Product Development of Diffusion Solution from Citrus reticulata Blanco Essential Oil
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Keywords:
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Citrus reticulata, Essential Oil, Diffusion Solution, Limonene, Hydrodistillation
Abstract
The aim of this study was to develop a diffuser solution product from Citrus reticulata Blanco essential oil, which was recovered by hydrodistillation. The hydrodistillation process was influenced by factors such as: raw material grinding time (grinding for 40s); raw material/solvent ratio (1/3 g/mL); raw material moisture content (70%), and extraction time (120 min) with an essential oil content of 0.254 mL/g dw. Using gas chromatography-mass spectrometry (GC-MS), 21 chemical components in Citrus reticulata essential oil were identified, of which the main compound was limonene, accounting for 94.64%. Thanks to its biological activities, Citrus reticulata essential oil is widely used in the field of developing household care products, including diffuser solutions. The results showed that with the IPM base oil content of 25%, the essential oil content of 40%, and the emulsifier PEG-40 of 20% combined with 96% ethanol at a content of 5%, preserved in a dark glass bottle to bring a product with good sensory scores in terms of uniformity, scent, and volatility. The diffuser solution product created helps to utilize the by-product material from Citrus reticulata peel to produce essential oil, contributing to increasing the usage value of the Citrus reticulata tree. This study is novel in that it combines hydrodistillation-process selection with the formulation of a passive diffuser solution from Citrus reticulata peels by-products, thereby connecting essential-oil recovery with aroma-delivery design in a single product-oriented workflow.
References
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Sadgrove, N. J., G. F. Padilla-González, and M. Phumthum (2022). Fundamental Chemistry of Essential Oils and Volatile Organic Compounds, Methods of Analysis and Authentication. Plants, 11(6); 789
Salvatore, M. M., R. Nicoletti, and A. Andolfi (2022). Essential Oils in Citrus Fruit Ripening and Postharvest Quality. Horticulturae, 8(5); 396
Sethunga, M., K. K. D. S. Ranaweera, K. D. P. P. Gunathilake, and I. Munaweera (2022). Recent Advances in the Extraction Methods of Essential Oils and Oleoresins from Plant Materials and Its Potential Applications: A Comprehensive Review. Journal of Food and Bioprocess Engineering, 5(2); 151–167
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TCVN (2010a). Essential Oils – Determination of Acid Value. TCVN 8450:2010
TCVN (2010b). Essential Oils – Determination of Optical Rotation. TCVN 8446:2010
TCVN (2010c). Essential Oils – Determination of Relative Density at 20◦C. TCVN 8444:2010
TCVN (2010d). Essential Oils – Quantitative Evaluation of Residue on Evaporation. TCVN 8448:2010
TCVN (2015). Animal and Vegetable Fats and Oils – Determination of Saponification Value. TCVN 6126:2015
Tian, Y., J. Zhou, C. He, L. He, X. Li, and H. Sui (2022). The Formation, Stabilization and Separation of Oil-Water Emulsions: A Review. Processes, 10(4); 1–34
Tischer, B., R. G. Vendruscolo, R. Wagner, C. R. Menezes, C. S. Barin, S. R. Giacomelli, J. M. Budel, and J. S. Barin (2017). Effect of Grinding Method on the Analysis of Essential Oil from Baccharis articulata (Lam.) Pers. Chemical Papers, 71(4); 753–761
Tran, T. H., L. K. Ha, D. C. Nguyen, T. P. Dao, L. T. H. Nhan, D. H. Nguyen, T. D. Nguyen, D.-V. N. Vo, Q. T. Tran, and L. G. Bach (2019). The Study on Extraction Process and Analysis of Components in Essential Oils of Black Pepper (Piper nigrum L.) Seeds Harvested in Gia Lai Province, Vietnam. Processes, 7(2); 56
