Abstract
Essential oils extraction from the shell bring many applications in life, as well as contribute to the development of the food flavoring and cosmetic industry. Pomelo (Citrus maxima Merr) essential oil (EO) was extracted by cold pressing and hydrodistillation methods. The EO content obtained was 0.067% and 0.33%, respectively. The chemical composition was determined by the GC-MS analysis method, with 4 main components being D-Limonene, β-Myrcene, α-Pinene, and α-Phellandrene which exhibited high antibacterial and antioxidant capacity). The EO obtained from pomelo peels by cold pressing conditions was limited and less effective with more natural aroma, as compared to the hydrodistillation methods. Therefore, further research on EO pressing equipment and methods that can be used for effective oil extraction and recovery are necessary.
Export citation and abstract BibTeX RIS
Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.