Abstract
Members of the genus Pelargonium (family: Geraniaceae) are reputed for their numerous traditional uses and significant modern uses in fragrance, flavor, cosmetics, and aromatherapy. The commercial “geranium oil” is obtained from the steam-distillation of shoot biomass of rose-scented Pelargonium species and their cultivars and hybrids. China and Egypt are the major producers and exporters of geranium oil. It is highly valued because of its profound rose-like odor. The essential oil, rhodinol, concrete, and absolutes derived from Pelargonium species are widely used in various types of rose fragrances. Major constituents of the commercial geranium oil are citronellol, geraniol, linalool, isomenthone, citronellyl formate, and geranyl formate. Two types of geranium oils are recognized on the basis of the relative percentage of 10-epi-γ-eudesmol (African type) or 6,9-guaiadiene (Reunion type). Geranium oil possesses antimicrobial, pesticidal, insect repellent, antioxidant, and anticancer properties. This essential oil has potential to be used in the food industry to prolong the shelf life of fresh and processed foods.
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