학술논문
Effect of the distillation methods on the chemical properties of the Turmeric essential oil.
Document Type
Article
Source
Subject
Language
ISSN
0145-8892
Abstract
Essential oils are highly concentrated plant extracts produced from flowers, leaves, stems, roots, seeds, barks, resins, or fruits. These oils are commonly used in a wide range of items, including meals, medications, and cosmetics, for their flavor and medicinal or odoriferous characteristics. The aim of this study is to extract and describe the essential oils found in turmeric cubes. As the extraction was completed, the chemical properties of the obtained essential oil were determined. The chemical properties like the specific gravity, refractive index, ester value, acid value saponification values, and color values are 0.0891–0.932, 1.527–1.553, 35.21–38.138 mg KOH/g, 3.594–5.560 mg KOH/g, 32.597 mg KOH/g, and color values are L (32.70–38.90), a (−1 to −5.60), and b (10.6–19.40), respectively. Novelty impact statement: The essential oil obtained from hydrodistillation contains less impurity as compared to the steam distillation. The hydro‐distilled essential oil has a high chemical quality in terms of commercial value and usages as compared to the steam distillation. But the hydrodistillation system, having the high extraction efficiency and capacity, consumes less energy as compared to the hydrodistillation system. [ABSTRACT FROM AUTHOR]