Yields and Composition of Persian Lime Essential Oils (Citrus latifolia) from Hau Giang province, Vietnam extracted by Three Different Extraction Methods

Abstract

The essential oils (EOs) was extracted from Persian lime (Citrus latifolia) peels collected in Hau Giang province, Vietnam. Volatile compositions of EOs obtained by three extraction methods of hydrodistillation (HD), steam distillation (SD) and microwave extraction (ME) were analyzed and compared. The volatile compounds in EOs were analyzed based on gas chromatography-mass spectrometry (GC-MS). An amount of 3 ml/g, 2.3 ml/g and 4 ml/g of EOs was obtained from HD, SD and ME with twenty-one compounds were identified, accounting for 99% -100% of the total oil content. Limonene, β-pinene, α-pinene, γ-Terpinene, α-citral, β-citral and Sabinene are the major compound in essential oil. However, there were qualitative and quantitative differences between oil samples obtained by the three extraction methods. The difference is probably due to the influence of different environmental factors and specific characteristics of each extraction method. The results of this study will provide information on the content and chemical composition of Lemon peels. C. latifolia and serve as a stepping stone for further research into the applications of the compound to cosmetic, food and pharmaceutical products.

Evaluation of Influencing Factors and Technological Processes for the Production of Orange Essential Oil (<i>Citrus sinensis</i>) on Equipment Semi-industrial Distillation

“…Therefore, the highest yield of essential oil was obtained at 1.63 (mL/g) with a ratio of material:water of 1:3 (g/g). This ratio is also consistent with previous studies on the distillation of Citrus essential oils, such as Tran et al [13] on the distillation of Citrus latifolia essential oil; or by Ngo et al [22] on the distillation of Citrus aurantifolia essential oil.…”

“…Fig. 2(c-d) was presented the surveying temperature conditions from 120 to 150 °C, which is consistent with many previous studies on optimizing the extraction process of Citrus essential oils such as Tran et al [13], Ngo et al [22], and Phat et al [23]. The results from Fig.…”

“…Phenolic constituents, which are present in essential oils, are known to have antibacterial activity, and some are generally recognized as safe substances [9][10][11]. Therefore, it is used to prevent the growth of bacteria and contaminants in food [6,[12][13].…”

Ecological insecticide from extracts of Citrus sinensis and Citrus latifolia against Aedes aegypti

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