IDENTIFICATION OF CALAMANSI FRUIT PEEL ESSENTIAL OIL COMPONENTS FROM BENGKULU USING GC-MS

Yetti Purnama (Department of Midwifery, Faculty of Mathematics and Natural Sciences, University of Bengkulu, Indonesia)
Kurnia Dewiani (Department of Midwifery, Faculty of Mathematics and Natural Sciences, University of Bengkulu, Indonesia)
Suci Rahmawati (Department of Pharmacy, Faculty of Mathematics and Natural Sciences, University of Bengkulu, Indonesia)
Linda Yusanti (Department of Midwifery, Faculty of Mathematics and Natural Sciences, University of Bengkulu, Indonesia)
Novri Fitriani (BPOM (National Food and Drug Agency) of Bengkulu Province, Indonesia)
Merki Aliyadi Sunaryo (BPOM (National Food and Drug Agency) of Bengkulu Province, Indonesia)
Linda Yulyani (Department of Midwifery, Faculty of Mathematics and Natural Sciences, University of Bengkulu, Indonesia)

Proceeding of Bengkulu International Conference on Health
Vol. 1 No. 1 (2022): Proceeding of The 2nd Bengkulu International Conference on Health (B-ICON 2022)

Calamansi orange (Citrofortunella microcarpa) is one of the citrus groups that have been cultivated in Bengkulu Province. Calamansi oranges have a distinctive aroma from the volatile oil components found in the skin of the fruit. This study aimed to identify the components of Bengkulu calamansi peel essential oil using GC-MS. The essential oil of calamansi fruit peel was obtained by steam distillation method using vacuum distillation. The essential oil yield obtained was 0.36%. The results of the examination of essential oils using GC-MS showed that there were 6 main compounds. they are 3-carane, Cyclopentanone, 2-(-methyl propyl), Cychexanol, 2methyl-5-(1-methylethenyl), Decanal, L-alpha-Terpineol and D-Crvone.