Essential Oil from Vietnamese Mandarin (Citrus reticulata Blanco) Using Hydrodistillation Extraction Process and Identification of it’s Components

Abstract

In this research, the hydrodistillation extraction method has been adopted to extract the essential oil from Vietnamese Mandarin (Citrus reticulata Blanco) peel purchased from Thu Duc, Vietnam. Various extraction conditions influencing the oil yield were investigated. The obtained essential oil was evaluated for physicochemical characteristics. GC–MS studied the chemical composition of the oil. The results showed that with the ground Mandarin peel, the ratio of peel to solvent ratio 1:4 (g/mL), extraction time of 150 minutes at a temperature of 110-120°C, the highest essential oil yield was attained at 5%. Bioactive components found at high content included limonene (97.655%), were followed by β-Myrcene (1.395%), 1R-α-Pinene (0.561%), L-β-pinene (0.264%), Sabinene (0.126%).