Comparison between the chemical composition of commercial products containing orange essential oil
Year: 2025
Type: article
Abstract: Introduction : Natural ingredients have grown in popularity in recent years, surpassing synthetic alternatives. Among them, orange essential oil (EO) stands out as one of the most widely used essential oils (EOs) globally, primarily due to its significant health benefits. Traditionally incorporated into the human diet, orange EO is now extensively utilized in the perfumery, cosmetic, pharmaceutical, and food industries for its antioxidant, antimicrobial, anti-inflammatory, and immunostimulatory properties. Orange EO is mainly extracted from the peels of Citrus sinensis L. through cold pressing. Aim : This study aimed to evaluate the phytochemical profile of various commercial products containing sweet orange essential oil and to assess their quality in comparison to standardization documents. Materials and methods : Gas chromatography with mass spectrometry (GC-MS) was used to carry out the analysis of the essential oils. The separation of the volatile compounds was achieved with a custom temperature program, using a Zebron ZB-5MSplus capillary column (30 m×0.25 mm i.d. and 0.25 µm film thickness), and helium was used as a carrier gas. Results : The analysis revealed that D-limonene was the predominant compound across all tested samples, consistent with established standards for sweet orange oil. Other identified components included α-pinene, sabinene, β-pinene, n -octanal, n -nonanal, n -decanal, linalool, neral, valencene, and geranial. Conclusions : The analysis revealed that most of the samples meet the requirements for D-limonene content, but the overall quality of the samples did not comply with international standards requirements.
Source: Folia Medica
Institution: Medical University Plovdiv
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4415610243