Title: Changes of Peel Essential Oil Composition of<i>Citrus aurantium</i>L. During Fruit Maturation in Iran
Abstract: The present work investigated the effect of ripening stage on the chemical composition of essential oil extracted from peel of bitter orange (Citrus aurantium). Samples were collected at three harvesting periods: stage 1 (green colour, immature: The size of a lemon), stage 2 (green colour; semi-mature: The size of a bitter orange), and stage 3 (orange colour: mature). The fruits peel including flavedo (epicarp) and albedo (mesocarp) layers were peeled off carefully and discarded. limonene was the most represented compound in bitter orange oil. limonene showed the highest level at the maturity stage (93.47 %); several minor compounds including linalool, myrcene and α-terpineol reached their lowest content. The results showed that ripening stage influenced the chemical composition of essential oil. This knowledge could help establish the optimum harvest date ensuring the maximum limonene of bitter orange.
Publication Year: 2015
Publication Date: 2015-07-04
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 22
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