Copyright (c) 2020 AJC
This work is licensed under a Creative Commons Attribution 4.0 International License.
Kinetic Studies on Extraction of Essential Oil from Lemongrass Leaves (Cymbopogon citratus) by Steam Distillation Industrial Scale
Corresponding Author(s) : Mai Huyng Cang
Asian Journal of Chemistry,
Vol. 32 No. 6 (2020): Vol 32 Issue 6
Abstract
Study on kinetics and modeling of the essential oil steam distillation are required for the optimization of the energy requirement, parameters and the process scale-up. In this study, hydrodistillation for extraction of essential oils from lemongrass (Cymbopogon citratus) steam distillation was investigated. The recovery of essential oils was carried out on an industrial scale instrument and with with different material quantities. The experimental results are determined by the integral method of analysis. The kinetic parameters were evaluated from experimental data, which were generated at the different weights of the lemongrass. The extraction rate constant explaining the extraction efficiency achieved from this study is found to be k2 of 0.0661 min-1 in 710 kg using a second-order kinetic model. The GC/MS results revealed that 14 components were identified in Cymbopogon citratusoils. The oil is extremely rich in citral (69.775%), which obtained in 180 min.
Keywords
Download Citation
Endnote/Zotero/Mendeley (RIS)BibTeX
- P.S.X. Yap, B.C. Yiap, H.C. Ping and S.H.E. Lim, The Open Microbiol. J., 8, 6, (2014); https://doi.org/10.2174/1874285801408010006
- J. Sharifi-Rad, A. Sureda, G.C. Tenore, M. Daglia, M. Sharifi-Rad, M. Valussi, R. Tundis, M. Sharifi-Rad, M.R. Loizzo, A.O. Ademiluyi, R. Sharifi-Rad, S.A. Ayatollahi and M. Iriti, Molecules, 22, 70 (2017); https://doi.org/10.3390/molecules22010070
- C. Zitzelsberger and G. Buchbauer, Nat. Prod. Commun., 10, 1127 (2015).
- R.Perry, R.Terry, L.K. Watson and E. Ernst, Phytomedicine, 19, 825 (2012); https://doi.org/10.1016/j.phymed.2012.02.013
- H.A.E. Shaaban, A.H. El-Ghorab and T. Shibamoto, J. Essent. Oil Res., 24, 203 (2012); https://doi.org/10.1080/10412905.2012.659528
- C. Turek and F.C. Stintzing, Comp. Rev. Food Sci. Food Saf., 12, 40 (2013); https://doi.org/10.1111/1541-4337.12006
- M. Perricone, E. Arace, M.R. Corbo, M. Sinigaglia and A. Bevilacqua. Front. Microbiol., 6, 76 (2015); https://doi.org/10.3389/fmicb.2015.00076
- P. Rubiolo, B. Sgorbini, E. Liberto, C. Cordero and C. Bicchi, Flavour Fragrance J., 25, 282 (2010); https://doi.org/10.1002/ffj.1984
- F. Bakkali, S. Averbeck, D. Averbeck and M. Idaomar, Food Chem. Toxicol., 46, 446 (2008); https://doi.org/10.1016/j.fct.2007.09.106
- M.G. Miguel, Molecules, 15, 9252 (2010); https://doi.org/10.3390/molecules15129252
- S. Basak and P. Guha, J. Food Sci. Technol., 55, 4701 (2018); https://doi.org/10.1007/s13197-018-3394-5
- A. Peterfalvi, E. Miko, T. Nagy, B. Reger, D. Simon, A. Miseta, B. Czéh and L. Szereday, Molecules, 24, 4530 (2019); https://doi.org/10.3390/molecules24244530
- V.A. Sabo and P. Knezevic, Ind. Crops Prod., 132, 413 (2019); https://doi.org/10.1016/j.indcrop.2019.02.051
- P.S. Pavithra, A. Mehta and R.S. Verma, Drug Discov. Today, 24, 644 (2019); https://doi.org/10.1016/j.drudis.2018.11.020
- F. Manzoor, N. Naz, S.A. Malik, S. Arshad and B. Siddiqui, Asian J. Chem., 25, 2405 (2013); https://doi.org/10.14233/ajchem.2013.13335
- C. Murata, M. Yoshizawa-Fujita, M. Rikukawa and T. Usuki, Asian J. Chem., 29, 309 (2017); https://doi.org/10.14233/ajchem.2017.20175
- C.C. Li, H.F. Yu, C.H. Chang, Y.T. Liu and H.T. Yao, J. Food Drug Anal., 26, 432 (2018); https://doi.org/10.1016/j.jfda.2017.01.008
- I.L. Liakos, F. D’autilia, A. Garzoni, C. Bonferoni, A. Scarpellini, V. Brunetti, R. Carzino, P. Bianchini, P.P. Pompa and A. Athanassiou, Int. J. Pharm., 510, 508 (2016); https://doi.org/10.1016/j.ijpharm.2016.01.060
- N. Riquelme, M.L. Herrera and S. Matiacevich, Food Bioprod. Process., 104, 94 (2017); https://doi.org/10.1016/j.fbp.2017.05.005
- A. Ali, N.M. Noh and M.A. Mustafa, Food Packag. Shelf Life, 3, 56 (2015); https://doi.org/10.1016/j.fpsl.2014.10.003
- E.H. Benyoussef, S. Hasni, R. Belabbes and J.M. Bessiere, Chem. Eng. J., 85, 1 (2002); https://doi.org/10.1016/S1385-8947(01)00134-6
- E. Cassel and R.M.F. Vargas, J. Mex. Chem. Soc., 50, 126 (2006).
