Orange Oil Research Articles

The impact of yeast-encapsulated orange oil in Aedes aegypti oviposition.

The yeast-encapsulated orange oil (YEOO) is a novel larvicide under development against vector mosquitoes. Despite its efficiency against Aedes aegypti (L.) in small scale experiments, its applicability in vector control can be influenced by other effects on mosquito behaviour or physiology. For this reason, the impact of YEOO particles in mosquito oviposition was evaluated in laboratory and semi-field conditions. Oviposition assays with one gravid Aedes aegypti female were carried under laboratory and semi-field conditions with natural light and temperature fluctuation. For all ovitraps, the number of eggs was manually counted in the wooden paddle and in the solution of each ovitrap. The proportion of eggs between substrates (wooden paddle and solution) varied between conditions, with females in laboratory presenting a lower preference to lay eggs in paddles when compared with studies in semi-field. This behaviour shifts in laboratory can create challenges to extrapolate results from laboratory to the field. Here, studies in both conditions indicate a similar impact of YEOO particles in Aedes aegypti oviposition. The potential treatment concentration of YEOO particles presents a strong repellent/deterrent effect (-0.559 > OAI > -0.760) within the initial 72h of application when compared with water, and weak repellent/deterrent signal (OAI = -0.220) when compared against inactivated yeast. Control ovitraps with water were more positive for egg presence than treated ovitraps, while ovitraps with YEOO particles and inactivated yeast present similar number of positive ovitraps. It is possible that the repellent/deterrent action is partially driven by the delivery system, since most times Citrus sinensis EO oviposition repellent/deterrent signal is weak, and it seem influenced by solvent/delivery used. However, it is unclear how the yeast wall that protect/surrounds the orange oil will negatively affect oviposition since live yeast are normally consider an attractant for mosquito oviposition.

Evaluation of sweet orange essential oil on fermentation and aerobic stability of corn silage

Evaluation of sweet orange essential oil on fermentation and aerobic stability of corn silage

Extração e avaliação de atividades antimicrobianas de óleos essenciais de casca de laranja (Citrus nobilis) cultivada no município de Can Tho, Vietnã

ABSTRACT: This study determined the extraction conditions, chemical composition, and antimicrobial activities of the essential oils of Citrus nobilis. The results illustrated that soaking in the 9% (w/v) NaCl solution for 2 h with a sample and solvent ratio of 1:3 (w/v) and a subsequent extraction time of 45 min yielded the highest extraction efficiency, reaching 3.66% (w/w). The main chemical components of the essential oils were limonene (90.42%), β-myrcene (4.7%), and α-pinene (1.22%). The minimum inhibitory concentration (MIC) at the density of 5x104, 5x105, and 5x106 cells/mL of Escherichia coli were 100, 125, and 125 mg/mL, respectively; for Staphylococcus aureus were 75, 100, and 125 mg/mL, respectively; and for Bacillus cereus were 50, 75, and 100 mg/mL, respectively. The minimum bactericidal concentration (MBC) at densities of 5x104, 5x105, 5x106 cells/mL of E. coli were 175, 225, 225 mg/mL, S. aureus were 150, 200, 225 mg/mL, and B. cereus were 125, 175, 200 mg/mL, respectively. The inhibitory activities of Aspergillus flavus of orange essential oils according to the agar dilution method at concentrations of 0.025-0.1%) on the 5th day were 8.84-30.61%.

Optimisation of supercritical fluid extraction of orange (Citrus sinenis L.) peel essential oil and its physicochemical properties

