Improving practical value of orange peels essentail oil by chemical reactions

Abstract

Orange is the fifth common fruit in the world. Orange peels essential oil is by-product during obtaining citrus fruit process, which are functional in cosmetics, food, or pharmaceutical due to active ingredient – Limonene. This research was carried out to investigate products of orange peels essential oil with N-bromosuccinimide (NBS), Nchlorosuccinimide (NCS) and peroxycarboxylic acid that can enhance the value of orange peels essential oil. That oil was extracted by Microwave machine with 1.857% yield and 98.3% of Limonene. Three compounds was created including [2-bromo-4- (1-bromo-2-hydroxypropan-2-yl)-1-methylcyclohexan-1-ol] – 1, Limonene bromohydrin], [2-chloro-4-(1-chloro-2-hydroxypropan-2-yl)-1-methylcyclohexan-1- ol] – 2, Limonene chlorohydrin], and [1-methyl-4-(2-methyloxiran-2-yl)-7- oxabicyclo[4.1.0]heptane] – 3, Limonene di-epoxide] with 54.57%, 51.00%, and 54.25% yield, respectively. Those substances were tested antioxidant by DPPH assay and antibacterial by evaluating Minimum Inhibitory Concentration (MIC) with Staphylococcus aureus and Escherichia coli. The result of both tests had shown better data, compared to original reagent – Limonene. Therefore, it is concluded that orange peels essential oil can be used as a source of Limonene for reaction, and transformation compound from Limonene are higher biological activity than Limonene