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Green technology to optimize the extraction process of turmeric (Curcuma longa L.) oils

Tran, Thien Hien and Nguyen, Phu Thuong Nhan and Pham, Tri Nhut and Nguyen, Duy Chinh and Dao, Tan Phat and Nguyen, Trinh Duy and Nguyen, Dai Hai and Vo, Dai-Viet N. and Le, Xuan Tien and Le, Nhan Thi Hong and Bach, Long Giang (2019) Green technology to optimize the extraction process of turmeric (Curcuma longa L.) oils. In: IOP Conference Series: Materials Science and Engineering, The 3rd International Conference on New Material and Chemical Industry, 17-19 November 2018 , Sanya, China. pp. 1-7., 479 (012002). ISSN 1757-8981 (Print), 1757-899X (Online)

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Abstract

Turmeric oil has many uses in the field of medicine and food. There are many methods of extracting essential oils from plants. However, every traditional method has limitation regarding the heat transfer, time or quality of the oil obtained. In this study, the combination of microwave extraction and response surface methodology are used to extract turmeric oil and optimize the factors that influence the extraction process. The results showed that optimal influencing factors such as the ratio of water to the raw materials were 2.99:1 (mL/g), the microwave power used at 456.60 (W) for the extraction time was 102.43 (min) for the essential oil yield of 0.95 (%) with 100 % reliability.

Item Type: Conference or Workshop Item (Lecture)
Additional Information: Indexed by Scopus
Uncontrolled Keywords: Curcuma longa; Essential oil yields; Extraction process; Extraction time; Green technology; Microwave extraction; Microwave power; Response surface methodology
Subjects: S Agriculture > SB Plant culture
T Technology > TP Chemical technology
Faculty/Division: Faculty of Chemical & Natural Resources Engineering
Depositing User: Mrs Norsaini Abdul Samat
Date Deposited: 29 Mar 2020 23:33
Last Modified: 29 Mar 2020 23:33
URI: http://umpir.ump.edu.my/id/eprint/27454
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