%0 Journal Article %T Comparison of Leaf Components of Sweet Orange and Sour Orange (Citrus Sp.) %J International Journal of Advanced Biological and Biomedical Research %I Sami Publishing Company %Z 2383-2762 %A Babazadeh Darjazi, Behzad %D 2017 %\ 06/01/2017 %V 5 %N 2 %P 98-107 %! Comparison of Leaf Components of Sweet Orange and Sour Orange (Citrus Sp.) %K Citrus species %K Water-distillation %K Flavor components %K leaf oil %R 10.26655/ijabbr.2017.3.9 %X studies had shown that oxygenated compounds were important in food products. It seems that Citrus species had a profound influence on this factor. The goal of the present study was to investigate on flavor components of two Citrus species. In the early week of June 2012, about 500 g of leaves were collected from many parts of the same trees. Leaf components were extracted using water distillation method and then analyzed using GC and GC-MS. Data were analyzed using one-way analysis of variance and Duncan’s multiple range tests. The amount of oxygenated compounds ranged from 29.14% to 85.64%. Between two species examined, sour orange showed the highest content of oxygenated compounds. As a result of our study, can be concluded that the species used can influence the quantity of oxygenated compounds present in the oil %U https://www.ijabbr.com/article_34114_82ca3db2423bb479a8b6e2a6c503ccf5.pdf