Planta Med 2006; 72 - P_327
DOI: 10.1055/s-2006-950127

Concentration of Grapefruit Essential oil by Fractional Distillation

HR Monsef-Esfahani 1, Y Amanzade 1, R Hajiaghaee 1, F Mahdavi 1
  • 1Department of Pharmacognosy, Faculty of Pharmacy, Tehran University of Medical Sciences, P. O. Box 14155–6451, Tehran, Iran

Grapefruit, Citrus paradisi M. (rutaceae) the tree grows in north and south part of Iran with a height about 3–5 m, it's fruit is globular, with nipple at apex, mostly big and bright yellow or lemon colored with a mild acid or slightly bitter taste.

Fruit of grapefruit of north of Iran were purchased during winter 2003. Grapefruit oil was obtained from peel of the fruits by hydro distillation method. GC and GC/Mass analysis performed on the sample and computer library and kovates index used to identify the compounds.

Limonene (96.11%), beta-Myrcene (1.89%), alfa-Pinene (0.58%) detected as the major components in the essential oil. 20 fold concentrate was prepares by a fractional distillation process from hydro distilled oil and analyzed quantitivly by GC and GC/Mass. major and minor constituents were identified by computer library and kovats index. The influence of the concentration process on oxygenated flavor compounds, primarily aldehydes and alcohols and monoterpene hydrocarbons was evaluated by comparing the results.

Concentration of Limonen in 20 fold concentrate decreased 21.86%, whereas alfa-Pinen, Sabinene and beta-Myrcene were completely removed.

Concentration of Decanal and Linalool in the 20 fold oil increased 41.96 and 11.94 times respectively.