A Study on Factors Influencing the Hydrodistillation of Triphasia trifolia Essential Oil


Phuoc-Sang Huynh Ngo(1), Xuan-Cuong Luu(2), Minh-Thuan Huynh(3), Thien Hien Tran(4), Tan Phat Dao(5*), Tien-Xuan Le(6)

(1) Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City 700000, Vietnam; Vietnam National University Ho Chi Minh City, Ho Chi Minh City 700000, Vietnam
(2) AOTA International Joint Stock Company, Ho Chi Minh City 700000, Vietnam
(3) Tan Ke High School, Ben Tre Province 86000, Vietnam
(4) Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
(5) Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
(6) Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City 700000, Vietnam; Vietnam National University Ho Chi Minh City, Ho Chi Minh City 700000, Vietnam
(*) Corresponding Author


The present study attempted to evaluate the suitable conditions for essential oil extraction from the fruit of Triphasia trifolia using hydrodistillation technique. The effect of various factors such as material size, solvent to solid ratio, heating temperature and distillation time, state of maturation, and fruit preservation on the oil yield was investigated. The physicochemical property, chemical composition, and biological properties were accessed. The highest yield of essential oil (7.9 mL/kg dry matter) from T. trifolia was obtained at optimal conditions such as fine particle size, solid to solvent ratio of 1:5, temperature oil bath of 140 °C, and distillation time of 3 h. The state of maturation of the fruits significantly affects the essential oil yield and insignificantly influences chemical composition based on the gas chromatography-mass spectrometry (GC-MS) analysis. It was found that the essential oil yield decreases significantly when ripened fruits are not kept in cool conditions before distillation. It implied that ripened fruits should be immediately processed or kept in cool storage to maintain the essential oil yield. Our findings will help produce high-quality essential oil from T. trifolia at a pilot or industrial scale.


Triphasia trifolia; essential oil; hydrodistillation; GC-MS

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DOI: https://doi.org/10.22146/ijc.70646

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