PHYSICAL PROPERTIES AND CHEMICAL COMPOSITION OF BODRUM TANGERINE ESSENTIAL OIL

Öz

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.

Anahtar Kelimeler

• Essential Oils
• Tangerine
• Bodrum Tangerine
• Tangerine Peel

BODRUM MANDALİNA KABUĞU ESANSİYEL YAĞININ FİZİKSEL ÖZELLİKLERİ VE KİMYASAL BİLEŞİMİ

Öz

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.

Anahtar Kelimeler

• Uçucu Yağlar
• Mandalina
• Modrum Mandalinası
• Mandalina Kabuğu

Kaynakça

1. Ahmad, M. M., Rehman, S. U., Anjum, F. M., Bajwa, E. E. (2006). Comparative physical examination of various citrus peel essential oils. International Journal of Agriculture and Biology, 8(2), 186-190.
2. Ahmedi, S., Pant, P., Raj, N., & Manzoor, N. (2022). Limonene inhibits virulence associated traits in Candida albicans: In-vitro and in-silico studies. Phytomedicine Plus, 2(3), 100285https://doi.org/10.1016/j.phyplu.2022.100285
3. AOCS, F. D. (1998). Official methods and recommended practices of the American Oil Chemists' Society. AOCS, 5, 2-93.
4. Aruna, T., Hemalatha, G., Vellaikumar, S., Kanchana, S., Kumutha, K. (2022). Hydrodistillation and soxhlet method of extraction and analyses of chemical composition of citrus peel essential oil. Madras Agricultural Journal, 109, 1. https://doi.org/10.29321/MAJ.10.000627
5. European Pharmacopoeia Commission, & European Directorate for the Quality of Medicines & Healthcare. (2010). European pharmacopoeia (Vol. 1). Council of Europe.
6. Baydır, A. T. (2023). Narenciye kabuklarının esansiyel yağ ve mineral analizi. Meyve Bilimi, 10(2), 201-208. https://doi.org/10.51532/meyve.1335156
7. Chandharakool, S., Koomhin, P., Sinlapasorn, J., 1, Suanjan, S., Phungsai, J., Suttipromma, N., Songsamoe, S., Matan, N., Sattayakhom, A. (2020). Effects of Tangerine Essential Oil on Brain Waves, Moods, and Sleep Onset Latency, Molecules, 25(20):4865, doi: 10.3390/molecules25204865.
8. Demirci, A., Ocak, E., & Ceylan, Z. (2024). A new nanobiotechnology material for yogurt samples: Characterized nanotubes-Streptococcus thermophilus and Lactobacillus delbrueckii bulgaricus. Food Bioscience, 59, 104178.

9. Elmacı, Y. Onoğur, T. (2012). Mandarin peel aroma: estimation by using headspace/GC/MS and descriptive analysis techniques. Acta alimentaria, 41(1), 131-139. https://doi.org/10.1556/AAlim.40.2011.4.12
10. He, Q., Xiao, K. (2016). The effects of tangerine peel (Citri reticulatae pericarpium) essential oils as glazing layer on freshness preservation of bream (Megalobrama amblycephala) during superchilling storage. Food Control, 69, 339-345. https://doi.org/10.1016/j.foodcont.2016.05.019
11. Ishfaq, M., Akhtar, B., Muhammad, F., Sharif, A., Akhtar, M. F., Hamid, I., Muhammad, H. (2021). Antioxidant and wound healing potential of essential oil from Citrus reticulata peel and its chemical characterization. Current Pharmaceutical Biotechnology, 22(8), 1114-1121.
12. Khalid, K. A., Ahmed, A. M. (2021). Effect of reclaimed cultivation regions on the leaf, flower and peel essential oils of Dancy tangerine. Journal of Essential Oil Bearing Plants, 24(4), 925-936. https://doi.org/10.1080/0972060X.2021.1977720
13. Khalid, K. A., Darwesh, O. M., Ahmed, A. M. (2021). Peel essential oils of citrus types and their antimicrobial activities in response to various growth locations. Journal of Essential Oil-Bearing Plants, 24(3), 480-499.
14. Lee, G. J., Lee, S. Y., Kang, N. G., & Jin, M. H. (2022). A multi-faceted comparison of phytochemicals in seven citrus peels and improvement of chemical composition and antioxidant activity by steaming. Lwt, 160, 113297.
15. Liang, Z., Zhang, P., Fang, Z. (2022). Modern technologies for extraction of aroma compounds from fruit peels: A review. Critical Reviews in Food Science and Nutrition, 62(5), 1284-1307. https://doi.org/10.1080/10408398.2020.1840333
16. Orhan, F., Demirci, A., Efe, D., Aydın, R., & Bozarı, S. (2024). Usage of ectoine as a cryoprotectant for cryopreservation of lactic acid bacteria. Folia Microbiologica, 69(1), 133-144.
17. Öztürk, G., Demirci, B. (2016). Citrus reticulata blanco uçucu yağının kimyasal bileşimi. Anadolu University Journal of Science and Technology C-Life Sciences and Biotechnology, 4(1), 25-29. https://doi.org/10.18036/btdc.39975
18. Singh, B., Singh, J. P., Kaur, A., Yadav, M. P. (2021). Insights into the chemical composition and bioactivities of citrus peel essential oils. Food Research International, 143, 110231. https://doi.org/10.1016/j.foodres.2021.110231
19. Song, X., Liu, T., Wang, L., Liu, L., Li, X., Wu, X. (2020). Antibacterial effects and mechanism of mandarin (Citrus reticulata L.) essential oil against Staphylococcus aureus. Molecules, 25(21), 4956. https://doi.org/10.3390/molecules25214956
20. Yi, F., Jin, R., Sun, J., Ma, B., Bao, X. (2018). Evaluation of mechanical-pressed essential oil from Nanfeng mandarin (Citrus reticulata Blanco cv. Kinokuni) as a food preservative based on antimicrobial and antioxidant activities. Lwt, 95, 346-353. https://doi.org/10.1016/j.lwt.2018.05.011