Orange Oil Research Articles

Essential Oil Extraction from Orange and Lemon Peel

The one-third of all food produced for human use is wasted each year which has made food waste a serious problem all around the world. Citrus juice manufacturing factories generate peel leftovers that can account for 50-60% of the weight of the fruit, contributing significantly to food waste. This study investigates the extraction of orange and lemon peel oils using the Soxhlet process and their analysis via gas chromatography. The aim is to identify and quantify key volatile compounds present in these oils, thereby putting the leftover peels to use. Fresh orange and lemon peels were transformed into zest and extracted using Hexane and Ethanol as solvent in a Soxhlet apparatus. Gas chromatography with a specialized column and detector unveiled major volatile compounds, including limonene, linalool, citral. These compounds contribute to the characteristic aroma and potential bioactivity of the oils. Orange peels displayed notably higher limonene content compared to lemon peels. This approach illuminated the chemical composition of the oils, offering opportunities in food, cosmetics, and fragrance industries. Orange peels contained 70-90% limonene, significantly more than lemon peels. The study concluded that peels harbor 28 volatile substances, with limonene responsible for their distinctive citrus scent. In sum, this research underscores the effectiveness of Soxhlet extraction, providing insights into orange and lemon peel oils’ composition using Gas chromatography and applications.

Process parameters optimization of water-waste derived biodiesel emulsion to permute as a sustainable and greener energy source

The present study aims to optimize the process parameters to formulate a stable water-biodiesel emulsion fuel and permute it as a sustainable and greener source for biofuel application. Biodiesel is derived from waste orange peels and its chemical constituents are characterized. Water emulsion in base fuel is considered to promote energy-and-environmental impacts. As the quality of emulsion fuel depends on the physicochemical properties which are directly influenced by base fuel, water, and surfactant concentrations, a multi-response optimizationol is implemented to derive the optimum levels for process parameters. The optimization result shows that the base diesel blended with 30% orange peel oil, 10% water, and 1% surfactant promotes superior fuel quality, and the water has a maximum influence on fuel quality (54.41%). The emission assessment at peak brake mean-effective indicates that the hydrocarbon, CO, NOx, and smoke emissions are reduced by 26.9%, 49%, 4.1%, and 17.2% at optimal conditions compared to base diesel, respectively.

Active antimicrobial extruded films for mozzarella cheese from poly (butylene adipate co-terephthalate) (PBAT) and orange oil

Active antimicrobial extruded films for mozzarella cheese from poly (butylene adipate co-terephthalate) (PBAT) and orange oil

Seasonal metabolic profiling of Valencia orange leaf essential oil using GC coupled with chemometrics, nano-formulation, and insecticidal evaluation: in vivo and in silico.

Mosquitoes and mosquito-borne infectious diseases are a global challenge, especially with increased resistance to synthetic insecticides. The foregoing study aimed to utilize the essential oil of leaves of Citrus sinensis var. Valencia as a cheap, safe, eco-friendly (green), and effective alternative to chemical insecticides. Essential oil samples were collected from fresh and dried leaves across different seasons. They are subjected to hydrodistillation and then GC analysis to be compared. Seventy-seven compounds were detected in all samples where monoterpene hydrocarbons represented the most abundant class of hydrocarbons in fresh leaves (52.6-74.4%) and dried leaves (58.6-66.9%). Sabinene (8.26-29.2%), delta-3-carene (8.23-16.4%), d-limonene (2.50-11.2%), and β-myrcene (2.40-4.93%) were the major monoterpene hydrocarbons in all seasons. Oxygenated monoterpenes comprising β-linalool, citronellal, terpinen-4-ol, β-citral, and α-citral exhibited also appreciable percentages in fresh (21.2-43.4%) and dried leaves (23.4-33.0%). Hierarchical cluster analysis (HCA) and principal component analysis (PCA) effectively segregated all samples into three discriminate clusters where, β-linalool, terpinen-4-ol, β-elemene enantiomer, sabinene, and β-phellandrene constitute the main discriminatory biomarkers. Essential oil of fresh spring leaves (FS) was chosen for nano-formulation adopting the hot emulsification method. Both FS sample and the prepared nano-hexosomal formula were screened against the 3rd instar larvae Culex pipiens L. (common house mosquito). LC50 and LC95 values of FS and oil loaded nano-formula were (48 and 30 552 mg L-1) and (30 and 1830 mg L-1) respectively. α-Citral followed by citronellal showed the best fitting within the binding sites of acetylcholine esterase enzyme utilizing molecular docking. Thus, it can be concluded that Valencia orange leaf as a nano-formulation could serve as an effective and sustainable insecticidal agent.

