Physicochemical Characteristics of Citrus Seed Oils from Kerman, Iran

Abstract

Recently, there has been a great deal of attention on usage, byproducts, and wastes of the food industry. There have been many studies on the properties of citrus seeds and extracted oil from citrus grown in Kerman, Iran. The rate of oil content of citrus seeds varies between 33.4% and 41.9%. Linoleic acid (33.2% to 36.3%) is the key fatty acid found in citrus seeds oil and oleic (24.8% to 29.3%) and palmitic acids (23.5% to 29.4%) are the next main fatty acids, respectively. There are also other acids found at trivial rates such as stearic, palmitoleic, and linolenic. With variation between 0.54 meg/kg and 0.77 mgq/kg in peroxide values of citrus seed oils, acidity value of the oil varies between 0.44% and 0.72%. The results of the study showed that citrus seeds under study (orange and sour lemon grown in Kerman province) and the extracted oil have the potential of being used as the source of edible oil.

Supercritical CO2 Extraction of Waste Citrus Seeds: Chemical Composition, Nutritional and Biological Properties of Edible Fixed Oils

“…The typical FA composition makes all Citrus SFE oils suitable for nutritional application, as they are a rich source of functional compounds with potential health benefits (essential FA 18:2 n‐6 and 18:3 n‐3). Our results are in line with those previously reported for lemon, mandarin, and grapefruit seed oils. Fats and oils are widely used for human nutrition and medical application and there is an increasing interest in the lipid characteristics of nonconventional vegetable oils as source of bioactive phytochemicals/functional nutrients with health benefits .…”

“…In our experimental conditions, for all samples, the yield was significantly higher ( p < 0.05) for Soxhlet than SFE extraction. The oil contents of Citrus seeds obtained in the present analysis from Soxhlet extraction with n ‐hexane were found to be quite comparable with those previously reported for lemon (35–42%), mandarin (24–31%), and grapefruit (22–36%) seeds. Similar results were previously obtained by Ndayishimiye et al, that studied and compared the characteristics of oils extracted from a mixture of Citrus seeds and peels using n ‐hexane and CO 2 ‐SFE.…”

“…Solvent extraction (with n ‐hexane or petroleum ether) in a Soxhlet apparatus represents the most used process of extracting oils from Citrus seeds . Disadvantages of this technique are volatile compounds loss, residues of toxic substances, and oxidation of fatty acids induced by high temperature .…”

Recovery of Bergamot Seed Oil by Supercritical Carbon Dioxide Extraction and Comparison with Traditional Solvent Extraction

“…The chemical-physical characteristics and composition of citrus seed oils have been widely studied (Kefford and Chandler 1970;Nagy et al 1977;Cao et al 2003, Sanchez-Vicente 2009. Other research has investigated the chemical composition of citrus seeds as potential sources of vegetable oils (Habib et al 1986;Sattar et al 1987;Saidani et al 2004;Reda et al 2005;Mahmud et al 2006;Anwar et al 2008;Balestrieri et al 2011;Reazai et al 2014). The rate of oil content of citrus seeds varies between 33.4 and 41.9%.…”

“…The rate of oil content of citrus seeds varies between 33.4 and 41.9%. Linoleic acid (33.2% to 36.3%) is the key fatty acid found in citrus seeds oil and oleic (24.8-29.3%) and palmitic acids (23.5-29.4%) are the next main fatty acids, respectively (Amran et al 2009;Reazai et al 2014). This composition lend an interesting feature such as a semi-siccative oil.…”