pressing, Essential oil, Hydrodistillation time, Limonene, Orange

References

• Anastasopoulou, E, Graikou, K, Ganos, C, Calapai, G. & Chinou, I. (2020). Pimpinella anisum seeds essential oil from Lesvos Island: Effect of hydrodistillation time, comparison of its aromatic profile with other samples of the Greek market. Safe use. Food and Chemical Toxicology, 135(2020):110875.
• Angiolillo L., Nobile, M.A.D. & Conte, A. (2015). The extraction of bioactive compounds from food residues using microwaves. Current Opinion in Food Science, 5:93-98.
• Aygören, E. (2021). Ürün Raporu Turunçgiller 2021. Tarimsal Ekonomi ve Politika Geliştirme Enstitüsü TEPGE. Tepge Yayın No: 333. 2021, ISBN: 978-605-7599-72-8 (in Turkish).
• Babushok, V.I., Linstrom, P.J., & Zenkevich, I.G. (2011). Retention indices for frequently reported compounds of plant essential oils. Journal of Physical and Chemical Reference Data, 40(4):043101.
• Bonaccorsi, I., Schipilliti, L. & Dugo, G. (2014). Adulteration of Bergamot Oil. Citrus bergamia bergamot and its derrivatives. Dugo G, Bonaccorsi I (eds). CRC Press: New York, 2014; Volume 51, pp. xvii.
• Dugo, G. & Bonaccorsi, I. (2014). Citrus bergamia bergamot and its derrivatives. Dugo G, Bonaccorsi I (eds). CRC Press: New York, Volume 51, pp. xvii.
• Durazzini, A.M.S., Machado, C.H.M., Fernandes, C.C. & Miranda, M.L.D. (2019). Chemical composition and effect of hydrodistillation times on the yield of essential oil from Eugenia pyriformis leaves. The Electronic Journal of Chemistry,11(5).
• Erasto, P. & Viljoen, A.M. (2008). Limonene - A Review: Biosynthetic, ecological and pharmacological relevance. Natural Product Communications, 3(7):1193-1202.
• Ferhat, M.A., Meklati, B.Y. & Chemat, F. (2007). Comparison of different isolation methods of essential oil from citrus fruits: cold pressing, hydrodistillation and microwave ‘dry’ distillation. Flavour and Fragrance Journal, 22:494–504.
• Ferhat, M.A., Boukhatem, M.N., Hazzit M., Meklati, B.Y. & Chemat, F. (2016). Cold pressing, hydrodistillation and microwave dry distillation of citrus essential oil from Algeria: A Comparative Study. Electronic Journal of Biology, S1: 30-41.
• Ferreira, G., Sobral, L., Barreto, D.W. & Calado, V. (2020). Thermal and compositional analysis of orange essential oil obtained from citrus ındustry waste. Journal of Advanced Thermal Science Research, 7:48-55.
• Giacomo, A.D. & Raymo, V. (2014). Transformation Industry. Citrus bergamia bergamot and its derrivatives. Dugo G, Bonaccorsi I (eds). CRC Press: New York, 2014; Volume 51, pp. xvii.
• Gölükcü, M., Toker, R., Tokgöz, H. & Turgut Yıldız, D. (2015). Bitter orange (Citrus aurantium L.) peel essential oil compositions obtained with different methods. Derim, 32(2):161- 170.
• Gölükcü, M., Tokgöz, H. & Turgut Yıldız, D. (2018). Effect of distillation time on essential oil compositions of bay leaf (Laurus nobilis L.). Food and Health, 4(1):37-42.
• Hilali, S., Tixier, A.S.F., Ruiz, K., Hejjaj, A., Nouh, F.A., Idlimam, A., Bily, A., Mandi, L. & Chemat, F. (2019). Green extraction of essential oils, polyphenols, and pectins from orange peel employing solar energy: toward a zero-waste biorefinery. ACS Sustainable Chemistry & Engineering, 7:11815-11822.
• Hosni, K. Zahed, N., Chrif, R., Abid, I., Medfei, W., Kallel, M., Brahim, N.B. & Sebei, H. (2010). Composition of peel essential oils from four selected Tunisian citrus species: Evidence fort he genotypic influence. Food Chemistry, 123(2010): 1098-1104.
