Grapefruit Oil Property

Boiling point:

171 °C

Density 

0.85 g/mL at 25 °C

refractive index 

n20/D 1.475

FEMA 

2530 | GRAPEFRUIT OIL, EXPRESSED (CITRUS PARADISI MACF.)

Flash point:

131 °F

Odor

at 100.00 %. grapefruit

Odor Type

citrus

optical activity

[α]20/D +92°, neat

EPA Substance Registry System

Oils, grapefruit (8016-20-4)

Safety

Hazard Codes 

Xi

Risk Statements 

10-36/37/38

Safety Statements 

26

RIDADR 

UN 1993 3/PG 3

WGK Germany 

2

RTECS 

RI7199000

HazardClass 

3.2

PackingGroup 

III

Hazardous Substances Data

8016-20-4(Hazardous Substances Data)

Toxicity

Both the acute oral UD 5 () value in rats and the acute dermal UD 50 value in rabbits exceeded 5 g/kg (Moreno, 1973).

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H226Flammable liquid and vapour

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

Grapefruit Oil Chemical Properties,Usage,Production

Description

A tree, 9 to 15 m (30 to 50 ft.) tall, having a rounded and conical head, ovate glabrous leaves, and smooth, gray-brown bark. The flowers are large, white, and fragrant. The fruits are large, lightlemon or orange with a thin rind and grayish-yellow or pink flesh. Historically and botanically, the origin of the grapefruit is uncertain and appears to have developed from the Shaddok variety native to the West Indies. The plant is cultivated in the United States (Florida, California, Texas), East Asia, West Indies, Brazil, and Nigeria. The Citrus decumana variety yields the largest fruits (up to 10 kg). The parts used are the fruit and peel. Grapefruit has a fresh, citrus-like odor and a taste reminiscent of sweet and bitter orange to some degree.
Grapefruit essential oil is the volatile oil obtained by cold expression of the fresh peels of the fruit. The oil is a yellow, sometimes reddish liquid (often showing a flocculent separation of waxy material) with a pleasant citrus-like odor and flavor.
Its main constituents include limonene (90%), 2 to 3% volatile fraction containing oxygen compounds and sesquiterpenes, 7 to 8 % waxy fraction, C8 and C10 aldehydes, geraniol, cadinene, small amounts of citral and dimethyl anthranilate, and acids. A terpeneless oil can be prepared by vacuum distillation, yielding a more soluble and more stable concentrated oil. However, a certain amount of terpenes must be left in the oil to retain the characteristic freshness of citrus flavor.
A lower grade of essential oil that does not have application in flavor work is also obtained by steam distillation of the crushed peels or even from seeds.
The derivatives are juice and extract. Naringin, a bitter, white, crystalline glucoside, is found in the blossoms and the flavedo of the fruits. Naringin yields rhamnose and naringenin (C15H12O5) on hydrolysis. A naringin extract, prepared from the expressed peels, is used in flavors.

Chemical Properties

Grapefruit oil is the volatile component obtained by expression of the fresh peels of the fruit It has a pleasant citrus-like odor and favor A low-grade oil is obtained by steam distillation of the crushed peels or even from seeds, but is not used in favor work In the United States, grapefruit oil is produced mainly in Florida and to a lesser extent in Texas and California.

Chemical Properties

Grapefruit oil is obtained by cold-pressing of the outer peels of the fruits of Citrus x paradisi Macfad. (Rutaceae). It is a greenish-yellow liquid, with an odor resembling that of sweet orange oil, but more herbaceous and bitter.
d²⁰₂₀ 0.852–0.860; n²⁰_D 1.4740–1.4790; α²⁰_D +91 ° to +96 °; total carbonyl content calculated as decanal of 0.28–2%; evaporation residue: max. 10.0%.
Usually, grapefruit oil contains more than 90% (+)-limonene (92–96%). Constituents determining the typical sensory properties are present only in low concentrations, for example, octanal (0.2–0.8%), decanal (0.1–0.6%), and 0.01–0.8% nootkatone, which is primarily responsible for the characteristic aroma of grapefruit oil. The sensory properties vary with the grapefruit cultivar (e.g., white/pink grapefruits) used for the oil production.
The main producer of the oil is still the United States (Florida), although the grapefruit cultivation declined drastically after the hurricanes in 2004/2005. Additional oil producers are Cuba, Israel, Argentina, Mexico, Southern Africa, and so on. Worldwide production was estimated at ～2000 t/yr in 2001/2003.
Grapefruit oil is used mainly for flavoring fruit beverages. As with bergamot oil, the use of cold-pressed grapefruit oil is restricted in perfume compositions due to a content of furocoumarins.

Physical properties

Its color is yellow, sometimes reddish (often showing a focculent separation of waxy material) It is soluble in most fxed oils, often with opalescence or cloudiness It is slightly soluble in propylene glycol and insoluble in glycerin It may contain.

Occurrence

Found in the fresh peel of the fruit Citrus paradisi Macfayden (Fam. Rutaceae).

Uses

grapefruit oil is used as a fragrance and also as an active component with anti-irritant properties. grapefruit oil is indicated for work with the lymphatic system.

Definition

Extractives and their physically modified derivatives. Citrus paradisi, Citrus.

Preparation

By expression of the fresh peel of the fruit.

Essential oil composition

The main constituent of grapefruit oil expressed is limonene