Evaluation of Influencing Factors and Technological Processes for the Production of Orange Essential Oil ( Citrus sinensis ) on Equipment Semi-industrial Distillation

Tran Thien Hien; Hoang Quang Binh; Huynh Bao Long; Xuan Tien Le

doi:10.22146/ijc.70467

Evaluation of Influencing Factors and Technological Processes for the Production of Orange Essential Oil (Citrus sinensis) on Equipment Semi-industrial Distillation

https://doi.org/10.22146/ijc.70467

Tran Thien Hien^(1*), Hoang Quang Binh⁽²⁾, Huynh Bao Long⁽³⁾, Xuan Tien Le⁽⁴⁾

(1) Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
(2) Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
(3) Faculty of Chemical Engineering, Ho Chi Minh City University of Food Industry, Ho Chi Minh City 700000, Vietnam
(4) Faculty of Chemical Engineering, Ho Chi Minh City University of Technology, Ho Chi Minh City 700000, Vietnam; Vietnam National University Ho Chi Minh City, Ho Chi Minh City 700000, Vietnam
(*) Corresponding Author

Abstract

In recent years, essential oils extracted from different plant species have become increasingly popular in the production of pharmaceuticals, cosmetics, and foods. The essential oil from orange (Citrus sinensis) is important in large-scale applications due to its antibacterial, antioxidant activities, and pleasant aroma. In this study, factors affecting the production of orange essential oil on a distillation device with an operating capacity of 50 L/batch, including the ratio of material to water, temperature, and time distillation, have been surveyed. Through the survey, it was found that the raw materials were pureed, the materials: water ratio was 1:3 g/g, the water heating temperature was 130 °C, and the distillation time was 140 min. The yield of the essential oil was 1.8 mL/g with compounds limonene accounting for 98%, α-Pinene (0.655–0.734%), and β-Pinene (1.114 and 1.163%) by the GC-MS method. The review also found that the hydrodistillation equipment was designed to be suitable for the semi-industrial scales of orange essential oil due to its stable yield and volatile compounds contained in the essential oil.

Keywords

Citrus sinensis; hydrodistillation; limonene; essential oil

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DOI: https://doi.org/10.22146/ijc.70467