Comparison of leaf components of sweet orange and sour orange (Citrus sp.)

Studies had shown that oxygenated compounds were important in food products. It seems that Citrus species had a profound influence on this factor. The goal of the present study was to investigate on flavor components of two Citrus species. In the early week of June 2012, about 500 g ofleaves were collected from many parts of the same trees. Leaf components were extracted using waterdistillation method and then analyzed using GC and GC-MS. Data were analyzed using one-way analysisof variance and Duncan’s multiple range tests. The amount of oxygenated compounds ranged from29.14% to 85.64%. Between two species examined, sour orange showed the highest content of oxygenated compounds. As a result of our study, can be concluded that the species used can influence the quantity of oxygenated compounds present in the oil.

کلیدواژه ها:

Citrus species ، Water-distillation ، Flavor components ، leaf oil