Characterization of Essential Oil of Grapefruit (citrus Paradisi) by Gas Chromatography-mass Spectrometry (gc-ms) and Its Antioxidant Activity by 2,2-diphenyl-1-picryl-hydrazyl Free Radical
Year: 2025
Type: article
Abstract: The essential oil from the fresh peels of grapefruit (Citrus paradisi) was extracted through the hydro-distillation method by using Dean Stark apparatus. The extracted essential oil was dried by using anhydrous sodium sulfate, resulting in a 0.2% yield. Gas Chromatography-Mass Spectrometry (GC-MS) analysis was conducted to identify the constituents present in the essential oil. The study showed presence of Limonene 88.15%, 5-Caranol,(1S,3R,5S,6R)-(-) 3.04%, 2-Furanmethanol 5-ethenyltetrahydro-α,α,5-trimethyl-,cis- 1.44%, 1,6-Octadien-3-ol3,7-dimethyl- 1.43%, Caryophyllene 1.03%, 2-Isopropenyl-5-methylhex-4-enal 0.98%, Terpinen-4-ol 0.94%, Naphthalene1,2,4a,5,8,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-,[1S-(1a,4aβ,8aα)]- 0.60%, ethyl2-(5-methyl-5-vinyltetrahydrofuran-2-yl)propan-2-yl 0.57%, 2-Naphthalenemethanol 1,2,3,4,4a,5,6,7-octahydro-α,α,4a,8-tetramethyl-,(2R-cis)- 0.52%, n-Hexadecanoic acid 0.51%, alfa-Copaene 0.31%, 9,12-Octadecadienoic acid (Z,Z)- 0.27% and D-Limonene 0.11%. The antioxidant activity of essential oil was determined by 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical and it was concentration dependent. The antioxidant activity of 56.5% was observed at a concentration of 100 µL of essential oil.
Author: Amna Shaheen1, Aisha Naz1, Zafar Iqbal2*, Mian Habib ur Rehman Mahmood1, Muhammad Khalid Saeed3, Abeera Zafar4, Shamaim Zafar5
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W7091469595
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