In this study, the choice of supercritical fluid extraction as a renewable alternative for extracting orange peel essential oil (OPEO) was motivated by concerns about sustainability with conventional solvent extraction methods. The physical and chemical characteristics of OPEO were examined to assess its potential as a sustainable resource. The extraction process was optimised, and the ideal conditions determined were 317.51 min of extraction time at 74.85 °C with a solvent-to-sample ratio of 4. Analysis of the extracted OPEO revealed significant values for saponification (121.67 mg KOH/g), acid (4.13 mg KOH/g), ester (117.54 mg KOH/g), and free fatty acid (1.56 mg KOH/g) content, demonstrating its composition. Notably, key ingredients such as Limonene (43.96%), α-pinene (15.60%), β-myrcene (10.21%), γ-terpinene (5.00%), and α-terpineol (4.15%) were found in high proportions according to chemical composition analysis. Furthermore, OPEO exhibited excellent antioxidant properties with an IC50 value of 7.73 ± 2.00 mg/mL and displayed notable antimicrobial activity against various microorganisms, including P. aeruginosa (17.7 ± 0.6 mm), E. coli (11.0 ± 0.0 mm), K. pneumoniae (10.7 ± 0.6 mm), and S. aureus (10.3 ± 0.6 mm). These findings have significant implications for the flavor and fragrance sector, as well as for the food preservation industry.

Epidemiology and control of strawberry powdery mildew: a review

Strawberry powdery mildew, caused by Podosphaera aphanis, is an economically important disease for strawberry production. Typical symptoms are white mycelium on all aerial parts of affected plants, with young host tissues being the most susceptible. The pathogen overwinters on infected leaves, either as mycelium or chasmothecia, although the quantitative role of chasmothecia in epidemics are not fully understood. In spring, under favourable conditions, the fungus sporulates, disseminating conidia and causing polycyclic infections. The disease is mainly controlled using synthetic fungicides, but there is increasing interest in sustainable alternatives, including microbial biocontrol agents (e.g., Ampelomyces quisqualis, Bacillus spp., Trichoderma spp.) and substances of plant or animal origin (e.g., Equisetum arvense, orange oil, chitosan, whey). Physical methods, (e.g. UV-C, ozone) are also promising alternatives to fungicides. All of these strategies should be combined with appropriate agronomic practices (e.g., overhead irrigation, canopy management) to create unfavourable environments for the pathogen. However, agronomic practices have never been assessed for P. aphanis. Disease forecasting models and DSSs, though available, are underutilized due to their complexity and lack of validation across locations. This review presents the current state of knowledge on P. aphanis the available methods for control of strawberry powdery mildew, and highlights knowledge gaps relating to this host/pathogen relationship.

Chemical composition and antioxidant and antibacterial properties of the essential oils extracted from Citrus sinensis peels by hydrodistillation and microwave methods.

The present study is devoted to evaluate in vitro the chemical composition and the antioxidant and antibacterial properties of essential oils (Eo) extracted by hydrodistillation (HD) and microwave (MW) from the plant peels of Citrus sinensis. The extraction provided yields of 0.26% and 0.02%, respectively. The essential oils were analyzed by GC-MS whose major component is limonene that has a remarkable percentage (78.192% and 58.6%, respectively) for the essential oil extracted by HD and MW. The results of the antioxidant potential were noticeable in each of the essential oils with a higher priority to that extracted by hydrodistillation. The evaluation of the antioxidant power by the free radical scavenging method (DPPH) showed that the essential oils studied have good antioxidant activity, especially for the oil extracted by HD having presented an IC50 of (13.07 ± 0.169) mg/ml, while BHT and ascorbic acid showed very potent and effective anti-free radical activity with IC50 of the order of (19.54 ± 0.32) µg/ml and (1.17 ± 0.05) µg/ml respectively. According to the β-carotene/linoleic acid test, the oxidation of β-carotene was effectively inhibited by the two essential oils of Citrus sinensis peels with a percentage of inhibition of (56.46 ± 0.76) % and (31.39 ± 1.49) % respectively for HD and MW. Eo extracted by HD is more active than ascorbic acid (15.43%). In the antibacterial test, the activity was evaluated by the disc-diffusion method, the two types of sweet orange essential oils inhibited the growth of five bacterial strains out of six: The best activity was obtained against E. coli, Listeria monocytogenes, and Agrobacterium with a diameter of the zone of inhibition between 70 and 84 mm, with the exception of the strain of Bacillus subtilis, there is no zone of inhibition has been observed.

