Enzymatic extraction of essential oils from bungulan (Musa sspientum var suaveotens) and cavendish (Musa cavendishii) banana peels using pectinase

Date

10-2002

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Teresita M. Espino

Co-adviser

Florinia E. Merca

Committee Member

Macario P. Catahan

Abstract

Essential oils from peels of bungulan (Musa sapeintum var suaveotens) and cavendish (Musa Cavendish) banana were extracted using the enzyme pectinase. The pectinase activity was 24.74 PTE units/gram. Petroleum ether was used as the extracting solvent_ Maximization of the yield of essential oils was done by optimizing several parameters such as enzyme concentration, incubation time, sample:buffer dilution ratio and incubation temperature. The optimized conditions for bungulan were as follows: enzyme concentration, 0.50% (w/v); incubation time, 12 hours; incubation temperature, room temperature and sample:buffer dilution ratio, 1:4 (w/v). For the cavendish variety, the optimized conditions were: enzyme concentration, 0.50% (w/v); incubation time, 12 hours; incubation temperature, room temperature and sample:buffer dilution ratio, 1:2 (w/ v). Using the optimized conditions, essential oil yields of 3.52% and 5.51% were obtained for the control and enzyme treated bungulan variety on a dry basis. For the cavendish variety, oil yields of 4.32% and 6.55% were obtained for the control and enzyme treated samples, respectively,-on a dry basis. Pectic enzyme treatment using the optimized conditions resulted in 1.56 and 1.52 fold increases in oil yields of bungulan and cavendish varieties, respectively. Chromatographic analyses were performed on bungulan and cavendish oils. For the untreated bungulan oil, hexanal (capronaldehyde), isoamyl acetate, limonene and eugenol were identified. For the enzyme treated bungulan oil, the active components present were isoamyl acetate, isopentyl alcohol (3-methyl-l-butanol) and limonene. On the other hand, the identified active components for the control and enzyme treated cavendish oils were capronaldehyde, isoamyl acetate and limonene.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2002 C4 M35

Document Type

Thesis

This document is currently not available here.

Share

COinS