Extraction and Characterization of Essential Oil and Phytochemicals From Galgal (Citrus pseudolimon) Peel and Seeds for Utilization in Food Formulations
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Date
2024
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Punjab Agricultural University
Abstract
The study investigated the extraction and characterization of essential oil and phytochemicals from galgal (Citrus pseudolimon) peel and seeds for potential utilization in food formulations. The focus was on identifying the most promising cultivar, evaluating antioxidant activities, mineral content, volatile components, phytochemical extraction, fatty acid composition, sterol profiling, and various extraction methods for essential oil and microencapsulation, thereof. Among the studied galgal cultivars (HRG, PBG & HPG), the one from Punjab (PBG) exhibited superior properties in terms of phytochemicals, essential oil, and bioactive compounds. The antioxidant properties of galgal fruits were evaluated using different methods, including DPPH, FRAP, ABTS, and reducing power assays. PBG (whole fruit) demonstrated the highest antioxidant activity. PBG cultivar showing the highest levels of potassium, sodium, and calcium content analyzed by ICP-OES. Gas Chromatography-Mass Spectrometry (GCMS) analysis of galgal juice revealed the presence of various volatile compounds. PBG was rich in caryophyllene, D-limonene, á-Pinene, and other minor components. Different solvents i.e hexane, methanol, and DMSO, were used to extract phytochemicals from galgal peel. PBG primarily contained D-limonene, caryophyllene, and á-Myrcene. Fatty acid composition in the seed oil of different galgal cultivars was found to be similar, with SFA:MUFA:PUFA ratios meeting WHO/ICMR recommendations. GCMS analysis identified various sterols in the seed oil, including tetraponerine, squalene, campesterol, stigmasterol, β-sitosterol, and others. Essential oil was extracted from galgal peel using different methods, with supercritical CO2 extraction yielding the highest percentage whereas, Clevenger technique was also found to be effective and cost-efficient. GCMS analysis of essential oil revealed the presence of compounds like D-Limonene, Trans-á-Ocimene, à-Pinene, çTerpinene, Linalool, and more. Essential oil from PBG exhibited the highest antioxidant and antimicrobial activities. Microemulsions of essential oil using maltodextrin, gum Arabic, and soy
lecithin were prepared and most stable emulsion was used for spray drying for the formation of microencapsulated powder. These extracted phytochemicals were added in yoghurt. The incorporation of microencapsulated powder into food products such as desi ghee, canola oil, and bread spread resulted in enhanced shelf life and sensory quality. This microencapsulated powder could serve as a natural preservative in food formulations. The research aimed to harness the potential of galgal peel and seeds for their phytochemical and essential oil content, demonstrated their utility as natural additives and preservatives in various food products. The Punjab cultivar, in particular, showed promising results across multiple parameters.
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Grover, Sumit (2024). Extraction and Characterization of Essential Oil and Phytochemicals From Galgal (Citrus pseudolimon) Peel and Seeds for Utilization in Food Formulations (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.