A

RESEARCH PROJECT

DEPARTMENT OF CHEMISTRY

YASHWANTRAO CHAVHAN OPEN UNIVERSITY NASHIK

CERTIFICATE
This is certifying that project on Entitled

"Production of Mosquito Repellent Using Orange Peels"

Has been submitted by

Ms. Sonali Baliram Sonawane

To
YCMOU NASHIK

Under the guidance of

Dr. Mrs. M.S.Patil

NUTAN MARATHA COLLEGE, JALGAON

Dr. Mrs.M.S Patil Dr.Mrs.M.S..Patil

Project Incharge Head of the Department Chemistry
 Title Page
A field project

On

Title of Project

By

Name of Student: - Ms. Sonali Baliram Sonawane

PRN NO:-2023017000883866
Course Code: -V154

Course Name: - M.Sc 2 Organic Chemistry

Under the guidance of

Name of Guide:- Dr. Mrs. M.S. Patil

Submitted to

Learner Support Centre (LSC)

Code of LSC:- (5305A)

Name of LSC: - NUTAN MARATHA COLLEGE, JALGAON

School of Science

YASHWANTRAO CHAVHAN MAHARASHTRA OPEN UNIVERSITY NASHIK

Year 2024-2025
 Declaration By Student

I declare that the field project entitled " Production of Mosquito Repellent
Using Orange Peels ".

Submitted by me for the completion of four credit. Field Project is the record of
the work carried out by me during the allotted period under the guidence of Dr. Mrs. M.
S. Patil has not formed the basis for the award of any degree, diploma, associateship,
fellowship, titles in this or any other place of research.

I further declare that the material obtained from other sources has been duly
acknowledged in this report.

DATE-28/12/2024
NAME OF STUDENT:
PLACE-JALGAON
Ms. SONALI BALIRAM SONAWANE

PRN NO: -2023017000883866

 CERTIFICATE OF THE GUIDE

This to certify that the work in the report " Production of Mosquito Repellent Using
Orange Peels.”

Submitted by

Ms. Sonali Baliram Sonawane

PRN NO: -2023017000883866

to

Yashwantrao Chavhan Maharashtra Open University was carried out by the candidate
under my guidance. The Material obtained from other sources has been duly
acknowledge in the report.

Date: - 28/12/2024

Place: - Jalgaon Name and Sign of Guide

 ACKNOWLEGMENT
We are sincerely thankful to YCMOU NASHIK for including project in our syllabus
to provide us a touch of research field.

With immense pleasure we wish to express our deepest sense of gratitude of our
project guide Dr. M. S. Patil for their valuable guidence, encouragement and unceasing
support to each we own all the success of this project.

We express our sincere thanks to Principal, Professor Dr. L. P. Deshmukh of

NUTAN MARATHA COLLEGE, JALGAON for their constant support and providing us
laboratory facilities and instruments.

We are also very thanks to Prof. Dr. M.S.Patil. (HOD) giving us the valuable time to
entire project. We are also thankful to teachers and non- teaching staff for their
generous, timely and uninterrupted help during the course of our project.

DATE-28/12/2024 NAME AND SIGN OF STUDENT:

PLACE-JALGAON Ms. SONALI BALIRAM SONAWANE

PRN NO: -2023017000883866

 ABSTRACT
Presently, in Ethiopia orange peels are discarded as wastes after consumption of edible
parts of orange fruits. To get the highest quality and quantity of orange peel oil, it is
necessary to know the suitable methods for drying and the appropriate form of the peel,
whether in the form of pieces, grated or powder. Essential oils are highly concentrated
substances, which are extracted from fruit peels, flowers, leaves, stems, roots and
seeds. These oils are often used for their flavour and their therapeutic or odiferous
properties, in wide selection products such as foods, pharmaceuticals, medicines,
perfumery industry and cosmetics. The main objective of this research is to extract
essential oil from orange (citrus sinensis) peels by two methods: hydro distillation and
solvent extraction, to study the effect of extraction conditions (solvent type, extraction
time, and temperature) on oil yield and compare the results of the two methods, the
resulting essential oil was analysed its physical and chemical properties. From the
results obtained, it was observed that the orange peels could give the maximum yields
of essential oil to be 3 % and 2 % when hydro distillation and solvent extraction were
employed, respectively, and that was an indication that the highest yield of essential oil
was given by hydro distillation among the methods considered. The physical and
chemical properties values obtained from the characterization of the oil revealed that it
could be used in different process industries for production of other valuable products.
 INDEX
Sr No. Title Page No.
1 Introduction 8
2 Review Of Literature 10
3 Methodology 11
4 Result And Discussion 12
5 Conclusion 13
6 References 14
 INTRODUCTION
Essential oils are used in a wide variety of consumer goods such as detergents, soaps,
toilet products, cosmetics, pharmaceuticals, perfumes, confectionery food products,
soft drinks, distilled alcoholic beverages (hard drinks) and insecticides. The world
production and consumption of essential oils and perfumes are increasing very fast.
Production technology is an essential element to improve the overall yield and quality of
essential oil. The traditional technologies pertaining to essential oil processing are of
great significance and are still being used in many parts of the globe. Water distillation,
water and steam distillation, steam distillation, cohobation, maceration and enfleurage
are the most traditional and commonly used methods. Maceration is adaptable when
oil yield from distillation is poor. Distillation methods are good for powdered almonds,
Rose petals and rose blossoms, whereas solvent extraction is suitable for expensive,
delicate and thermally unstable materials like jasmine, tuberose, and hyacinth. Water
distillation is the most favored method of production of citronella oil from plant
material. Essential oils are generally derived from one or more plant parts, such as
flowers (e.g. rose, jasmine, carnation, clove, mimosa, rosemary, lavander), leaves (e.g.
mint, Ocimum spp., lemongrass, jamrosa), leaves and stems (e.g. geranium, patchouli,
petitgrain, verbena, cinnamon), bark (e.g. cinnamon, cassia, canella), wood (e.g. cedar,
sandal, pine), roots (e.g. angelica, sassafras, vetiver, saussurea, valerian), seeds (e.g.
fennel, coriander, caraway, dill, nutmeg), fruits (bergamot, orange, lemon, juniper),
rhizomes (e.g. ginger, calamus, curcuma, orris) and gums or oleoresin exudations (e.g.
balsam of Peru, Myroxylon balsamum, storax, myrrh, benzoin).
 Review Of Literature
1. Orange peel constitutes flavonoids, essential oils, pectin, dietary fiber, and
phenolic compounds, making it a valuable raw material (Ghasemi et al., 2017).

