Effect of material treatment methods on recovery yield quality parameters and antimicrobial activities of essential oil obtained from turmeric leaf using hydrodistillation

Nghiên cứu ảnh hưởng của phương pháp xử lý vật liệu đến chất lượng và hoạt tính kháng khuẩn của tinh dầu lá nghệ qua phương pháp hydrodistillation.

• Tác giả: Nguyen Thi Quynh Huong
• Người hướng dẫn: PhD. Hoang Van Chuyen
• Trường học: Ho Chi Minh City University of Technology and Education
• Chuyên ngành: Food Technology
• Đề tài: Tác Động Của Phương Pháp Xử Lý Vật Liệu Đến Hiệu Suất Khôi Phục, Chất Lượng Và Hoạt Tính Kháng Khuẩn Của Dầu Tinh Chất Từ Lá Nghệ
• Loại tài liệu: Graduation Project
• Năm xuất bản: 2022
• Địa điểm: Ho Chi Minh City

Mục lục chi tiết

• ACKNOWLEDGEMENTS
• DISCLAIMER
• 1. CHAPTER 1: INTRODUCTION
• 1.1. Introduction
• 1.2. Research content
• 1.3. Research aims
• 1.4. Overall experimental design of the project
• 1.5. Research hypotheses
• 2. CHAPTER 2: LITERATURE REVIEW
• 2.1. Overview of turmeric and turmeric leaves
• 2.2. Origin
• 2.3. Characteristic
• 3. CHAPTER 3: RESEARCH MATERIALS AND METHODS
• 3.1. Tools, equipment, chemical substances
• 3.2. Determination of total essential oil content in the material
• 3.3. Analysis of physicochemical quality
• 3.4. Analysis of chemical composition
• 3.5. Analysis of antimicrobial activity
• 4. CHAPTER 4: EXPERIMENT RESULTS/ FINDINGS AND ANALYSIS
• 4.1. Effect of time, leave sizes, pre-treatment of leaves on essential oil content during distillation
• 4.2. Effect of different time on essential oils content during distillation
• 4.3. Effect of different time of pre-treatment on essential oils content during distillation
• 4.4. Effect of different time of Steam pre-treatment on essential oils content during distillation
• 4.5. Effect of different time of Ultrasound pre-treatment on essential oils content during distillation
• 4.6. Effect of different time of Microwave pre-treatment on essential oils content during distillation
• 4.7. Total essential oils content in the material
• 4.8. Effect of different pre-treatments of leaves on color characteristic of essential oils from turmeric leaves
• 4.9. Effect of different pre-treatments of leaves on density of essential oils from turmeric leaves
• 4.10. Effect of different pre-treatments of leaves on viscosity of essential oils from turmeric leaves
• 4.11. Effect of different pre-treatments of leaves on acidity index of essential oils from turmeric leaves
• 4.12. Effect of different pre-treatments of leaves on saponification index of essential oils from turmeric leaves
• 4.13. Effect of different pre-treatments of leaves on ester index of essential oils from turmeric leaves
• 4.14. Sensory evaluation results
• 4.15. Chemical compositions of turmeric leaf essential oil
• 4.16. Effect of turmeric leaf oil from different treatment methods at various concentrations on the microorganism diameter of Staphlococcus areus during incubation
• 4.17. Effect of turmeric leaf oil from different treatment methods at various concentrations on the microorganism diameter of Escherichia coli during incubation
• 4.18. Effect of turmeric leaves oil concentration from different material treatment methods on microorganism diameter of S.coli after 7 days of incubation
• 4.19. Effect of turmeric leaves oil concentration from different material treatment methods on growth inhibition (%) of S.coli after 7 days of incubation
• 4.20. Half maximal inhibitory concentration (IC50) of 4 different types of essential oil for Staphylococcus aureus and Escherichia coli
• 5. CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
• LIST OF FIGURES
• LIST OF TABLES
• LIST OF ACRONYMS
• ABSTRACT

Tóm tắt

I. Tổng Quan Về Tác Động Của Phương Pháp Xử Lý Vật Liệu

Nghiên cứu về tác động của phương pháp xử lý vật liệu đến hiệu suất khôi phục, chất lượng và hoạt tính kháng khuẩn của dầu tinh chất từ lá nghệ là một lĩnh vực quan trọng trong công nghệ thực phẩm. Dầu tinh chất từ lá nghệ không chỉ có giá trị dinh dưỡng mà còn chứa nhiều hợp chất có hoạt tính sinh học. Việc tối ưu hóa các phương pháp xử lý vật liệu có thể giúp nâng cao hiệu suất khôi phục và chất lượng của dầu tinh chất này.

