Extraction and Characterization of Phytochemicals from the Leaves of Different Citrus Species (Citrus species)
Year: 2025
Type: article
Abstract: The lab experiment was conducted during 2019-2021 to extract and characterize the phytochemicals from the leaves of different citrus (Citrus species) in the laboratories of Sri Guru Granth Sahib world University, Fatehgarh. The leaves of different citrus species were procured from the orchard of Department of Agriculture, Sri Guru Granth Sahib world University, Fatehgarh Sahib, Punjab. GC-MS was conducted at Advanced Instrumental Research Facility (JNU), New Delhi-110067. Extraction was done by using the methodology wherein methanol (10 mL) was added to 3g of dried citrus leaves samples and mixed intensely using a vortex mixture for 25 s. The samples were further purified by using filter paper and stored at 4°C before analysis. The extracts were analyzed using Gas chromatography-Mass Spectrometry. Each compound was identified by comparing their mass spectra with the mass spectra from the National Institute of Standards and Technology (NIST) library and WILEY library. The results of lab analysis revealed that in the phytochemicals analysis, 5 volatile compounds were obtained in all six citrus species viz. phytol, vitamin E, n- hexadecanoic acid, squalene and neophytadiene. This variability in the results may have been due to the several factors, among them particular varieties or species studied, season, the geographical location, and environmental factors, such as climate and soil type, genetic factors processing and extraction method. This it leads to a better understanding of volatile compounds present in leaves of six different citrus species which could be utilized subsequently by food ingredients industries for various applications and innovation, specifically related to flavour compounds.
Authors: Manjot Kaur, Shahnawaz Ahmed, Satveer Kaur Hari, Jashanpreet Singh, Akshya Kumar, Gurpreet Singh, Ashima
Institutions: Sri Guru Granth Sahib World University, Guru Kashi University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4411462487