Comparison between Hydrodistillation with Steam Explosion and Conventional Hydrodistillation in Kaffir Lime Oil Extraction
Yustina Wuri Wulandari(1*), Supriyadi Supriyadi(2), Chairil Anwar(3)
(1) Department of Agriculture Product Technology, Faculty of Industrial and Food Technology, Slamet Riyadi University, Jl. Sumpah Pemuda no.18, Surakarta, Jawa Tengah 57136
(2) Department of Food Science and Technology, Gadjah Mada University, Yogyakarta
(3) Department of Chemistry, Gadjah Mada University, Yogyakarta
(*) Corresponding Author
Abstract
Steam explosion was proposed as a pretreatment method to accelerate the hydrodistillation (SE-HD) of kaffir lime leaves. This research aimed to compare SE-HD and conventional hydrodistillation (HD) in terms of extraction yield, extraction time, chemical composition, and essential oil quality. The extraction of kaffir lime oil with SE-HD was superior to HD with regard to extraction time (35 min. vs 120 min.) and extraction yield (1.386% vs 1.182%). The chemical composition and the quality of the extracted essential oil from both methods were quite similar, indicating the absence of adverse influence from the application of steam explosion as pretreatment. Therefore, SE-HD was a fast and an energy-saving method for extracting essential oil from kaffir lime leaves.
Keywords
Full Text:
PDFReferences
Butryee, C., Sungpuang, P., & Chitchumroonchokchaic. (2009). Effect of processing on the flavonoid content and antioxidant capacity of Citrus hystrix leaf. International Journal of Food Sciences and Nutrition, 60. http://doi.org/10.1080/09637480903018816
Chen, G., & Chen, H. (2010). Enhancement of oil extraction from sumac fruit using steam-explosion pretreatment. Journal of the American Oil Chemists’Society, 88. http://doi.org/10.1007/s11746-010-1650-6
Choi, H. S. (2003). Character impact odorants of Citrus Hallabong [(C. Unshiu Marcov×C. Sinensis Osbeck)×C. reticulataBlanco] cold-pressed peel oil. Journal of Agricultural Food Chemistry, 51. http://doi.org/1021/jf021069o
Choi, H. S., & Sawamura, M. (2000). Composition of the essential oil of Citrus tamurana Hort. Ex Tanaka (Hyuganatsu). Journal of Agricultural Food Chemistry, 48. http://doi.org/10.1021/jf000651e
Chueahongthong, F., Ampasavate, C., Okonogi, S., Tima, S., & Anuchapreeda, S. (2011). Cytotoxic effects of crude kaffir lime (Citrus hystrix DC.) leaf fractional extracts on leukemic cell line. Journal of Medical Plant Research, 5(4), 3097-3105.
Glasser, W. G., & Wright, R. S. (1998). Steam-assited biomass fractionation. II. Fractionation behavior of various biomass resources. Biomass Bioenergy, 14. http://doi.org/10.1016/S0961-9534(97)10037-x
Gök, A., Kirbaşlar, I., & Kirbaşlar, F. G. (2015). Comparison of lemon oil composition after using different extraction methods. Journal of Essential Oil Research, 27. http://doi.org/10.1080/10412905.2014.982872
Gonçalves, J., Figueira, A. J., Rodrigues, F. P., Ornelas, P. L., Branco, R. N., Silva, C. L., & Câmara, J. S. (2014). A powerful methodological approach combining headspace solid phasemicroextraction, mass spectrometry and multivariate analysis for profiling the volatile metabolomic pattern of beer starting raw materials. Food Chemistry, 160. http://doi.org/10.1016/j.foodchem.2014.03.065
Guo, P., Monchidzuki, K., Cheng, W., Zhou, M., Gao, H., Zheng, D. X., Wang & Cui, Z. (2010). Effects of different pretreatment strategies on corn stalk acidogenic fermentation using a microbial consortium. Bioresource Technology, 102. http://doi.org/10.1016/j.biotech.2011.04.083
Horn, S. J., Estevez, M. M., Neilson, H. K., Linjordet, R., Vincent, G. H., & Eijsink. (2011). Biogas production and saccharification of Salix pretreated at different steam explosion conditions. Bioresource Technology, 102. http://doi.org/10.1016/j.biortech.2011.06.042
Juan, M. R. G., Antonio, L. M., Guillermo, R. G., Manuel, M., Encarnacion, R., Juan, F. B., & Eulogio, C. (2016). Obtaining sugars and natural antioxidants from olive leaves by steam-explosion. Food Chemistry, 210. http://doi.org/10.1016/j.foodchem.2016.05.003
Juáréz, M. C. C., Nunez, R. E. R., Ălvarez, J. E. B., Gonzáles, G. M. M., Bolańos, J. L. N., & Islas, H. J. (2012). Characterization of volatile compounds in the essential oil of sweet lime (Citrus limetta Risso). Chilean Journal of Agricultural Research, 72 (2), 275-280.
Kasuan, N., Muhammad, Z., Yusuoff, Z., Rahiman, M. H. F., Taib, M. N., & Haiyee, Z. A. (2013). Extraction of citrus hystrix d.c. (kaffir lime) essential oil using automated steam distillation process: analysis of volatile compounds. Malaysian Journal of Sciences, 17(3), 359-369.