Efficiency of Some Abiotic and Biotic Agents on Vicia faba L. Rust and Chocolate Spot Diseases

A variety of soil- and air-borne pathogens can attack faba bean plants, leading to rust and chocolate spot diseases that seriously affect plant yield. This study aims to evaluate the efficacy of certain essential oils as abiotic agents and biotic agents as safe alternatives to fungicides for both diseases. Double foliar applications of these essential oils and biotic agents significantly reduced the development of faba bean rust and chocolate spot incidence. The highest reduction in faba bean rust (92.7%) was achieved after spraying with jojoba oil, followed by 88.9% and 85.3% for grape and bitter orange oils, respectively. Furthermore, biotic inducers such as Bacillus subtilis, Trichoderma harzianum, and Saccharomyces cerevisiae reduced chocolate spot incidence by 100.0%, followed by a 72.3% reduction with bitter orange, thyme, black seed, and jojoba oils. The second foliar treatment with B. subtilis, T. harzianum, black seed oil, jojoba oil, and chitosan increased faba bean protein contents more than the first treatment. Individual foliar sprays with chitosan and grape oils enhanced catalase (CAT) specific activity, with the highest levels achieved after the first and second foliar applications, respectively. S. cerevisiae and lemongrass oil induced the highest peroxidase (POD) specific activity after both spray applications. Black seed oil induced the highest chitinase (CHIA) specific activity after the first foliar application, while lemongrass oil achieved the highest level after the second spray. The second foliar application of moringa oil, black seed oil, jojoba oil, chitosan, B. subtilis, and S. cerevisiae stimulated the formation of new protein bands in treated faba bean plants, which were not found after the first application. Therefore, the abiotic and biotic agents used in this study could be considered good and safe alternatives for resistance against these foliar diseases, reducing the harmful effects of synthetic fungicides.

Study of the influence of plant extracts on the mycelium growth of Alternaria solani

The response of fungus Alternaria solani to plant extracts originating from the Fabaceae family and orange oil was investigated by a modified in vitro method of Thornberry. The sensitivity of the pathogen to five different extracts at a concentration of 1 ml/l, 2 ml/l, and 3 ml/l was accessed. The results showed that an orange oil extract (number 7) has the strongest inhibitory effect on the mycelium growth when compared to the other extracts. The effect of this extract has also been observed with all used concentrations. The insignificant effect on mycelium growth was obtained for extract 4; at dose of 1 ml/l since the inhibitory effect reached 25% and at 2 ml/l - 25.45%. Over 50% of inhibitory effect was found for extract number 3. The percentage distribution of the tested products at the lowest dose (1 ml/l) showed that the orange oil extract has the strongest inhibitory effect on mycelium growth when compared to the other plants extracts – 36%. The effect of extract number 4 and number 9 was relatively weak, only 11% and 12%, respectively. Compared to the highest administered dose, the best limiting effect was observed with orange oil – 31%, and with treatment with plant extract number 3 – 26%. It has been shown that the increased concentration of plant extracts increased the sensitivity of the pathogen. Keywords: Alternaria solani, in vitro, inhibitory effect, extracts

MAKING YOGHURT FLAVOURED WITH ESSENTIAL OILS

Essential oils are gaining interest from the academic and industrial communities as they have been associated with a possible antimicrobial activity against a wide range of microorganisms. Not many studies are known about the effect of essential oils on useful bacteria in fermentative processes. The present study investigated the possibility of flavouring yoghurt with essential oils. Five oils (mint, clove, cinnamon, sage, orange) extracted by hydrodistillation in a Clevenger-type equipment were tested. Each oil was tested in three concentrations (0.01%, 0.05% and 0.1%). The coagulation capacity of the milk was monitored by measuring the pH at regular intervals (1 hour) and it was found that at no oil concentration was the fermentative capacity of the lactic acid bacteria used in this study inhibited. Sensory analysis led to the conclusion that yoghurt flavoured with orange oil scored highest.

