OPTIMIZATION OF ESSENTIAL OIL PRODUCTION FROM CITRUS MICROCARPA (HASSK.) BUNGE BY CENTRAL COMPOSITE FACE CENTERED (CCF) MODEL

Authors

  • Le Pham Tan Quoc
  • Le Thi Tra Giang
  • Nguyen Thi Ngoc Hanh
  • Giang Thuy Phuong Quyen and Nguyen Thi Phuong Thao

Keywords:

CCF, C. microcarpa (Hassk.) Bunge, essential oil, GC-MS, RSM

Abstract

The aim of this study was the investigation on main factors (the grind time, ratio of water/peel and distillation time) affecting the 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 Face Centered (CCF) model.
There is the interaction between ratio of water/peel, distillation time and grind time with volume of essential oil extracted. Optimal result which is essential oil was 1.83 ml (y) with quantity of kumquat peel/batch of 50 g, grind time (x1) in 118 seconds, ratio of water/peel (x2) was 6/1, distillation time (x3) during 32 minutes at 100 oC. The essential oil from the peel of C.microcarpa (Hassk.) Bunge was analysed by GC-MS method. In which, there are a lot of compounds were useful, it can use widely in the food processing and the cosmetics industry, for instance limonene, α-Pinene, β-Pinene, β-Myrcene, Sabinen.

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Published

2013-12-01

How to Cite

Pham Tan Quoc, L., Thi Tra Giang, L., Thi Ngoc Hanh, N., & Thuy Phuong Quyen and Nguyen Thi Phuong Thao, G. (2013). OPTIMIZATION OF ESSENTIAL OIL PRODUCTION FROM CITRUS MICROCARPA (HASSK.) BUNGE BY CENTRAL COMPOSITE FACE CENTERED (CCF) MODEL. Journal of Microbiology, Biotechnology and Food Sciences, 3(3), 195–198. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7029

Issue

Vol. 3 No. 3 (2013): December - January

Section

Biotechnology

License

Copyright (c) 2013 Le Pham Tan Quoc, Le Thi Tra Giang, Nguyen Thi Ngoc Hanh, Giang Thuy Phuong Quyen and Nguyen Thi Phuong Thao

Creative Commons License

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

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).