Essential oil (EO) content and its quality parameters of seven mandarin cultivars were evaluated with respect to harvest time and isolation methods. EOs were obtained by hydrodistillation (HD) and cold pressing (CP) methods. EO components of the oil were identified by gas chromatography-mass spectrometry (GC-MS/FID). The EO content ranged between 1.12-2.76% in samples. While the effect of isolation method on relative density, refractive index, and optical acitivity values was statistically important, the effect of cultivar was important (p < 0.05) on refractive index and optical activity. The relative density of EOs obtained by CP (0.8440) was higher than that obtained by HD (0.8402). The refractive index value of the samples obtained by CP (1.4739) was higher than HD method (1.4723). On the other hand, the optical activity value of the samples obtained by HD (98.20°) was higher than CP (95.32°). Refractive index and optical activity value ranged between 1.4734 (Batem Göral)-1.4741 (Nova) and 77.38 (Yerli Apireno)-96.13 (Batem Göral) according to cultivars. EO components and their contents also showed some differences on the basis of cultivars, harvesting times and isolation methods, but these differences generally were not statistically significant. The most important component was determined to be limonene, and it ranged between 76.6% (Yerli Apireno) and 96.2% (Nova). While the effect of isolation method and harvesting time on limonene were not statistically significant (p > 0.05), the effect of cultivar was significantly important (p < 0.05). The second highest component was determined as β-myrcene and ranged between 1.9 and 2.1%. Cultivar and harvest time effects on β-myrcene content were statistically significant. Another important component was γ-terpinene for Batem İncisi (4.6%), Batem Yıldızı (4.4%), and Yerli Apireno (13.7%). Results showed that there were significant variations in composition and some quality parameters of the mandarin peel EOs according to cultivar and isolation methods. The research findings indicated that the essential oil obtained from the Yerli Apireno was in compliance with international standards for limonene and γ-terpinene content. However, the Batem Göral, Clementine Fina, Nova, and Fortune cultivars, which have a high limonene content, were found to stand out in this regard.
Citation: Muharrem Gölükcü, Burcu Bozova, Angelo Maria Giuffrè. The physico-chemical characteristics of peel essential oils of mandarin cultivars grown in Türkiye[J]. AIMS Agriculture and Food, 2025, 10(3): 679-697. doi: 10.3934/agrfood.2025034
Essential oil (EO) content and its quality parameters of seven mandarin cultivars were evaluated with respect to harvest time and isolation methods. EOs were obtained by hydrodistillation (HD) and cold pressing (CP) methods. EO components of the oil were identified by gas chromatography-mass spectrometry (GC-MS/FID). The EO content ranged between 1.12-2.76% in samples. While the effect of isolation method on relative density, refractive index, and optical acitivity values was statistically important, the effect of cultivar was important (p < 0.05) on refractive index and optical activity. The relative density of EOs obtained by CP (0.8440) was higher than that obtained by HD (0.8402). The refractive index value of the samples obtained by CP (1.4739) was higher than HD method (1.4723). On the other hand, the optical activity value of the samples obtained by HD (98.20°) was higher than CP (95.32°). Refractive index and optical activity value ranged between 1.4734 (Batem Göral)-1.4741 (Nova) and 77.38 (Yerli Apireno)-96.13 (Batem Göral) according to cultivars. EO components and their contents also showed some differences on the basis of cultivars, harvesting times and isolation methods, but these differences generally were not statistically significant. The most important component was determined to be limonene, and it ranged between 76.6% (Yerli Apireno) and 96.2% (Nova). While the effect of isolation method and harvesting time on limonene were not statistically significant (p > 0.05), the effect of cultivar was significantly important (p < 0.05). The second highest component was determined as β-myrcene and ranged between 1.9 and 2.1%. Cultivar and harvest time effects on β-myrcene content were statistically significant. Another important component was γ-terpinene for Batem İncisi (4.6%), Batem Yıldızı (4.4%), and Yerli Apireno (13.7%). Results showed that there were significant variations in composition and some quality parameters of the mandarin peel EOs according to cultivar and isolation methods. The research findings indicated that the essential oil obtained from the Yerli Apireno was in compliance with international standards for limonene and γ-terpinene content. However, the Batem Göral, Clementine Fina, Nova, and Fortune cultivars, which have a high limonene content, were found to stand out in this regard.
