Chemical Composition and Physical Characteristics of Orange Peel Essential Oil

¹ Research Center for Agroindustry, National Research and Innovation Agency, Cibinong Bogor 16918, Indonesia
² Research Center of Behavioral and Circular Economic, National Research and Innovation Agency Jendral Gatot Subroto Street, Jakarta 12710, Indonesia
³ Research Center for Horticultural and Estate Crop, National Research and Innovation Agency Cibinong 16915, Bogor, Indonesia

^* Corresponding author: imro006@brin.go.id

Abstract

The citrus-based food and beverage industry is limited to using fruit flesh as the main raw material. Orange peels that cannot be utilized are disposed of as waste. The potential of citrus peel is very high to be processed into essential oil. Essential oils are widely used in the pharmaceutical, food, and agricultural industries. Various citrus varieties in Indonesia have different characteristics, including the content of essential oils in peel waste. The process of making essential oils can be done by distillation. This research was conducted to find out the chemical and physical of various essential oils from citrus varieties (RGL Mandarin, Gamindo B, and Montaji Agrihorti lemon). The test results show that the yield of each essential oil of RGL Mandarin, Gamindo B, and Montaji Agrihorti lemon is 3,866%; 1,174%; and 3,615%. The volatile compound content tested using GC-MS in Gamindo B citrus essential oil contained 3 compounds, RGL Mandarin found 4 compounds, and Montaji Agrihorti lemons found 4 compounds. A sensory preference test on color and odor attributes was conducted on 30 panelists. Montaji Agrihorti Lemon essential oil is the most preferred by color and Gamindo B essential oil is the most preferred by odor.