Camarines Sur National High School Engineering and Science Education Project Research Paper Analysis Name: Kate

Gladys V. Ereve Teacher: Mr. Amante Ama I. Course: Research IV Subject: Research Date: June 15, 2011

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TITLE HEADING A. Pectinase- Enhanced Production of Essential Oil From Lemongrass (Cymbopogon citratus) B. Karen Kristil J. Cinco C. Not mentioned ABSTRACT A. The study focuses on extracting essential oil from lemongrass (Cymbopogon citratus) using the enzyme pectinase that will help an increase of the oil recovery, improve oil quality and stability. B. There were a control and a single treatment. The freshly harvested lemongrass were processed, then the enzyme solution was added to the treatment while only the buffer was added to the control. It was incubated for 12 hours at room temperature with constant shaking and the reaction mixtures were boiled to inactivate the enzyme. The mixtures were filtered and extracted with a solvent after being cooled. The collected organic layer was subjected to the rotary evaporator to recover the essential oil and then filtered using filter paper. C. An essential oil yield of 0.96% of the raw sample was obtained for the treatment and 0.47% oil yield for control. D. It may be concluded that essential oil production through pectinase application could be an answer to the countrys high dependence on imported essences. INTRODUCTION A. 1. Essential oils are very much in demand in the Philippines, especially in the pharmaceuticals and cosmetics industries. (Manalo et al., 1982). The Philippines rank 8th among the importing countries, garnering 1.3% of the worlds import share and practically imports more than 90% of the countries requirements (Dar, 1997). Given the ooutlook for the continuing economic growth of the country, one will assume that the demand for essential oils is also likely to grow, as more money becomes available for discretionary funding. It is therefore timely and relevant to further develop and explore the essential oil bearing plants to lessen the countrys dependence on imported essential oils (Jamilla, 1997). On the other hand, the use of pectic enzyme in various industries is increasing. It is energy-efficient and economically feasible (Espino, 1997). 2. Buffer - a substance capable of maintaining the relative concentrations of hydrogen and hydroxyl ions in a solution by neutralizing; capable of maintaining the pH of a solution.

Lemongrass oil - yellow to reddish brown essential oil that has an odor of lemon or verbena; is obtained especially from either of two lemongrass and is used chiefly as perfume and as a source of aldehyde citral A. This study focuses on the production of essential oils from lemongrass through enzymatic process under optimized conditions. It was conducted in order to develop a new technique, the pectinase application, in extracting essential oils from lemongrass so as to increase its yield, quality and stability. The study was conducted to have an increase of the oil recovery, improve oil quality and stability. It will conduct physico chemical analysis of the extracted essential oils and compare the essential oil yields between the control and enzyme-treated samples. Essential Oils The essential oils are volatile constituents of plant material, which collectively are responsible for imparting the characteristic odor associated with the plant material itself (Wijieskera and Tatnatunga, 1993). The importance of this can be gleaned from their extensive utilization in various industries. They serve as major and minor constituents in the manufacture of perfume and cosmetics, flavoring agents in food and confections and pharmaceuticals for treatment of ailments. It is therefore advisable to engage in new technologies and techniques in the extraction of essential oils that would be cheaper and increase the oils yield and stability. Lemongrass Oil Lemongrass, locally known as tanglad, contains an oil having a strong lemon odor due to its citral content. It is widely used as flavorant for food and pharmaceuticals industries. It is not only known for its essential oil but also for the medicinal itself (Coronel et al., 1984) There is only a little ad inadequate knowledge of the extraction of essential oil as provided by the reviews, thus the use of enzyme biotechnology or pectinase application in the extraction of the essential oils is timely and relevant. Objectives 1. To extract essential oil from lemongrass through enzymatic process under optimized conditions; 2. To conduct physic- chemical analysis of the extracted essential oils; 3. To compare the essential oil yields between the control and enzyme-treated samples; and 4. To compare the physic-chemical properties of the control and enzyme-treated samples. The freshly harvested lemongrass were processed, then the enzyme solution was added to the treatment while only the buffer was added to the control. It was incubated for 12 hours at room temperature with constant shaking and the reaction mixtures were boiled to inactivate the enzyme. The mixtures were filtered and extracted with a solvent after being cooled. The collected organic layer was subjected to the rotary evaporator to recover the essential oil and then filtered using filter paper. The Philippines is dependent on information of essential oils from Europe and the United States, despite the fact that it is one of the

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tropical countries rich in essential oil-bearing plants (Anzaldo. 1982). Our country practically imports more than 90% of our requirements and ranks 8th among the essential oil importing countries (Dar, 1997). The use of pectinase has several advantages in contributing to a more economical process. As it economically feasible, a large scale production for commercial purposes will soon be possible in the country. C. Prior to the physic- chemical analysis, the enzyme-treated lemongrass oil can be considered similar to that of an extra grade oil having a specific gravity of 1.033, solubility in 70% ethanol of 1:1 ratio and a strong lemon-like odor as perceived by the panelists. The untreated sample was of low quality oil (based on the related literatute). METHODOLOGY A. Enzyme preparation Processing of lemongrass Addition of enzyme solution Incubation of reaction mixture at room temperature for 12 hours with constant shaking Boiling in waterbath for 10 mins. To inactivate the enzyme Cooling to room temperature Filtering with cheesecloth Extracting with petroleum ether as solvent Recovery of organic layer in a separatory funnel Recovery of essential oil by rotary evaporation Filtering with filter paper Weighing of recovered oil and determining the percent yield Physical and chemical analysis of the recovered essential oil B. Research design composed of the control and the treatment C. The results were gathered and tabulated. Quantitative and Qualitative analysis were done based on the following: 1. Comparison of the essential oil yields between the untreated and enzyme-treated samples. 2. Quality analysis of the essential oil. D. Arithmetic mean, t-test and analysis of variance (ANOVA) were the statistical tools used in analyzing and interpreting the data. RESULTS AND DISCUSSION A. Physico- chemical properties of the extracted essential oil from lemongrass The acceptability of the odor of the extracted lemongrass oil Mean odor rate of the extracted essential oil B. Comparison of the percentage essential oil yield of the control and enzyme-treated lemongrass Comparison of essential oil yield from control and enzyme-treated lemongrass

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