Chemical analysis of essential oil extracted from pomelo sourced from Bangladesh
Shohag Chandra Das, Mobarak Hossain, Mohammad Zakaria Hossain, Nusrat Jahan, Mohammad Abbas Uddin
Abstract
, limonene (73.82%), β-linalool (5.42%) and Neral (4.11%). The morphological changes in the oil glands of the peels of both varieties were compared to understand changes before and after the extraction. The result showed that white pomelo (WP) provides a slightly higher yield percentage in similar extraction time than red pomelo (RP), 1.09 and 0.96%, respectively. GC-MS results showed that the presence of limonene is the highest for both pomelos, although the amount is higher in RP than that of WP. However, the digital microscopy showed the drawbacks of the hydrodistillation process. The pressure in the oil glands during the distillation is too low to rupture the oil glands fully. This study will be able to broaden the path for future studies on related physicochemical and biochemical properties of pomelo varieties of Bangladesh.