Response surface methodology for optimization studies of hydro-distillation of essential oil from pixie mandarin (Citrus reticulata Blanco) peels

• Autorzy: Tan Phat Dao , Ngo Thi Cam Quyen , Tran Thi Yen Nhi , Chi Cuong Nguyen , Trung Thanh Nguyen , Xuan Tien Le

Identyfikatory

DOI

10.2478/pjct-2021-0034

• Języki publikacji: EN

Abstrakty

EN

Essential oil extraction technique from mandarin pixie peels by hydro-distillation is optimized by respon-se surface methodology (RSM). Mathematical techniques were used in experimental design to evaluate the impacts of factors that affect the extraction process and improve the yield of the extraction process. A central mixed design based on infl uencing variables such as water ratio (3–5 mL/g), temperature (110–130° C) and extraction time (90–150 min) was adopted with essential oil yield as the target func-tion. Correlation analysis of the mathematical regression model showed that the quadratic polynomial model can be used to optimize hydro-distillation of pixie mandarin oil. The results showed that under the optimum extraction conditions, the highest quantity of essential oils was achieved (7.28 mL/100 g materials). In terms of statistical analysis, the signifi cance levels (p-value <0.05) of the model showed that the experimental results had a good impact between factors. The coeffi cient of determination indicating the match between the experimental value and the predicted value of the model was high (R2>0.9). The chemical composition of the essential oil was analyzed by Gas Chromatography-Mass Spectrometry, revealing the dominance of limonene content (97.667%), which implies that the essential oil of pixie mandarin could be an alternative source of limonene.

Słowa kluczowe

EN

Hydro-distillation; pixie mandarin oil (Citrus reticulata Blanco); RSM; GC-MS

• Wydawca: West Pomeranian University of Technology. Publishing House
• Czasopismo: Polish Journal of Chemical Technology
• Rocznik: 2021
• Tom: Vol. 23, nr 4
• Strony: 26--34
• Opis fizyczny: Bibliogr. 31 poz., rys., tab.

Twórcy

autor

Tan Phat Dao

• Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
• Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
• Graduate University of Science and Technology Vietnam Academy of Science and Technology, Ha Noi City, Vietnam

autor

Ngo Thi Cam Quyen

• Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
• Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
• Graduate University of Science and Technology Vietnam Academy of Science and Technology, Ha Noi City, Vietnam

autor

Tran Thi Yen Nhi

• Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
• Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
• Graduate University of Science and Technology Vietnam Academy of Science and Technology, Ha Noi City, Vietnam

autor

Chi Cuong Nguyen

• Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh City, Vietnam

autor

Trung Thanh Nguyen

• Nanomaterial Laboratory, An Giang University, An Giang Province, Vietnam
• Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Vietnam

autor

Xuan Tien Le

• Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Vietnam
• Faculty of Chemical Engineering, Ho Chi Minh City University of Technology, Ho Chi Minh City, Vietnam

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).

Niepoprawna numeracja bibliografii. Brak poz. 12.