Supercritical Carbon Dioxide Extraction of Indian Orange Peel Oil and Hydro Distillation Comparison on Their Compositions

Orange peel oil being very useful in foods, flavor, and pharmaceutical industry consumed worldwide. An attempt was made to extract the oil using SC-CO2 to study the quality, quantity and compositions of the oil. Pressures ranging from 8-15 MPa with temperatures ranging from 28-60℃ were employed. Quality of the oil was analyzed by GC and Capillary GC. Supercritical carbon dioxide was found to extract the oil containing all the low volatile fractions and oil obtained was light pale yellow in color. Shelf life of the oil was found much better than that extracted with conventional techniques. Various pre-treatments were exercised to prolong the good life of peels to study the impact on their physical properties and quality along with the yields. Alkaline treatment of the orange peels reveals some important observations in the extractions of constituents.