Caballero, Jeremy Dawn Z.

LOCKER #:104
Salvani, Marlou O.
CHEM 151L – YA

EXPT. NO. 5: ISOLATION AND PURIFICATION OF ORANGE OIL

ANALYSIS
In this experiment, Steam distillation is used. Steam distillation is a separation
process used to purify or isolate temperature-sensitive materials, such as natural aromatic
compounds. By adding water or steam, the goal of this distillation process is to heat and
separate the components of the orange peel at temperatures below their decomposition
point.

The use of orange peel, to extract the orange oil, was sliced into thin pieces for it to
fit in the round bottom flask. The round bottom flask (filled with thin sliced orange peel)
was then filled with 200 ml water which turned the water into a yellowish color. With the
distillation set-up prepared, the orange peel mixture was then boiled which then separated
the distillate (colorless liquid) and the residue (yellow-orange liquid). During the steam
distillation and liquid-liquid extraction, the orange peels components isolated are
Limonene, Perillyl alcohol, Geraniol, Carveol, and Carvone. But the most important
component that is needed is the Limonene which composes 91.4% - 93.7% of orange oil.
The distillate was then added with ethyl extract which after removing the ether layer, gives
ether extract with a colorless color (liquid). The ether extract was then dried with the drying
agent anhydrous sodium sulfate. On the other hand, the impure sample which is the orange
oil that was extracted had a pale-yellow color (liquid). The orange oil extracted is the
Limonene which is the chemical found in the peels of citrus fruits and in other plants. It is
mostly used to make medicines. Hence, using the Siwoloboff method, the boiling point of
the orange oil is determined.
CONCLUSION

Limonene

The orange oil (Limonene) is isolated from the orange peels using simple distillation
with also the help of the extraction solvent (Na2SO4) since simple distillation alone cannot
purify the orange oil because it will leave impurities in that case. The boiling point of the
orange oil ranges to 133°C - 135°C. By using the Siwoloboff method, the boiling point is
determined which is 134°C.