Formulation and Evaluation of Hair Removal Cream by Using an Herbal Base

The cosmetic and hygiene industry and the hair removal market are growing in importance. Teenage girls and women often worry about unwanted hair. This study highlights the importance of choosing herbal hair removers over herbal depilatories due to their high efficacy, safety and lack of side effects. Hair removal herbs and their composition in herbal creams, as well as other hair removal methods, are being studied. Hair removers are cosmetic products designed to remove hair from the skin. Chemical hair removers mostly contain salts of thioglycolic acids as active components. The following ingredients are needed to make the hair cream: thioglycolic acid, cetyl alcohol, turmeric powder, neem and Tulsi extract, ginger and papaya powder, liquid paraffin and the required amount of orange oil. The pH, viscosity, spreadability and homogeneity of the depilatory cream composition were evaluated. The results showed the composition and excellent properties of F3.

Evaluation of water diffusion, water vapor permeability coefficients, physicochemical and antimicrobial properties of thin films of nopal mucilage, orange essential oil, and orange pectin

There is a growing interest in the development of biodegradable, safe materials to extend the shelf life of food and replace non-biodegradable plastics. Several materials have been investigated that can be used as edible coatings to extend the shelf life of fruit and vegetable products. In the present work, the design and characterization of different films of nopal mucilage, orange pectin, and orange essential oil were investigated for their potential use as edible coatings. It was found that the pectin concentration had a significant effect (p<0.05) on the thickness, color, and transparency of the edible films. According to the results, the formulation 0.5% mucilage-0.25 % pectin-0.25 % essential orange oil was chosen. Infrared spectroscopy showed no changes in the chemical compounds of the film formulation. The XRD pattern showed that this thin film is amorphous and contains calcium oxalate of nopal mucilage and oleic acid. In the water vapor permeability tests, the films containing orange essential oil in their formulation showed a higher effective water diffusion and water permeability coefficients as compared to the other formulations. In addition, the concentration of orange essential oil has an antimicrobial effect (p<0.05) on some bacteria of interest for food safety. This work demonstrates a new methodology and measurement technique to determine the effective water diffusion and water permeability coefficients for edible thin films based on the photoacoustic effect.

Penyulingan Dan Karakterisasi Minyak Atsiri Dari Kulit Jeruk Peras (Citrus x microcarpa Bunge) Dengan Metode Distilasi Uap Air

In this study, squeezed orange peel was distilled by water vapor distillation method to extract its essential oil, which can be used as an antioxidant. The fixed variable is the weight of 3 kg of squeezed orange peel with a size of ±1 cm-2 cm and a temperature of 125 ℃ and a pressure of 1.2 bar. Independent variables are the ratio of squeezed orange peel:water 1:2, 1:3, 1:4, 1:5, sampling time, 3 hours 4 hours 5 hours and 6 hours. The dependent variables are essential oil yield analysis, essential oil density analysis, essential oil refractive index analysis, essential oil component analysis by GC-MS and essential oil antioxidant analysis by DPPH method. The most yield and volume of squeezed orange peel oil was obtained at a ratio of 1: 2 with a sampling time of 6 hours, namely as much as 1.2289% and 43 mL. From the density obtained, all samples of squeezed orange peel essential oil meet SNI 06-0009-1987 while the closest to ISO 3140, 2019 is the 1:2 ratio of squeezed orange peel essential oil. From the refractive index obtained, the closest to SNI 06-0009-1987 and ISO 3140, 2019 is the 1:2 ratio of squeezed orange peel essential oil. From the component test and antioxidant test, the highest dl-Limonene composition was obtained at a ratio of 1:5 with a sampling time of 6 hours, namely 54.94% and very strong antioxidant strength of 49.07 µg/mL.

