In the heart of Vietnam, a team of researchers led by Phat Dao from the Graduate University of Science and Technology, Vietnam Academy of Science and Technology, has been delving into the intricate process of extracting essential oils from calamondin (Citrus microcarpa), a citrus fruit native to Southeast Asia. Their work, recently published in the Iranian Journal of Chemistry & Chemical Engineering, offers a promising glimpse into the future of essential oil extraction, with potential commercial impacts for the agriculture sector.
The study focuses on the hydro-distillation process, a method used to extract essential oils from plant materials. This process is not only applicable in laboratories but also scalable for industrial production. The researchers collected experimental data by studying the kinetics of the distillation of calamondin peel essential oil. “Understanding the kinetics of this process is crucial for optimizing the extraction yield and efficiency,” Dao explains.
The team developed kinetic models based on the extraction mechanism of the essential oil, which involves the release of oil from the plant cell. They considered two models: one based on instantaneous washing followed by non-stationary diffusion, and another based on first-order kinetics (diffusion without washing). The results showed that the calamondin peel essential oil extraction process was best described by a non-stationary model with an extraction rate constant of 0.038 min-1.
The study also found that the highest essential oil content (4.2%) was obtained under specific extraction conditions: a water-material ratio of 3:1 mL/g, a heating power of 204 W, and an extraction time of 60 minutes. The chemical composition of the essential oil was evaluated using GC-MS, revealing that limonene (88.637%), Germacrene D (4.451%), and β-Edudesmol (1.034%) were the major constituents.
The implications of this research are significant for the agriculture sector. By understanding and optimizing the extraction process, farmers and producers can increase the yield and quality of essential oils, making the process more economically viable. “This research provides a solid foundation for scaling up the production of essential oils from calamondin and other citrus fruits,” Dao notes.
Moreover, the study’s focus on kinetic modeling offers a scientific approach to improving extraction methods, which could lead to more efficient and sustainable practices in the industry. As the demand for natural and organic products continues to grow, the ability to produce high-quality essential oils efficiently becomes increasingly important.
The research conducted by Dao and his team not only advances our understanding of the hydro-distillation process but also paves the way for future developments in the field. By optimizing the extraction process, the study opens up new possibilities for the commercial use of essential oils, benefiting both the agriculture sector and consumers. As the world moves towards more sustainable and natural products, this research offers a promising step forward.