ELENA MANAILA, MARIANA DANIELA BERECHET, MARIA DANIELA STELESCU, GABRIELA CRACIUN, DAN EDUARD MIHAIESCU, BOGDAN PURCAREANU, IOAN CALINESCU, ADRIAN FUDULU, MIHAI RADU COMPARATION BETWEEN CHEMICAL COMPOSITIONS OF SOME ESSENTIAL OILS OBTAINED BY HYDRODISTILLATION FROM CITRUS PEELS
In the present study we have investigated the variation of extraction yields and chemical composition of five types of essential oils isolated from orange (Citrus sinesis), lemon (Citrus limon), red grapefruit (Citrus paradisi), white grapefruit (Citrus paradisi) and pomelo (Citrus grandis). The citrus oils were obtained from peels of fruits by hydrodistillation procedure and analyzed using the techniques of Gas Chromatography coupled with Mass Spectrometer (GC-MS) and Fourier Transform Infrared Spectroscopy (FTIR). Using GC-MS technique, a total number of 16, 21, 10 and 5 chemical constituents were identified in essential oils extracted from the fruits peel of orange, pomelo, lemon, red grapefruit and white grapefruit respectively. It was found that Limonene was the major component in the all five essential oils (80.26-98.68%). FTIR technique was used for the identification of functional groups of components present in essential oils. FTIR spectra of all five types of essential oils were characterized by the presence of the Limonene vibrational modes at 886 cm-1 (out of plane bending of terminal methylene group), 1435-1436 cm-1 (C-H asymmetric and symmetric bend) and 1644 cm-1 (C=O stretching vibration).
Keywords: citrus fruit, chromatography - mass spectrometry (GC-MS), FTIR spectroscopy