Optimization of ohmic heating assisted hydrodistillation of cinnamon and bay leaf essential oil

Tunç M. T., Koca İ.

JOURNAL OF FOOD PROCESS ENGINEERING, cilt.44, sa.3, 2021 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 44 Sayı: 3
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/jfpe.13635
  • Dergi Adı: JOURNAL OF FOOD PROCESS ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

In this work, optimum ohmic heating assisted hydrodistillation (OAHD) conditions for extraction of cinnamon (CEO) and bay leaf (BEO) essential oil were determined by response surface methodology (RSM). OAHD were compared with conventional hydrodistillation (HD). Hydrodistillation time (30-120 min), mass of sample (20-40 g) and voltage gradient (7.5-12.5 V/cm), were varied to maximize essential oil (EO) yield and minimize energy consumption. Optimized OAHD conditions were determined as 119.90 min, 8.83 V/cm and 40 g, and 120 min, 8.53 V/cm and 40 g for CEO and BEO, respectively. EO yields of cinnamon and bay leaves at optimum conditions were found 3.98 +/- 0.25% and 1.36 +/- 0.14%, respectively. Energy consumptions were found 0.42 +/- 0.02 and 0.86 +/- 0.09 kWh/g EO for CEO and BEO, respectively. EO yield of OAHD was found to be higher when compared with HD methods for both plant materials. Energy consumptions and emitted CO2 values of OAHD method were significantly (p < 0.05) lower than HD methods. Cinnamaldehyde (CEO) and eucalyptol (BEO) contents of essential oils extracted with OAHD were higher when compared with HD methods. Antioxidant activities of essential oils extracted with different methods were not significantly different. CEO and BEO formed inhibition zones against all tested microorganism strains.