Muhammad Hazwan Hamzah, Siti Khairunnisa Ibrahim, Mohd Zuhair Mohd Nor, Adila Fazliyana Aili Hamzah, Rosnah Shamsudin, Abd Halim Md Ali
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引用次数: 0
Abstract
Backhousia citriodora essential oils are gaining market share due to their diverse applications, which include disease treatment, food flavouring and disinfectants. The study aims to determine the optimal parameters of electrochemical pre-treatment performed prior to Soxhlet extraction, namely, voltage, particle size, and pre-treatment time using response surface methodology. The Soxhlet extraction was conducted for five hours using n-hexane as solvent and a solid to solvent ratio of 1:10.?The essential oil was then extracted at 60?°C using a rotary vacuum evaporator. Results predicted a maximum oil yield of 5.88% for the optimal voltage (5?V), pre-treatment time (5?min), and particle size (100?μm). The oil yield for treated samples is 5.85% versus 6.13% for untreated samples. Physical analysis has showed that the characteristics of both untreated and treated samples are similar. The functional group detected for B. citriodora by Fourier transform infrared spectroscopy was C=O, C–H, and C–O and O–H. Scanning electron microscope shows that electrochemical pre-treatment has opened oil gland and caused cell wall to flatten. Further research should implement the proposed recommendations to obtain a higher yield utilising this pre-treatment procedure.
期刊介绍:
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.