GC-MASS ANALYSIS OF BITTER ORANGE PETITGRAIN BIGARADE OIL PRODUCED IN EGYPT AND STORED UNDER DIFFERENT TEMPERATURES

Document Type : Original Article

Author

Food Science Department, Faculty of Agriculture, Ain Shams University, Shoubra El-Kheima, Cairo, Egypt.

Abstract

Identification of bitter orange petitgrain bigarade oil produced in Egypt was
studied by GC/MS on carbowax – 20M colum. It was found that linalyl acetate,
which represented more than 25% of the whole oil was considered to be the major
component of ester fraction; while linalool, which ranged from (30-33.7%) was the
main alcohol components. On the other hand, limonene, (E)-β-ocimene,myrcene and
β-pinene were the highest monoterpene hydrocarbons. Room temperature (about
20°C), 4 and -18°C were used for storing the samples for 6 mounths. No pronounced
effect was noticed on the composition of petitgrain oil with the exception of slight
effect on the color, acid number and solubility (v/v 70% alcohol) when samples
stored at 20°C. Statistical analyses proved that 4 ºC could be considered the best fit
temperature at which no significant changes occur in both the major chemical
analyses and the main identified volatile constituents.

Keywords

Arab Universities Journal of Agricultural Sciences
Volume 13, Issue 3
September 2005
Pages 795-805

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