- C.-J. Lee, S.-K. Jung, K.-D. Kim, D.-H. Lee and G.G.-B. Lee, J. Res. Sci., Computing, Eng., 4, 1 (2010); https://doi.org/10.5626/JCSE.2010.4.1.001
- I. Tsibranska and B. Tylkowski, J. Chem. Technol. Metall., 51, 489 (2016).
- A.J. Tusek, M. Benkovic, A.B. Cvitanovic, D. Valinger, T. Jurina and J.G. Kljusuric, Ind. Crops Prod., 91, 205 (2016); https://doi.org/10.1016/j.indcrop.2016.07.015
- M. Peleg, J. Food Sci., 53, 1216 (1988); https://doi.org/10.1111/j.1365-2621.1988.tb13565.x
- A. Bucic-Kojic, M. Planinic, S. Tomas, M. Bilic and D. Velic, J. Food Eng., 81, 236 (2007); https://doi.org/10.1016/j.jfoodeng.2006.10.027
- S. Jokic, D. Velic, M. Bilic, A. Bucic-Kojic, M. Planinic and S. Tomas, Czech J. Food Sci., 28, 206 (2010); https://doi.org/10.17221/200/2009-CJFS
- N. Piwowarska and J. González-Alvarez, Biomass Bioenergy, 43, 42 (2012); https://doi.org/10.1016/j.biombioe.2012.03.031
- S. Kitanovic, D. Milenovic and V.B. Veljkovic, Biochem. Eng. J., 41, 1 (2008); https://doi.org/10.1016/j.bej.2008.02.010
- E. Cassel, R.M.F. Vargas, N. Martinez, D. Lorenzo and E. Dellacassa, Ind. Crops Prod., 29, 171 (2009); https://doi.org/10.1016/j.indcrop.2008.04.017
- V.K. Koul, D.M. Gandotra, S. Koul, S. Ghosh, C.L. Tikoo and A.K. Gupta, Indian J. Chem. Technol., 11, 135 (2004).
- S.Z. Milojeviè, T.D. Stojanoviè, R. Paliè, M.L. Laziè and V.B. Veljkoviè, Biochem. Eng. J., 39, 547 (2008); https://doi.org/10.1016/j.bej.2007.10.017
- Z. Reddad, C. Gerente, Y. Andres and P. Le Cloirec, Environ. Sci. Technol., 36, 2067 (2002); https://doi.org/10.1021/es0102989
- J. Lin and L. Wang, Front. Environ. Sci. Eng. China, 3, 320 (2009); https://doi.org/10.1007/s11783-009-0030-7
- H.A. Harouna-Oumarou, H. Fauduet, C. Porte and Y.-S. Ho, Chem. Eng. Commun., 194, 537 (2007); https://doi.org/10.1080/00986440600992511
- H.S. Kusuma and M. Mahfud, RSC Adv., 7, 1336 (2017); https://doi.org/10.1039/C6RA25894H
- N.A. Amenaghawon, K.E. Okhueleigbe, S.E. Ogbeide and C.O. Okieimen, Int. J. Appl. Sci. Eng., 12, 107 (2014); https://doi.org/10.6703/IJASE.2014.12(2).107
- E.F. Covelo, M.L. Andrade and F.A. Vega, J. Colloid Interface Sci., 280, 1 (2004); https://doi.org/10.1016/j.jcis.2004.07.024
- Y.S. Ho and G. Mckay, Water Res., 33, 578 (1999); https://doi.org/10.1016/S0043-1354(98)00207-3
- N.G. Tzortzakis and C.D. Economakis, Innov. Food Sci. Emerg. Technol., 8, 253 (2007); https://doi.org/10.1016/j.ifset.2007.01.002
- L. Paviani, S.B.C. Pergher and C. Dariva, Braz. J. Chem. Eng., 23, 219 (2006); https://doi.org/10.1590/S0104-66322006000200009
- L.H.C. Carlson, R.A.F. Machado, C.B. Spricigo, L.K. Pereira and A. Bolzan, J. Supercrit. Fluids, 21, 33 (2001); https://doi.org/10.1016/S0896-8446(01)00085-7
- M. de Paula Porto, G.N. da Silva, B.C.O. Luperini, T.F. Bachiega, J.P. de Castro Marcondes, J.M. Sforcin and D.M.F. Salvadori, Mol. Biol. Rep., 41, 7043 (2014); https://doi.org/10.1007/s11033-014-3657-9
