Evaluation of the quality of pomelo (Citrus maxima) essential oil products during storage

The main disadvantage of the pomelo essential oil storage process is the change in colour and composition over time, which significantly affects the quality of essential oils and limits their usability. Thus, this study aimed to determine the effect of packaging type and storage conditions (temperature, time) on the quality of pomelo essential oil products. Pomelo essential oil was preserved in 3 types of packaging (brown glass, white glass, and plastic) at two temperatures of 30°C and 15°C for eight weeks. The parameters used to evaluate the quality of essential oil samples include density, colour index, acid value, chemical compositions, and bioactive activities. The optimal storage conditions of pomelo essential oil were determined as follows: storing in brown glass jars at 30°C for eight weeks. The results showed that after eight weeks, the pomelo essential oil samples were stored in brown glass jars at room temperature (30°C), still retaining their characteristic odour, unchanged colour, density index as 0.856 (g/mL), acid index as 0.748 mg KOH/g, IC50 value as 96.271 (mg/mL), limonene content as 75.99%, indicating that the above storage condition would maintain quality and improve the commercialisation of pomelo essential oil products in the Vietnamese market.