Water Distillation Method Research Articles

Antifungal Activities of Essential Oils from Six Conifers against Aspergillus fumigatus

The antifungal activities of the essential oils from Pinus densiflora, Pinus koraiensis, Abies holophylla, Larix kaempferi, Cryptomeria japonica and Chamaecyparis obtusa against Aspergillus fumigatus were evaluated. Essential oils were extracted from each conifer leaves for 8 h using water distillation method. The essential oil from A. holophylla appeared the strongest antifungal activity among the six oils with MIC value 0.125 mg/<TEX>$m{\ell}$</TEX>. The composition of the A. holophylla oil was analysed by GC/MS and then MIC was determined for main constituents of the oil. As the results, borneol and <TEX>${\alpha}$</TEX>-bisabolol, which have a hydroxyl group, showed effective antifungal activities against A. fumigatus (0.25 mg/<TEX>$m{\ell}$</TEX>). In addition, the synergistic antifungal effects were observed in the combination of borneol and <TEX>${\alpha}$</TEX>-bisabolol.

Response of Tribolium castaneum (Coleoptera: Tenebrionidae) and Sitophilus oryzae (Coleoptera: Curculionidae) to potential insecticide derived from essential oil of Mentha arvensis leaves

The essential oil of Mentha arvensis L. was extracted by water distillation method and the insecticidal properties of M. arvensis were evaluated under laboratory conditions. The oil showed repellency and toxicity against T. castaneum (Coleoptera: Tenebrionidae) and S. oryzae (Coleoptera: Curculionidae). The result revealed that this essential oil strongly repels T. castaneum and S. oryzae even at low concentration, but its repellency was more marked towards S. oryzae. The essential oil of M. arvensis showed toxic effects against insect pests. The toxicity of newly molted 4th instars larvae of T. castaneum and 10-day-old-adults of T. castaneum and S. oryzae increased with concentration from 15 to 30 μL/100 μL and with exposure time 24 to 48 h. The LC50 against the larvae of T. castaneum was 18.685 μL at 48 h exposure. The LC50 against T. castaneum and S. oryzae adults were 22.759 μL and 21.788 μL at 48 h exposure, respectively.

INOVASI PERMEN BERCITARASA TEMBAKAU MENUJU ZERO NICOTINE TOBACCO-CANDY SEBAGAI SUBSTITUEN ROKOK:

The effects of smoking on human health are serious, on the other side tobacco farmers should be taken into account on empowerment. It means that an alternative product should be emerged. Although decreasing the pleasant for smoker are still consuming time. Recently, tobacco (Nicotiana sp.) candy is not yet as prospectively alternative option to decrease nicotine consumption, for heavy smoker in particular. In relation with passive smoker, consuming tobacco candy can change nicotine exposition and give limited area. The impact of tobacco gives its effect to tobacco candy consumer, only. Based on the above considerations, the aim of the research was to make tobacco candy as substitution product of tobacco leaves. Steps of tobacco candy creation were firstly water distillation method. Secondly nicotine in tobacco oil would be identified, and performed nicotine candy, then. Existence of nicotine in tobacco leaves extract, tobacco leaves flavor were examined by using of TLC. Meanwhile, definitely existence of nicotine in tobacco leaves nicotine extract, tobacco candy flavor and tobacco candy, respectively, were done by using of HPLC.TLC results showed that Rf of nicotine extract was 0.45 and Rf of tobacco flavor was 0.5. HPLC results confirmed qualitatively of nicotine presence in tobacco leaves nicotine extract, tobacco candy flavor and tobacco candy, respectively. Tobacco candy products demonstrated progress things. These were required an acquisition and carefully performing as well as combining strategy. It meant that it was necessary involving in candy raw materials formulation with additive substance from tobacco extract flavor and nicotine extract. Based on laboratory analysis data, the conclusion of the research was tobacco candy as substitution product is able to be produced.

English

&nbsp; The volatile flavor components of flower, leaf, peel and juice of &lsquo;Page&rsquo; mandarin were investigated in this study. Flower components were extracted by using ultrasound (US) water bath apparatus and then eluted by n-pentane : diethylether (1:2) solvent. Leaf flavor components were extracted by using water distillation method and then eluted by using n-hexane solvent. Juice flavor components were extracted by using poly dimethyl siloxane membranes (PDMS) and then eluted by pentane : dichloromethane (2:1). Peel flavor components were extracted by using cold-press and then eluted by using n-hexane. Then, they were all analyzed by GC-FID and GC-MS.&nbsp; 37 flower components,&nbsp; 53 leaf components,&nbsp; 54 peel components and 47 juice components including: aldehydes, alcohols, esters, ketones, monoterpenes, sesquiterpenes and other components were identified and quantified. The major flavor components were linalool, limonene, sabinene, &alpha;-pinene, &beta;-myrcene, &delta;-3-carene, terpinene-4-ol and &alpha;-terpineol. The flower oil showed the highest content of aldehydes and alcohols. Since the aldehyde content of citrus oil is considered as one of the most important indicators of high quality, organ apparently has a profound influence on P ge mandarin oil quality. &nbsp; Key words:&nbsp;&lsquo;Page&rsquo; mandarin flower, &lsquo;Page&rsquo; mandarin leaf, &lsquo;Page&rsquo; mandarin peel, &lsquo;Page&rsquo; mandarin juice, flavor components, ultrasound, water-distillation, pervaporation, cold-press.