Orange Peel Oil Supplementation in Laying Quail Diet: Effects on Performance and Oxidative Stability of Egg Yolk

Orange Peel Oil Supplementation in Laying Quail Diet: Effects on Performance and Oxidative Stability of Egg Yolk

Ovicidal and larvicidal effects of two essential oils (Citrus sinensis and Ocimum basilicum) on the development cycle of wax moth Galleria mellonella in tropical hives

The greater wax moth, Galleria mellonella, is one of the ubiquitous pests of honey bee colonies worldwide. The economic importance of moths has led to a number of studies on the life cycle, biology, behavior, ecology, molecular biology, physiology, and control of the wax moth. Our study aims to verify the effectiveness of two essential oils against the greater moth Galleria mellonella L. The essential oils of sweet orange (Citrus sinensis) and basil (Ocimum basilicum) tested on the greater wax moth, have presented various degrees of activity against G. mellonella eggs and larvae. The highest aborted egg rate and the highest mortality were recorded with the mixture of sweet orange oil (Citrus sinensis) and basil (Ocimum basilicum ) (respectively 91.27% and 65.33%) while the lowest aborted egg rates and mortality were recorded with basil oil ( Ocimum basilicum ) (respectively 75.77% and 15.67%). These treatments appear to be safe for pollinators, humans, and the environment, and the essential oils applied are readily available and inexpensive.

Lime and orange essential oils and d-limonene as a potential COVID-19 inhibitor: Computational, in chemico, and cytotoxicity analysis

The COVID-19 pandemic has substantially impacted the world health systems, causing public health concerns, and the search for new compounds with antiviral activity is of extreme interest. Natural molecules with bioactive potential are a trend, with essential oils (Eos) being the focus of recent studies. Thus, this study evaluates in chemico the d-limonene inhibitory activities in the viral genome of SARS-CoV-2 and analyzes the cytotoxic potential and safety profile of d-limonene and lime and orange EOs with a high content of d-limonene. The EOs were extracted and characterized, and the in chemico computational analysis for the determination as a potential anti-SARS-CoV-2 was performed with d-limonene, the major compound in EOs. The cytotoxicity analysis of EOs and d-limonene was carried out with MRC-5 and HaCaT, and the preliminary safety profile was also evaluated by the HET-CAM assay. d-limonene was suggested as a promising compound for anti-SARS-CoV-2 research, since the molecule does not provide mutagenic and cytotoxic fragments, and does not have irritating potential when diluted, in addition to having favorable pharmacokinetic characteristics, through in chemico analysis. Collectively, the results reveal the antiviral potential of lime and orange EOs, as well as their major compound. In this sense, further studies should be conducted to understand the antiviral mechanisms.

Synthesis, Characterization, and Optimization Studies of Polycaprolactone/Polylactic Acid/Titanium Dioxide Nanoparticle/Orange Essential Oil Membranes for Biomedical Applications

The development of scaffolds for cell regeneration has increased because they must have adequate biocompatibility and mechanical properties to be applied in tissue engineering. In this sense, incorporating nanofillers or essential oils has allowed new architectures to promote cell proliferation and regeneration of new tissue. With this goal, we prepared four membranes based on polylactic acid (PLA), polycaprolactone (PCL), titanium dioxide nanoparticles (TiO2-NPs), and orange essential oil (OEO) by the drop-casting method. The preparation of TiO2-NPs followed the sol-gel process with spherical morphology and an average size of 13.39 nm ± 2.28 nm. The results show how the TiO2-NP properties predominate over the crystallization processes, reflected in the decreasing crystallinity percentage from 5.2% to 0.6% in the membranes. On the other hand, when OEO and TiO2-NPs are introduced into a membrane, they act synergistically due to the inclusion of highly conjugated thermostable molecules and the thermal properties of TiO2-NPs. Finally, incorporating OEO and TiO2-NPs promotes tissue regeneration due to the decrease in inflammatory infiltrate and the appearance of connective tissue. These results demonstrate the great potential for biomedical applications of the membranes prepared.

