Physicochemical assessment, characterization, antioxidant and antimicrobial potential of essential oil extracted from peel of different galgal (Citrus pseudolimon) cultivars

Abstract

Purpose The extraction of essential oil from citrus fruit peel is an innovative way to make use of a valuable component that is often considered waste. This research focused on extracting essential oil from three different galgal cultivars (Punjab Galgal; PBG, Haryana Galgal; HRG, and Himachal Galgal; HPG) using various methods. The extracted oils were tested for bioactive components, which were subsequently investigated for antibacterial and antioxidant properties. Method The peel obtained from various fruit cultivars were examined for physicochemical and phytochemical properties. The essential oils were then extracted from peel by employing different techniques and the yield was calculated to adopt best possible method. The characterization of bioactive components in essential oils was done using gas chromatography mass spectrometry method. Finally, the essential oils were studied for antioxidant and antimicrobial properties. Results The pH, titratable acidity, total soluble solids, moisture, color, proteins, fat, fibers, total carotenoids, chlorophyll, and ash content of fruit peel varied across different fruit varieties. Among the methods tested for essential oil extraction, the Clevenger method demonstrated superior performance compared to supercritical fluid, steam distillation, microwave-assisted, and ultrasound-assisted extraction. The essential oils extracted from the fruit peels contained varying amounts of D-limonene, a-ocimene, a-myrcene, and a-pinene, with variations observed among different cultivars. Furthermore, all essential oils exhibited good antioxidant and antibacterial properties. Conclusion The utilization of essential oils as antioxidant and antimicrobial agents in foods is an effective strategy for fruit industry waste valorization, and it could also best serve as a substitute for various chemical preservatives.