Assessing the kinetic model on extraction of essential oil and chemical composition from lemon peels (Citrus aurantifolia) by hydro-distillation process

Dao, Tan Phat; Trân, Ngoc Quyên; Tran, Trung Quang; Lam, Van Tan

doi:10.1016/j.matpr.2021.05.069

Cited by 24 publications

(23 citation statements)

References 18 publications

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“…The findings were obtained for the various extraction times of 60, 120, 180, and 240 min for lemon peel. The average yield of LPEO was 3.5%; however, it depends on the extraction conditions such as extraction time, water‐to‐material ratio, and extraction power (Dao et al., 2021).…”

Section: Methodsmentioning

confidence: 99%

Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears

Iftikhar

Usman

Ali

et al. 2022

Food Science & Nutrition

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Pear is a typically climacteric fruit and highly perishable with a low shelf life owing to extreme metabolic activity after harvesting. The present study aimed to reduce weight loss and improve the firmness of pear during storage. The lemon peel essential oil (LPEO) has gained considerable attention due to being the richest source of bioactive compounds that behaved as a natural antioxidant agent, being cost‐effective, and being generally recognized as safe. Edible coatings equipped with a natural antioxidant agent and renewable biopolymers have gained more research fame owing to their involvement in the direction of biodegradability and food safety. In this work, edible skin coating materials (ESCMs) embedded by chitosan (1%) and guar gum (2%) were fabricated, and afterward, five concentrations of LPEO (1, 1.5, 2, 2.5, and 3.0%) were incorporated individually into the ESCMs. Findings revealed that LPEO–ESCMs significantly reduced the weight loss and improved the firmness of pear up to 45 days of storage at 4 ± 2°C. Furthermore, the LPEO–ESCMs have enhanced the antioxidant capacity, antibacterial efficiency, and malondialdehyde level of pear during storage time. It was concluded that 3% of LPEO–ESCMs improved the overall acceptability of pear fruits. Taken together, the novel insights of guar gum and chitosan‐based ESCMs entrapped with LPEO will remain a subject of research interest for researchers in the future.

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Section: Methodsmentioning

confidence: 99%

Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears

Iftikhar

Usman

Ali

et al. 2022

Food Science & Nutrition

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“…EO was extracted from the leaves using pilot scale hydro-distillation [ 15 ]. The obtained EO was separated from water using a separatory funnel and stored at 4 °C for further analysis.…”

Section: Methodsmentioning

confidence: 99%

Seasonal Variation, Fractional Isolation and Nanoencapsulation of Antioxidant Compounds of Indian Blackberry (Syzygium cumini)

et al. 2021

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Indian blackberry (Syzygium cumini L.) is an evergreen tree in the Myrtaceae family. It is used in traditional medicine due to its significant bioactivities and presence of polyphenols with antioxidant activities. The present study describes the effect of seasonal variations on Indian blackberry leaf essential oil yield and chemical composition, production of fractions from essential oil using high vacuum fractional distillation and slow cooling to low temperature (−50 °C) under vacuum, and bioactivities of the essential oil, fractions, and nanoparticles. The results show that Indian blackberry essential oil yield was higher in spring season as compared to winter season. Indian blackberry essential oil fractionation processes were effective in separating and concentrating compounds with desired bioactivities. The bioactivities shown by magnesium nanoparticles were comparatively higher than barium nanoparticles.

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“…Pada penelitian [5] ditemukan bahwa nilai yield memiliki kondisi optimum pada 0,4 g/ml dan mengalami penurunan ketika rasio melebihi kondisi optimumnya. Pendapat ini juga didukung oleh [6] dan [7]. Jika pelarut yang diberikan terlalu sedikit maka akan menyebabkan minyak atsiri yang dibawa oleh pelarut tidak terlarut secara optimal, sedangkan pelarut yang terlalu berlebihan juga tidak terlalu baik karena jika pelarut lebih banyak dari bahan baku, saat minyak atsiri sudah terambil semua dari bahan baku sedangkan pelarut yang digunakan masih terlalu banyak hal tersebut dapat menurunkan nilai yield.…”

Section: Gambar 1 Pengaruh Volume Pelarut Terhadap Yieldunclassified

Pengaruh Suhu Proses Sokletasi dan Volume Pelarut n-heksana terhadap Yield Minyak Atsiri Jeruk Lemon

Salsabila¹,

Mahdan²,

Prihandini³

et al. 2022

fld

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Essential oils are volatile compounds found in lemon peels. Essential oils are used in addition to soaps, perfumes, and candles because of their fresh aroma. Essential oils can be extracted using solid-liquid extraction. Soxhlet extraction was chosen because the process is continuous and requires less solvent than the percolation method. The solvent N-Hexane was chosen because its polar value was close to the polarity of the essential oil. Soxhlet extraction was carried out with variations in process temperature (70, 75, and 80°C) and solvent volume (16, 240, and 320ml). Previously, the lemon peel was pre-treated by drying (<100°C, 1 hour) and grinding. After extraction, the essential oil was added with anhydrous (Na2SO4). The best results were obtained at a process temperature of 80°C and a solvent volume of 320 ml yielding 3.25%. The increase in process temperature and solvent volume increases the yield of essential oils. Based on the results of the GC-MS analysis, lemon essential oil contains limonene (41.06%) and citral (12.2%). The content of limonene gives the aroma, and the content of citral gives color to the lemon essential oil. Abstrak Minyak atsiri merupakan senyawa volatile yang banyak ditemukan pada kulit jeruk lemon. Minyak atsiri digunakan sebagai tambahan sabun, parfum, dan lilin karena aromanya yang segar. Minyak atsiri dapat diambil menggunakan ekstraksi padat-cair. Ekstraksi sokletasi dipilih karena prosesnya kontinyu dan membutuhkan lebih sedikit pelarut dibandingkan metode perkolasi. Pelarut N-Heksana dipilih karena nilai polarnya mendekati kepolaran minyak atsiri. Ekstraksi sokletasi dilakukan dengan variasi suhu proses (70, 75, dan 80°C) dan volume pelarut (160, 240, dan 320ml). Sebelumnya dilakukan pre-treatment pada kulit jeruk lemon berupa pengeringan (<100°C, 1jam) dan penghalusan. Setelah diekstraksi, minyak atsiri diberi tambahan anhidrat (Na2SO4). Hasil terbaik diperoleh pada suhu proses 80°C dan volume pelarut 320 ml dengan hasil yield 3,25%. Peningkatan suhu proses dan volume pelarut meningkatkan yield minyak atsiri. Berdasarkan hasil analisis GC-MS minyak atsiri jeruk lemon mengandung limonene (41,06%), dan citral (12,2%). Kandungan limonene memberikan aroma dan kandungan citral memberikan warna pada minyak atsiri jeruk lemon.

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Assessing the kinetic model on extraction of essential oil and chemical composition from lemon peels (Citrus aurantifolia) by hydro-distillation process

Cited by 24 publications

References 18 publications

Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears

Influence of guar gum and chitosan enriched with lemon peel essential oil coatings on the quality of pears

Seasonal Variation, Fractional Isolation and Nanoencapsulation of Antioxidant Compounds of Indian Blackberry (Syzygium cumini)

Pengaruh Suhu Proses Sokletasi dan Volume Pelarut n-heksana terhadap Yield Minyak Atsiri Jeruk Lemon

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