Effect of Emulsion Particle Size on the Encapsulation Behavior and Oxidative Stability of Spray Microencapsulated Sweet Orange Oil (Citrus aurantium var. dulcis).

Three different feed emulsions of different particle sizes were mixed with a modified starch and maltodextrin and spray dried to make a large (LP), small (SP), and nano-size encapsulated powder (NP), respectively. Emulsion size, oil content, loading capacity (LC), encapsulation efficiency (EE), water content, aw, scanning electron microscopy (SEM), glass transition temperature (Tg), as well as d-limonene release characteristic and limonene oxide formation rate during 37 °C and various aw storage were determined. With the increase of the feed emulsion size, the reconstituted emulsion size of the LP tended to increase and change to a bimodal distribution. The surface oil content increased with the increasing size of the reconstituted emulsion, and the opposite was true for EE. The smaller the reconstituted emulsion size, the higher Tg during a low aw condition. The Tg of the LP, SP and NP were 62, 88, and 100 °C, respectively, and NP > SP > LP. The release and the oxidative rate of d-limonene was the lowest for the NP and then increased for the SP and LP. The release and oxidative rates increased with the elevation of aw and peaked at 0.33. The powder surface morphological structure was intact, the spray-dried powder was more stable, and microstructure changed from a glass state to a rubbery state during storage.

Cellulose Nanofibers from Palm Oil Empty Fruit Bunches as Reinforcement in Bioplastic

Currently, packaging especially for food is a significant concern because made of plastic, which is difficult to degrade. Cellulose nanofibers (CNFs) as the composite reinforcement are chosen as a suitable replacement for the fiber. This nanocomposite is made with the main aim of making biodegradable food packaging with other capabilities such as antioxidant, antibacterial, etc. The food packaging was next referred to as bioplastic, consisting of several components. One of the major concerns is selecting cross-linking agents in nanocomposites production. The use of essential oil extracts from plants is widespread because it has an excellent binding ability and good chemical properties. The essential oil of orange peel can be extracted and used because it contains flavonoid compounds that act as antioxidants. The CNFs were made from palm oil empty fruit bunches (EFB) using the acid hydrolysis process in the previous research. The study of this nanocomposites production successfully makes transparent bioplastic. SEM results show a surface with fewer pores filled with cellulose fiber and protein. The addition of essential oil to the film increases the cross-linking bond in the matrix, improving its mechanical properties. The bioplastic was tested its endurance when buried in soil for 6 days and showed a promising results.

A citrus essential oil causes higher disturbance on the growth kinetics of Enterococcus faecalis than Lactobacillus rhamnosus

Essential oils (EOs) have turned a promising alternative to using antibiotics in poultry production due to their antimicrobial properties. EOs could effectively combat pathogenic bacteria affecting poultry. Particularly, Citrus EOs, a by-product of citrus processing industries, could be a feasible alternative to this end due to their vast availability in the global market. Enterococci are associated with intestinal and extra-intestinal infections in poultry, which can increase poultry mortality. On the other hand, Lactobacilli are beneficial bacteria inhabiting the poultry gut and have health-promoting effects. The aim of this study was to evaluate the antibacterial activity of a commercial citrus EO, Orange oil phase essence (OOPE), on Enterococcus faecalis and Lactobacillus rhamnosus as well as to determine OOPE chemical composition. Results showed that OOPE inhibited E. faecalis and L. rhamnosus at 14.8 mg/mL. However, the evaluation of OOPE effects on the growth kinetics parameters of both bacteria reveled that OOPE caused higher disturbances on the growth kinetics of E. faecalis than L. rhamnosus. OOPE significantly reduced the maximal culture density (A) and growth rate (µmax) and extended the lag phase duration (λ) of E. faecalis in a dose-dependent manner, while OOPE slightly extended λ and affected µmax of L. rhamnosus. OOPE at 3.70 mg/mL reduced A and µmax in ~87.34 and 90.2%, respectively, while increased λ 3.8 times of E. faecalis. OOPE at this concentration reduced µmax in 11.8% and extended λ 1.38 times of L. rhamnosus. Therefore, OOPE had a selective antibacterial activity, presenting higher activity on E. faecalis. Despite, limonene was identified as the major compound (87.22%) of OOPE, minor compounds such as trans-carveol could be involved in conferring the selective antibacterial activity of OOPE.

