Deterpenation of Brazilian orange peel oil by vacuum distillation

Abstract

The deterpenation of orange peel oil in most industries is accomplished by vacuum distillation, but surprisingly little information on this matter can be found in the open literature. This work reports recent results on orange peel oil deterpenation carried out in an automatic vacuum distillation column operated in the semibatch mode at the temperatures of 50, 65, and 80°C, at 10, 20, and 30 mbar, and with reflux ratios of 0.25, 0.50, and 0.75. The concentrates were analyzed with regard to the oxygenate compound content by gas chromatography coupled with a mass spectrometer (GC-MS) and evaluated by sensory analysis, and also with regard to the aldehyde content. As one could expect, there is a strong relationship between oil quality, as revealed by the sensory analysis, and chemical composition, as determined by GC-MS. The concentration factor and process yield, as expressed by "fold," together with the analysis results show that it is possible to obtain high quality concentrates simply by manipulating the operating variables in the vacuum fractionation process.

Characterization of Volatile Compounds in the Essential Oil of Sweet Lime (Citrus limetta Risso)

“…The alcohol β-bisabolol was found in lime for the first time in the year 2004 (Yadav et al, 2004); in this study, it was found with a concentration that was 50% higher. There were no reported values for the content of nonanal and undecanal; these aliphatic aldehydes are related to the quality of citrus (Stuart et al, 2001) and have aromatic properties, first described as having citrus-like and soapy notes (Berger, 2007). Other compounds, such as aromadendrene and camphene, are not reported; camphene has a role in the digestion of fat through increasing bile secretion (Berger, 2007).…”

Essential oil deterpenation by solvent extraction using 1-ethyl-3-methylimidazolium 2-(2-methoxyethoxy) ethylsulfate ionic liquid

“…The ability of the ionic liquid to extract the linalool from the essential oil mixture was evaluated from the experimental data at the three different temperatures using the solute distribution ratio, LiOH , and the selectivity, S, parameters: (6) where x represents the mole fraction of each component. Values close to one were obtained for the solute distribution ratio which are presented in Table 2.…”

“…Selective elimination of terpenes is called deterpenation. There are different methods to deterpenate essential oils as, extraction with supercritical fluids [2], membrane based separation technologies [3], liquid-liquid extraction [4], microwave extraction with ionic liquids as the absorption medium [5] and the most common one, vacuum distillation [6]. Sometimes, the essential oil components are too sensible to high temperatures and can be denatured causing undesirable effects in its properties.…”

Spray Drying for the Production of Nutraceutical Ingredients—A Review

“…This oil comprises highly volatile and nonvolatile components like terpene, oxygenated hydrocarbons, pigments and waxes. The oxygenated parts which include alcohols, aldehydes and ketones contribute more towards flavouring as compared to the terpenes (Stuart et al 2001). Orange peel oil was encapsulated with maltodextrin and mesquite gum mixtures used in 1:4, 2:3, 3:2 and 4:1 (w/w) ratios in solution (30%).…”