• Jurevičiūtė, R., Ložienė, K., Bruno, M., Maggio, A. & Rosselli, S. (2019). Composition of essential oil of lemon thyme (Thymus × citriodorus) at different hydrodistillation times. Natural Product Research, 33(1):80-88.
• Karr, L.L. & Coats, J.R. (1988). Insecticidal properties of d-Limonene. Journal of Pesticide Science, 13:287-290.
• Kirbaslar, F.G., Kirbaslar S.I. & Dramur U. (2001). The compositions of Turkish bergamot oils produced by cold-pressing and steam distillation. Journal of Essential Oil Research,13(6):411-415.
• Li, G., Xiang, S., Pan, Y., Long, X., Cheng, Y., Han, L. & Zhao, X. (2021). Effects of cold-pressing and hydrodistillation on the active non-volatile components in lemon essential oil and the effects of the resulting oils on aging-related oxidative stress in mice. Frontiers in Nutrition, 8:689094.
• Manaila E., Berechet M.D., Stelescu M.D., Cracuin G., Mihaiescu D.E., Purcareanu B., Calinescu I., Fudulu A., Radu M. (2016). Comparation between chemical compositions of some essential oils obtained by hydrodistillation from citrus peels. Revista de Chimie, 67(1):107-112.
• Maurya, A., Prasad, J., Das, S. & Dwivedy, A. K. (2021). Essential oils and their application in food safety. Frontiers in Sustainable Food Systems, 5, 653420.
• Ngan, T.T.K., Nguyen, O.B., Muoi, N.V., Truc, T.T. & My V.T.N. (2020). Chemical composition and antibacterial activity of orange (Citrus sinensis) essential oils obtained by hydrodistillation and solvent free microwave extraction. Materials Science and Engineering, 991(2020):012023.
• Özek, G., Demirci, F., Özek, T., Tabanca, N., Wedge, D.E., Khan, S.I., Başer, K.H.C., Duran, A. & Hamzaoglu, E. (2010). Gas chromatographic–mass spectrometric analysis of volatiles obtained by four different techniques from Salvia rosifolia Sm., and evaluation for biological activity. Journal of Chromatography, A, 1217:741-748.
• Sawi, S.A.E., Ibrahim, M.E., El-Rokiek, K.G. & El-Din S.A.S. (2019). Allelopathic potential of essential oils isolated from peels of three citrus species. Annals of Agricultural Sciences, 64(2019):89–94.
• Semerdjieva, I.B., Burducea, M., Astatkie, T., Zheljazkov, V.D. & Dincheva, I. (2019). Essential oil composition of Rutagraveolens L. fruits and Hyssopus officinalis subsp. aristatus (Godr.) Nyman biomass as a function of hydrodistillation time. Molecules, 24:4047.
• Shan, Y. (2016). Functional Components of Citrus Peel. In Comprehensive Utilization of Citrus By-Products, pp. 1-13, ISBN 978-0-12-809785-4.
• TS (2009). ISO 280: Eteri yağlar- Kırılma indisi tayini (in Turkish).
• TS (2012a). ISO 279: Eteri yağların yoğunluk venisbi yoğunluklarının tayini (in Turkish).
• TS (2012b). ISO 592: Eteri yağlar- Optik çevirme açısı tayini-Polarimetrik metot (in Turkish).
• TSE (Turkish Standardization Institute). (2011). TSE EN ISO 6571-Baharatlar, çeşniler ve tıbbi bitkiler - uçucu yağ muhtevasının tayini (hidrodistilasyon yöntemi). 2011, Türk Standartları Enstitüsü; Ankara, Türkiye (in Turkish).
• Vieira, A.J., Beserra, F.P., Souza, M.C., Totti, B.M. & Rozza, A.I. (2018). Limonene: Aroma of innovation in health and disease. Chemico-Biological Interactions, 283(2018):97-106.
• Zheljazkov, V.D., Cantrell, C.L., Astatkie, T. & Jeliazkova, E. (2013). Distillaton time effects on lavender essential oil yield and composition. Journal of Oleo Science, 62:195-199.