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AnalysisandComparativeStudyofEssentialOilExtractedfromNigerianOrange,LemonandLimePeels

GREENERJOURNALOFCHEMICALSCIENCEANDTECHNOLOGY

ISSN:23846364

ResearchArticle

AnalysisandComparativeStudyofEssentialOil
ExtractedfromNigerianOrange,LemonandLime
Peels

*V.I.Njoku,B.O.Evbuomwan

DepartmentofChemicalEngineering,collegeofGraduateStudies,UniversityofPortHarcourt,Choba,Nigeria.

*CorrespondingAuthorsEmail:letsbeconnected@yahoo.com,Phone:+2348037733196

ABSTRACT

Essentialoilsareaproductobtainedfromvegetablerawmaterialsandarecomplexmixtureswhosecomposition
mayincludevolatileterpeniccompounds.Inthisstudy,therelationshipbetweentimeandamountofessentialoil
extractedfromthecitruspeelsusingsteamdistillationwasshown.Orangepeelwasshowntocontainmoreamount
of essential oil (20ml at 180minutes) than lemon (7ml at 180minutes) and lime (5ml at 180minutes).Using GCMS
analysis,11,12and24chemicalconstituentswereidentifiedinorange,lemonandlimeessentialoilrespectively.
The3maincomponentsandtheirpercentagecompositionsareDLimonene(54.151%),Pulegone(11.652%)andL
Carvone(2cyclohexen1one)(5.457%)fororangepeelessentialoil,Dlimonene(64%),2cyclohexen1ol(6.21%)
and Pinene (3.822%) for lemon peel essential oil, and Pinene (23.124%), Dlimonene (17.07%) and Pinene
(10.399%) for lime essential oil. Dlimonene was the most prevalent chemical constituent in orange and lemon
essential oil, but Pinene was the most prevalent in lime peel essential oil. Although lemon contained more D
limoneneperunitvolumeofessentialoil,applicationofthesepercentagesonthevolumeofessentialoilobtained
from 370g of the peels at 180minutes showed that orange peel can deliver more Dlimonene per unit mass of
availablepeel.Hence,orangepeelessentialoilisamoreeconomicalsourceofDlimoneneinNigeria.

Keywords:Quantitative,Analysis,Qualitative,Comparative,Extracted,Essentialoil,Orange,Lemon,Lime.