References
P.S.X. Yap, B.C. Yiap, H.C. Ping and S.H.E. Lim, The Open Microbiol. J., 8, 6, (2014); https://doi.org/10.2174/1874285801408010006
J. Sharifi-Rad, A. Sureda, G.C. Tenore, M. Daglia, M. Sharifi-Rad, M. Valussi, R. Tundis, M. Sharifi-Rad, M.R. Loizzo, A.O. Ademiluyi, R. Sharifi-Rad, S.A. Ayatollahi and M. Iriti, Molecules, 22, 70 (2017); https://doi.org/10.3390/molecules22010070
C. Zitzelsberger and G. Buchbauer, Nat. Prod. Commun., 10, 1127 (2015).
R.Perry, R.Terry, L.K. Watson and E. Ernst, Phytomedicine, 19, 825 (2012); https://doi.org/10.1016/j.phymed.2012.02.013
H.A.E. Shaaban, A.H. El-Ghorab and T. Shibamoto, J. Essent. Oil Res., 24, 203 (2012); https://doi.org/10.1080/10412905.2012.659528
C. Turek and F.C. Stintzing, Comp. Rev. Food Sci. Food Saf., 12, 40 (2013); https://doi.org/10.1111/1541-4337.12006
M. Perricone, E. Arace, M.R. Corbo, M. Sinigaglia and A. Bevilacqua. Front. Microbiol., 6, 76 (2015); https://doi.org/10.3389/fmicb.2015.00076
P. Rubiolo, B. Sgorbini, E. Liberto, C. Cordero and C. Bicchi, Flavour Fragrance J., 25, 282 (2010); https://doi.org/10.1002/ffj.1984
F. Bakkali, S. Averbeck, D. Averbeck and M. Idaomar, Food Chem. Toxicol., 46, 446 (2008); https://doi.org/10.1016/j.fct.2007.09.106
M.G. Miguel, Molecules, 15, 9252 (2010); https://doi.org/10.3390/molecules15129252
S. Basak and P. Guha, J. Food Sci. Technol., 55, 4701 (2018); https://doi.org/10.1007/s13197-018-3394-5
A. Peterfalvi, E. Miko, T. Nagy, B. Reger, D. Simon, A. Miseta, B. Czéh and L. Szereday, Molecules, 24, 4530 (2019); https://doi.org/10.3390/molecules24244530
V.A. Sabo and P. Knezevic, Ind. Crops Prod., 132, 413 (2019); https://doi.org/10.1016/j.indcrop.2019.02.051
P.S. Pavithra, A. Mehta and R.S. Verma, Drug Discov. Today, 24, 644 (2019); https://doi.org/10.1016/j.drudis.2018.11.020
F. Manzoor, N. Naz, S.A. Malik, S. Arshad and B. Siddiqui, Asian J. Chem., 25, 2405 (2013); https://doi.org/10.14233/ajchem.2013.13335
C. Murata, M. Yoshizawa-Fujita, M. Rikukawa and T. Usuki, Asian J. Chem., 29, 309 (2017); https://doi.org/10.14233/ajchem.2017.20175
C.C. Li, H.F. Yu, C.H. Chang, Y.T. Liu and H.T. Yao, J. Food Drug Anal., 26, 432 (2018); https://doi.org/10.1016/j.jfda.2017.01.008
I.L. Liakos, F. D’autilia, A. Garzoni, C. Bonferoni, A. Scarpellini, V. Brunetti, R. Carzino, P. Bianchini, P.P. Pompa and A. Athanassiou, Int. J. Pharm., 510, 508 (2016); https://doi.org/10.1016/j.ijpharm.2016.01.060
N. Riquelme, M.L. Herrera and S. Matiacevich, Food Bioprod. Process., 104, 94 (2017); https://doi.org/10.1016/j.fbp.2017.05.005
A. Ali, N.M. Noh and M.A. Mustafa, Food Packag. Shelf Life, 3, 56 (2015); https://doi.org/10.1016/j.fpsl.2014.10.003
E.H. Benyoussef, S. Hasni, R. Belabbes and J.M. Bessiere, Chem. Eng. J., 85, 1 (2002); https://doi.org/10.1016/S1385-8947(01)00134-6