Preharvest Application of Commercial Products Based on Chitosan, Phosphoric Acid Plus Micronutrients, and Orange Essential Oil on Postharvest Quality and Gray Mold Infections of Strawberry

Strawberry is a perishable fruit with a limited shelf life after harvest due to deterioration of quality and the development of gray mold, Rhizopus rot and other minor diseases. In this study, the effectiveness of commercial compounds based on chitosan, phosphoric acid plus micronutrients, and sweet orange essential oil (EO) in reducing decay and optimizing the quality of strawberries was analyzed. The plant canopy of a greenhouse crop was sprayed once and strawberry fruit were harvested three days later. Gray mold infections were evaluated after chilled storage for seven days at 4 ± 0.5 °C followed by five days shelf life. The qualitative parameters were recorded at harvest (initial day) and after three days of storage at room temperature (RT, 20 °C) or after cold storage and shelf life (CS, 4 °C). The application of sweet orange EO increased the antioxidant and flavonoid content at harvest, while a decrease was reported following three days of storage at RT. At the same time, increased ethylene production and weight loss were observed during CS three days after harvesting. Chitosan treatment maintained the harvest fruit quality and was effective in the control of postharvest decay. Our results suggest that the investigated natural compounds could improve strawberry quality after harvest. Since chitosan performed best in terms of maintaining quality and reducing postharvest decay, it could be considered as a good substitute for chemical-synthetic fungicides for the preservation of strawberry postharvest gray mold.

Study of engine performance and emission characteristics of diesel engine using cerium oxide nanoparticles blended orange peel oil methyl ester

• Engine performance and emissions of a single-cylinder diesel engine are studied • The fuel was modified with a blend of orange peel oil methyl ester and nanoparticles • The results showed modified fuel achieved better performance and exhaust emissions • The BTE of BC15 and BC25 showed a 4% and 23% increase over the diesel fuel data • The improved combustion characteristics and the good cetane rating for OPOME Due to the increasing cost of crude oil, the depletion of this resource has prompted researchers to look into the various potential applications of renewable fuels. Biobased fuels have the potential to reduce the harmful effects of fossil fuels. Here, the Biodiesel extracted from the orange peel can be used as an economical alternative fuel. A metal oxide nanoparticle called cerium oxide was added to an orange peel oil methyl ester to study its impact on the diesel engine. Biodiesel is mixed with cerium oxide nanoparticles (CeO 2 ) nanoparticles using an ultrasonicator and a magnetic agitator to ensure that the particles are homogeneous and achieve uniform suspension. The higher surface area/volume ratio of the nanoparticles allows them to perform better combustion and emission characteristics. This Study showed that the brake thermal efficiency of the test fuel was significantly improved by 12% compared to diesel fuel. The Study revealed that the CeO 2 nanoparticles could act as an oxygen shelter for combustion. Its surface energy content has a considerable volume ratio that accelerates the combustion process. Results of an experiment revealed that nanoparticles could reduce emissions. Compared to conventional fuels, biodiesel fuel produced by using CeO 2 nanoparticles exhibited an improvement in various emissions. The performance parameters of a biodiesel blend with a cerium oxide nanofluid additive were improved by 27%, 6.5, and 7% compared to 20% of the Biodiesel fuel mixture in NOx, CO, and smoke emissions. This reveals that the CeO 2 nanoparticles could be the ideal oxidizing catalyst for reducing the emissions of H.C. and C.O.

