Evaluation of Chemical Composition and Antioxidant Potential of Essential Oil from Citrus reticulata Fruit Peels

Abstract

Aims: To determine the chemical composition and antioxidising potential of Citrus reticulata fruit peel essential oil. Study Design: Isolation of essential oil from Citrus reticulata fruit peel and determination of its chemical composition through GC MS studies. Nutrient and phytochemical composition of the essential oil was also determined. The essential oil was also analysed for its antioxidant potential. Place and Duration of Study: Department of Chemistry, Punjab Agricultural University, Ludhiana (Punjab) India. Between October 2017 to March 2018. Methodology: Isolation of essential oil from Citrus peels powder was carried out by hydrodistillation using a Clevenger-type apparatus. The chemical composition of essential oil was determined by Gas Chromatography-Mass Spectrometry (GC MS) studies. Proximate analysis of peel powder was carried out through methods of Association of Analytical Chemists (A.O.A.C). The essential oil was also analysed for its phytochemical composition. Antioxidant potential of citrus fruit peel oil was evaluated by a free radical scavenging effect on 1, 1 – diphenyl-2-picrylhydrazyl (DPPH). Results: The yield of essential oil obtained from citrus fruit peels were found to be 0.3 ml/100 g peel powder. GC-MS studies revealed the presence of limonene (50.42%) as its major constituent. Phytochemical analysis revealed the presence of flavonoids, alkaloids, glycosides, terpenoids, saponins and steroids. Proximate nutritional analysis showed the presence of (%) ash (4.2), crude fat (3.4), crude protein (4.8), crude fibre (8.3) and sugar (7.2) content. The oil showed 15.79 and 69.87% radical scavenging activity at 200 and 2000 ppm respectively which is less than the standard ascorbic acid used. Conclusion: Citrus peel is a promising source of various bioactive compounds that play an important role in health promotion and disease prevention.