Attainment and Characterization of Orange Essential Oil Obtained from Residues of Citrus sinensis 'Valencia'

• Autor(a) principal: Orso, Vinícius Tres
• Data de Publicação: 2022
• Outros Autores: Rodrigues, Wellyngton Luiz, Cort, Jéssica Dalla, Zanetti, Micheli, Colpani, Gustavo Lopes, Zeferino, Rubieli Carla Frezza
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/31876
• topic: Limoneno; Aceite Esencial de Naranja; Hidrodestilación; Acción Antimicrobiana; Actividad antioxidante.; Limoneno; Óleo Essencial de Laranja; Hidrodestilação; Ação Antimicrobiana; Atividade antioxidante.; Limonene; Orange Essential Oil; Hydrodistillation; Antimicrobial Action; Antioxidant activity.

The implementation of less aggressive alternatives to the environment, based on the reuse of residues, is increasingly necessary, and is a market trend. In this context, the present work aimed to extract and characterize the orange essential oil obtained from residues of Citrus sinensis 'Valencia' with a view to maximizing the yield of limonene, evaluating it in terms of its antimicrobial and antioxidant potential. Extraction was performed by hydrodistillation and soxhlet methods. Essential oil characterization was performed by gas chromatography with flame ionization detector (GC-FID) and the chemical structure of limonene was confirmed by mass spectrometry (GC-MS). The effect of variables on liquid-liquid extraction after hydrodistillation was evaluated from an experimental design, obtaining a higher global yield of limonene in the essential oil under conditions of 90 minutes and volumetric ratio 100:10 (solute:solvent). The essential oil obtained in the best process condition showed antimicrobial action against Staphylococcus aureus and Proteus mirabilis, with minimum inhibitory concentrations of 0.151 g∙mL-1 and 0.302 g∙mL-1, respectively, evaluated by the broth microdilution method. Moreover, the essential oil showed an antioxidant activity of 84.64 ± 2.35% for a concentration of 93.44 μg∙mL-1 and an IC50 of 24.72 μg∙mL-1, evaluated by the 2,2-diphenyl-1-Picrylhydrazyl (DPPH) free radical scavenging method. The results obtained allows to conclude that the extraction of orange essential oil from residues of Citrus sinensis 'Valencia' by the proposed route is feasible and that it has potential as an antimicrobial and antioxidant additive for future applications.