Analysis of Aroma Active Constituents, Antioxidant and Antimicrobial activity of C. sinensis, Citrus limetta and C. limon Fruit Peel Oil by GC-MS

Citrus peel essential oils have an impressive range of food and medicinal uses. In the present study we investigated the variation in the yield and chemical composition of the essential oils isolated from fresh peels of three Citrus species namely Citrus sinensis, C. limetta and C. limon. The chemical composition of the volatile fraction obtained from the peels of C. sinensis by gas chromatography–mass spectrometry (GC––MS). The main components were limonene (96.05%) followed by Phenol,2-methoxy-3(2-propenyl) (11.79%) and α-Terpineol (50.25) whereas β sinesol(0.01%), n- tetradecane (0.01%), 3Allyl 6 methoxyphenol (1.0%) and Phenol-2ethyl4,5-dimethyl (3.30%) were as minor compounds, respectively obtained by hot extraction. Variation is also found in the free radical activity and microbial activity of citrus sps. peel oil.