Solvent-free microwave extraction of essential oil from dried basil (Ocimum basilicum L.) leaves

Kusuma, Heri Septya; Putri, Ditta Kharisma Yolanda; Dewi, Intan Ekawati Puspa; Mahfud, Mahfud

Please use this identifier to cite or link to this item: https://oldena.lpnu.ua/handle/ntb/45205

Title:	Solvent-free microwave extraction of essential oil from dried basil (Ocimum basilicum L.) leaves
Other Titles:	Мікрохвильова екстракція без розчинника ефірних олій із висушеного листя базиліку (Ocimum basilicum L.)
Authors:	Kusuma, Heri Septya Putri, Ditta Kharisma Yolanda Dewi, Intan Ekawati Puspa Mahfud, Mahfud
Affiliation:	Institut Teknologi Sepuluh Nopember, Surabaya, Indonesia
Bibliographic description (Ukraine):	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 // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2018. — Vol 12. — No 4. — P. 543–548.
Bibliographic description (International):	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 // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2018. — Vol 12. — No 4. — P. 543–548.
Is part of:	Chemistry & Chemical Technology, 4 (12), 2018
Journal/Collection:	Chemistry & Chemical Technology
Issue:	4
Volume:	12
Issue Date:	20-Jan-2018
Publisher:	Lviv Politechnic Publishing House
Place of the edition/event:	Lviv
Keywords:	Ocimum basilicum L. мікрохвильова екстракція без розчинника мікрохвильова гідродистиляція базилікова олія цитраль Ocimum basilicum L. solvent-free microwave extraction microwave hydrodistillation basil oil citral
Number of pages:	6
Page range:	543-548
Start page:	543
End page:	548
Abstract:	За допомогою мікрохвильової екстракції без розчинника (SFME) проведено екстракцію ефірних олій з листя базиліка. Визначено вплив параметрів на вихід олії. Отримані результати порівнювали з результатами, отриманими методом мікрохвильової гідродистиляції (MHD). Показано, що SFME метод забезпечує більш високий вихід та зменшує тривалість екстракції. З використанням газової хроматографії–масової спектроскопії (GC-MS) було встановлено, що найбільший вміст в базилічній олії компонентів E-цитраль та Z-цитраль. Визначено оптимальні умови одержання базилікової олії. 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.
URI:	https://ena.lpnu.ua/handle/ntb/45205
Copyright owner:	© Національний університет „Львівська політехніка“, 2018 ©Kusuma H., Putri D., Dewi I., Mahfud M., 2019
URL for reference material:	https://doi.org/10.1063/1.4938350 https://doi.org/10.1016/j.jiec.2017.09.047 https://doi.org/10.1016/j.indcrop.2014.01.035 https://doi.org/10.1016/j.indcrop.2017.12.060 http://dx.doi.org/10.1016/j.wdp.2016.05.004 https://doi.org/10.1016/j.fct.2007.09.105 https://doi.org/10.1016/j.supflu.2018.01.010 https://doi.org/10.1088/1755-1315/101/1/012014 https://doi.org/10.1088/1755-1315/101/1/012015 https://doi.org/10.7324/RJC.2017.1031763 https://doi.org/10.7324/RJC.2017.1011562 https://doi.org/10.1039/c6ra25894h https://doi.org/10.1002/ffj.1829 https://doi.org/10.1016/j.foodchem.2008.01.028
References (Ukraine):	[1] Kusuma H., MahfudM.: AIP Conf. Proc., 2015, 1699, 050014.https://doi.org/10.1063/1.4938350 [2] Kusuma H., Altway A., MahfudM.: 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] SaripalleM.: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., deMeloM., 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., MahfudM.: IOP Conf. Ser.: Earth Environ. Sci., 2017, 101, 012014. https://doi.org/10.1088/1755-1315/101/1/012014 [9] Kusuma H., MahfudM.: Int. Food Res. J., 2017, 24, 1697. [10] Kusuma H., Altway A., MahfudM.: 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., SyahputraM., Parasandi D. et al.: Rasayan J. Chem., 2017, 10, 861. https://doi.org/10.7324/RJC.2017.1031763 [13]MahfudM., Putri D., Dewi I. et al.: Rasayan J. Chem., 2017,10, 86. https://doi.org/10.7324/RJC.2017.1011562 [14] Kusuma H., MahfudM.: 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
References (International):	[1] Kusuma H., MahfudM., AIP Conf. Proc., 2015, 1699, 050014.https://doi.org/10.1063/1.4938350 [2] Kusuma H., Altway A., MahfudM., 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] SaripalleM.: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., deMeloM., 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., MahfudM., IOP Conf. Ser., Earth Environ. Sci., 2017, 101, 012014. https://doi.org/10.1088/1755-1315/101/1/012014 [9] Kusuma H., MahfudM., Int. Food Res. J., 2017, 24, 1697. [10] Kusuma H., Altway A., MahfudM., 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., SyahputraM., Parasandi D. et al., Rasayan J. Chem., 2017, 10, 861. https://doi.org/10.7324/RJC.2017.1031763 [13]MahfudM., Putri D., Dewi I. et al., Rasayan J. Chem., 2017,10, 86. https://doi.org/10.7324/RJC.2017.1011562 [14] Kusuma H., MahfudM., RSC Adv., 2017, 7, 1336.https://doi.org/10.1039/P.6ra25894h [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
Content type:	Article
Appears in Collections:	Chemistry & Chemical Technology. – 2018. – Vol. 12, No. 4

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