Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology)

Orange (Citrus sinensis) and mandarin (Citrus reteculata) peels were used to extract their essential oils by cold pressing method. Deterpenation of both oils was applied using three different techniques. Preparative silica gel adsorption chromatography at two ratios (1:7.5 and 1:15 oil to silica) was used for removing terpenes from orange and mandarin oils. Concentration by controlled vacuum distillation techniques to produce folded orange oils (5F.O.O and 10F.O.O) and folded mandarin oil (5F.M.O). The improvement of antioxidant capacity of concentrates and deterpenated fractions produced by alcoholic methods (F3 and F5) than their original oils. Deterpenated and concenterated orange oils were more effective on Bacillus subtilis and Staphylococcus aureus than original oils. The efficiency of folded oils in hypocholestrolimic rats did not affected by decreasing of limonene by deterpenation. The original and folded oils were used as a flavoring agent in the formulation of chewing gum.

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