2. The major essential oil component is limonene, which exhibits antimicrobial,

antioxidant, and anti-inflammatory properties (Singh et al., 2018).

3. Food Industry: Orange peel extract is used as a natural flavoring agent and
preservative due to its antioxidant and antimicrobial properties (Sharma et al., 2019).
4. Pharmaceuticals: Studies indicate the potential of orange peel bioflavonoids in
managing oxidative stress, cardiovascular diseases, and inflammation (González-
Molina et al., 2010).
5. The phenolic compounds in orange peel exhibit antioxidant activity, reducing
oxidative stress in food and biological systems (Bocco et al., 1998).
6. Essential oils from orange peel show strong antimicrobial activity against bacteria like
E. coli and Staphylococcus aureus (Viuda-Martos et al., 2008).
7. Cosmetics: Orange peel extracts are used in skincare products for their anti-aging and
skin-brightening effects (Adhikari et al., 2022).
8. Cleaning Products: The limonene in orange peel is a key ingredient in eco-friendly
cleaners due to its solvent properties (Sharma et al., 2020).
9. High water content and perishability of orange peel limit its direct use, necessitating
efficient preservation and processing techniques (Mamma et al., 2008).
10. Extraction methods require optimization for industrial scalability (de Moraes et al.,
2021).
 Methodology

The "Orange Peel Methodology" refers to the process of extracting essential oils, bioactive
compounds, or other valuable components from orange peels. It is often used in food science,
cosmetics, pharmaceuticals, and sustainable waste management. Below is a general
methodology for processing orange peels:
 RESULT AND DISCUSSION

RESULT:

Yield: Hydrodistillation and solvent extraction can yield 3% and 2% of essential oil from
orange peels. respectively

Component: Limonene is the major component in orange peel essential oil, often accounting
for over 90% of the ol

Other Components: Besides Ilmonene, other volatile compounds like beta-myrcene, beta-
pinene, and alpha-pinene may also be present.

Extraction Methods: Microwave-assisted extraction and cold pressing followed by aqueous

extraction are also used to extract orange peel oil

Solvent-Free Extraction: Solvent-free microwave extraction can be used to extract essential

oil from orange peel, with yields of 0.2039% for fresh peel and 01619% for dried peel

Factors Affecting Yield: Geographical location, extraction method, and the part of the plant
used for extraction can affect the oil yield and composition.

DISCUSSION:

Limonene Dominance: The high limonene content contributes to the distinctive citrus aroma
and potential bioactivity of orange peel essential oil.

Extraction Method Selection: The choice of extraction method can significantly impact the oil
yield and the final composition of the oil
 CONCLUSION

Orange peel oil extraction, particularly using methods like hydrodistillation and supercritical
CO2 extraction, yields a valuable essential oil rich in limonene, a major contributor to its
citrus scent. Limonene and other monoterpene hydrocarbons dominate the composition of
orange peel oil, impacting its aroma and potential applications.
 REFERENCES

1. Ajila, C. M., Naidu, K. A., Bhat, S. G., & Prasada Rao, U. J. S. (2007).

Bioactive compounds and antioxidant potential of mango peel extract.

Food Chemistry, 105(3), 982-988.

While focused on mango, this paper discusses solvent effects which are applicable to orange
peel.

2. Pereira, C. G., & Meireles, M. A. A. (2007).

Optimization of supercritical fluid extraction of essential oil from orange peel using response
surface methodology.

The Journal of Supercritical Fluids, 38(2), 198–204.

Discusses time, temperature, and pressure optimization.

3. Jin, J., Ma, H., Wang, B., Yagoub, A. E. A., Wang, K., & Zhou, M. (2016).

Effect of multi-frequency ultrasound on the extraction of essential oil from orange peels.

International Journal of Food Science & Technology, 51(2), 481-487.

Explores non-conventional extraction (ultrasound) and its effect on yield and time.

4. Zhang, Q., Yang, Y., & Wang, Y. (2012).

Microwave-assisted extraction of essential oils from orange peel.

Journal of Food Engineering, 108(2), 519–524.

Investigates how microwave power, temperature, and time impact oil yield.

5. Chemat, F., Vian, M. A., & Cravotto, G. (2012).

Green extraction of natural products: concept and principles.

International Journal of Molecular Sciences, 13(7), 8615-8627.

A comprehensive look at green techniques like MAE and UAE for essential oil extraction.

6. González-Molina, E., Domínguez-Perles, R., Moreno, D. A., & García-Viguera, C. (2010).

Natural bioactive compounds of citrus limon for food and health.

Journal of Pharmaceutical and Biomedical Analysis, 51(2), 327–345.

Provides a background on citrus oil content and compounds.