Fatty Acid Composition and Spectroscopic Analysis of Oil from Citrus Sinensis Seed
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https://doi.org/10.4314/Keywords:
Citrus sinensis; Fatty acid composition; Physicochemical properties; Spectroscopic analysis.Abstract
Oil from Citrus sinensis seeds was extracted via cold maceration using n-hexane after air-drying and pulverization, yielding 36.21% oil. The physicochemical properties of the oil were determined, giving an acid value of 7.55 mg KOH/g, saponification value of 193.58 mg KOH/g, and iodine value of 83.48 g I₂/100 g, indicating moderate unsaturation and suitability for industrial applications such as soap and cosmetic production. Gas Chromatography–Mass Spectrometry (GC–MS) analysis revealed that the oil is rich in unsaturated fatty acids (71.01%), with linoleic acid (35.43%) as the predominant component, followed by oleic acid (26.44%), while palmitic acid (20.90%) and stearic acid (5.10%) were the major saturated fatty acids. Fourier Transform Infrared (FT-IR) spectroscopy identified characteristic functional groups, including carbonyl (C=O), hydroxyl (O–H), and unsaturated (C=C) bonds, while UV–Visible spectroscopy showed absorption peaks at 290 nm and 370 nm corresponding to π–π* and n–π* transitions, respectively.
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