Influence of rootstock, fruit development stage and ploidy level on the yield, composition and aromatic properties of sweet orange peel essential oil

ISHS XXXI International Horticultural Congress (IHC2022): International Symposium on Integrative Approaches to Product Quality in Fruits and Vegetables Influence of rootstock, fruit development stage and ploidy level on the yield, composition and aromatic properties of sweet orange peel essential oil

The Use of Biopolymers as a Natural Matrix for Incorporation of Essential Oils of Medicinal Plants.

The benefits of using biopolymers for the development of films and coatings are well known. The enrichment of these material properties through various natural additions has led to their applicability in various fields. Essential oils, which are well-known for their beneficial properties, are widely used as encapsulating agents in films based on biopolymers. In this study, we developed biopolymer-based films and tested their properties following the addition of 7.5% and 15% (w/v) essential oils of lemon, orange, grapefruit, cinnamon, clove, chamomile, ginger, eucalyptus or mint. The samples were tested immediately after development and after one year of storage in order to examine possible long-term property changes. All films showed reductions in mass, thickness and microstructure, as well as mechanical properties. The most considerable variations in physical properties were observed in the 7.5% lemon oil sample and the 15% grapefruit oil sample, with the largest reductions in mass (23.13%), thickness (from 109.67 µm to 81.67 µm) and density (from 0.75 g/cm3 to 0.43 g/cm3). However, the microstructure of the sample was considerably improved. Although the addition of lemon essential oil prevented the reduction in mass during the storage period, it favored the degradation of the microstructure and the loss of elasticity (from 16.7% to 1.51% for the sample with 7.5% lemon EO and from 18.28% to 1.91% for the sample with 15% lemon EO). Although the addition of essential oils of mint and ginger resulted in films with a more homogeneous microstructure, the increase in concentration favored the appearance of pores and modifications of color parameters. With the exception of films with added orange, cinnamon and clove EOs, the antioxidant capacity of the films decreased during storage. The most obvious variations were identified in the samples with lemon, mint and clove EOs. The most unstable samples were those with added ginger (95.01%), lemon (92%) and mint (90.22%).

POTENSI MINYAK JAHE MERAH DAN MINYAK JERUK MANIS SEBAGAI BAHAN AKTIF ALAMI DALAM PEMBUATAN HANDSANITIZER

The COVID-19 pandemic that has hit the world requires everyone to maintain hand hygiene as a way to avoid this virus. Hand sanitizer is an instant option for cleaning hands. The use of essential oils in hand sanitizers is considered safer than alcohol. This study aims to study the antiseptic activity, physical and organoleptic characteristics of hand sanitizers in combination with red ginger oil and sweet orange oil. This study was designed using a completely randomized design (CRD) with one factor, namely a combination of red ginger oil and sweet orange oil, with three treatment levels: 75% : 25%, 50% : 50%, dan 25% : 75%. Parameters analyzed included antisepticby Replika method, dispersibility, pH, density, homogeneity and organoleptic tests (texture, aroma, and color). The results showed that hand sanitizer with a combination treatment of 25% red ginger oil and 75% sweet orange oil had a stronger antiseptic effectiveness compared to other treatments. 6.2 cm which shows the consistency of the hand sanitizer that is comfortable when used, the hand sanitizer gel is homogeneous, without any coarse grains and is still organoleptically acceptable for texture, aroma and color.

Correlating the pre–emulsion conditions of film–making with the characteristics of active chitosan films containing orange essential oil (Citrus sinensis L.)