| [1] | FAOSTAT (2024) FAO Statistical Database. Available from: http://faostat3.fao.org/home/E. |
| [2] | Dhuique-Mayer C, Servent A (2025). An overview of the nutritional quality and health benefits linked to the world diversity of citrus fruits/juices. J Food Sci 90: e17576. https://doi.org/10.1111/1750-3841.17576 |
| [3] |
Zema DA, Calabrò PS, Folino A, et al. (2018) Valorisation of citrus processing waste: A review. Waste Manage 80: 252-273. https://doi.org/10.1016/j.wasman.2018.09.024 doi: 10.1016/j.wasman.2018.09.024
|
| [4] |
Grover S, Aggarwal P, Kumar A, et al. (2025) Utilizing citrus peel waste: a review of essential oil extraction, characterization, and food‑industry potential. Biomass Convers Bior 15: 5043-5064. https://doi.org/10.1007/s13399-024-05382-y doi: 10.1007/s13399-024-05382-y
|
| [5] | Turkish Statistical Institute[TÜİK] (2024) Dış Ticaret İstatistikleri. Available from: https://biruni.tuik.gov.tr/medas. |
| [6] | Chemat F (2010) Techniques for oil extraction. In: Dugo G, Mondello L (Eds), Citrus oils composition, advanced analytical techniques, contaminants, and biological activity, London, UK: CRC Press, Taylor & Francis Group, 9-36. https://doi.org/10.1002/9780470613160.ch2 |
| [7] |
Gonzalez-Mas MC, Rambla JL, López-Gresa MP, et al. (2019) Volatile compounds in citrus essential oils: A comprehensive review. Front Plant Sci 10: 1-18. https://doi.org/10.3389/fpls.2019.00012 doi: 10.3389/fpls.2019.00012
|
| [8] |
Singh B, Singh JP, Kaur A, et al. (2021) Insight into the chemical composition and bioactives of citrus peel essential oils. Food Res Int 143: 1-19. https://doi.org/10.1016/j.foodres.2021.110231 doi: 10.1016/j.foodres.2021.110231
|
| [9] |
Bora H, Kamle M, Mahato DK, et al. (2020) Citrus essential oils[CEOs] and their applications in food: An overview. Plants 9: 1-25. https://doi.org/10.3390/plants9030357. doi: 10.3390/plants9030357
|
| [10] |
Bozova B, Gölükcü M, Tokgöz H, et al. (2025) The physico-chemical characteristics of peel essential oils of sweet orange with respect to cultivars, harvesting times and isolation methods. AIMS Agric Food 10: 40-57. https://doi.org/10.3934/agrfood.2025003 doi: 10.3934/agrfood.2025003
|
| [11] |
Gölükcü M, Bozova B, Tokgöz H, et al. (2024) Effects of cultivar, harvesting time and isolation techniques on the essential oil compositions of some lemon cultivars. AIMS Agric Food 9: 904-920. https://doi.org/10.3934/agrfood.2024049 doi: 10.3934/agrfood.2024049
|
| [12] |
Palazzolo E, Laudicina VA, Germana MA (2013) Current and potential use of citrus essential oils. Curr Org Chem 17: 3042-3049. https://doi.org/10.2174/13852728113179990122 doi: 10.2174/13852728113179990122
|
| [13] |
Agarwal P, Sebghatollahi Z, Kamal M, et al. (2022) Citrus essential oils in aromatherapy: Therapeutic effects and mechanisms. Antioxidants 11: 2374. https://doi.org/10.3390/antiox11122374. doi: 10.3390/antiox11122374
|
| [14] |
Türkmenoğlu A, Özmen D (2023) Deterpenation techniques of citrus essential oils and the role of oxyterpenes in food industry. Flavour Frag J 38: 407-415. https://doi.org/10.1002/ffj.3758 doi: 10.1002/ffj.3758
|
| [15] |
