Crude citrus seed oils

Crude citrus seed oils need to be refined before use as edible oils. Only triacylglycerols, diacylglycerols, and polar lipids remain after degumming, refining, bleaching, and deodorization. However, trace amounts of phosphatides (lecithin) and plant sterols may also remain in the oil (37). 

Unlike citrus peel oil, citrus seed oil is mainly used after refining as edible oil and a source of essential fatty acids. Refined citrus seed oil is widely used in margarines, shortenings, salad dressings, and salad and cooking oils. Meanwhile, crude citrus seed oils are useful in the preparation of fatty acid derivatives, soap and detergent, and for the treatment of leather and textile (1). 

Analyzed by thin layer chromatography, crude citrus seed oils are reported to have eight classes of chemical constituents triacylglycerols, free fatty acids, diacyl-glycerols, monoacylglycerols, sterols, phospholipids, alcohols, and hydrocarbons... 

Teas, leaf essential oil, leaf oleoresin, eugenol, bark essential oil bark oleoresin, E-cinnamaldehyde, oil-macerated garlic extract, tannins, polymers of flavanols, cassia bark-derived substances, crude extracts of bulbs (Lycoiis chinensis), stems and leaves of (Nandina domestica), (Mahonia fortune ), (Mahonia bealei), stems of Berbeiis thunbergii and stems, leaves and fruits of Camptotheca acuminata, methanol and acetone extracts of 14 plants belonging to different families, Eruca sativa (aerial and root). EOs and methanol extracts of sweet basil Ocimum basilicum L. (Lamiaceae). Ponkan (Citrus mticulata Blanco). Seeds of Zizyphus jujube. 

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