Film–making–pre–emulsions (FMPs) based on chitosan alone or in combination with orange essential oil (OEO) were produced under various emulsification treatments (Ultra–emulsification (UE) or UE together with sono–emulsification (SE) at different times (1, 3, and 5 min)). The UE/SE FMPs containing OEO demonstrated different characteristics. Both the size distribution and the ζ–potential of the FMPs decreased, while the Coulombic interactions improved by applying SE–1 and SE–3. Based on the atomic force microscopy test, SE–1/SE–3 resulted in a decrease in migration of the FMPs. According to our data, the average roughness of the 0.50 % OEO–SE–3 film was 12.15 ± 2.23 nm, and SE–1/SE–3 had a release–controlling effect on OEO. As a result, the OEO–SE–3 loaded film showed poor biological activity against Escherichia coli (8.79 ± 1.38 mm). The films made from SE–1/SE–3 FMPs, exhibited higher density, water vapor resistance, and elasticity than the films casted from UE or SE–5.

Changes in fatty acid profiles of microencapsulated fish oils prepared with citrus essential oils using a spray dryer

SummaryTo decrease global fruit processing wastes, particularly citrus peel waste accounting for 50% weight of fresh fruits, have appeared as a promising and sustainable source for the industrial potential of biological valorisation into fuels or chemicals. For this purpose, this study aimed to evaluate the effects of the addition of citrus peel essential oils on the fatty acid profile of microencapsulated anchovy oil by spray drying at 0, 5, and 10 weeks of storage at ambient temperature (24 ± 1 °C). GC–MS analysis shows that the most common volatile components of lemon, grapefruit and orange essential oils were d‐limonene (27.82%), limonene glycol (21.55%) and d‐limonene (61.69%), respectively. Initial PUFA values were determined as 25.14%, 30.32%, 26.52%, and 30.87% for the control, grapefruit, lemon, and orange treatment groups, respectively. Although the ratio of ΣPUFA/ΣSFA was observed to vary between 0.48 and 0.94 in all groups, the ratio of Σn6/n3 was in the range of 0.10 for grapefruit and 0.58 for orange. The best citrus essential oils were grapefruit that preserved the content of PUFA in microencapsulated anchovy oil. Therefore, it is suggested that grapefruit EOs can be used effectively to preserve fish oil quality and extend the shelf life of microencapsulated fish oil.

Investigations of the Chemical Composition and Aromatic Properties of Peel Essential Oils throughout the Complete Phase of Fruit Development for Two Cultivars of Sweet Orange (Citrus sinensis (L.) Osb.).

The peel essential oil (PEO) of sweet orange is used for flavoring liquors or foods and in the perfumery and cosmetics industry. The fruit maturity stage can modify the essential oil composition and aromatic properties, but little information is available on the evolution of PEO during the entire time set of fruit development. In this study, the yield, chemical composition and aromatic profile over the three phases of orange development were monitored. Four fruit traits (peel color, weight, acidity and sweetness) were recorded to characterize fruit development. Fruits of two sweet orange cultivars were sampled every two weeks from June to May of the next year. PEO was obtained by hydrodistillation and analyzed by gas chromatography coupled with a flame ionization detector (GC-FID). Compounds were identified with GC coupled with mass spectrometry (GC/MS). Ten expert panelists using the descriptor intensity method described the aromatic profile of PEO samples. The PEO composition was richer in oxygenated compounds at early fruit development stages, with an aromatic profile presenting greener notes. During fruit growth (Phases I and II), limonene’s proportion increased considerably as a few aliphatic aldehydes brought the characteristic of orange aroma. During fruit maturation (from November to March), the PEO composition and aromatic profile were relatively stable. Later, some modifications were observed. Regardless of the fruit development stage, the two sweet oranges presented distinct PEO compositions and aromatic profiles. These results constitute a temporal reference for the chemical and aromatic evolution of sweet orange PEO in the fruit development process under Mediterranean conditions. During the first two phases of fruit development, many changes occur in the PEO composition and aroma, suggesting that their exploitation could create new products.

"In Vitro Evaluation of Oocysticidal and Sporulation Inhibition Effects of Essential oil of Orange (Citrus sinensis) Against Eimeria tenella"

"In Vitro Evaluation of Oocysticidal and Sporulation Inhibition Effects of Essential oil of Orange (Citrus sinensis) Against Eimeria tenella"