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Chaudhary Charan Singh Haryana Agricultural University, Hisar

Chaudhary Charan Singh Haryana Agricultural University popularly known as HAU, is one of Asia's biggest agricultural universities, located at Hisar in the Indian state of Haryana. It is named after India's seventh Prime Minister, Chaudhary Charan Singh. It is a leader in agricultural research in India and contributed significantly to Green Revolution and White Revolution in India in the 1960s and 70s. It has a very large campus and has several research centres throughout the state. It won the Indian Council of Agricultural Research's Award for the Best Institute in 1997. HAU was initially a campus of Punjab Agricultural University, Ludhiana. After the formation of Haryana in 1966, it became an autonomous institution on February 2, 1970 through a Presidential Ordinance, later ratified as Haryana and Punjab Agricultural Universities Act, 1970, passed by the Lok Sabha on March 29, 1970. A. L. Fletcher, the first Vice-Chancellor of the university, was instrumental in its initial growth.

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Subject: Food Science and Technology × Author: Sunil Kumar H.C × End date: 2014 × Start date: 2012 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Comparison of solvent and microwave methods for extraction of essential oil
    (CCSHAU, 2013) Sunil Kumar H.C; Garg, M.K.
    The present study was carried out to study the comparison of solvent and microwave methods for extraction of essential oil from cardamom. The microwave assisted extraction unit was designed by modification of ordinary microwave as per the requirement of study. The whole cardamom was assessed for proximate composition, moisture, protein, total fat, crude fibre, total ash and acid insoluble ash. The optimization of designed microwave assisted extraction (MAE) unit for extraction of essential oil from cardamom (10g) using specified quantity of various solvents like water (100ml), ethanol and hexane (25ml) were used. In this extraction process as power increased time required for complete extraction of essential oil (0.5-0.6 ml) decreased in all solvents. MAE water extraction required more time compared to MAE ethanol and hexane. Among the solvent, MAE ethanol required less time compared to hexane and the minimum 7.5 minute time was observed at 400W power while maximum 22.3 minute time at 100W power during essential oil extraction by MAE. The extracted cardamom essential oil by different method was analysed by gas chromatography – mass spectroscopy (GC-MS). These GCMS results of MAE extracted oil were compared with HD and SE extracted oil and the extracted cardamom oil contained different range of several cardamom flavour compounds. Among that flavour compounds 1, 8-cineole and α-terpinyl acetate oxygenated compounds were major. These compounds were ranged from 16 - 26% in 1, 8- cineole and 34 – 52% in α-terpinyl acetate. Based on the flavour compound extraction, MAE extracts contained more oxygenated compounds and less monoterpene compounds compared to HD and SE methods. The physicochemical property was analysed for all different method extracted oil, density ranged from 0.933-0.920 g/cm3, refractive index 1.463 to 1.438 and all were found soluble in 5ml of 70% ethanol. The chemical property like peroxide value and iodine value was not detectable in extracted essential oil, whereas acid and saponification value was detected in the range of 0.37 – 0.67mg/g and 102-108 respectively. The colour and odour was described as pale yellow to colour less with sweet aromatic, slightly camphoraceous odour, and strong aromatic taste in extracted cardamom essential oil. Mean score of sensory attribute indicate that MAE was best. MAE extracted oil was stored for three months and observed that 1, 8-cineloe increased while α-terpinyl acetate decreased during storage. Hence it was found that MAE extraction of cardamom essential oil was better than the SE and HD extraction, regarding time, solvent utilization, energy and quality of essential oil.