1.INTRODUCTION

Essential oil from citrus is a large type of natural flavours and fragrances, which is popularly used in food
industries,dailychemicalproductandhealthcarefield(Shengminetal.,2012).Thecitrusspeciesareapotential
source of variable oil which might be utilized for edible and other industrial application (Maria et al., 2012).
Essential oils are broadly used as pharmaceutical components, in nutritious supplements and for cosmetic
industry and aromatherapy (Maria et al., 2012). Guenther (1955) also stated that the oil is also employed in
perfumes,toiletwaters,eauxdecologne,andincosmeticstowhichitimpactsarefreshingtopnote.
Essential oils are a product obtained from vegetable raw materials (Berger, 2007), and are complex
mixtureswhosecompositionmayincludevolatileterpeniccompounds,whichhavetheformula(C5H8)n,wherethe
compounds are monoterpenes if n=2, sesquiterpenes when n=3, diterpenes when n=4 etc (Smith et al., 2001).
Thesearesecondarymetabolitesinplants(Mazen,2002)andresponsibleforthecharacteristicaromaonthefruit.
Lemon essential oil are complex mixtures of chemical compounds like limonene, Yterpinene, citral,
linalool and caryophyllene among others, which can be represented by three main classes, namely terpenes,
oxygenates, and sesquiterpenes (Benvenuti et al., 2001).The most significant flavour compound is citral, while
linaloolpossesseshighlydistinctiveorganolepticcharacteristics.Inaddition,limonene,myrcene,octanol,andY
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terpeneamongotherscontributewithhigharomaflavouroflemonoil(Benvenutietal.,2001).
The composition of orange oil varies for several reasons. Region and seasonal changes as well as the
methodusedforextractionleadtothesevariation.Gamarraetal.(2006)alsostatedthatthequalityofessential
oildependsondifferentfactorsamongthemarethechemotypeandbiotypeoftheplant,theclimaticconditions
aswellastheextractiveprocess.Severalcompoundshavebeenidentifiedinorangeoilwithgaschromatograph
mass spectrometry. Most of the substances are part of the terpene group (limonene, pinene, sabinene,
pinene, myrcene and 3carene) with limonene being the dominant one. Long chain aliphatic hydrocarbon
alcoholsandaldehydeslikeoctanol,decanal,andoctanalaresecondimportantgroupofsubstances(Verzeraet
al.,2004).
Citrusfruitshavearough,robustandbright(greentoyellow)colouredskin.Theyareusually4to30cm
longand4to20cmindiameter,withaleatherysurroundingrindorskinknownasepicarp(orflavedo)thatcover
the fruits and protect it from damages. Citrus fruits are notable for their fragrance, partly due to flavanoids and
limonoidscontainedintherind(Manthey,2004).Theendocarpisrichinsolublesugarandcontainssignificant
amounts of vitamin C, pectin, fibres, different organic acids and potassium salt which give the fruits its
characteristic citrus flavour (Ezejiofor et al., 2011). Citrus juice also contains a high quality of organic acids
(citric,malic,aceticandformicacids).
InNigeriaandotherpartsoftheworld,citrussinensis(sweetorange)arecheaplyavailable,thusserves
as a major source of vitamins in diets. Orange fruit and its juice have several beneficial, nutritive and health
properties(OkwuandEmenike,2006).Theyarerichinvitaminsespeciallyascorbicandfolicacids.Overthelast
decades, many other virtues and medicinal benefits of orange fruits have been discovered besides their anti
scurvy property (Rapisararda, 1999). There is convincing epidemiological evidence that the consumption of
orangefruitisbeneficialtohealthandcontributestothepreventionofdegenerativeprocess,particularlylowering
incidence of degenerative process, particularly cardio and cerebro vascular diseases (Rapisararda, 1999). The
protection that orange fruit provides against these diseases has been attributed to the various antioxidant
phytonutrientscontainedincitrusspecies(OkwuandEmenike,2006Rapisararda,1999).
The current annual world production of citrus fruits is approximately 110 million tons, of which oranges
constitute about 80 million tons (USDA, 2013). In Nigeria, about 930,000 tons of citrus fruits are produced
annuallyfromanestimateof3millionhectares(FAO,2008).

Theobjectiveoftheresearchwasto:

a.Determinetherelationshipbetweentimeandquantityofessentialoilsobtainedfromcitruspeels,
b.Comparequantitativelythecompositionofessentialoilsobtainedfromorange,lemonandlimepeels,
c.Determinethepercentageofcomponentspresentintheessentialoils,
d.Identifythemajorcomponentspresentinthecomposition,and
e.Determinethephysicochemicalpropertiesoftheessentialoils.

2.MATERIALSANDMETHODS

a.SteamDistillation

OrangesusedinthisworkwereboughtfromRumuokoromarketinPortharcourt,Riversstate,Nigeria.Theywere
washed with deionized water, peeled and cut into small pieces. The orange peel was then weighed using
RADWAGWAGIelectronictoploadingbalance(AS220/C/2)toobtainexactly370grams.Theorangepeelswere
thenpureedusingMARLEXELECTROLINE(Excella)blender.
The pureed orange peel was then carefully transferred into a 1000ml flat bottom flask. 650ml of de
ionizedwaterwasmeasuredusinga1000mlmeasuringcylinderandthenaddedtothe1000mlflatbottomflask
(distilling flask). Boiling chips was then added to the distilling flask to ensure that boiling occurs calmly without
bumping.TheexperimentwasthensetupasshowninFigure1below

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Figure1:laboratorysetupforthesteamdistillationofcitruspeel.