Utilization of Wasted Cooking Oil and Essential Oil of Sweet Orange Peel (Citrus sinensis) as Aromatherapy Candles

&lt;p&gt;&lt;strong&gt;Abstract.&lt;/strong&gt; Utilizations of waste cooking oil can be projected to be candles. Sweet orange (&lt;em&gt;Citrus sinensis&lt;/em&gt;) peel, considering the large amount of this abandoned waste, also can be utilized as essential oil. This research was conducted to examine the production of aromatherapy candles by purifying the wasted cooking oil and adding the sweet orange peel essential oil. Steam distillation method was used to extract essential oils by determining the effect of raw material conditions on the yield obtained. The essential oils obtained from fresh peel was 1.87% of yield with 94.37% limonene, while dry one was 2.16% yield with 94.67% limonene by GC-MS analysis. Adsorption method by activated carbon was carried out to purify the wasted cooking oil as candle materials, varied by 7%, 10%, and 13% mass of activated carbon. The addition of the highest mass of activated carbon gave the lowest absorbance and indicated that the purified oil was the brightest. Utilization of refined wasted oil was mixed with stearin and sweet orange peel essential oil of 2%, 4%, and 6% by weight as aromatherapy candle product. Characteristics of candle was investigated by analyzing the melting point, burning time, organoleptic, and preference test for respondents and resulted that all characters meet Indonesian National Standard. Purification of wasted cooking oil varied by activated carbon mass influenced the color of the candles. The addition of essential oils influenced the smell, melting point and burning time of candle, the essential oil addition makes lower melting point and faster burning time.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Keywords:&lt;/strong&gt;&lt;/p&gt;&lt;p align="left"&gt;Aromatherapy Candles, Sweet Orange Peel Essential Oil, Wasted Cooking Oil&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;br /&gt;&lt;/strong&gt;&lt;/p&gt;

Application of nanoparticles entrapped orange essential oil to inhibit the incidence of phytopathogenic fungi during storage of agroecological maize seeds

The demand for sustainable, healthy, and pesticide-free food has grown in recent years. Agroecological seeds cannot receive chemical treatment, as pesticides present toxicological and environmental risks, requiring the development of alternative methods for disease control, such as the use of essential oils. In this study, orange essential oil was extracted and encapsulated in zein nanoparticles by the nanoprecipitation method. The nanoparticles were tested for the antifungal activity on agroecological maize seeds and for the mycelial sensitivity of Stenocarpella macrospora. The synthesized nanoparticles presented good encapsulation efficiency (99 %) of orange essential oil rich in D-limonene, conferring high antioxidant activity to the loaded nanoparticles. The release profile indicated a pseudo-Fickian mechanism governed by diffusion, explained according to the Korsmeyer-Peppas model. The dynamic light scattering, and transmission electron microscopy showed spherical nanoparticles with particle size lower than 200 nm. The nanoparticles containing orange essential oil inhibited the incidence of Fusarium during the storage of agroecological maize seeds. The mycelial sensitivity against Stenocarpella macrospora showed that the encapsulated essential oil was more effective in inhibiting the fungus when compared to the non-encapsulated oil. Therefore, the nanoparticles containing encapsulated orange essential oil can be effectively applied as an antifungal material for the conservation of agroecological maize seeds, contributing to the development of sustainable agricultural biotechnology with pesticide-free products.

Aroma Chemicals Identification by Sophisticated Technique and Their Role Against Pathogens

Citrus fruits and their essential oils play a vital role in every aspect of human life. Essential oils derived from citrus peel are rich in polyphenols and act as secondary metabolites to treat various diseases and they can be used as insecticide or pesticide. These citrus oil derivatives are much popular in flavour and fragrance industry and FMCG sector. In present research work five variants of citrus fruits; C. aurantium (Narinja), C. hystrix (Gondhoajlebu), C. limon (Lemon), C. limetta (Mosambi) and Citrus reticulata Blanco (Nagur Orange) were selected from different regions of India; Telangana, Andhra Pradesh, Kolkata and Maharashtra. The collected samples were further studied using SPME-GCMS analysis to identify the specific molecules which are not in common. Most identified moleculesthrough GCMS analysis are Limonene, Alpha pinene, Myrcene, Delta-carene, Sabinene etc. Each molecule has a significant aroma and used in many Flavour &amp;amp; Fragrance industry. The chemical molecules identified in Narinja (C. aurantium) citrus fruit are specific and not identified in any of the selected fruits they areBicyclogermacrene, Isopiperitenone, Alpha eudesmol, Beta eudesmol. Antimicrobial activity of five essential oilsreports Narinja oil has potent activity on E. coli, Staphylococcus aureus and Bacillus followed by lemon oil and orange oil on E. coli and Bacillus, Mosambion Bacillus and Gondhorajlebu on E. coli. This data reveals that there aresome specific molecules in C. aurantiumto be considered for further research for their medicinal aspects, as mosquito repellent or in F&amp;amp;F industry.

