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GENETIC VARIABILITY TO ESSENTIAL OIL COMPOSITION IN FOUR CITRUS FRUIT SPECIES
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%)
