Abstract

The extraction and utilization of essential oils from citrus peels, particularly orange peels, have garnered considerable attention due to their rich bioactive composition and industrial applications. This study evaluated the impact of enzymatic and non-enzymatic extraction methods on the quality and chemical composition of orange peel essential oils. Orange peels (Citrus sinensis) were subjected to hydrodistillation with and without cellulase enzymes (CAPD from Bacillus megaterium and POME from Bacillus pumilus) at different enzyme-topeel ratios (1:2 and 1:3). The extracted oils were analyzed for physicochemical properties including acid value, iodine value, saponification value, peroxide value, density, specific gravity, and refractive index. Gas Chromatography-Mass Spectrometry (GC-MS) analysis was performed to determine chemical composition. Results showed that enzymatic treatments significantly influenced oil properties, with reduced acid values (1.009-1.369 mg KOH/g vs 1.122 mgKOH/g in control), altered saponification values (19.6-33.7 vs 121.67 in control), and modified chemical profiles. The control yielded the highest oil content (5.08%), while enzymatic treatments produced lower yields (1.2-2.54%) but enhanced concentrations of bioactive compounds such as α-terpineol and β-bisabolene. GC-MS analysis revealed that enzymatic extraction altered the dominance of d-limonene and increased oxygenated terpenes. Despite lower yields, enzymatic treatments improved oil quality through selective extraction of bioactive compounds, offering advantages for applications prioritizing quality over quantity in pharmaceutical, cosmetic, and food industries., Non-Coding DNA, Gene Regulation, Long Non-Coding RNAs, Genome Evolution, Transcriptomics

Key words: Orange peel essential oil, Enzymatic extraction, Cellulase, d-limonene, α-terpineol, GC-MS analysis, Bioactive compounds