Abstract
Pummelo (Citrus maxima) is one of true citrus species originated from South East Asian regions. Pummelo is known as having high morphological diversity, but lacking of comprehensive publications documenting chemical diversity. The objectives of this study were to reveal essential oil diversity and its implication on the chemotaxonomy of the species. Leaves from forty individual plants were collected from seven districts representing pummelo distribution areas in Indonesia. Isolation of essential oils was done using maceration and solvent extraction procedures. Qualitative and quantitative analysis of the essential oils was conducted using GC-MS. Thirty one compounds were identified, consisted of monoterpenes, sesquiterpenes, diterpenes, ketones, alkenes and fatty acids. Assessment on chemotaxonomical importance of essential oils was carried out using cluster analysis and principal component analysis on volatile compounds. Three chemotypes were recognized, defined as “nerol/loliolide/allo-aromadendrenechemotype”, “alpha-selinenechemotype” and “alpha-pinene/delta-carenechemotype”. Three chemotypes defined in this study was the first reported chemotaxonomic analysis for Indonesian C. maxima.
Highlights
Citrus maxima (Burm.)Merr.,or pummelo, is a fruit crop species originated from Southeast Asian region
A total of 40 samples were collected for leaf essential oils analysis
Results of compound identification showed that leaf essential oils of C. maxima consisted of 31 compounds
Summary
Citrus maxima (Burm.)Merr.,or pummelo, is a fruit crop species originated from Southeast Asian region. C.maxima is one of “true Citrus species” within the genus Citrus. This taxonomic status has been proven from various studies based molecular data (Pang et al, 2007; Kyndt et al, 2010). There is no chemotaxonomical study focusing on the essential oil variability on this species. Essential oils are one of the phytochemical compounds used in chemotaxonomic studies (Gonzales et al, 2001; Merle et al, 2004). Several studies revealed the use of essential oils from various plant species as food preservatives, antimicrobial agent and natural pesticides
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