HeatingofthedistillingflaskwasthenslowlycommencedusingSTUARTHOTPLATE/MAGNETICSTIRER.
The heat source was adjusted so that the distilling rate is approximately 20 drops per minutes.As the mixture
boilsanddistils,deionizedwaterwasaddedviatheseparationfunnelinthesetupjusttokeepthewaterlevelat
the operation level preventing the water level from going too low which can cause the sugar in the puree to
caramelize and burn and also keeping the heat at a low steady level. The experiment was conducted for the
following times 60, 100, 140 and 180 minutes, in each case, the distillate was collected and transferred into a
250ml separating funnel. 20ml of diethyl ether was added to the distillate in the separating funnel to extract the
oil. It was ensured that there was no flame source or hot plate on during the use of diethyl ether because
diethyletherisvery,veryflammable.Thewaterlayerintheseparatingfunnelwasthendrainedoff.Thediethyl
ether layer was collected and small quantity of anhydrous magnesium sulphate was added to dry off the water
content.The oil was then kept in a fume cupboard for 12 hours to allow all the diethyl ether vapourize.The oil
extractedwasthenmeasuredandrecorded.

b.Quantitativeandqualitativeanalysisofcitruspeelessentialoils

Thequantitativeandqualitativeanalysisofthecitruspeelessentialoilwasdoneusing(5975SeriesMSDwithan
Agilent7890A).0.5mLofeachoftheoilsampleswasdilutedto5mLbytheadditionof4.5mLofmethylene
chloride(diluents).Heliumwasusedasthecarriergasbecauseofitsinertnature.

3.0.EXPERIMENTS

3.1.Determinationofthesolubilityofcitruspeelessentialoilinwater

Approximately 6 drops of water was added to the test tube containing 3 drops of orange peel essential oil.The
testtubewasstirredthoroughlywithaglassstirringrod.Twoseparatephaseswasobserved.
The pH of the water was measured to determine if the essential oil is partially soluble in water and
whetherithaschangedthepHofthewater.ItwasobservedthatthepHpaperdidnotchangecolour.Thus,the
orange peel essential oil is a water insoluble compound. The above experiment was carried out on lemon and
limeessentialoil,andsameresultwasobtained.

3.2.Determinationoftheboilingpointofcitruspeelessentialoil

5mloftheessentialoilwasplacedinasmalltesttube.Acapillary,sealedatoneendisplacedopenenddown
into the essential oil. The test tube is firmly attached to a thermometer with a rubber band such that the
thermometerbulbshouldbeevenwiththetesttubesbottom,andthisentireassemblyimmersedinanoilbath
(halffilled100mlbeaker).Asthetemperatureisslowlyincreased,arapidevolutionofbubblesfromtheendofthe
tubebegins.Heatingwascontinuedforabout510secondstobesurethatalloftheairhasbeenexpelledfrom
thecapillary,andthevapoursoftheessentialoilbecomeequaltotheatmosphericpressure.Asthetemperature
decreases, the bubbles slowed down and the essential oil starts rising into the capillary.At the point when the
bubblestops,thethermometerwasreadandrecorded.Theaboveprocesswasrepeated2moretimes,andthe
temperature reading in each case was recorded. The above experiment was carried out on orange, lemon and
limeessentialoilatatmosphericpressure.
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3.3.Determinationofspecificgravityoforangepeelessentialoil

Density bottle was used for determining the density of the oil. A clean and dry bottle of 25ml capacity was
weighed(W 0) and then filled with the oil, stopper inserted and reweighed to give (W 1).The oil was substituted
withwaterafterwashinganddryingthebottleandweighedtogive(W 2).Theaboveexperimentwasdoneusing
orange,lemon,andlimeessentialoil.

3.4.Determinationofrefractiveindexofcitruspeelessentialoil

The Abb's refractometerwas usedforthe determinationofrefractive index.Itgives values upto the 4th decimal
place.The refractive indexisdenotedbynD25wherenistherefractiveindexat25Ctakenwithsodiumlight(D
line).First,therefractometerwasstandardized with distilled waterwhich hasrefractiveindexof nD29.5= 1.3315.
Thenit was cleanedwithacetone anddriedwith cotton. After this, a drop of orange peel essential oil was
placed between the prisms of refractometer. The telescope was rotated to bring the border line of total
refraction to the junction of crosswire in the telescope. The refractive index was recorded at room
temperature.

Theaboveexperimentwasrepeatedforlemonandlimepeelessentialoil.

