Issue

Vol. 31 No. 12 (2019): Vol 31 Issue 12

Copyright (c) 2019 AJC

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Physico-Chemical Profile of Essential oil of Kaffir Lime (Citrus hystrix DC) Grown in An Giang Province, Vietnam

https://doi.org/10.14233/ajchem.2019.22167
Tran Thi Kim Ngan
Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam ; NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam & Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam
Tran Thien Hien
Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam ; NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam & Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam
Xuan Tien Le
Department of Chemical Engineering, HCMC University of Technology, VNU-HCM, Ho Chi Minh City, Vietnam
Trieu Tuan Anh
Faculty of Chemical Engineering and Food Technology, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Pham Minh Quan
Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam & Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Ha Noi, Viet Nam
Mai Huynh Cang
Chemical Engineering & Processing Department, Nong Lam University, Ho Chi Minh city, Vietnam
Thuy Trang Le Ngoc
Institute of Applied Materials Science, Vietnam Academy of Science and Technology, 01 TL29, District 12, Ho Chi Minh City, Vietnam
Vo Thanh Danh
BKU Institute of Advanced Applied Science and Technology (BKIST), Ho Chi Minh City, Vietnam
Le Nguyen Yen Trung
BKU Institute of Advanced Applied Science and Technology (BKIST), Ho Chi Minh City, Vietnam
Tran Quoc Toan
Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam & Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Ha Noi, Viet Nam

Corresponding Author(s) : Xuan Tien Le

tien.le@hcmut.edu.vn

Asian Journal of Chemistry, Vol. 31 No. 12 (2019): Vol 31 Issue 12

Abstract

In this study, kaffir lime peel was used for extraction of essential oil by hydrodistillation and evaluation of physico-chemical characteristics. The yield of essential oil was 1.8 %. The physico-chemical parameters averaged specific gravity (0.8587g/cm3), acid index (0.667 mg KOH/g), ester index (4.203 mg KOH/g), refractive index (1.469), rotator power +3. Twenty-three components were classified in kaffir lime peel oils. The result of GC-MS revealed that the oil is extremely rich in α-pinene (35.54 %), Eucalyptol (20.902 %), camphene (4.384 %), bicyclo[3.1.1]hept-3-en-2-one (7.794 %), caryophyllene (1.225 %), endo-borneol (4.147 %), bornyl acetate (4.065%). The aim of this study is to promote for further research on extraction enhancement and application of that constituents to cosmetics, medicine and food industries to enhance antioxidant and anti-bacterial capabilities create more useful formulations.

