The Effect of Geographical Location on Mexican Lime (Citrus aurantifolia) Peel Components

Studies have shown that oxygenated compounds are important in food products. It seems that geographical location has a profound influence on this factor. The goal of the present study is to investigate on peel components of Mexican lime from two different locations. In the last week of December 2012, at least 50 mature fruit were collected and peel components were extracted using cold-press method, then analyzed using GC and GC-MS. Data were analyzed using one-way analysis of variance (ANOVA) and Duncan’s multiple range tests. The amount of oxygenated compounds ranged from 5.74% to 7.14%. Between two locations examined, Jahrom showed the highest content of oxygenated compounds. As a result of our study, we can conclude that the geographical location can influence the quantity of oxygenated compounds present in the oil.