3.5.Determinationofperoxidevalueoforange,limeandlemonessentialoil

30ml of acetic acid chloroform solution was measured into a flask containing 2g of the oil sample. A 0.5ml
saturatedsolutionofpotassiumiodidewasthenadded,followedcloselybytheadditionof30mlofdistilledwater.
The flask content was then titrated against 0.1M sodium thiosulphate (Na2S2O3) until the yellow colour almost
disappeared.0.5mlstarchindicatorwasaddedandthetitrationcontinueduntiltheendpoint(wheretheblueblack
colourjustdisappeared).Ablanktitrationwasalsoperformed.

WhereSandBrepresentsampleandblanktitrationsrespectively.
Theperoxidevalueisthuscalculated

PEROXIDEVALUE=

WhereS=Sampletitration.
B=Blanktitration.

3.6.Determinationofsaponificationvalueofcitruspeelessentialoil

5.3716g of orange peel essential oil were weighed into a conical flask separately. 25ml of 0.1N ethanolic
potassiumhydroxidewasaddedtotheconicalflask,andcontentconstantlystirredfor1hourfollowedbyreflux.
Phenolpthaleinindicatorwasthenaddedtotheconicalflaskandtitratedwith0.5MHCltillthesolutionchanges
tocolourless.Thesameprocedurewasrepeatedfortheblank.

Theaboveexperimentwasrepeatedusing5.3014goflemonand5.3006goflimeessentialoil.

3.7.Determinationofacidvalueofcitruspeelessentialoil

25ml of diethyl ether and 25ml of ethanol was mixed in a 250ml beaker. The resulting mixture was added to
5.0858g orange peel essential oil in a 250ml conical flask, and few drops of phenolphthalein were added to the
mixture.Themixturewasthentitratedwith0.1MKOHtotheendpointwithconsistentshakingforwhichadark
pinkcolourwasobservedandthevolumeof0.1MKOH(Vo)wasnoted.

Theaboveexperimentwasrepeatedusing5.0808glemonand5.0826glimeessentialoil.

4.RESULTSANDDISCUSSION

a.Steamdistillation

The time and quantity of essential oil extracted from the citrus peels are presented in Tables 1, 2 and 3, and
Figure2,3,4,and5fororange,lemonandlimerespectively.
From Table 1, 2 and 3 for orange, lemon and lime respectively, it was observed that the volume of
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essential oil extracted from the peels increases with time. It was also noticed that more essential oil (20ml) at
180 minutes of heating was extracted from 370g of the orange peels than from equal mass of lemon and lime
peel at the same time of heating, while lime had the least quantity of essential oil extracted (5 ml). These
observationsareinagreementwiththefindingsofKamaletal.(2011)whoreportedthatamongthecitrusspecies
tested, C. Sinensis exhibited the maximum oil yield (0.241.07%) followed by C. reticulata (0.300.50%) and C.
paradisii(0.200.40%).Gamarraetal.(2006)statedthatthequalityofessentialoildependsondifferentfactors
among them are the chemotype and biotype of the plant, the climatic conditions as well as the extractive
process. Soumaya et al.(2012) also reports that essential oil yield varied during ripening to reach maximum
valuesduringthemiddlestageofmaturity(stage2)formandarinandorange,whilethehighestlemonyieldwas
found at the beginning of fruit maturation and decreased after that.Also Des Gachons et al. (2005) stated that
watersupplyduringripeningwasreportedtoinfluenceconsiderablytheessentialoilcontentwithanenhancement
of yield under moderate water shortage conditions. All these will possibly be responsible for the high yield of
orangeessentialoiloverthatoflemonandlime.

a.Physicochemicalpropertiesofcitruspeels

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b.Quantitativeandqualitativeanalysisofcitruspeelessentialoils

Theorange,lemonandlimepeelessentialoilscontainedatotalof11,12and24components,respectively.Table
3showsthetotalcomponentsandtheirpercentagecompositionfororange,lemonandlime,essentialoils.The
GCMSchromatogramfororange,lemonandlimeareshowninFigures3,4and5,respectively.

Figure3:Gaschromatographicplotfororangepeelessentialoil.

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Figure4:Gaschromatographicplotforlemonpeelessentialoil.

