Extraction of Essential Oil from Seasonal Fruit Rind: A Review

Abstract

Essential oils are extracted from the plant material using various extraction techniques. It is a total of chemical components containing molecules of low molar mass that have biological properties and are odorous in nature. Moreover, it includes numerous volatile molecules such as phenol-derived aromatic components, aliphatic components, terpenoids, and terpenes, mainly due to the extraction method by distillation from aromatic plants. Apart from aromatic compounds, presence of indigenous pigments contributes to varying colors of essential oil. This can affect the applications as the ingredient in some particular foods. However, essential oils provide an easy way to relieve certain physical symptoms, promote emotional well-being and provide comfort. These are known to possess antioxidant and antimicrobial activities, thereby serving as natural additives in foods and food products. Furthermore, using aromatherapy in fitness care has grown unexpectedly in recent years and will continue to do so, demonstrating the need for proper training. This review focus on their common extraction methods, health benefits and applications in food industry.