Kawiji, Khasanah, L. U., Rohula, U., & Aryani, N. T. (2015). Ekstraksi maserasi oleoresin daun jeruk purut (Citrus hystrix DC): optimasi rendemen dan pengujian karakteristik mutu. Agritech, 35(2), 178-184. http://doi.org/10.22146/agritech.13761
Khasanah, L. U., Kawiji, Rohula, U., & Aji, Y. M. (2015). Pengaruh perlakuan pendahuluan terhadap karakteristik mutu minyak atsiri daun jeruk purut (Citrus hystrix DC). Jurnal Aplikasi Teknologi Pangan 4(2), 48-55.
Kusuma, H. S., Rohadi, T. I, Daniswara, E. F., Altway, A., & Mahfud, M. (2017). The extraction of essential oils from patchouli leaves (Pogostemon cablin Benth) using a microwave air-hydrodistillation method as a new green technique. RCS Advances, 3, 1336-1347.
Li, S., Yuan, W., Deng, G., Wang, P., & Yang, P. (2011). Chemical composition and product quality control of turmeric (Curcuma longa L.). Pharmaceutical Crops, 2, 28-54.
Loh, F. S., Awang, R. M., Omar, D., & Rahmani, M. (2011). Insecticidal properties of citrus hystrix dc leaves oil against spodoptera liture fabricius. Journal of Medical Plant Research, 5(16), 3739-3744.
Mason, W. H. (1928). Apparatus for and process of explosion fibration of lignocellulose material. US Patent, 1.655.618.
Njoroge, S. M., Ukeda, H., Kusunose, H., & Sawamura, M. (1994). Volatile components of the essential oils from kabosu, daidai, and yuko, japanese sour citrus fruits. Journal Flavour Fragrance, 9. http://doi.org/10.1002/ffj.2730090603
Paramasari, I. (2017). The Volatile Compounds and Odor Characters of Tom Yum Paste. Yogyakarta: Universitas Gadjah Mada.
Ratseewo, J., Tangkhawanit, E., Meeso,N., Kaewseejan,N., & Siriamornpun, S. (2016). Changes in antioxidant properties and volatile compounds of kaffir lime leaf as affected by cooking processes. International Food Research Journal, 23(1), 188-196.
Saeki, T., Hisayuki, K., Daiomon, H., & Fujie, K. (2017). Recovery of valuable substances from unused potatoes using a steam explosion reaction. Journal of the Japan Society of Waste Management Experts, 18. http://doi.org/10.3985/jswme.18.1
Sato, A., Asano, K., & Sato, T. (1990). The chemical composition of Citrus hystrix DC (Swangi). Journal Essential Oil Research, 2. http://doi.org/10.1080/10412905.1990.9697857
Sipos, B., Kreuger, E., Svensson, S., Réczey, K., Bjӧrnsson & Zacchi, G. (2010). Steam pretreatment of dry and ensiled industrial hemp for ethanol production. Biomass Bioenergy, 34. http://doi.org/10.1016/j.biombioe.2010.07.003
Siripongvutikorn, S., Thummaratwasik, P., & Huang, Y. (2005). Antimicrobial and antioxidation effects of Thai seasoning, Tom-Yum. LWT-Food Science and Technology, 38. http://doi.org/10.1016/j.lwt.2004.06.006
Sonwa, M. M., Kost, C., Biedermann, A., Wegener, R., Schulz, S., & Boland, W. (2007). Dehydrogenation of ocimene by active carbon: artefact formation during headspace sampling from leaves of Phaseolus lunatus. ARKIVOC, 3. http://doi.org/10.3998/ark.5550190.0008.315
Teixeira, B., Marques, A., Ramos, C., Neng, N. R., Nogueira, J. M. F., Saraiva, J. A., & Nunes, M. L. (2013). Chemical composition and antibacterial and antioxidant properties of commercial essential oil. Industrial Crops and Products, 43. http://doi.org/10.1016/j.indcrop.2012.07.069
Tung, Y. T., Chua, M. T., Wang, S. Y., & Chang, S. T. (2008). Anti-inflammation activities of essential oil and its constituents from indigenous cinnamon (Cinnamomum osmophloeum) twigs. Bioresource Technology, 99. http://doi.org/10.1016/j.biortech.2007.7.050
Viola, E., Cardinale, M., Santarcangelo, R., Villone, A., & Zimbardi. (2008). Ethanol from eel grass via steam explosion and enzymatic hydrolysis. Biomass Bioenergy, 32. http://doi.org/10.1016/i.biombioe.2007.12.009
Waikedre, J., Dugay, A., Barrachina, I., Herrenknecht, C., Cabalion, P., & Fournet, A. (2010). Chemical composition and antimicrobial activity of the essential oils from new caledonian citrus macroptera and citrus hystric. Chemistry & Biodiversity, 7. http://doi.org/10.1002/cbdv.200900196
DOI: https://doi.org/10.22146/agritech.38497
Article Metrics
Abstract views : 3415 | views : 3262Refbacks
- There are currently no refbacks.
Copyright (c) 2019 Yustina Wuri Wulandari, Supriyadi Supriyadi, Chairil Anwar
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.