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Essential oils obtained by flash vacuum-expansion of peelsfrom lemon, sweet orange, mandarin and grapefruit

Published online by Cambridge University Press:  15 April 2002

Pierre Brat ,
Didier Ollé ,
Anne-Laure Gancel ,
Max Reynes  and
Jean-Marc Brillouet
Pierre Brat
Affiliation:
Centre de Coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, boulevard de La Lironde, 34398 Montpellier cedex 5, France
Didier Ollé
Affiliation:
Centre de Coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, boulevard de La Lironde, 34398 Montpellier cedex 5, France
Anne-Laure Gancel
Affiliation:
Centre de Coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, boulevard de La Lironde, 34398 Montpellier cedex 5, France
Max Reynes
Affiliation:
Centre de Coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, boulevard de La Lironde, 34398 Montpellier cedex 5, France
Jean-Marc Brillouet
Affiliation:
Centre de Coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, boulevard de La Lironde, 34398 Montpellier cedex 5, France
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Abstract

Introduction. Essential oils represent an increasing economic importance in the citrus by-product industry. Flash vacuum-expansion, a process leading to the disintegration of plant tissues, was applied to the recovery of essential oils from fruits of four Citrus species. Materials and methods. The flash vacuum-expansion process (steam-heating, then rapid introduction into a vessel under vacuum) was applied to peels of lemon, sweet orange, mandarin and grapefruit. Essential oils were recovered with a condenser, then separated by centrifugation. Oil volatile compounds were separated and identified by coupled capillary gas liquid chromatography/mass spectrometry. Results and discussion. Peel essential oil yields were (2.41, 1.43, 0.64 and 0.73) kg × t-1 of fruit for lemon, sweet orange, mandarin and grapefruit, respectively. Oils were enriched in limonene and other monoterpenes, while relative concentrations of monoterpene alcohols (linalool, α-terpineol, β-citronellol, nerol, geraniol) and aldehydes (neral, geranial) were lower in comparison with the volatile compounds of native peels. Conclusion. The flash vacuum-expansion process allowed production of citrus peel essential oils with yields comparable to the Food Machinery Corporation (F.M.C.) process. Oils were enriched in monoterpene hydrocarbons and correlatively impoverished in oxygenated volatile constituents.

Keywords

citrusagroindustrial sectormethodsextractionessential oilsplant extractspeelagrumessecteur agro-industrielméthodesextractionhuiles essentiellesextraits d'origine végétaleécorce
Type
Research Article
Information
Fruits , Volume 56 , Issue 6 , November 2001 , pp. 395 - 402
Copyright
© CIRAD, EDP Sciences

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