The effects of rootstock on the volatile flavor components of page mandarin (( Citrus reticulata var dancy × Citrus paradisi var dancan) × Citrus clemantina ) flower and leaf

The effects of rootstock on the volatile flavor components of page mandarin flower and leaf were investigated in this study. Flower flavor components were extracted by using ultrasound(US) water bath apparatus and eluted by n-pentane: diethylether(1:2) solvent and then analyzed by GC-FID and GC-MS. Leaf flavor components were extracted by using water distillation method and eluted by using n-hexane solvent and then analyzed by GC-FID and GC-MS. Fifty-two flower components and, sixty-nine leaf components including: aldehydes, alcohols, esters, ketones, monoterpenes, sesquiterpenes and other components were identified and quantified. The major flavor components were linalool, limonene, ocimene, -pinene, sabinene and myrcene. The flower and leaf oil from plants grown on Swingle Citrumelo and Yuzu showed the highest content of aldehydes. Since the aldehyde content of citrus oil is considered one of the more important indicators of high quality, rootstock apparently has a profound influence on Page mandarin flower and leaf oil quality. Key words: Page mandarin flower, page mandarin leaf, flavor components, rootstock, ultrasound, water-distillation

Waste to water: a low energy water distillation method

This paper describes a new water distillation method and apparatus. It is a low-cost system operating at low temperature and sub-atmospheric pressure that can produce water at different scales, for large cities or remote rural communities, thus suitable for the First World or the Third. The system may be configured to use waste heat from power plants, allowing co-generation of fresh water and with electricity. Though using waste heat allows for water production efficiency which is better than the current leading technologies, the process can also be made to run with other sources of low quality heat and alternative energy sources.

Variation in essential oil composition of rose-scented geranium (Pelargonium sp.) distilled by different distillation techniques

The rose-scented geranium (Pelargonium sp.) cultivar ‘Kelkar’, grown in the agroclimatic conditions of the western Himalayas, was processed by various hydrodistillation methods, which revealed that water distillation of the herb gave a higher oil yield (0.16–0.22%) than the water–steam distillation (0.09–0.12%) and steam distillation methods (0.06–0.18%). The samples were analysed by GC and GC–MS to study and compare the essential oil compositions which revealed that the oil distilled by the water–steam distillation method contained a higher content of monoterpene hydrocarbons (1.7%), followed by steam distillation without cohobation and without recycling (1.5%). A higher content of sesquiterpene hydrocarbons (4.4%) was found in cumulative oil followed by ‘direct oil’ (4.2%) obtained by steam distillation with cohobation and without recycling of hydrosol, followed by the water–steam distillation method (3.4%). ‘Decanted oil’, recovered from redistilling the hydrosol obtained by steam distillation with cohobation and without recycling, contained maximum monoterpene cyclic ethers (1.1%) and carbonyl content (9.9%), closely followed by water–steam distillation method (1.1% and 7.2%, respectively). Steam distillation without cohobation and without recycling of hydrosol yielded essential oil with a higher percentage of esters (21.1%), followed by ‘direct oil’ (16.6%). Lower ester content (5.3%) was noticed in ‘decanted oil’, followed by oil distilled by steam distillation with cohobation and with recycling (11.8%) and oil distilled in a Clevenger apparatus by the water distillation method (12.2%), whereas maximum total alcohols were found in the ‘decanted oil’ (75.1%), followed by oil from the Clevenger apparatus (72.8%) and steam distillation with cohobation and with recycling (69.1%). A lower alcohol content was found in the ‘direct oil’ (55.2%) closely followed by ‘cumulative oil’ (55.8%). The variation in total alcohol and ester contents in geranium oil samples, distilled by using different processing techniques on pilot scale distillation, is mainly due to hydrolysis of some volatile constituents. This was further supported by acid values of the oils, along with other physicochemical properties, such as specific gravity, optical rotation, refractive index, solubility in alcohol, ester value with cold and hot methods, estimation of ester content as geranyl formate and geranyl tiglate, ester number after acetylation, and ester number after formylation with aceto-formic acid and formic acid. Methods have been standardized and proposed for distillations of specific quality, e.g. ester-rich and alcohol-rich geranium oils, to meet different requirements of the industry. Copyright © 2004 John Wiley & Sons, Ltd.

Optimization of Cinnamaldehyde Production from Cinnamon Leaf (Cinamomum burmanii Nees ex BI

Cinnamaldehyde was the major constituent of the hark and leaf oil of Cinnamomum burmannii Blume. The first production of C. hurmannii is the hark powder for flavoring industry and the second product is essential oil. The essential oils as well as cinnamon flavor is a potent antimicrobial and antifugal activities, ayuverdic medicine and the antipyretic. The production and functional properties of essential oil from bark or leaf of C. hurmannii depend on cinnamaldehyde content. The objective of this experiment was to establish optimum processing condition of cinnamaldehyde production from cinnamon leaf. The essential oil ofcinnamon leaf was produced by water and steam distillation method with three factor experiments: bulk density, power distillation and distillation time. The Optimal gf. three factor process were evaluated using Response Surface Methodology with mathematic, statistic and matlab programs. The result showed that the optimal production of cinamaldehyde compound from the leaf oft:. burmannii were producing at hulk density 16.769 kg./m3. power to produce of steam 1252 watt, and distillation time 3,027 hour.