14
D. Roy and J. Bhowal
et al. 2013). There has been no published research work on identification of volatile
aroma components present in spoiled mandarin peel of fruits of Darjeeling district.
Therefore, this present work focuses to investigate the production of valuable flavor
compounds from peel oils of spoiled mandarins collected from Darjeeling district
and it also helps to understand whether spoilage of mandarin peel can influence the
bioconversion of the aroma particles (limonene, alpha pinene) to produce new flavor
compounds such as carvone, perillen, carveol, terpineol, verbenone.
2 Materials and Methods
2.1 Collection of Plant Sample (Mandarin Fruits)
Healthy mature ripe mandarin oranges were collected from Darjeeling District in
West Bengal. The fruits were plucked from the trees during January–February. They
were transported to the experimental lab in sterile bags and the peels were analyzed
within 4 days after plucking.
2.2 Chemicals
The chemicals (different analytical standards and other reagents) were purchased
from Sigma-Aldrich Chemical Company (USA) and MERCK (Emerck India Ltd.,
Mumbai, India).
2.3 Extraction of Oils from Fresh Mandarin Peel
The mature and healthy fruits were cleaned with tap water to wash away the dust
and other foreign particles. The peels of the mandarin were removed and cut into
small pieces with the help of sterile sharp knife. Mandarin peel of 100 g was weighed
and smashed. The smashed peels were kept into a sterile 250-ml Erlenmeyer flask
and stirred with 40–60 petroleum ether for 1 day. Extraction of volatile compounds
from mandarin peel oil was done by direct solvent extraction method (Nwobi et al.
2006). The light yellow-colored essential oil (5 ml) was recovered. To remove the
water from extracted oil, anhydrous sodium sulfate was added. The sample was
concentrated through rotary evaporator and then collected in a sterile brown bottle
closed tightly until GC-MS analysis.
D. Roy and J. Bhowal
et al. 2013). There has been no published research work on identification of volatile
aroma components present in spoiled mandarin peel of fruits of Darjeeling district.
Therefore, this present work focuses to investigate the production of valuable flavor
compounds from peel oils of spoiled mandarins collected from Darjeeling district
and it also helps to understand whether spoilage of mandarin peel can influence the
bioconversion of the aroma particles (limonene, alpha pinene) to produce new flavor
compounds such as carvone, perillen, carveol, terpineol, verbenone.
2 Materials and Methods
2.1 Collection of Plant Sample (Mandarin Fruits)
Healthy mature ripe mandarin oranges were collected from Darjeeling District in
West Bengal. The fruits were plucked from the trees during January–February. They
were transported to the experimental lab in sterile bags and the peels were analyzed
within 4 days after plucking.
2.2 Chemicals
The chemicals (different analytical standards and other reagents) were purchased
from Sigma-Aldrich Chemical Company (USA) and MERCK (Emerck India Ltd.,
Mumbai, India).
2.3 Extraction of Oils from Fresh Mandarin Peel
The mature and healthy fruits were cleaned with tap water to wash away the dust
and other foreign particles. The peels of the mandarin were removed and cut into
small pieces with the help of sterile sharp knife. Mandarin peel of 100 g was weighed
and smashed. The smashed peels were kept into a sterile 250-ml Erlenmeyer flask
and stirred with 40–60 petroleum ether for 1 day. Extraction of volatile compounds
from mandarin peel oil was done by direct solvent extraction method (Nwobi et al.
2006). The light yellow-colored essential oil (5 ml) was recovered. To remove the
water from extracted oil, anhydrous sodium sulfate was added. The sample was
concentrated through rotary evaporator and then collected in a sterile brown bottle
closed tightly until GC-MS analysis.