Optimization of superheated steam extraction of essential oil from Citrus limetta Peel by response surface methodology

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-17 DOI:10.1016/j.ifset.2025.104238

Muhammad Adnan Ayub , Ambreen Fatima , Yousef M. Alanazi , Muhammad Asif Javaid , Abdullah Ijaz Hussain , Muhammad Shahid , Muhammad Zubair , Kim D. Thomspon

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引用次数: 0

Abstract

Citrus essential oil (EO) is well known for its antimicrobial, antioxidant, and aromatic properties, making it valuable in medicine, cosmetics, and the food industry. In this study, response surface methodology (RSM) with central composite design (CCD) was applied to optimize the experimental conditions for maximum recovery of EO from Citrus limetta peel by superheated steam extraction. The factors analyzed included flow rate (40–80 mL/min), extraction temperature (120–160 °C), and extraction time (30–60 min). The optimal EO yield of 0.31 % (w/w) was achieved at 60.69 mL/min, 140.05 °C, and 45.79 mins. Superheated steam extraction (SHSE) produced significantly more EO than traditional hydro-distillation (HD) and steam distillation in a shorter period of time. The model's significance was validated using an analysis of variance (ANOVA), and the regression model showed a strong quadratic correlation (R² = 0.97), making it suitable for predictions. GC–MS analysis revealed that the EO extracted through SHSE contained the highest number of chemical constituents, with monoterpenes, particularly d-limonene, as the major component. The future goal is to establish SHSE as a standard method for EO extraction, offering superior efficiency, reduced environmental impact, and higher quality products for the food, medicine, and cosmetics industries.

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响应面法优化柠檬皮精油的过热蒸汽提取工艺

柑橘精油（EO）因其抗菌、抗氧化和芳香特性而闻名，在医药、化妆品和食品工业中具有重要价值。本研究采用响应面法（RSM）和中心复合设计（CCD）优化了柑橘柠檬皮中EO的过热蒸汽提取的实验条件。分析的影响因素包括流速（40-80 mL/min）、提取温度（120-160℃）和提取时间（30-60 min）。在60.69 mL/min、140.05℃、45.79 min条件下，最佳收率为0.31% （w/w）。过热蒸汽萃取（SHSE）在较短时间内产生的EO明显高于传统的水蒸气蒸馏（HD）和蒸汽蒸馏。通过方差分析（ANOVA）验证了模型的显著性，回归模型显示出较强的二次相关（R2 = 0.97），适合预测。GC-MS分析表明，经SHSE提取的精油中含有最多的化学成分，主要成分为单萜，尤其是d-柠檬烯。未来的目标是将SHSE建立为萃取EO的标准方法，为食品、医药和化妆品行业提供更高效率、更少环境影响和更高质量的产品。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.