Evaluation of Essential Oil Extracted from Different Varieties of Lemon (Citrus limon) Peel Employing Hydrodistillation
Subject Areas : Microbiology
Mahsa Moayyedi
1
(دانشجوی کارشناسی ارشد، دانشگاه آزاد اسلامی، واحد ورامین- پیشوا، گروه علوم و صنایع غذایی، ورامین، ایران)
Mohammad Taghi Golmakani
2
(استادیار دانشگاه شیراز، گروه علوم و صنایع غذایی، شیراز، ایران)
Sara Movahhed
3
(استادیار دانشگاه آزاد اسلامی، واحد ورامین- پیشوا، گروه علوم و صنایع غذایی، ورامین، ایران)
Keywords: Citrus Limon, Clevenger, Essential Oil, Extraction, Hydrodistillation, Lemon,
Abstract :
Introduction: Lemon essential oil is a complex organic compound isolated from the peel that is commonly used as a flavoring agent in food and beverages, cosmetics, and other household products. The aim of this research work is to isolate the essential oil from citrus peel and evaluate its characteristics.Materials and Methods: The essential oil from dry Citrus Limon (Lisbon and Eureka varieties) peel was extracted by hydrodistillation (HD) method. The extraction yield, extraction time, chemical composition of the essential oil, physical constants, energy consumption, and quantities of released carbon dioxides in the atmosphere were investigated.Results: The essential oil yields concerned with Lisbon and Eureka varieties were 1.22±0.14 and 1.18±0.14% (w/w), respectively. There were not significant differences among the physical constants (refractive index, color, and specific gravity) of extracted essential oils from Lisbon and Eureka varieties. Significant differences concerned with energy consumption of both Lisbon and Eureka varieties (0.67 kWh) were not observed. Using GC/MS apparatus, chemical components of extracted essential oils were identified. The major component of extracted essential oils from Lisbon and Eureka varieties was limonene (66.24±4.69 and 59.40±4.20%, respectively).Conclusion: There were not significant differences between quantity and quality of major components of extracted essential oils from two C. Limon varieties.
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