SUPERCRITICAL FLUID EXTRACTION OF ESSENTIAL OIL FROM CURRY LEAVES
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Date
2014
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Anand Agricultural University, Anand
Abstract
Murraya koenigii (L.) Spreng belongs to family Rutaceae is a deciduous to semievergreen
aromatic tree in India, Bangladesh, Nepal, Malaysia, Sri Lanka and Burma.
It is commonly known as ‘curry patta’ and is popular as a spice and condiment in
south India. It has specific aromatic odor because of the presence of essential oil,
mainly concentrated in leaf, and is used for various purposes in food and
pharmaceutical industry. The present investigation was undertaken to optimize
supercritical fluid extraction parameters to obtain superior quality of curry essential
oil. The percent moisture, ash, protein, carbohydrate, crude fat and crude fiber of fresh
curry leaves was observed to be 65.21, 3.9, 5.65, 15.99, 0.82, and 7.06 respectively.
The effects of temperature (35, 40, 45, 50 and 55 °C), pressure (100, 150, 200, 250
and 300 bar), dynamic time (20, 37.7, 55, 72.5 and 90 min) and particle size (0.2, 0.4,
0.6, 0.8 and 1.0 mm) were evaluated with respect to the essential oil yield and the β-
caryophyllene in essential oil
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