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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
1. Nominal the better
2. Smaller the better
3. Larger the better
Design of Experiment (DOE)
Factors and their levels
Design of Experiment (DOE)
FactorsLevels
1 2 3 4
A Solid loading (gm) 20 25 30 35
B Solvent quantity (ml) 200 250 300 350
CMicrowave power level
(W)280 420 490 700
D Extraction time (min) 15 20 25 30
Design of Experiment (DOE)Run A B C D
Solid loading
(gm)
Solvent quantity
(ml)
Microwave power level
(W)
Extraction time (min)
1 1 1 1 1 20 200 280 15
2 1 2 2 2 20 250 420 20
3 1 3 3 3 20 300 490 25
4 1 4 4 4 20 350 700 30
5 2 1 2 3 25 200 420 25
6 2 2 1 4 25 250 280 30
7 2 3 4 1 25 300 700 15
8 2 4 3 2 25 350 490 20
9 3 1 3 4 30 200 490 30
10 3 2 4 3 30 250 700 25
11 3 3 1 2 30 300 280 20
12 3 4 2 1 30 350 420 15
13 4 1 4 2 35 200 700 20
14 4 2 3 1 35 250 490 15
15 4 3 2 4 35 300 420 30
16 4 4 1 3 35 350 280 25
ResultsExperimen
t no.Solid loading
(gm)
Solvent quantity
(ml)
Microwave power level
(W)
Extraction time (min)
Yield(%, w/w)
1 20 200 280 15 2.741
2 20 250 420 20 2.416
3 20 300 490 25 2.395
4 20 350 700 30 3.516
5 25 200 420 25 2.826
6 25 250 280 30 2.734
7 25 300 700 15 3.163
8 25 350 490 20 3.194
9 30 200 490 30 3.558
10 30 250 700 25 4.169
11 30 300 280 20 2.892
12 30 350 420 15 3.159
13 35 200 700 20 4.056
14 35 250 490 15 3.318
15 35 300 420 30 3.449
16 35 350 280 25 2.817
Parametric study
Results
Parametric study
Results
Parametric study
Results
Parametric study
Results
Fourier transform infrared spectroscopy (FTIR)
Results
Fourier transform infrared spectroscopy (FTIR)
Sample : Cinnamon powder before extraction
Results
Sr. no Wavenumber (cm-1) Functional group names
1 1004 Esters
2 1235 Ethers
3 1431 Nitro group
4 1555 Nitro group
5 1612 Alkenes, Amides, Amines
6 1654 Ketone, Esters, Alkenes
7 2924 Alkanes
8 3261 Alkynes, Phenols, Hydrogen O-H bonded
9 3732 Amines (Primary), Phenol
Fourier transform infrared spectroscopy (FTIR)
Results
Fourier transform infrared spectroscopy (FTIR)
Sample : Cinnamon powder after extraction
Results
Sr. no Wavenumber (cm-1) Functional group names
1 1026 Esters, Ethers
2 1089 Ethers
3 1613 Alkenes
4 3369 Carboxylic acids, Phenols
Gas chromatography–mass spectrometry (GC–MS)
Results
Gas chromatography–mass spectrometry (GC–MS)
Results
Probable Compound Retention time (min) Area (%)
𝛽-Methyl benzenepropanal 17.818 0.308
Cinnamaldehyde 21.644 89.324Copaene 24.869 0.807
Coumarin 27.611 0.675
(휀)-Cinnamyl acetate 28.002 0.273
𝛾 −Cadinene 29.177 0.325
𝛼 −Muurolene 30.236 1.569
𝛿 −Cadinene 31.236 2.950
𝛼 −Cadinene 31.653 2.225
Cadinadiene-1,4 35.373 0.404
𝛼 −Amorphene 35.933 0.761
𝛼 −Cadinol 36.094 0.383
ANOVA (Analysis of variance) Results
Results
ANOVA (Analysis of variance) Results
Results
ANN (Artificial neural network)
Results
Coefficient of Regression
for ANN in case of 7 hidden
neurons, FFBP algorithm and
log sigmoid transfer function
Results
R^2 = 99.527 %
Final model equation
Yield = 2.37 + [ 0.433 X1 – 0.00905 X2 – 0.00805 X3 – 0.3244 X4 – 000869 X1^2 +
0.00297 X4^2 + 0.000225 X1*X3 + 0.000463 X2*X4 + 0.000182 X3*X4
Where,
X1 : Solid loading (gm)
X2 : Solvent quantity (ml)
X3 : Microwave power level (W)
X4 : Extraction time (min)
Results
Optimum yield from predictive model by using ANN
Results
Solid Loading (gm) 35
Solvent quantity (ml) 250
Microwave power level (W) 700
Extraction time (min) 30
Predictive yield (%,w/w) 4.837
Actual yield (%,w/w) 4.814
Hydrodistillation method results
Results
Experiment no.
Solid loading(gm)
Solvent quantity (ml)
Extraction time (min)
Yield(%, w/w)
1
30 250
30 1.093
2 60 1.472
3 90 1.952
4 120 2.513
5 150 2.806
6 180 3.108
Gas chromatography–mass spectrometry (GC–MS)
Results
Probable Compound Retention time (min) Area (%)
Benzaldehyde 18.916 2.207
Borneol 20.584 1.529
Cinnamaldehyde 23.047 62.60Coumarin 26.087 1.298
𝛽-Cadinene 29.475 5.204
Trans-𝛼-Bengamotene 29.975 5.847
Camphor 30.236 3.742
𝛼-Humulene 31.380 2.950
Eugerol 32.065 4.603
Guaiacol 32.904 0.865
𝛼-Terpineol 34.237 3.507
Cubenol 34.564 5.602
Results
Collected oil
Comparison of MAE with HD
Results
Parameter MAE HDSolid loading (gm) 30 30
Solvent quantity (ml) 250 250
Microwave power level (W) 700 -
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.
Paper publication
Questions ?
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