OPTIMIZATION OF THE ENZYME ASSISTED EXTRACTION OF ESSENTIAL OIL FROM THE LEAVES AND BRANCHES OF CINNAMOMUM CASSIA USING BOX-WILSON METHOD

Authors

  • Hoang Thi Bich Institute of Natural products chemistry, Vietnam Academy of Science and Technology
  • Le Mai Huong Institute of Natural products chemistry, Vietnam Academy of Science and Technology
  • Nguyen Quyet Chien Institute of Natural products chemistry, Vietnam Academy of Science and Technology
  • Dinh Thi Thu Thuy Institute of Natural products chemistry, Vietnam Academy of Science and Technology
  • Le Tat Thanh Institute of Natural products chemistry, Vietnam Academy of Science and Technology
  • Do Trung Sy Institute of Chemistry, Vietnam Academy of Science and Technology
  • Le Thi Thuy Hang Quality Assurance and Testing Center 1, Directorate for Standards, Metrology and Quality
  • Pham Hong Hai Institute of Natural products chemistry, Vietnam Academy of Science and Technology

DOI:

https://doi.org/10.15625/2525-2518/55/6/9525

Keywords:

optimization, Box-Wilson central composite design, enzyme assisted extraction, essential oil, Cinnamomum cassia

Abstract

The process of enzyme assisted extraction of essential oil from the leaves and branches of the Vietnamese aromatic plant Cinnamomum cassia was studied and optimized using a Box-Wilson central composite design consisting of 05 independent variables (pH, temperature T, time τ, concentration of the enzyme Laccase, and concentration of the enzyme Cellic Htec2) and two dependent variables (reducing sugar and yield of essential oil). Second-order polynomial equations were obtained for the responses, which fitted well with the experimental data. Optimal conditions for oil yield were found at pH = 5.2; T = 440C; τ = 5h30'; Laccase = 0.42 ml/g, and Cellic Htec2 = 1.15%. The experimental value (0.982% oil yield) was close to the predicted value (0.978%). The application of enzyme assisted extraction  in combination with optimization using response surface methodology substantially improved the oil yield as compared with traditional method. 

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Author Biographies

Hoang Thi Bich, Institute of Natural products chemistry, Vietnam Academy of Science and Technology

Trung tâm Nghiên cứu và Phát triển các sản phẩm thiên nhiên

Le Mai Huong, Institute of Natural products chemistry, Vietnam Academy of Science and Technology

Phòng Sinh học thực nghiệm

Nguyen Quyet Chien, Institute of Natural products chemistry, Vietnam Academy of Science and Technology

Phòng phân tích hóa học

Dinh Thi Thu Thuy, Institute of Natural products chemistry, Vietnam Academy of Science and Technology

Phòng Phân tích hóa học

Le Tat Thanh, Institute of Natural products chemistry, Vietnam Academy of Science and Technology

Trung tâm Nghiên cứu và phát triển các SPTN

Do Trung Sy, Institute of Chemistry, Vietnam Academy of Science and Technology

Phòng Công nghệ vật liệu môi trường

Le Thi Thuy Hang, Quality Assurance and Testing Center 1, Directorate for Standards, Metrology and Quality

Phòng thử nghiệm vi sinh

Pham Hong Hai, Institute of Natural products chemistry, Vietnam Academy of Science and Technology

Phòng Khai thác và chế biến các SPTN

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Published

11-12-2017

Issue

Section

Natural Products