Scented Extracts and Essential Oil Extraction from Michelia alba D.C.

Authors

  • Putthita Punjee Unit Reasearch of Herbs and Biodiversity Technology, Kasetsart Agricultural Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok 10900, Thailand.
  • Uraiwan Dilokkunanant Unit Reasearch of Herbs and Biodiversity Technology, Kasetsart Agricultural Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok 10900, Thailand.
  • Udomlak Sukkatta Unit Reasearch of Herbs and Biodiversity Technology, Kasetsart Agricultural Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok 10900, Thailand.
  • Srunya Vajrodaya Department of Botany, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.
  • Vichai Haruethaitanasan Department of Product Development, Faculty of Agroindustry, Kasetsart University, Bangkok 10900, Thailand.
  • Potechaman Pitpiangchan Unit Reasearch of Herbs and Biodiversity Technology, Kasetsart Agricultural Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok 10900, Thailand.
  • Prapassorn Rakthaworn Unit Reasearch of Herbs and Biodiversity Technology, Kasetsart Agricultural Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

Michelia alba D.C., distillation, enfleurage, solvent extraction, GC-MS

Abstract

The study assessed extractions of scents and essential oils from Michelia alba D.C., with water, steam, water-steam distillation, cold enfleurage using palm stearin and hot enfleurage using palm oil, hexane and petroleum ether extraction. The yields of M. alba essential oils from the three distillations were 0.225, 0.120 and 0.199%, respectively. The percentage yields of M. alba absolutes obtained from cold and hot enfleurage, hexane and petroleum ether extractions at saturation point (1,500 g of flower/200 ml of fat, 400 g/ 400 ml of oil, 200 and 150 g/L of solvent) were 0.3511, 2.7506, 0.0457 and 0.0497%, respectively. The chemical composition of the essential oils and absolutes was analyzed by GC-MS. The results showed that linalool was the major component of the oils and indole, linalool and phenylethyl alcohol were the major components of the absolutes.

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Published

2009-12-31

How to Cite

Putthita Punjee, Uraiwan Dilokkunanant, Udomlak Sukkatta, Srunya Vajrodaya, Vichai Haruethaitanasan, Potechaman Pitpiangchan, and Prapassorn Rakthaworn. 2009. “C”. Agriculture and Natural Resources 43 (5). Bangkok, Thailand:197-203. https://li01.tci-thaijo.org/index.php/anres/article/view/244814.

Issue

Vol. 43 No. 5 (2009): January-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.