Tsitlakidou, P., N. Tasopoulos, P. Chatzopoulou, and I. Mourtzinos (2023). Current Status, Technology, Regulation and Future Perspectives of Essential Oils Usage in the Food and Drink Industry. Journal of the Science of Food and Agriculture, 103(14); 6727–6751
Wang, J., H. Wang, H. W. Xiao, X. M. Fang, W. P. Zhang, and C. L. Ma (2022). Effects of Drying Temperature on the Drying Characteristics and Volatile Profiles of Citrus reticulata Blanco Peels Under Two Stages of Maturity. Drying Technology, 40(12); 2456–2469
Bhuyan, N., P. C. Barua, P. Kalita, and A. Saikia (2015). Physico-Chemical Variation in Peel Oils of Khasi Mandarin (Citrus reticulata Blanco) During Ripening. Indian Journal of Plant Physiology, 20(3); 227–231
Cao, J.,W. Zheng, B. Chen, Z. Yan, X. Tang, J. Li, Z. Zhang, S. Ang, C. Li, R. Wu, P. Wu, and W. H. Chen (2024). Chemical Composition of Essential Oil from Citrus reticulata Blanco cv. Chachiensis (Chachi) and Its Anti-Mosquito Activity Against Pyrethroid-Resistant Aedes albopictus. Insects, 15(5); 1–15
Dao, T. P., T. H. Tran, N. P. T. Nhan, N. T. C. Quyen, L. X. Tien, T. T. Anh, P. M. Quan, N. H. Nguyen, L. L. T. Anh, and H. T. K. Linh (2020). Optimization of Essential Oil Yield from Vietnamese Green Pepper (Piper nigrum) Using Hydro-Distillation Method. IOP Conference Series: Materials Science and Engineering, 736; 022039
Geraci, A., A. Postiglione, F. Sgadari, R. Schicchi, N. Badalamenti, M. Bruno, A. Basile, M. Dentato, and V. Maresca (2024). Essential Oils Obtained from Sicilian Citrus reticulata Blanco By-Products: Antibacterial and Allelopathic Activity. Plants, 13(24); 1–14
Getachew, M., S. Awoke, Y. Melaku, M. Gashu, and Z. Gizachew (2019). Formulation of Substantial Natural Flavors from Plant Materials for Food and Beverage Industries. Journal of Food Processing and Technology, 10(8); 805
Gupta, A., E. Jeyakumar, and R. Lawrence (2021). Journey of Limonene as an Antimicrobial Agent. Journal of Pure and Applied Microbiology, 15(3); 1094–1110
Guzmán, E. and A. Lucia (2021). Essential Oils and Their Individual Components in Cosmetic Products. Cosmetics, 8(4); 1–28
Hamid, K. J., B. M. Kurji, and K. M. Abed (2021). Extraction and Mass Transfer Study of Cupressus sempervirens L. Oil by Hydro-DistillationMethod. Materials Today: Proceedings, 42; 2227–2232
International Organization for Standardization (2012). Essential Oil of Mandarin, Italian Type (Citrus reticulata Blanco)
Job, J. T., N. U. Visakh, B. Pathrose, A. Alfarhan, R. Rajagopal, J. Thayyullathil, P. Thejass, V. Ramesh, and A. Narayanankutty (2024). Chemical Composition and Biological Activities of the Essential Oil from Citrus reticulata Blanco Peels Collected from Agrowastes. Chemistry and Biodiversity, 21; 1–9
Maleš, I., S. Pedisić, Z. Zorić, I. Elez-Garofulić, M. Repajić, L. You, S. Vladimir-Knežević, D. Butorac, and V. Dragović-Uzelac (2022). The Medicinal and Aromatic Plants as Ingredients in Functional Beverage Production. Journal of Functional Foods, 96; 105210
Meryem, S., D. Mohamed, C. Nour-eddine, and E. Faouzi (2023). Chemical Composition, Antibacterial and Antioxidant Properties of Three Moroccan Citrus Peel Essential Oils. Scientific African, 20; e01592
Ngan, T. T. K., T. T. Hien, P. H. Danh, L. T. H. Nhan, and L. X. Tien (2020). Formulation of the Lemongrass (Cymbopogon citratus) Essential Oil-Based Eco-Friendly Diffuse Solution. IOP Conference Series: Materials Science and Engineering, 959(1); 012024
Ngo, T. C. Q., T. H. Tran, and X. T. Le (2020). The Effects of Influencing Parameters on the Eucalyptus globulus Leaves Essential Oil Extraction by Hydrodistillation Method. IOP Conference Series: Materials Science and Engineering, 991(1); 012126