De Bruno A, Gattuso A, Ritorto D, et al. (2023) Effect of edible coating enriched with natural antioxidant extract and bergamot essential oil on the shelf life of strawberries. Foods 12: 488. https://doi.org/10.3390/foods12030488 doi: 10.3390/foods12030488
|
| [16] |
Han M, Zhao L, Cheng H, et al. (2024) Enhancing fractionation of terpenoids and terpenes in citrus essential oils by a biphasic extraction system. Chem Eng Sci 299: 120476. https://doi.org/10.1016/j.ces.2024.120476. doi: 10.1016/j.ces.2024.120476
|
| [17] |
Fisher K, Phillips C (2008) Potential antimicrobial uses of essential oils in food: Is citrus the answer? Trends Food Sci Tech 19: 156-164. https://doi.org/10.1016/j.tifs.2007.11.006 doi: 10.1016/j.tifs.2007.11.006
|
| [18] | Shahidi F, Zhong Y (2005) Citrus oils and essences. In: hahidi F (Ed), Bailey's Industrial Oil and Fat Products, Six Edition, SUSA: John Wiley & Sons, Inc, 49-66. https://doi.org/10.1002/047167849X.bio051 |
| [19] |
de Sousa DP, Damasceno ROS, Amorati R, et al. (2023) Essential oils: Chemistry and pharmacological activities. Biomolecules 13: 1144. https://doi.org/10.3390/biom13071144. doi: 10.3390/biom13071144
|
| [20] | Chiralt A, Martinez-Monzo J, Chafer T, et al. (2002) Limonene from citrus. In: Shi J, Mazza G, Maguer M Le (Eds), Functional Foods: Biochemical and Processing Aspects, Boca Raton, FL: CRC Press, 163-180. |
| [21] | Bacanlı M, Başaran AA, Başaran N (2018) Chapter 32—Effects and usage of a citrus compound, limonene. In: Watson RR, Preedy VR, Zibadi S (Eds), Polyphenols: Prevention and Treatment of Human Disease, London, UK: Academic Press, Elsevier, 419-424. https://doi.org/10.1016/B978-0-12-813008-7.00032-1 |
| [22] |
Mahato N, Sharma K, Koteswararao R, et al. (2019) Citrus essential oils: Extraction, authentication and application in food preservation. Crit Rev Food Sci Nutr 59: 611-625. https://doi.org/10.1080/10408398.2017.1384716 doi: 10.1080/10408398.2017.1384716
|
| [23] |
Park MK, Cha JY, Kang MC, et al. (2024) The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil. Food Sci Nutr 12: 804-814. https://doi.org/10.1002/fsn3.3785 doi: 10.1002/fsn3.3785
|
| [24] | International Organisation for Standardization[ISO] (2008) ISO 6571—Spices, condiments and herbs—Determination of volatile oil content (hydrodistillation method). |
| [25] |
Kirbaslar FG, Kirbaslar SI, Dramur U (2001) The compositions of Turkish bergamot oils produced by cold-pressing and steam distillation. J Essent Oil Res 13: 411-415. https://doi.org/10.1080/10412905.2001.9699710. doi: 10.1080/10412905.2001.9699710
|
| [26] | International Organisation for Standardization (1998) ISO 279-Essential oils—Determination of relative density at 20 ℃—Reference method. |
| [27] | International Organisation for Standardization (1998) ISO 280-Essential oils—Determination of refractive index. |
| [28] | International Organisation for Standardization (1998) ISO 592-Essential oils—Determination of optical rotation. |
| [29] | Özek G, Demirci F, Özek T, et al. (2010) Gas chromatographic-mass spectrometric analysis of volatiles obtained by four different techniques from Salvia rosifolia Sm., and evaluation for biological activity. J Chromatogr A 1217: 741-748. https://doi.org/10.1016/j.chroma.2009.11.086 |