Figure5:Gaschromatographicplotfororangepeelessentialoil.

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ThethreehighestoccurringcomponentsinorangepeelessentialoilareDlimonene(54.15%),pulegone(11.65%)
andLcarvone(2cyclohexen1one)(5.46%).
ThethreehighestoccurringcomponentsinlemonpeelessentialoilareDlimonene(64%),2cyclohexen
1ol (6.21%) and pinene (3.82%), and the three highest occurring components in lime peel essential oil are
pinene (23.12%), Dlimonene (17.07%) and Pinene (10.40%). The amount of lemon peel essential oil for D
limoneneandpineneisinagreementwithSoumaya,etal.(2012)findingsthatDlimonene(37.6369.71%),
pinene (0.6331.49%), terpene (0.049.96%), and pcymene (0.239.84%) were the highest ones in lemon.
HoweverpercentagecompositionofsweetorangedidnotagreewiththatofSoumayaetal.(2012),whichhada
percentageof(81.5286.43%).Figueiredoetal.(2008)andSchmidt(2010)alsostatedthatitneedstobekeptin
mindthatthechemicalcompositionmayalreadyvaryintherawmaterial,beinginfluencedbyplanthealth,growth
stage,habitatincludingclimatic,edaphicfactors,aswellasharvesttime.
WidmarkandBlohm(1957)alsostatedthatoxygenconsumptionuponstorageofdifferentmonoterpenes
has been recorded. El. Nikeety et al. (1998) Turek and Florian (2013) went further to state that changes in
compositionaswellasphysicochemicalpropertiesofessentialoilsweregenerallymorepronouncedinhalffilled
containersthanwhenonlylittleornoheadspacewaspresent.
Asnaasharietal.(2010)statedthattheGCMSanalysisoftheessentialoilsoflime(C.aurantifolia)was
also performed and approximately 22 main components, with Limonene (28.27%) being the principal one, were
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identified and quantified, as against 24 components identified in this work with pinene (23.12%) being the
principalone,andLimonene(17.07%)beingthenextmostabundant.
However,fromTable3,itcanbededucedthatlemonpeelessentialoilhasthehighestpercentageofD
limonene(64%)whencomparedtothesamequantityofthethreeoilsamples.But,fromTable1,itcanalsobe
seenthatorangepeelproducedthehighestvolumeofessentialoilwhencomparedwithsamemassofthethree
citruspeelsandsametimeofdistillation.
Therefore,takingthelongesttimeofheating(180minutes)inTable1andthepercentagecompositionof
DlimoneneinthecitruspeelsinTable3,orangepeelproduced20mLofessentialoils,whereaslemonproduced
7 mL and lime 5 mL. Working out the quantity of Dlimonene in the volume of essential oil obtained from the
citruspeelsafter180minutes,usingthepercentageofDlimoneneinthecitruspeelsasshowninTable3,lime
peel essential oil contained 0.85 mL Dlimonene, lemon 4.48 mL Dlimonene, while orange peel essential oil
contained10.83mLDlimonene.

5.CONCLUSION

The results obtained showed that lemon peel contains more amount of Dlimonene per unit volume of essential
oil,whileorangepeelcontainsmoreamountofessentialoilthanlimeandlemonperunitmassofpeel.However,
by obtaining percentage of Dlimonene in volume of essential oil obtainable from unit mass of peel, it was
concluded that orange peel is a more viable and economical source of essential oil which is very rich in D
limonene.

6.RECOMMENDATION

Theshelflifeofcitruspeelessentialoilhavebeenestablishedfromliteraturetobegreatlyaffectedbyitsstorage
conditionssuchaswrongstoragecontainers,storagetemperatureandheadspaceinstoragecontainers.Thus,
citrus essential oil should be stored in amber bottles, and below room temperature, with the avoidance of
headspaceinstoragecontainers.

Furtherresearchtoevaluatetheeffectoffertilizerapplicationon

a)Thephysicochemicalpropertiesoforangepeelessentialoil.
b)Thechemicalconstituentsinorangepeelessentialoil.
c)Volumeofessentialoilinorangepeel.
d)Pectincontentinorangepeel.

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