Citrus peel waste essential oil: Chemical composition along with anti‐amylase and anti‐glucosidase potential
Zhila Heydari Koochi, Kourosh Ghodrat Jahromi, Gholamreza Kavoosi, Sedigheh Babaei
Abstract
Summary The most common waste in citrus processing is their skin, which contains high amounts of essential oil. The antioxidant, anti‐glucosidase, and anti‐amylase properties of essential oils extracted from fresh bitter orange, lime, lemon, pomelo, grapefruit, mandarin, and sweet orange peels were examined. Linalool (18.26%–29.08%), limonene (17.08%–22.44%), linalool acetate (17.17%–30.47%), α‐terpineol (6.08%–11.06%), geraniol (2.05%–6.30%), β‐ocimene (1.52%–5.02%), nerolidol (2.93%–4.00%), β‐pinene (2.71%–3.29%), farnesol (2.08%–2.97%), and geranyl acetate (1.89%–2.80%) were found to be the primary components of citrus peel essential oil. Citrus peel essential oil displayed a good antioxidant capacity ranging from 375 to 643 mg Trolox equivalent/g. Citrus peel essential oils strongly inhibit amylase (520 to 738 mg acarbose equivalent/g) and glucosidase (475 to 780 mg acarbose equivalent/g). According to kinetic analysis, fluorescence quenching, and ultraviolet absorption, citrus peel essential oils inhibit amylase and glucosidase with a mixed competitive, non‐competitive, and uncompetitive manner. Some citrus varieties have long been used to treat diabetes and obesity. While citrus fruits are consumed worldwide, the citrus peel is typically discarded; hence, using the citrus peel in the culinary and medical industries might have a positive economic impact on managing diabetes.