Extraction performance study of gaharu using microwave extraction method
Nowadays, as technology develops, more process and equipments is found in order to extract gaharu especially for its essential oil. In producing high yield of essential oil with less time consuming, this study is important so that the extracted product can be used in multiple ways as in varies indus...
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| Format: | Undergraduates Project Papers |
| Language: | English |
| Published: |
2012
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/3638/1/CD6386_NADIA_SALLEH.pdf http://umpir.ump.edu.my/id/eprint/3638/ |
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| Summary: | Nowadays, as technology develops, more process and equipments is found in order to extract gaharu especially for its essential oil. In producing high yield of essential oil with less time consuming, this study is important so that the extracted product can be used in multiple ways as in varies industry and are suitable for pharmaceutical and herbs industry. This study is limited to two parameters which are days of gaharu soaking and the microwave power. The gaharu grade C used will be grind and soak in the distilled water before extract and the oil yield will be analyze using Fourier transform infrared spectroscopy (FTIR). From this study, it have been proven that microwave extraction is suitable in extracting gaharu with acceptably low time comparing to other extraction equipment but the yield is too little and as gaharu itself contains low resin in it, the oil extracted were mostly visible at the wall of equipments. As the power of microwave increases, the yield obtained increases too due to the loosening of cell wall of gaharu that increase the yield essential oil. The days of soaking has also been proven to be directly proportional to the yield of oil extracted, considering the power of microwave set and other condition.From the analysis done by FTIR, several compounds have been found such as sulfoxide, alkanes, alkyl halides, alcohol and imines. Although the component of gaharu itself can’t be ascertain, the existence of alcohol in some of the mixture shows that there might be possibilities of the chemical compound of gaharu such as jinkoh-eremol, agarospirol and jinkohol that were OH group miscible in the distilled water analyze |
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