| [30] | Düzgüneş O, Kesici T, Kavuncu O, et al. (1987) Araştırma ve Deneme Metotları (Research and Trial Methods). Ankara University, Agricultural Faculty Publications. No: 1021, Ankara, Türkiye, 229. |
| [31] |
Bourgou S, Rahali FZ, Ourghemmi I, et al. (2012) Changes of peel essential oil composition of four Tunisian citrus during fruit maturation. Sci World J 2012: 528593. https://doi.org/10.1100/2012/528593 doi: 10.1100/2012/528593
|
| [32] |
Sulzbach M, Silvestre WP, da Silva MAS, et al. (2023) Characterization of green mandarin peel essential oil extracted by laboratory and industrial methods. Desarrollo Local Sostenible 16: 1185-1202. https://doi.org/10.55905/rdelosv16.n44-012 doi: 10.55905/rdelosv16.n44-012
|
| [33] |
Frizzo CD, Lorenzo D, Dellacassa E (2004) Composition and seasonal variation of the essential oils from two mandarin cultivars of Southern Brazil. J Agric Food Chem 52: 3036-3041. https://doi.org/10.1021/jf030685x doi: 10.1021/jf030685x
|
| [34] |
Lota ML, de Rocca Serra D, Tomi F, et al. (2001) Chemical variability of peel and leaf essential oils of 15 species of mandarins. Biochem Syst Ecol 29: 77-104. https://doi.org/10.1016/S0305-1978(00)00029-6 doi: 10.1016/S0305-1978(00)00029-6
|
| [35] | Anonymous (2008) Mandarin oil: Citri reticulatae aetheroleum. European Pharmacopeia, 2333-2334. |
| [36] | Anonymous (2012) Essential oil of mandarin, Italian type[Citrus reticulata Blanco]. International Standards, ISO 3528. |
| [37] |
Javed S, Javaid A, Nawaz S, et al. (2014) Phytochemistry, GC-MS analysis, antioxidant and antimicrobial potential of essential oil from five citrus species. J Agr Sci 6: 201-208. https://doi.org/10.5539/jas.v6n3p201 doi: 10.5539/jas.v6n3p201
|
| [38] |
Ikarini I, Suwarda R, Hanif Z, et al. (2023) Chemical composition and physical characteristics of orange peel essential oil. E3S Web of Conferences 425: 01004. https://doi.org/10.1051/e3sconf/202342501004 doi: 10.1051/e3sconf/202342501004
|
| [39] |
Nabavi SM, Marchese A, Izadi M, et al. (2015) Plants belonging to the genus Thymus as antibacterial agents: From farm to pharmacy. Food Chem 173: 339-347. https://doi.org/10.1016/j.foodchem.2014.10.042 doi: 10.1016/j.foodchem.2014.10.042
|
| [40] | Shin SD, Kim CS, Lee JH (2022) Compositional characteristics and antibacterial activity of essential oils in citrus hybrid peels. Food Sci Tech 42: e95921.https://doi.org/10.1590/fst.95921 |
| [41] | Dugo G, Controneo A, Bonaccorsi I, et al. (2011) Composition of the volatile fraction of citrus peel oils. In: Dugo G, Mondello L (Eds.), Citrus oils composition, advanced analytical techniques, contaminants, and biological activity, London, UK: CRC Press, Taylor & Francis Grou, 1-161.https://doi.org/10.1201/b10314 |
| [42] | Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, et al. (2009) Chemical composition of mandarin (C. reticulata L.), grapefruit (C. paradisi L.), lemon (C. limon L.) and orange (C. sinensis L.) essential oils. J Essent Oil Bear Pl 12: 236-243.https://doi.org/10.1080/0972060X.2009.10643716 |
Muharrem Gölükcü, Burcu Bozova, Angelo Maria Giuffrè. The physico-chemical characteristics of peel essential oils of mandarin cultivars grown in Türkiye[J]. AIMS Agriculture and Food, 2025, 10(3): 679-697. doi: 10.3934/agrfood.2025034
DownLoad: