engleski

Qualitative and Quantitative Determination of Limonene in Commercial Samples of Essential Oil Using Gas Chromatography

Fruits such as tangerine, grapefruit, sweet orange and lemon (genus Citrus, Rutaceae) are one of the important horticultural crops. Peel, as a by-product of the Citrus processing, represents the source of the most widely used essential oils in the world. They have gained acceptance in the food industry primarily as an aroma flavour in food products such as: marmalades, gelatines, sweets, soft drinks, ice creams, dairy products, candies, cakes even alcoholic and non-alcoholic beverages etc. Citrus essential oils are also used in pharmaceutical industry, perfumery and cosmetic industry, and even as green solvent for Soxhlet extraction. For this reason, it is crucial to have a fast and reliable analytical method for detection of its components. The aim of this study was development and validation of the method for qualitative and quantitative determination of limonene as the main Citrus essential oil component using gas chromatography. Commercial essential oils of tangerine, grapefruit, sweet orange and lemon were used for this purpose. The method had good separation of components and reproducible limonene retention time, while LOQ, LOD and R2 were 1.6×10-3, 4.7×10-4, 0, 9949, respectively.

limonene, fast gas chromatography, GC-FID, quantification

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