| Pak. J. Bot., 38(2): 319-324, 2006. | Back to Contents | ||||
|
|
Updated: 09-07-09 | ||||
|
GENETIC VARIABILITY TO ESSENTIAL OIL COMPOSITION IN FOUR CITRUS FRUIT SPECIES MUHAMMAD MUSHTAQ AHMAD, SALIM-UR-REHMAN, ZAFAR IQBAL*, FAQIR MUHAMMAD ANJUM AND JAVAID IQBAL SULTAN**
Abstract: Essential oils from the peels of Malta (C. sinensis), Mousami
(C. sinensis), Grapefruit (C. paradisi) and Eureka lemon
(C. limon) were extracted through cold pressing method. Highest
oil yield (1.21%) was obtained from Malta peel followed by Eureka lemon
(1.12%), Mousami (0.98%) and Grapefruit (0.73%). The extracted oils
so obtained were investigated for composition by GC/FID on Carbowax
20 M packed glass column. Main constituents separated in Malta peel
oil were limonene (61.08%), athujene (0.11%), a-pinene (0.84%),
camphene (0.32%), citronellol (4.18%), citral (7.74%), capraldehyde
(5.62%), caprinaldehyde (2.10%), borneol (7.63%), a-terpinolene
(2.06%), linalool (1.28%) and citranelyl acetate (0.22%). In Mousami,
the principal compounds were limonene (76.28%),a-pinene
(1.26%), b-pinene
(5.45%), a-terpinolene
(1.56%), citral (1.74%), capraldehyde (0.35%), 2-hexene 1-ol (1.26%),
decanol (0.35%) and linalool (2.32%). In Grapefruit peel oil, limonene
(86.27%),a-thujene (0.15%), myrcene (6.28%),a-terpinene
(2.11%),a-pinene
(1.26%), citronellol (0.50%) and caprinaldehyde (0.31%) were among the
principal components. Major constituents present in Eureka lemon oil
were limonene (53.61%), a-thujene (0.45%),
g -terpinene (18.57%), camphene (0.13%), b-pinene
(11.80%), sabinene (0.63%), a-terpinolene
(0.25%), myrcene (11.16%), a-pinene (2.63%),
citral (0.27%), citronellol (0.15%), caprinaldehyde (0.26%), borneol
(0.16%),Ñ3-carene (0.45%)
and p-cymene (0.12%). Chemical composition of essential oils of these
species varied significantly, which may be due to the difference in
their genetic make up.
Institute of Food Science and Technology, University of Agriculture,
Faisalabad. Pakistan. |
|||||
| Back to Contents |
|
Back to Contents | |||