Obtención de aceites esenciales y pectinas a partir de subproductos de jugos cítricos

essential oils and pectins are obtained from the mandarin, orange, grapefruit and pommelo by-products. the essential oils are isolated by microwave-assisted hydrodistillation. the compounds identification is carried out by gas chromatography coupled to mass spectrometry and their relative amounts are calculated. the pectins are extracted by acid hydrolysis. the highest essential oil (0.23%) and pectins (25.2% dry basis) yields are obtained from pommelo.