Comparative study of essential oils extracted from young and ripe pomelo (Citrus maxima (Burm.) Merr.) peels by steam distillation

Anongnooch  Thumpad; Suwadee  Chokchaisiri; kitthisak  Khlaeo Chansukh; Charinthorn  fakkham; Phanthipha  Phuttamek

Anongnooch Thumpad Department of Applied Thai Traditional Medicine, College of Allied Health Sciences, Suan Sunandha Rajabhat University, Samut Songkhram, Thailand
Suwadee Chokchaisiri Department of Applied Thai Traditional Medicine, College of Allied Health Sciences, Suan Sunandha Rajabhat University, Samut Songkhram, Thailand
kitthisak Khlaeo Chansukh Department of Applied Thai Traditional Medicine, College of Allied Health Sciences, Suan Sunandha Rajabhat University, Samut Songkhram, Thailand
Charinthorn fakkham Department of Applied Thai Traditional Medicine, College of Allied Health Sciences, Suan Sunandha Rajabhat University, Samut Songkhram, Thailand
Phanthipha Phuttamek Department of Applied Thai Traditional Medicine, College of Allied Health Sciences, Suan Sunandha Rajabhat University, Samut Songkhram, Thailand

Keywords: Pomelo peel, Essential oils, Steam distillation

Abstract

This study investigated the essential oil yield and chemical composition of young and ripe pomelo (Citrus maxima) peels prepared in different physical forms . Using steam distillation and GC-MS analysis, the research found that ripe peels produced higher oil yields, while young peels showed consistently high purity of D-limonene. The chemical profiles of ripe peels were more diverse, containing additional monoterpenes and sesquiterpenes . These results demonstrate the potential of pomelo peel by -products for value-added applications in natural product industries. The results showed that ripe pomelo peels consistently produced higher essential oil yields than young peels across all preparation methods . The highest yield (24 mL/300 g) was obtained from ripe dried and finely ground peels, while the lowest (3 mL/300 g) was recorded in young large fresh pieces . GC-MS analysis revealed that D -limonene was the predominant volatile compound in all samples, with relative abundances ranging from 62.07% to 100%. Young peels exhibited a simpler chemical profile characterized by high limonene purity, whereas ripe peels demonstrated greater chemical diversity, including β-myrcene, α-pinene, α-phellandrene, linalool, and other oxygenated monoterpenes and sesquiterpenes. Furthermore, storing ground peels for one day, even under refrigeration, resulted in a noticeable reduction in essential oil yield due to volatilization and oxidation. These findings indicate that fruit maturity and physical preparation significantly influence essential oil characteristics. Young pomelo peels are suitable for producing high-limonene oils, whereas ripe peels provide more complex aromatic profiles . Overall, the study supports the value-added utilization of pomelo by -products and provides essential information for optimizing extraction processes in cosmetic, aromatherapy, and natural product applications.