Visible-Light-Active BiOI/TiO2 Heterojunction Photocatalysts for Remediation of Crude Oil-Contaminated Water.

In this study, BiOI-sensitized TiO2 (BiOI/TiO2) nanocomposites with different levels of BiOI deposited via sequential ionic layer adsorption and reaction (SILAR) have been explored for the degradation of methyl orange, 4-chlorophenol (4-CP), and crude oil in water under visible (>400 nm) irradiation with excellent degradation performance. The reaction progress for methyl orange and 4-chlorophenol was monitored by a UV-vis spectrophotometer, and the degradation of the crude oil hydrocarbons was determined by GC-MS. The BiOI/TiO2 heterojunction improves separation of photogenerated charges, which enhances the degradation efficiency. Evaluation of the visible-light photocatalytic performance of the synthesized catalysts against methyl orange degradation confirmed that four SILAR cycles are the optimal deposition condition for the best degradation efficiency. The efficiency was further confirmed by degrading 4-CP and crude oil, achieving 38.30 and 85.62% degradation, respectively, compared with 0.0% (4-CP) and 70.56% (crude oil) achieved by TiO2. The efficiency of TiO2 in degrading crude oil was mainly due to adsorption along with photolysis. This study provides a simple and cost-effective alternative to traditional remediation methods requiring high energy consumption for remediation of crude oil-polluted water and refinery wastewater using visible-light photocatalysis along with adsorption.

QUALITY ANALYSIS AND IDENTIFICATION OF FUNCTIONAL GROUPS OF SWEET ORANGE (Citrus sinensis) PEEL ESSENTIAL OIL USING FTIR

Organic waste in the form of citrus fruit peels has not been handled seriously, causing environmental pollution, such as the emergence of unpleasant odors. Therefore, waste management becomes a more valuable product or item. Citrus peel oil counterfeiting often occurs because there is no Indonesian National Standard (SNI) for citrus peel oil as a quality standard, making it difficult to identify the falsity of finished citrus peel oil products in the market. Research was conducted to test the quality of sweet orange peel oil so that it could be used as a standard to identify the content of sweet orange peel oil using the FTIR method. Oil quality testing included an organoleptic test, specific gravity, refractive index, and acid number. The oil quality test results showed clear yellow oil with a distinctive sweet orange peel aroma, specific gravity of 0.845, refractive index of 9.263, and acid number of 1.1. FTIR analysis revealed spectra that appeared in the region of 1490 with strong intensity (C-H aromatic), 1645 with medium intensity (C=C), and 2860 with medium intensity (C-H aliphatic). FTIR spectra of sweet orange peel oil showed similarity with limonene with a hit quality value of 958, the content of sweet orange peel oil is dominated by limonene compounds. Keywords: sweet orange peel, Essential oil, FTIR, Limonene, Oil quality

Effects of Essential Oils and Ultrasonic Treatments on Properties of Edible Coatings and Their Application on Citrus Fruits