1.1. Tầm Quan Trọng Của Dầu Tinh Chất Từ Lá Nghệ

Dầu tinh chất từ lá nghệ chứa nhiều hợp chất có lợi cho sức khỏe, bao gồm curcumin và các flavonoid. Những hợp chất này có khả năng chống oxy hóa và kháng khuẩn, giúp cải thiện sức khỏe tổng thể.

1.2. Các Phương Pháp Xử Lý Vật Liệu Hiện Nay

Các phương pháp xử lý vật liệu như hấp hơi, siêu âm, và vi sóng đã được nghiên cứu để tối ưu hóa quá trình chiết xuất dầu tinh chất. Mỗi phương pháp có những ưu điểm và nhược điểm riêng, ảnh hưởng đến hiệu suất và chất lượng dầu.

II. Vấn Đề Trong Việc Khôi Phục Dầu Tinh Chất Từ Lá Nghệ

Mặc dù có nhiều nghiên cứu về hiệu suất khôi phục dầu tinh chất từ lá nghệ, nhưng vẫn còn nhiều thách thức trong việc tối ưu hóa quy trình chiết xuất. Các yếu tố như kích thước lá, thời gian chiết xuất và phương pháp xử lý đều có thể ảnh hưởng đến chất lượng và hiệu suất khôi phục của dầu tinh chất.

2.1. Thách Thức Về Kích Thước Lá

Kích thước lá nghệ có thể ảnh hưởng đến diện tích bề mặt tiếp xúc trong quá trình chiết xuất. Lá nhỏ hơn có thể cho ra nhiều dầu hơn so với lá lớn do diện tích bề mặt lớn hơn.

2.2. Thời Gian Chiết Xuất Ảnh Hưởng Đến Chất Lượng

Thời gian chiết xuất quá dài có thể dẫn đến sự phân hủy của các hợp chất có lợi trong dầu tinh chất. Việc xác định thời gian tối ưu là rất quan trọng để bảo toàn chất lượng.

III. Phương Pháp Tối Ưu Hóa Hiệu Suất Khôi Phục Dầu Tinh Chất

Để nâng cao hiệu suất khôi phục và chất lượng của dầu tinh chất từ lá nghệ, cần áp dụng các phương pháp tối ưu hóa như hấp hơi, siêu âm, và vi sóng. Những phương pháp này không chỉ giúp tăng hiệu suất mà còn cải thiện hoạt tính kháng khuẩn của dầu tinh chất.

3.1. Phương Pháp Hấp Hơi

Hấp hơi là một trong những phương pháp truyền thống để chiết xuất dầu tinh chất. Phương pháp này giúp bảo toàn các hợp chất nhạy cảm với nhiệt độ cao.

3.2. Phương Pháp Siêu Âm

Phương pháp siêu âm đã được chứng minh là có khả năng tăng cường hiệu suất chiết xuất bằng cách tạo ra các sóng siêu âm giúp phá vỡ cấu trúc tế bào của lá nghệ.

3.3. Phương Pháp Vi Sóng

Vi sóng có thể làm nóng nhanh chóng và đồng đều, giúp tăng tốc quá trình chiết xuất mà không làm mất đi các hợp chất có lợi trong dầu tinh chất.

IV. Ứng Dụng Thực Tiễn Của Dầu Tinh Chất Từ Lá Nghệ

Dầu tinh chất từ lá nghệ có nhiều ứng dụng trong ngành thực phẩm và dược phẩm. Với hoạt tính kháng khuẩn mạnh mẽ, dầu tinh chất này có thể được sử dụng như một chất bảo quản tự nhiên trong thực phẩm, cũng như trong các sản phẩm chăm sóc sức khỏe.

4.1. Ứng Dụng Trong Ngành Thực Phẩm

Dầu tinh chất từ lá nghệ có thể được sử dụng để bảo quản thực phẩm nhờ vào khả năng kháng khuẩn và chống oxy hóa, giúp kéo dài thời gian sử dụng của sản phẩm.

4.2. Ứng Dụng Trong Ngành Dược Phẩm

Với các hợp chất có hoạt tính sinh học, dầu tinh chất từ lá nghệ có thể được phát triển thành các sản phẩm dược phẩm hỗ trợ điều trị nhiều bệnh lý khác nhau.