E. Cassel and R.M.F. Vargas, J. Mex. Chem. Soc., 50, 126 (2006).
C.-J. Lee, S.-K. Jung, K.-D. Kim, D.-H. Lee and G.G.-B. Lee, J. Res. Sci., Computing, Eng., 4, 1 (2010); https://doi.org/10.5626/JCSE.2010.4.1.001
I. Tsibranska and B. Tylkowski, J. Chem. Technol. Metall., 51, 489 (2016).
A.J. Tusek, M. Benkovic, A.B. Cvitanovic, D. Valinger, T. Jurina and J.G. Kljusuric, Ind. Crops Prod., 91, 205 (2016); https://doi.org/10.1016/j.indcrop.2016.07.015
M. Peleg, J. Food Sci., 53, 1216 (1988); https://doi.org/10.1111/j.1365-2621.1988.tb13565.x
A. Bucic-Kojic, M. Planinic, S. Tomas, M. Bilic and D. Velic, J. Food Eng., 81, 236 (2007); https://doi.org/10.1016/j.jfoodeng.2006.10.027
S. Jokic, D. Velic, M. Bilic, A. Bucic-Kojic, M. Planinic and S. Tomas, Czech J. Food Sci., 28, 206 (2010); https://doi.org/10.17221/200/2009-CJFS
N. Piwowarska and J. González-Alvarez, Biomass Bioenergy, 43, 42 (2012); https://doi.org/10.1016/j.biombioe.2012.03.031
S. Kitanovic, D. Milenovic and V.B. Veljkovic, Biochem. Eng. J., 41, 1 (2008); https://doi.org/10.1016/j.bej.2008.02.010
E. Cassel, R.M.F. Vargas, N. Martinez, D. Lorenzo and E. Dellacassa, Ind. Crops Prod., 29, 171 (2009); https://doi.org/10.1016/j.indcrop.2008.04.017
V.K. Koul, D.M. Gandotra, S. Koul, S. Ghosh, C.L. Tikoo and A.K. Gupta, Indian J. Chem. Technol., 11, 135 (2004).
S.Z. Milojeviè, T.D. Stojanoviè, R. Paliè, M.L. Laziè and V.B. Veljkoviè, Biochem. Eng. J., 39, 547 (2008); https://doi.org/10.1016/j.bej.2007.10.017
Z. Reddad, C. Gerente, Y. Andres and P. Le Cloirec, Environ. Sci. Technol., 36, 2067 (2002); https://doi.org/10.1021/es0102989
J. Lin and L. Wang, Front. Environ. Sci. Eng. China, 3, 320 (2009); https://doi.org/10.1007/s11783-009-0030-7
H.A. Harouna-Oumarou, H. Fauduet, C. Porte and Y.-S. Ho, Chem. Eng. Commun., 194, 537 (2007); https://doi.org/10.1080/00986440600992511
H.S. Kusuma and M. Mahfud, RSC Adv., 7, 1336 (2017); https://doi.org/10.1039/C6RA25894H
N.A. Amenaghawon, K.E. Okhueleigbe, S.E. Ogbeide and C.O. Okieimen, Int. J. Appl. Sci. Eng., 12, 107 (2014); https://doi.org/10.6703/IJASE.2014.12(2).107
E.F. Covelo, M.L. Andrade and F.A. Vega, J. Colloid Interface Sci., 280, 1 (2004); https://doi.org/10.1016/j.jcis.2004.07.024
Y.S. Ho and G. Mckay, Water Res., 33, 578 (1999); https://doi.org/10.1016/S0043-1354(98)00207-3
N.G. Tzortzakis and C.D. Economakis, Innov. Food Sci. Emerg. Technol., 8, 253 (2007); https://doi.org/10.1016/j.ifset.2007.01.002
L. Paviani, S.B.C. Pergher and C. Dariva, Braz. J. Chem. Eng., 23, 219 (2006); https://doi.org/10.1590/S0104-66322006000200009
L.H.C. Carlson, R.A.F. Machado, C.B. Spricigo, L.K. Pereira and A. Bolzan, J. Supercrit. Fluids, 21, 33 (2001); https://doi.org/10.1016/S0896-8446(01)00085-7
M. de Paula Porto, G.N. da Silva, B.C.O. Luperini, T.F. Bachiega, J.P. de Castro Marcondes, J.M. Sforcin and D.M.F. Salvadori, Mol. Biol. Rep., 41, 7043 (2014); https://doi.org/10.1007/s11033-014-3657-9