engleski

Supercritical CO2 extraction of aromatic volatiles from mandarin peel Citrus unshiu

Citrus peel is considered as a source rich in volatile compounds and has been extensively studied for aromatic profile, mainly contributed by the presence of terpene hydrocarbons, esters, ketones, aldehydes, and alcohols. Supercritical CO2 (SC-CO2) extraction technique showed great potential in obtaining nonpolar and volatile components, being also promising green alternative to conventional methods. In this study, mandarin peel Citrus unshiu has been extracted at temperature of 40 °C and at two different pressures (100 and 300 bar). The extracts were analysed in detail by gas chromatography/mass spectrometry (GC/MS), and results of quantification analysis were expressed as a percentage in total quantity (%). The obtained results indicated the predominance of limonone (13.16 – 30.65 %) in SC-CO2 fraction, followed by α-farnesene (5.72 – 10.63 %), germacrene (4.11 – 6.66 %), linalool (1.85 – 2.18%), and α-terpineol (1.31 – 2.10 %). The content of volatile compounds, mainly including terpene and aldehydes, is commonly used as a commercial index of quality. Therefore, it could be concluded that SCCO2 extraction technique is applicable to food by- products processing, such as mandarin peel as it exhibited a strong potential for the industrial development in the production of the extracts rich in bioactive and aromatic compounds.

citrus peel ; by-products ; SC-CO2 ; volatile compounds

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