Error message

  • Deprecated function: Unparenthesized `a ? b : c ? d : e` is deprecated. Use either `(a ? b : c) ? d : e` or `a ? b : (c ? d : e)` in include_once() (line 1439 of /home/science2016/public_html/includes/bootstrap.inc).
  • Deprecated function: Array and string offset access syntax with curly braces is deprecated in include_once() (line 3557 of /home/science2016/public_html/includes/bootstrap.inc).

Solvent-Free Microwave Extraction of Essential Oil from Dried Basil (Ocimum basilicum L.) Leaves

Heri Septya Kusuma, Ditta Kharisma Yolanda Putri, Intan Ekawati Puspa Dewi, Mahfud Mahfud
Affiliation: 
Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Sepuluh Nopember, Surabaya, Indonesia 60111 heriseptyakusuma@gmail.com; mahfud@chem-eng.its.ac.id
DOI: 
https://doi.org/10.23939/chcht12.04.543
AttachmentSize
PDF icon full_text.pdf551.8 KB

Keywords:

Abstract: 
In this study, the extraction of essential oils from basil leaves by solvent-free microwave extraction (SFME) was conducted. The effect of some parameters of SFME method on the basil oil yield was determined. The obtaining results were compared to those obtained via microwave hydrodistillation (MHD) method. It was shown that SFME method provides higher yield and faster extraction time. Using GC-MS analysis it was found that basil oil has the highest content of E-citral and Z-citral. The optimal operating conditions for the basil oil extraction were determined.
References: 

[1] Kusuma H., Mahfud M.: AIP Conf. Proc., 2015, 1699, 050014. https://doi.org/10.1063/1.4938350
[2] Kusuma H., Altway A., Mahfud M.: J. Ind. Eng. Chem., 2018, 58, 343. https://doi.org/10.1016/j.jiec.2017.09.047
[3] Moncada J., Tamayo J., Cardona C.: Ind. Crops Prod., 2014, 54, 175. https://doi.org/10.1016/j.indcrop.2014.01.035
[4] Kapadiya S., Parikh J., Desai M.: Ind. Crops Prod., 2018, 112, 626. https://doi.org/10.1016/j.indcrop.2017.12.060
[5] Saripalle M.: World Dev. Perspect., 2016, 1, 12. http://dx.doi.org/10.1016/j.wdp.2016.05.004
[6] Burdock G., Carabin I.: Food Chem. Toxicol., 2008, 46, 433. https://doi.org/10.1016/j.fct.2007.09.105
[7] Rodrigues V., de Melo M., Portugal I., Silva C.: J. Supercrit. Fluids, 2018, 135, 263. https://doi.org/10.1016/j.supflu.2018.01.010
[8] Ismanto A. Kusuma H., Mahfud M.: IOP Conf. Ser.: Earth Environ. Sci., 2017, 101, 012014. https://doi.org/10.1088/1755-1315/101/1/012014
[9] Kusuma H., Mahfud M.: Int. Food Res. J., 2017, 24, 1697.
[10] Kusuma H., Altway A., Mahfud M.: IOP Conf. Ser.: Earth Environ. Sci., 2017, 101, 012015. https://doi.org/10.1088/1755-1315/101/1/012015
[11] Pitojo S., Kemangi dan Selasih. Ungaran: Trubus Agriwidya, 1996.
[12] Kusuma H., Syahputra M., Parasandi D. et al.: Rasayan J. Chem., 2017, 10, 861. https://doi.org/10.7324/RJC.2017.1031763
[13] Mahfud M., Putri D., Dewi I. et al.: Rasayan J. Chem., 2017, 10, 86. https://doi.org/10.7324/RJC.2017.1011562
[14] Kusuma H., Mahfud M.: RSC Adv., 2017, 7, 1336. https://doi.org/10.1039/c6ra25894h
[15] Ferhat M., Meklati B., Chemat F.: Flavour Fragr. J., 2007, 22, 494. https://doi.org/10.1002/ffj.1829
[16] Guenther E.: Essential Oils Volume IVB (in Bahasa Indonesia). Jakarta: Universitas Indonesia Press, 1990.
[17] Knox J.: Encyclopedia of Separation Science. Academic Press, Edinburgh 2000.
[18] Wang Y., You J., Yu Y. et al.: Food Chem., 2008, 110, 161. https://doi.org/10.1016/j.foodchem.2008.01.028