V. Kết Luận Về Tương Lai Của Nghiên Cứu Dầu Tinh Chất Từ Lá Nghệ

Nghiên cứu về tác động của phương pháp xử lý vật liệu đến dầu tinh chất từ lá nghệ mở ra nhiều cơ hội mới cho ngành công nghiệp thực phẩm và dược phẩm. Việc tối ưu hóa quy trình chiết xuất không chỉ giúp nâng cao hiệu suất mà còn tạo ra các sản phẩm chất lượng cao hơn.

5.1. Hướng Nghiên Cứu Tương Lai

Cần tiếp tục nghiên cứu để khám phá thêm các phương pháp chiết xuất mới và tối ưu hóa các điều kiện chiết xuất nhằm nâng cao hiệu suất và chất lượng dầu tinh chất.

5.2. Tiềm Năng Thị Trường

Với nhu cầu ngày càng tăng về sản phẩm tự nhiên, dầu tinh chất từ lá nghệ có tiềm năng lớn trong thị trường thực phẩm và dược phẩm, mở ra cơ hội cho các doanh nghiệp phát triển.

Trích đoạn nội dung tài liệu

MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION THESIS FOOD TECHNOLOGY EFFECT OF MATERIAL TREATMENT METHODS ON RECOVERY YIELD, QUALITY PARAMETERS AND ANTIMICROBIAL ACTIVITIES OF ESSENTIAL OIL OBTAINED FROM TURMERIC LEAF USING HYDRODISTILLATION ADVISOR: HOANG VAN CHUYEN STUDENT: NGUYEN THI QUYNH HUONG LE THI CAM NHUNG SKL 0 0 8 9 4 0 Ho Chi Minh City, August, 2022 HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT Thesis code: 2022-18116019 EFFECT OF MATERIAL TREATMENT METHODS ON RECOVERY YIELD, QUALITY PARAMETERS AND ANTIMICROBIAL ACTIVITIES OF ESSENTIAL OIL OBTAINED FROM TURMERIC LEAF USING HYDRODISTILLATION NGUYEN THI QUYNH HUONG Student ID: 18116019 LE THI CAM NHUNG Student ID: 18116026 Major: FOOD TECHNOLOGY ADVISOR: HOANG VAN CHUYEN, PhD. Ho Chi Minh City, August 2022 HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT Thesis code: 2022-18116019 EFFECT OF MATERIAL TREATMENT METHODS ON RECOVERY YIELD, QUALITY PARAMETERS AND ANTIMICROBIAL ACTIVITIES OF ESSENTIAL OIL OBTAINED FROM TURMERIC LEAF USING HYDRODISTILLATION NGUYEN THI QUYNH HUONG Student ID: 18116019 LE THI CAM NHUNG Student ID: 18116026 Major: FOOD TECHNOLOGY ADVISOR: HOANG VAN CHUYEN, PhD. Ho Chi Minh City, August 2022 ii ACKNOWLEDGEMENTS We would like to express our very great appreciation to all of the lectures at Ho Chi Minh City University of Technology and Education in general and lecturers at the Faculty of Chemical and Food Technology especially. We gained valuable knowledge and skills regarding Food Technology throughout our four years at the school.

This paper and the research behind it would not have been possible without the exceptional support of my supervisor, Dr. Hoang Van Chuyen - lecturer at the Department of Food Technology, Faculty of Chemical and Food Technology, Ho Chi Minh University of Technology and Education. From the initial concept to the final graduation thesis, he was always enthusiastic in his support, mentoring, and imparting knowledge and experience. We are truly grateful, and we will remember everything forever.

A special thanks goes out to consultants Ho Thi Thu Trang and Nguyen Thi My Le, who are in charge of the Department of Food Technology laboratories and Chemical Laboratories respectively. Their cooperation and assistance with tools, machines, and equipment was greatly appreciated during the course of our investigation. Thanks to the professors in Food Technology Workshop 1, Microbiology Laboratory, Biochemistry Laboratory, and the Sensory Lab for providing a conducive environment in which to accomplish our thesis, we are also expressing sincere gratitude to them. Finally, we would like to thank our family and friends, who have supported us throughout the process of making this thesis.

Since our professional knowledge and practical experience are still limited, the report inevitably has shortcomings, we look forward to receiving your comments to make this report more complete. Thank you sincerely! iii DISCLAIMER We hereby declare that all the content presented in the graduation thesis was written by us with the guidance Ph.D Hoang Van Chuyen. We also hereby certify that the contents referenced in the graduation thesis have been correctly and fully cited in accordance with regulations. Ho Chi Minh City, August 9, 2022 Authors Nguyen Thi Quynh Huong Le Thi Cam Nhung iv TABLE OF CONTENTS ACKNOWLEDGEMENTS.iv LIST OF FIGURES .ix LIST OF TABLES.

x LIST OF ACRONYMS. xii Chapter 1: INTRODUCTION. Overall experimental design of the project. 2 Chapter 2: LITERATURE REVIEW.

