QUANTIFICATION AND COMPARATION OF THE ESSENTIAL OIL OF CITRUS SINENSIS AND CITRUS AURANTIUM

• Author
• Andrey LOPES
• Co-authors
• Adson Ruan GONÇALVES , Emanueli Fernanda SPODE , Prof. Drª. Viviane da Silva LOBO , Prof. Drª. Maurício Ferreira ROSA
• Abstract

• Essential oils are generally by-products obtained from the disposal of industries that work with plant processing, adding value, due to possible applications in the most diverse areas, such as food, cosmetics and pharmaceutical production, making it interesting to study these compounds in depth due to the need to know their properties. This work aimed to quantify and compare the essential oils of Citrus sinensis, extracted in the laboratory, and Citrus aurantium, obtained in the local market. The process of extracting the essential oil of Citrus sinensis was carried out after cutting the orange peels into small pieces and subsequent submission in a volumetric flask of distilled water, coupled to a condenser and Clevenger glassware, this was placed on a blanket of heating. After oil extraction, density tests and quantification by gas chromatography were performed. The density was analyzed using a semi-analytical balance and a micropipette. The both oils were characterized by gas chromatography coupled to a spectrophotometer with mass identification. Aliquots of 1.0 microliter of a 0.1% solution of the essential oil in hexane, plus the internal standard of methyl octanoate, were injected into an Agilent 7890A chromatograph, in an injector operating in flow split mode (split 1:20 or 1:50) at 250°C. For the separation of the components, a capillary column with phase 5% -phenyl-95% -methylsilicone was used, with temperature programming from 60 to 240°C with variation of 3°C per minute and hydrogen as carrier gas (1.5 mL/min). The quantification was calculated from the normalized and corrected area of ??a flame ionization detector operating at 280°C. The density obtained for the essential oil of Citrus aurantium was 0.859 g/cm³ and for Citrus sinensis 0.864 g/cm³, indicating that there is a similarity between the two matrices. For quantification, the predominant compounds for the extracted oil were (R)-limonene (94.2%), linalool (1.1%), myrcene (1.8%), while for commercial oil they were also (R)-limonene (95.4%), linalool (0.4%), myrcene (1.9%) and alpha-pinene (0.6%). Thus, it can be observed that the extraction process used guarantees the properties and the quality of the composition, comparing it with the commercial essential oil, besides that, even with a small variation, it can be said that both oils have similar properties.

• Keywords
• essential oil, orange, quantification.
• Modality
• Pôster
• Subject Area
• Química de Produtos Naturais

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