Optimisation of kaffir lime leaves (citrus hystrix) volatile oil extraction by Pressurised Liquid Extraction (PLE) using Response Surface Methodology (RSM) / Abdul Rahman Bin Abdul Ghafar

Optimisation of kaffir lime leaves (citrus hystrix) volatile oil extraction by Pressurised Liquid Extraction (PLE) using Response Surface Methodology (RSM) / Abdul Rahman Bin Abdul Ghafar

Kaffir lime leaf (Citrus hystrix) is a source of natural flavouring widely used for a long term in the Asian country. The major constituent of Citrus hystrix has been reported is citronellal which is responsible for flavour. Usually kaffir lime leaves flavour available in the market is synthetic. T...

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Bibliographic Details
Main Author: Abdul Ghafar, Abdul Rahman
Format: Student Project
Language:English
Published: Faculty of Applied Sciences 2013
Subjects:
Plant anatomy
Food processing and manufacture
Online Access:http://ir.uitm.edu.my/id/eprint/8919/
http://ir.uitm.edu.my/id/eprint/8919/2/PPb_ABDUL%20RAHMAN%20ABDUL%20GHAFFAR%2013_5%201.pdf
id uitm-8919
recordtype eprints
spelling uitm-89192019-03-13T02:47:29Z http://ir.uitm.edu.my/id/eprint/8919/ Optimisation of kaffir lime leaves (citrus hystrix) volatile oil extraction by Pressurised Liquid Extraction (PLE) using Response Surface Methodology (RSM) / Abdul Rahman Bin Abdul Ghafar Abdul Ghafar, Abdul Rahman Plant anatomy Food processing and manufacture Kaffir lime leaf (Citrus hystrix) is a source of natural flavouring widely used for a long term in the Asian country. The major constituent of Citrus hystrix has been reported is citronellal which is responsible for flavour. Usually kaffir lime leaves flavour available in the market is synthetic. Thus, this study is to introduce a natural kaffir lime leaves flavour based on extraction. Generally, conventional method has many disadvantages like production of thermally destructive compounds in the extract, time consuming and lower yield of the extract obtained. Current extraction methods like hydrodistillation and Soxhlet extraction are tedious, labour and time consuming. Thus, the major objectives of this study were to optimise more efficient and rapid Pressurised Liquid Extraction to produce quality kaffir lime leaves oleoresin. Optimised Pressurised Liquid Extraction conditions were at a temperature of 65.65 oC and a static time of 5.02 minutes. Flavour profilling of the extract obtained from this optimised condition was also been carried out using GC-MS. The compounds determined were sabinene, myrcene, α-pinene and citronellal. The concentration of the major marker compound, citronellal in the extract was 0.28 mg/100g. Moisture content in the fresh leaves was 59.22±0.39% and for dried leaves was 13.15±0.27%. The total percentage yield of the extract obtained using optimised condition was 56.16%. The volatile oil was analysed by using GC-MS to identify the major marker compound and the flavour profile of Citrus hystrix. Faculty of Applied Sciences 2013 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/8919/2/PPb_ABDUL%20RAHMAN%20ABDUL%20GHAFFAR%2013_5%201.pdf Abdul Ghafar, Abdul Rahman (2013) Optimisation of kaffir lime leaves (citrus hystrix) volatile oil extraction by Pressurised Liquid Extraction (PLE) using Response Surface Methodology (RSM) / Abdul Rahman Bin Abdul Ghafar. [Student Project] (Unpublished)
repository_type Digital Repository
institution_category Local University
institution Universiti Teknologi MARA
building UiTM Institutional Repository
collection Online Access
language English
topic Plant anatomy
Food processing and manufacture
spellingShingle Plant anatomy
Food processing and manufacture
Abdul Ghafar, Abdul Rahman
Optimisation of kaffir lime leaves (citrus hystrix) volatile oil extraction by Pressurised Liquid Extraction (PLE) using Response Surface Methodology (RSM) / Abdul Rahman Bin Abdul Ghafar
description Kaffir lime leaf (Citrus hystrix) is a source of natural flavouring widely used for a long term in the Asian country. The major constituent of Citrus hystrix has been reported is citronellal which is responsible for flavour. Usually kaffir lime leaves flavour available in the market is synthetic. Thus, this study is to introduce a natural kaffir lime leaves flavour based on extraction. Generally, conventional method has many disadvantages like production of thermally destructive compounds in the extract, time consuming and lower yield of the extract obtained. Current extraction methods like hydrodistillation and Soxhlet extraction are tedious, labour and time consuming. Thus, the major objectives of this study were to optimise more efficient and rapid Pressurised Liquid Extraction to produce quality kaffir lime leaves oleoresin. Optimised Pressurised Liquid Extraction conditions were at a temperature of 65.65 oC and a static time of 5.02 minutes. Flavour profilling of the extract obtained from this optimised condition was also been carried out using GC-MS. The compounds determined were sabinene, myrcene, α-pinene and citronellal. The concentration of the major marker compound, citronellal in the extract was 0.28 mg/100g. Moisture content in the fresh leaves was 59.22±0.39% and for dried leaves was 13.15±0.27%. The total percentage yield of the extract obtained using optimised condition was 56.16%. The volatile oil was analysed by using GC-MS to identify the major marker compound and the flavour profile of Citrus hystrix.
format Student Project
author Abdul Ghafar, Abdul Rahman
author_facet Abdul Ghafar, Abdul Rahman
author_sort Abdul Ghafar, Abdul Rahman
title Optimisation of kaffir lime leaves (citrus hystrix) volatile oil extraction by Pressurised Liquid Extraction (PLE) using Response Surface Methodology (RSM) / Abdul Rahman Bin Abdul Ghafar
title_short Optimisation of kaffir lime leaves (citrus hystrix) volatile oil extraction by Pressurised Liquid Extraction (PLE) using Response Surface Methodology (RSM) / Abdul Rahman Bin Abdul Ghafar
title_full Optimisation of kaffir lime leaves (citrus hystrix) volatile oil extraction by Pressurised Liquid Extraction (PLE) using Response Surface Methodology (RSM) / Abdul Rahman Bin Abdul Ghafar
title_fullStr Optimisation of kaffir lime leaves (citrus hystrix) volatile oil extraction by Pressurised Liquid Extraction (PLE) using Response Surface Methodology (RSM) / Abdul Rahman Bin Abdul Ghafar
title_full_unstemmed Optimisation of kaffir lime leaves (citrus hystrix) volatile oil extraction by Pressurised Liquid Extraction (PLE) using Response Surface Methodology (RSM) / Abdul Rahman Bin Abdul Ghafar
title_sort optimisation of kaffir lime leaves (citrus hystrix) volatile oil extraction by pressurised liquid extraction (ple) using response surface methodology (rsm) / abdul rahman bin abdul ghafar
publisher Faculty of Applied Sciences
publishDate 2013
url http://ir.uitm.edu.my/id/eprint/8919/
http://ir.uitm.edu.my/id/eprint/8919/2/PPb_ABDUL%20RAHMAN%20ABDUL%20GHAFFAR%2013_5%201.pdf
first_indexed 2023-09-18T22:47:37Z
last_indexed 2023-09-18T22:47:37Z
_version_ 1777417330186256384

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