AbstractIn present study, the effects of orange peel essential oil and ultrasonic treatment on properties of corn starch based edible coating and films including their effects on the shelf life of citrus (Kinnow) fruits are investigated. The ultrasonic approach and essential oil significantly improves the quality characteristics of edible coating formulations, stability, and rheological behaviour of coating materials by reducing the particle size, including antimicrobial activity. The particle size of the coating materials reduces from 2495 nm (control) to 298.8 nm by ultrasonication treatment with improved stability (−39.251 mV) as well as antimicrobial activity. The tensile strength (720 N) and solubility (32.40%) of the CSEOU edible film are also improved as compared to CSEO and CS edible films. The coating formulation enriched with essential oil and ultrasonic treatment (CSEOU) improves the shelf‐life of Kinnow by retarding weight loss (PLW) and microbial load, as well as maintaining higher acidity (TA), total soluble solids (TSS), and higher antioxidant activity. CSEOU treated samples indicate lowest weight loss (24.57%), pH (3.89) with higher TA (3.999%), firmness (494.229 N), phenolic (26.17 mg 100 g−1), flavonoid (34.11 mg 100 g−1), antioxidant (49.04%), and antimicrobial activity against A. niger, E. coli and S. aureus as compared to other samples.

Comparing the softening effect of three gutta-percha solvents on different types of gutta-percha with different application durations

IntroductionDuring non-surgical endodontic retreatment, gutta-percha (GP) solvents are indispensable in difficult cases when used with mechanical removal, however studies comparing their efficacy against different types of GP are limited. The purpose of this study was to investigate the softening effect of three solvents on the conventional (CGP), cross-linked carrier-based (CLGP), and thermoplasticized (TGP) and compare the effect of time on the softening effect of the solvents. MethodsTested GP were embedded in cuboidal blocks of stone with their upper surfaces exposed (1 mm diameter). Three commercial GP solvents based on D-Limonene (DL), Eucalyptol oil (EO), and orange oil (OO) were added to the exposed GP before an indenter (weight = 1Kg) was applied. Using a digital camera, the indentation depth was measured (mm) directly after applying the solvent and indenter (T = 0), and after 1, 2, and 3 min of application (T = 1,2,3). The means of indentation depth were calculated and compared using a two-way analysis of variance and Tukey’s post-hoc test to assess the effect of the types of solvent, GP for each application duration, and Friedman’s test to evaluate the effect of application duration on the softening effect of solvents. ResultsThe type of GP (F = 261.43, p < 0.001), type of solvent (F = 3.57, p = 0.015), and application duration (F = 53.088, p < 0.001) were all found to significantly affect GP softening. DL exhibited the highest and only significant effect on CGP after 1 min (p < 0.05), while OO had the only significant effect against CLGP when applied for at least 2 min (p < 0.05). Both OO and EO had significant softening effects on TGP instantly or after 1 min of application, respectively. ConclusionsThe results of this study revealed that the softening effect of GP solvents varies depending on their type, their application duration, and the type of GP.

Training On Making Roll-On Aromatherapy Of Calamansi Orange Essential Oil In Pondok Kubang Sub-District, Central Bengkulu

Calamansi orange (Citrofortunella microcarpa) is one of the commodities that has been developed and processed into calamansi orange syrup. One of the by-products of the calamansi orange syrup industry is peel. Calamansi orange peel contains a lot of essential oils, the use of which can be made in the form of aromatherapy roll-on preparations. One of the essential oil contents of calamansi orange is decanal. Decanal in aromatherapy causes a feeling of relaxation. The aim of this service is to train the community on how to make calamansi orange essential oil aromatherapy in roll on packaging form at MSMEs Bukit Bengkulu, Pondok Kubang Sub-District, Central Bengkulu. The community service method is in the form of training on making essential oil from Calamansi orange peel and making preparations in the form of roll-on for aromatherapy using leaflets, tools and materials that have been prepared, the number of participants is 15 peoples. The service team carried out a demonstration and then were given the opportunity to demonstrate one by one. The results of this training show that the participants have the skills to make calamansi essential oil with an average score of 83 and have the skills to make roll on essential oil for calamansi orange peel, namely an average score of 87, exceeding the target of 80. The results of this training show an increase in participants’s skills in making essential oils and calamansi orange peel aromatherapy roll-on which can be used as aromatherapy and increase community income through MSMEs.