Overview of turmeric and turmeric leaves. Chemical composition and application. Overview of essential oils. Origin and development of essential oils.

Physical properties and chemical compositions of essential oils. Applications of essential oils. Techniques for recovering essential oils. Water-steam distillation.

New methods in essential oil extraction. Microwave-Assisted Hydro-distillation (MAHD). Ultrasound-Assisted extraction (UAE). Supercritical Fluid Extraction (SFE).

The main influencing factors in steam distillation. Advantages and disadvantages. Introduction to gas chromatography with mass spectrometry (GC/MS). Gas chromatography with mass spectrometry (GC–MS).

A brief overview of pathogenic microorganisms in the research. Research situation of turmeric leaf essential oil. Domestic studies on turmeric leaf essential oil. Overseas studies on turmeric leaf essential oil.

Constituents of the Leaf Oil of Curcuma longa L. Chemical composition and antifungal activity of oil extracted from turmeric leaves (Curcuma longa L. 31 Chapter 3: RESEARCH MATERIALS AND METHODS. Tools, equipment, chemical substances.

Determination of total essential oil content in the material. Analysis of physicochemical quality. Analysis of chemical composition. Analysis of antimicrobial activity.

41 Chapter 4: EXPERIMENT RESULTS/ FINDINGS AND ANALYSIS. Effect of time, leave sizes, pre-treatment of leaves on essential oil content during distillation. Effect of different time on essential oils content during distillation. Effect of different time of pre-treatment on essential oils content during distillation 44 4.

Effect of different time of Steam pre-treatment on essential oils content during distillation. Effect of different time of Ultrasound pre-treatment on essential oils content during distillation. Effect of different time of Microwave pre-treatment on essential oils content during distillation. Total essential oils content in the material.

Effect of different pre-treatments of leaves on color characteristic of essential oils from turmeric leaves. Effect of different pre-treatments of leaves on density of essential oils from turmeric leaves. Effect of different pre-treatments of leaves on viscosity of essential oils from turmeric leaves. Effect of different pre-treatments of leaves on acidity index of essential oils from turmeric leaves.

Effect of different pre-treatments of leaves on saponification index of essential oils from turmeric leaves. Effect of different pre-treatments of leaves on ester index of essential oils from turmeric leaves. Sensory evaluation results. Chemical compositions of turmeric leaf essential oil.

Effect of turmeric leaf oil from different treatment methods at various concentrations on the microorganism diameter of Staphlococcus areus during incubation. Effect of turmeric leaf oil from different treatment methods at various concentrations on the microorganism diameter of Escherichia coli during incubation. Effect of turmeric leaves oil concentration from different material treatment methods on microorganism diameter of S.coli after 7 days of incubation. Effect of turmeric leaves oil concentration from different material treatment methods on growth inhibition (%) of S.coli after 7 days of incubation.

Half maximal inhibitory concentration (IC50) of 4 different types of essential oil for Staphylococcus aureus and Escherichia coli. 59 Chapter 5: CONCLUSION AND RECOMMENDATIONS. 71 viii LIST OF FIGURES Figure 1.1 The overall experimental design.8 Distribution of various compound types in Curcuma species. Data were obtained from literature published in 1815–2014 (Sun et al.9 Structural formula of demethoxycurcumin and bisdemethoxycurcumin.10 The schematic for Clevenger-type apparatus (S.11 The schematic apparatus for Steam distillation (Rassem et al.12 Extraction of essential oils with solvents ("A Comprehensive Guide to Essential Oil Extraction Methods," 2017).13 Cold pressing method (Rassem et al.14 Soxhlet extraction (Rassem et al.15 Microwave-assisted hydro-distillation (Rassem et al.16 Supercritical Fluid Extraction (SFE) (Rassem et al.17 Extraction of essential oils by steam distillation ("A Comprehensive Guide to Essential Oil Extraction Methods," 2017).1 Diagram of the process of recovering turmeric leaf essential oil.2 Experimental design for recovering turmeric essential oil.3 Pre-treatment leaves were investigated with different times.1 Effect of different time on essential oils content during distillation.