Nguyen, N. P. K., J. H. Kwon, M. K. Kim, K. N. Tran, L. T. H. Nguyen, and I. J. Yang (2024). Antidepressant and Anxiolytic Potential of Citrus reticulata Blanco Essential Oil: A Network Pharmacology and Animal Model Study. Frontiers in Pharmacology, 15; 1–18
Oliveira, A. C. S. D., C. C. Fernandes, L. S. Santos, A. C. B. B. Candido, L. G. Magalhães, and M. L. D. Miranda (2023). Chemical Composition, In Vitro Larvicidal and Antileishmanial Activities of the Essential Oil from Citrus reticulata Blanco Fruit Peel. Brazilian Journal of Biology, 83; 1–5
Pavoni, L., D. R. Perinelli, G. Bonacucina, M. Cespi, and G. F. Palmieri (2020). An Overview of Micro- and Nanoemulsions as Vehicles for Essential Oils: Formulation, Preparation and Stability. Nanomaterials, 10(1); 135
Sadgrove, N. J., G. F. Padilla-González, and M. Phumthum (2022). Fundamental Chemistry of Essential Oils and Volatile Organic Compounds, Methods of Analysis and Authentication. Plants, 11(6); 789
Salvatore, M. M., R. Nicoletti, and A. Andolfi (2022). Essential Oils in Citrus Fruit Ripening and Postharvest Quality. Horticulturae, 8(5); 396
Sethunga, M., K. K. D. S. Ranaweera, K. D. P. P. Gunathilake, and I. Munaweera (2022). Recent Advances in the Extraction Methods of Essential Oils and Oleoresins from Plant Materials and Its Potential Applications: A Comprehensive Review. Journal of Food and Bioprocess Engineering, 5(2); 151–167
Sharma, A., V. Kumar, C. Mittal, V. Rana, K. Dabral, and G. Parveen (2023). Role of Essential Oil Used Pharmaceutical Cosmetic Product. Journal for Research in Applied Sciences and Biotechnology, 2(3); 147–157
TCVN (2010a). Essential Oils – Determination of Acid Value. TCVN 8450:2010
TCVN (2010b). Essential Oils – Determination of Optical Rotation. TCVN 8446:2010
TCVN (2010c). Essential Oils – Determination of Relative Density at 20◦C. TCVN 8444:2010
TCVN (2010d). Essential Oils – Quantitative Evaluation of Residue on Evaporation. TCVN 8448:2010
TCVN (2015). Animal and Vegetable Fats and Oils – Determination of Saponification Value. TCVN 6126:2015
Tian, Y., J. Zhou, C. He, L. He, X. Li, and H. Sui (2022). The Formation, Stabilization and Separation of Oil-Water Emulsions: A Review. Processes, 10(4); 1–34
Tischer, B., R. G. Vendruscolo, R. Wagner, C. R. Menezes, C. S. Barin, S. R. Giacomelli, J. M. Budel, and J. S. Barin (2017). Effect of Grinding Method on the Analysis of Essential Oil from Baccharis articulata (Lam.) Pers. Chemical Papers, 71(4); 753–761
Tran, T. H., L. K. Ha, D. C. Nguyen, T. P. Dao, L. T. H. Nhan, D. H. Nguyen, T. D. Nguyen, D.-V. N. Vo, Q. T. Tran, and L. G. Bach (2019). The Study on Extraction Process and Analysis of Components in Essential Oils of Black Pepper (Piper nigrum L.) Seeds Harvested in Gia Lai Province, Vietnam. Processes, 7(2); 56
Tsitlakidou, P., N. Tasopoulos, P. Chatzopoulou, and I. Mourtzinos (2023). Current Status, Technology, Regulation and Future Perspectives of Essential Oils Usage in the Food and Drink Industry. Journal of the Science of Food and Agriculture, 103(14); 6727–6751
Wang, J., H. Wang, H. W. Xiao, X. M. Fang, W. P. Zhang, and C. L. Ma (2022). Effects of Drying Temperature on the Drying Characteristics and Volatile Profiles of Citrus reticulata Blanco Peels Under Two Stages of Maturity. Drying Technology, 40(12); 2456–2469
Authors
Hien, T. T., Do, N. N. ., & Cang, M. H. . (2026). Product Development of Diffusion Solution from Citrus reticulata Blanco Essential Oil. Science and Technology Indonesia, 11(3), 915–926. https://doi.org/10.26554/sti.2026.11.3.915-926
This work is licensed under a Creative Commons Attribution 4.0 International License.