Keywords

Essential oils Kaffir lime Citrus hystrix DC GC-MS
Kim Ngan, T. T., Hien, T. T., Le, X. T., Anh, T. T., Quan, P. M., Cang, M. H., … Toan, T. Q. (2019). Physico-Chemical Profile of Essential oil of Kaffir Lime (Citrus hystrix DC) Grown in An Giang Province, Vietnam. Asian Journal of Chemistry, 31(12), 2855–2858. https://doi.org/10.14233/ajchem.2019.22167
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. V.K. Bajpai and K.-H. Baek, J. Essen. Oil Bearing Plants, 19, 1 (2016); https://doi.org/10.14233/ajchem.2018.21032.
  2. S. Burt, Int. J. Food Microbiol., 94, 223 (2004); https://doi.org/10.1016/j.ijfoodmicro.2004.03.022.
  3. 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.
  4. J.F. Ayala-Zavala, G. A. Gonzalez-Aguilar and L. Del Toro-Sànchez, J. Food Sci., 74, 84 (2009); https://doi.org/10.1111/j.1750-3841.2009.01294.x.
  5. J. Gutierrez, C. Barry-Ryan and P. Bourke, Food Chem. Toxicol., 46, 446 (2008); https://doi.org/10.1016/j.fct.2007.09.106.
  6. B. Ali, N. A. Al-Wabel, S. Shams, A. Ahamad, S. A. Khan and F. Anwar, Asian Pac. J. Trop. Biomed., 5, 601 (2015); https://doi.org/10.1016/j.apjtb.2015.05.007.
  7. T.H. Tran, L.K. Ha, D.C. Nguyen, T.P. Dao, L.T.H. Nhan, D.H. Nguyen, T.D. Nguyen, D.-V.N. Vo, Q.T. Tran and L.G. Bach, Processes, 7, 56 (2019); https://doi.org/10.3390/pr7020056.
  8. T. Tran, H. Nguyen, D. Nguyen, T. Nguyen, H. Tan, L. Nhan, D. Nguyen, L. Tran, S. Do and T. Nguyen, Processes, 6, 206 (2018); https://doi.org/10.3390/pr6110206.
  9. H. Zhai, H. Liu, S. Wang, J. Wu and A.-M. Kluenter, Anim. Nutr., 4, 179 (2018); https://doi.org/10.1016/j.aninu.2018.01.005.
  10. 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.
  11. R. Budiarto, R. Poerwanto, E. Santosa, D. Efendi and A. Agusta, J. Trop. Crop Sci., 6, 138 (2019).
  12. V. Srisukh, C. Tribuddharat, V. Nukoolkarn, N. Bunyapraphatsara, K. Chokephaibulkit, S. Phoomniyom, S. Chuanphung and S. Srifuengfung, Sci. Asia, 38, 212 (2012); https://doi.org/10.2306/scienceasia1513-1874.2012.38.212.
  13. P. Minyak, C. Hystrix, D.C.L. Purut, M. Kaedah, W. Automatik, A. Komposisi, H. Minyak, N. Kasuan, Z. Muhammad, Z. Yusoff, M. Hezri, F. Rahiman, M.N. Taib and Z.A. Haiyee, Malays. J. Anal. Sci., 17, 359 (2013).
  14. A. Rattanamaneerusmee, K. Thirapanmethee, Y. Nakamura and M.T. Chomnawang, Pharm. Sci. Asia, 45, 154 (2018); https://doi.org/10.29090/psa.2018.03.154.
  15. F. Agouillal, Z.M. Taher, H. Moghrani, N. Nasrallah and H. El Enshasy, Biosci. Biotechnol. Res. Asia, 14, 285 (2017); https://doi.org/10.13005/bbra/2446.
  16. J. Waikedre, A. Dugay, I. Barrachina, C. Herrenknecht, P. Cabalion and A. Fournet, Chem. Biodivers., 7, 871 (2010); https://doi.org/10.1002/cbdv.200900196.
  17. Z.A. Haiyee and C. Winitkitcharoen, Int. J. Food, Nutr. Public Health, 5, 201 (2012).
  18. O.M. Nor, J. Trop. Agric. Food Sci., 27, 225 (1999).
  19. N. Kasuan, M. Yunus, M.H.F. Rahiman, S.R.S. Aris and M.N. Taib, IEEE Student Conf. Res. Dev., 479 (2009).
  20. I.M. Helander, H.-L. Alakomi, K. Latva-Kala, T. Mattila-Sandholm, I. Pol, E.J. Smid, L.G.M. Gorris and A. von Wright, J. Agric. Food Chem., 46, 3590 (1998); https://doi.org/10.1021/jf980154m.
  21. A. Sato, K. Asano and T. Sato, J. Essent. Oil Res., 2, 179 (1990); https://doi.org/10.1080/10412905.1990.9697857.
  22. S.K. Filoche, K. Soma and C.H. Sissons, Oral Microbiol. Immunol., 20, 221 (2005); https://doi.org/10.1111/j.1399-302X.2005.00216.x.
  23. F. Agouillal, Z. M. Taher, H. Moghrani, N. Nasrallah and H. El Enshasy, Biosci. Biotechnol. Res. Asia, 14, 285 (2017); https://doi.org/10.13005/bbra/2446.
Read More
Author biographies is not available.
Download
PDF
Statistic
Read Counter : 1 Download : 3