Optimization of yield for extraction of an essential oil from Cinnamon using Microwave-assisted extraction Prepared by : SatishKumar K. Movaliya Enrollment no. : 150170730008 Guided by : Prof. Yogesh J. Morabiya Vishwakarma Government Engineering College, Chandkheda Ahmedabad-382424 31 st May, 2017
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Optimization of yield for extraction of an essential oil from Cinnamon using Microwave-assisted extraction
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Optimization of yield for extraction of an essential oil from Cinnamon using
Microwave-assisted extraction
Prepared by : SatishKumar K. Movaliya
Enrollment no. : 150170730008
Guided by : Prof. Yogesh J. Morabiya
Vishwakarma Government Engineering College, Chandkheda
Ahmedabad-382424
31st May, 2017
Outlines
Research Objectives
Introduction
Microwave-assisted extraction
Research gap from literature survey
Experimental work
Design of Experiment (DOE)
Results
Conclusion
Future scope of work
References
To extract an essential oil from cinnamon by using novel technique –Microwave assisted extraction and Optimization of Microwaveextraction process parameter to obtain maximum yield of cinnamonoil.
To analyze the components which are present in essential oil by GC-
MS.
Comparison of novel techniques with hydrodistillation and find out thepredictive model by using ANN (Artificial neural network).
Research objectives
Properties of cinnamon oil
Scientific name : Cinnamomum verum, Cinnamomum cassia, Cinnamomumzeylanicum, Cinnamomum loureirii
Common name : Cinnamon, Cinnamomon, Ceylon cinnamon, Chinese cinnamon,Chinese cassia, Saigon cinnamon
Molecular formula : C9H8O
Molecular weight : 132.383 g/mol
IUPAC name : 2-methoxy-4-prop-2-enylphenol
Solubility : Soluble in 1-2.5 vols of 70% alcohol
Specific gravity : 1.020-1.030 at 20°C
Refractive index : 1.568-1.535 at 20°C
Introduction
Cinnamon
Introduction
Structure of cinnamon oil [67]Cinnamon sticks, powder and dried flowers [67]
Principle of microwave heating [65]
Microwave-assisted extraction
Microwave irradiation effect [65]
Microwave-assisted extraction
Before After
Representation of two heating modes : [31]
Microwave-assisted extraction
Important parameters in MAE
Selection of Solvent
Solvent-to-Feed Ratio (S/F)
Extraction time and cycle
Microwave power level
Extraction temperature
Stirring
Microwave-assisted extraction
Selection of solvents [65]
Microwave-assisted extraction
Solvent nameDielectric constant
Boiling point (°C) Viscosity (cP)
Acetone 20.7 56 0.30
Ethanol 24.3 78 0.69
Hexane 1.89 69 0.30
Methanol 32.6 65 0.54
2-Propanol 19.9 82 0.30
Water 78.3 100 0.89
Ethyl acetate 6.02 77 0.43
Research scholars or authors was used only HD andSCFE for extraction of cinnamon oil
Optimization method not applied
Not use water as a solvent
Research gap from literature survey
Plant material 1 kg Cinnamon bark collected
Pre-treatment procedure Washed into distilled water
Dried in open air for 1 day at temp. about 25-30°C
After drying Cinnamon crushed and grinded
After grinding Cinnamon powder was sieved by mechanical sieveshaker
Collect the Cinnamon powder which average particle size was less
than 100 μm
Experimental work
Experimental setup
Experimental work
RAGA’s Microwave system 20 liter capacityMaximum output power : 700 W Input power source : 250 V – 50 HzMicrowave frequency : 2450 MHz Cavity dimensions : 306 × 𝟐𝟏𝟏 × 320
mm
Microwave power level :140 W (20%) 210 W (30%)240 W (35%) 280 W (40%)350 W (50%) 420 W (60%)450 W (65%) 490 W (70%)560 W (80%) 700 W (100%)
Taguchi methodo Developed by Genichi taguchi
o It is a statistical method sometime called as Robust design method
o Employed this method for improve products or manufacturing processes
o Powerful and effective method to solve challenging quality problems
o Depending upon objectives three norms of mean square deviation
Extraction time (min) 30 180Maximum yield (%, w/w) 4.169 3.108
Microwave-assisted extraction is a rapid extraction technique forextraction of an essential oil.
In MAE method optimum conditions were obtained at solid loading 35
gm, solvent quantity 250 ml, microwave power level 700 W andextraction time 30 min.
Microwave power level is more significant parameter for rapidextraction.
MAE is more cost effective and environmental friendly technique.
Conclusion
To study the various properties of cinnamon oil
I. Anti-oxidant activity
II. Anti-microbial activity
III. Zone of inhibition
Future scope of work
1. Y. Li, D. Kong, and H. Wu, “Analysis and evaluation of essential oil components ofcinnamon barks using GC–MS and FTIR spectroscopy,” Industrial Crops andProducts, vol. 41, pp. 269–278, Jan. 2013.
2. R. Li, Y. Wang, Z.-T. Jiang, and S. Jiang, “Chemical Composition of the EssentialOils of Cinnamomum loureirii Nees. From China Obtained by Hydrodistillationand Microwave-assisted Hydrodistillation,” Journal of Essential Oil Research, vol.22, no. 2, pp. 129–131, Mar. 2010.
3. E. Schmidt et al., “Composition and antioxidant activities of the essential oil ofcinnamon (Cinnamomum zeylanicum Blume) leaves from Sri Lanka,” Journal ofEssential Oil Bearing Plants, vol. 9, no. 2, pp. 170–182, 2006.
4. N. Jeyaratnam, A. H. Nour, R. Kanthasamy, A. H. Nour, A. R. Yuvaraj, and J. O.Akindoyo, “Essential oil from Cinnamomum cassia bark through hydrodistillationand advanced microwave assisted hydrodistillation,” Industrial Crops and Products,vol. 92, pp. 57–66, Dec. 2016.
References
5. N. N. Kasim, S. N. A. S. Ismail, N. D. Masdar, F. Ab Hamid, and W. I. Nawawi,“Extraction and Potential of Cinnamon Essential Oil towards Repellency andInsecticidal Activity,” International Journal of Scientific and Research Publications,vol. 4, no. 7, 2014.
6. M. R. Thakker, J. K. Parikh, and M. A. Desai, “Microwave assisted extraction ofessential oil from the leaves of Palmarosa: Multi-response optimization andpredictive modelling,” Industrial Crops and Products, vol. 86, pp. 311–319, Aug.2016.
7. N. Jeyaratnam, A. H. Nour, and J. O. Akindoyo, “The potential of MicrowaveAssisted Hydrodistillation in extraction of essential oil from cinnamomum cassia(cinnamon),” 2006.
References
Paper publication
Satish Kumar M, “Optimization of Yield for Extraction of anEssential Oil from Cinnamon using Microwave-AssistedExtraction”, Journal of Chromatography & Separationtechniques, 2017. ISSN:2157-7064.