APPLICATION OF RESPONSE SURFACE METHODOLOGY (RSM) IN CONDITIONOPTIMIZATION FOR ESSENTIAL OIL PRODUCTION FROM CITRUS LATIFOLIA

Authors

  • Quoc Le Pham Tan Institute of Biotechnology and Food Technology, Ho Chi Minh City university of Industry, Ho Chi Minh City - Vietnam
  • Xinh Nguyen Thi Kieu Institute of Biotechnology and Food Technology, Ho Chi Minh City university of Industry, Ho Chi Minh City - Vietnam
  • Nguyet Huynh Thi Kim Institute of Biotechnology and Food Technology, Ho Chi Minh City university of Industry, Ho Chi Minh City - Vietnam
  • Xuyen Nguyen Thi Hong Institute of Biotechnology and Food Technology, Ho Chi Minh City university of Industry, Ho Chi Minh City - Vietnam

DOI:

https://doi.org/10.9755/ejfa.v24i1.10595

Keywords:

CCF, C. latifolia, Essential oil, GC-MS, RSM

Abstract

This research shows the dependence of distillation time and ratio of water/peel on amount of essential oil after distilling. Researching and optimizing the factors for essential oil production by laboratory ? scale distillation and the yield was evaluated using the Response Surface Methodology (RSM) with Central Composite FaceCentered (CCF) model. The regression equation obtained was shown below: 2 2 12 1 2 y = 0.997 - 0.015x + 0.04x - 0.107x - 0.042x . There is the contrast between distillation time and ratio of water/peel with volume of essential oil received. Optimal result is volume of essential oil was 1 ml (y) with quantity of lemon peel/batch of 50g, ratio of water/peel (x1) was 6/1, distillation time (x2) in 20 minutes at temperature at 100o C. The essential oil from the peel of C. latifolia was analysed by GC-MS method. A lot of compounds were identified of which limonene, ?? pinene and ??terpinenen were major components. Small amounts of trans-caryophyllene, 4-terpineol, ?- terpinenen?were also detected.

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Published

2017-11-01

How to Cite

Tan, Q. L. P., X. N. Thi Kieu, N. H. Thi Kim, and X. N. Thi Hong. “APPLICATION OF RESPONSE SURFACE METHODOLOGY (RSM) IN CONDITIONOPTIMIZATION FOR ESSENTIAL OIL PRODUCTION FROM CITRUS LATIFOLIA”. Emirates Journal of Food and Agriculture, vol. 24, no. 1, Nov. 2017, pp. 25-30, doi:10.9755/ejfa.v24i1.10595.

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Regular Articles

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