Separation of D-Limonene and Other Oxygenated Compounds from Orange Essential Oil by Molecular Distillation and Fractional Distillation with a Wiped Film Evaporator

Orange essential oil (OEO) is mainly composed of D-Limonene and other oxygenated compounds that contribute to the orange flavor aroma. However, unstable in presence heat, light, water, affecting quality OEO. Therefore, objective this study was fractionate OEO by distillation, both molecular fractionated (hybrid), producing a D-Limonene-rich fraction. The characterized physicochemical tests gas chromatography combined with mass spectrometry (GC–MS). fractionation carried out distillation fractional following, cases, factorial design (23) central points, considering percentage distillate residue as response variable. According characterization, predominant optical isomer dextrorotatory, where main component (92.584%). For content reduced 47.964% or deterpenated fraction, while for it 86.779%. study, considered non-thermal process (use low temperatures) promoted efficient recovery compounds. In contrast, favored light