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Optimization of Operating Conditions of Essential Oil Extraction of Vietnamese Pomelo (Citrus grandis L.) Peels by Hydrodistillation Process

https://doi.org/10.14233/ajchem.2020.22179
Tan Phat Dao
NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam; Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Ngo Thi Cam Quyen
NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam; Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Thien Hien Tran
NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam; Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Pham Van Thinh
NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam; Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Pham Quoc Long
Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam
Tran Quoc Toan
Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam
Ngoc Hoi Nguyen
Institute of Applied Materials Science, Vietnam Academy of Science and Technology, 01 TL29, District 12, Ho Chi Minh City, Vietnam
Do Minh Hoang Vo
Institute of Applied Materials Science, Vietnam Academy of Science and Technology, 01 TL29, District 12, Ho Chi Minh City, Vietnam
Xuan Tien Le
Department of Chemical Engineering, HCMC University of Technology, VNU-HCM, Ho Chi Minh City, Vietnam
Le Nguyen Yen Trung
BKU Institute of Advanced Applied Science and Technology (BKIST), Ho Chi Minh City, Vietnam
Thi Thuong Nguyen
NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Tran Thi Yen Nhi
NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam; Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Tran Thanh Truc
Food Technology Department, College of Agriculture, Can Tho University, Vietnam
Nguyen Van Muoi
Food Technology Department, College of Agriculture, Can Tho University, Vietnam

Corresponding Author(s) : Thi Thuong Nguyen

nthithuong@ntt.edu.vn

Asian Journal of Chemistry, Vol. 32 No. 2 (2020): Vol 32 Issue 2

Abstract

This study attempted the optimization of the extraction process involving essential oils from Vietnamese pomelo fruits. Three influential parameters including ratio of water and material, extraction time, and temperature were assumed to be impactful to the oil yield and were investigated by establishing a statistical model. A central composite design was adopted to generate dataset required for estimation of the model. Analysis of variance was used to calculate model significance. The results showed that optimum yield of pomelo oil is 4.46 % (v/w) corresponding to water ratio of 507 mL water to 100 g sample, temperature at 119.29 ºC and distillation time of 113.68 min. Predicted values proposed by the Design Expert 11 software well-agreed with the empirical data, suggesting the excellent predictability of the proposed models. In addition, the essential oil obtained under optimal conditions was analyzed by gas chromatography-mass spectrometry. The results indicated that D-limonene is the main component (97.318 %) of essential oil.

Keywords

Hydrodistillation Pomelo Oil Citrus grandis L. Response surface methodology GC-MS
Dao, T. P., Cam Quyen, N. T., Tran, T. H., Thinh, P. V., Long, P. Q., Toan, T. Q., … Muoi, N. V. (2019). Optimization of Operating Conditions of Essential Oil Extraction of Vietnamese Pomelo (Citrus grandis L.) Peels by Hydrodistillation Process. Asian Journal of Chemistry, 32(2), 237–243. https://doi.org/10.14233/ajchem.2020.22179
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