Essential oil composition and antioxidant activity of citron fruit (Citrus medica var. macrocarpa Risso.) peel as relation to ripening stages

ABSTRACT

Stages of maturity have decisive roles in determining the quality and quantity of essential oil (EO). In this regard, EO yield and composition and their antioxidant activity of citron fruit at four fruit maturity stages, i.e. the green mature (GM), intermediate (INT), yellow ripe (MAT) and overripe stage (OR) were studied. Obtained results showed significant effect of fruit maturity on most measured properties. The concentration of EO varied between 0.60 and 0.77% (v/w). The highest amount of limonene was 89.39% related to GM stage. The limonene decreased significantly during maturity. The highest antioxidant activity (76.08%) was measured at the OR stage, which is probably due to the presence of specific compounds in the EO and their synergistic effects. The phytochemical behaviors of this citron variety were different as relation to stages of fruit maturity. We can determine the ideal harvest period for maximum bioactive substances by recognizing these actions.

KEYWORDS:

• Citrus macrocarpa L.
• ripening stages
• essential oil
• linalool
• limonene
• antioxidant activity

Acknowledgment

The authors are very grateful from Mrs. Bahmanzadegan for their cooperation (GC/MS guidance) in this project.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The author(s) reported there is no funding associated with the work featured in this article.