Effect of different leaf sizes on essential oils during distillation.3 Effect of different time of Steam pre-treatment on essential oils content during distillation.4 Effect of different time of Ultrasound pre-treatment on essential oils content during distillation.5 Effect of different time of Microwave pre-treatment on essential oils content during distillation.6 Effect of different pre-treatments of leaves on density of essential oils from turmeric leaves.7 Effect of different pre-treatments of leaves on viscosity of essential oils from turmeric leaves.8 The effect of turmeric leaves oil concentration from different material treatment methods on microorganism diameter of S. aureus during 7 days of incubation.9 The effect of turmeric leaves oil concentration from different material treatment methods on microorganism diameter of E.coli during 7 days of incubation.10 Half maximal inhibitory concentration (IC50) of 4 different types of essential oil for Staphylococcus aureus and Escherichia coli. 59 ix LIST OF TABLES Table 3.1 Tools and equipment used.2 Chemical substances and origin.1 Total essential oils content in the material.2 Effect of different pre-treatments of leaves on color characteristic of essential oils from turmeric leaves.3 Effect of different pre-treatments of leaves on acidity index of essential oils from turmeric leaves.4 Effect of different pre-treatments of leaves on saponification index of essential oils from turmeric leaves .5 Effect of different pre-treatments of leaves on ester index of essential oils from turmeric leaves.6 Hedonic scale sensory evaluation results.7 Main component of turmeric leaf essential oil with ultrasound pretreatment and no pretrearment.8 The effect of turmeric leaves oil concentration from different material treatment methods on microorganism diameter of S.coli after 7 days of incubation.9 The effect of turmeric leaves oil concentration from different material treatment methods on growth inhibition (%) of S.coli after 7 days of incubation. 57 x LIST OF ACRONYMS Ec Escherichia coli EO Essential oil GC-MS Gas Chromatography–Mass Spectrometry HD Hydro-distillation MAHD Microwave-Assisted Hydro-distillation MP Microwave pretreatment Sa Staphylococcus aureus SD Steam distillation SFE Supercritical Fluid Extraction SP Steam pretreatment UAE Ultrasound-Assisted extraction UP Ultrasound pretreatment xi ABSTRACT Essential oil was extracted from the turmeric leaf of six size namely 1mm, 5mm, 10mm, 15 mm, 20mm, whole leave and three pretreatments namely steaming, ultrasound treating, microwaving using Clevenger apparatus.

All the four species yielded significantly different essential oil. The mean essential oil content of 0.343 (ml) was obtained from 1mm, 5mm, 10mm, 15 mm, 20mm, whole leave, respectively. Particle size of leaf was found to have significant influence on oil yield. The highest mean essential oil content of 0.487 was obtained from steaming, ultrasound treating, microwaving, respectively.

The GC-MS analysis for composition of the essential oils found 44 and 36 volatile compounds in the essential oils from non-treated and ultrasound-treated leaves, respectively. In addition, α - Phellandrene was found as the most dominant compound in the essential oil samples (45.9%) followed by α-Terpinolene (9. Thus the use of ultrasound treating not only affected the antimicrobial activity but also impacted the composition of essential oil from turmeric leaves. Keyword: Essential oil, turmeric leave, pretreatment, steam distillation, antimicrobial.

xii Chapter 1: INTRODUCTION 1. Introduction Turmeric (Curcuma longa L.) is a plant that has been grown very popular in Vietnam and some Asian countries for a long time to be used as a medicine and also in food. The rhizome of the turmeric plant has been utilized as a material for functional foods; however, other components of the plant, such as the leaves, which are typically discarded as a waste product, have their own unique applications due to the presence of curcumin and other bioactive components. Furthermore, turmeric leaves have a huge volume and surface area, both of which contribute to the plant's exceptional value for use in industrial applications as a rich source of food (Choi & Lee.

Studies have been conducted to explore the physicochemical properties of the turmeric leaf extract in order to illustrate the extract's functional effects, which include whitening, cosmeceutical, skin immunity, anti-inflammatory, and antioxidant activities (Kim, Lim, & Lee. These effects are mostly caused by curcumin, which is found in turmeric leaves, as well as phenolic chemicals and flavonoids. In Vietnam, although there have been many studies related to the extraction of active ingredients from turmeric rhizome, there has been no research on extraction of the beneficial compounds from turmeric leaves. Therefore, after harvesting turmeric, almost all the leaves are discarded.

Turmeric leaves are not employed in industrial domains despite their functional characteristics due to a lack of safety and legal basis and turmeric leaf research is poor and restricted to explain their properties and functions. Because of these factors, turmeric leaves are only utilized as feed for stock in certain regions and disposed as a waste with vast disposal costs (Choi & Lee.