Asian Journal of Research in Chemistry

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Simulation of the Essential oil extraction kinetics of Xylopia aethiopica fruits from Congo Brazzaville. Fick diffusion, Peleg sorption and MichaelisMenton enzymatic models


Affiliations
1 Ph.D. Program (T2A) Food Chemistry and Technology, Faculty of Sciences and Techniques (UMNG) BP: 69 Brazzaville, Congo., India
2 Ph.D. Program (T2A) Food Chemistry and Technology, Faculty of Sciences and Techniques (UMNG) BP: 69 Brazzaville, Congo, India
3 Higher School of Technology “Les Cataractes” (EPrES) BP: 389 Brazzaville, Congo., India
4 ph.D. Program (T2A) Food Chemistry and Technology, Faculty of Sciences and Techniques (UMNG) BP: 69 Brazzaville, Congo., India
     

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The hydrodistillation extraction kinetics of Xylopia aethiopica fruit essential oil were modeled according to the phenomenological approach applied to Fick diffusion model, Peleg sorption model and Michaelis-Menton enzymatic model. All these models fitted experimental data. The assumptions underpining each model highlight the understanding of the process. It emerges that the essential oil releases completely at the washing step (> 90 %) with a rate constant 105 higher than those of diffusion step. This latter is the limiting step of the process. The end of the process can be estimated at 18.4 min (10t1/2) or at 36.8 min (20 t1/2) with a maximum yield varying between 3.84 and 5.09 % for the 3 studied samples. Exploring the mechanism of extraction by different complementary models improves significantly the understanding of the process and reinforces the predictive goal of this study

Keywords

Kinetics, Modeling, Hydrodistillation, Xylopia aethiopica, Congo Basin
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  • Simulation of the Essential oil extraction kinetics of Xylopia aethiopica fruits from Congo Brazzaville. Fick diffusion, Peleg sorption and MichaelisMenton enzymatic models

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Authors

Jean Bruno Bassiloua
Ph.D. Program (T2A) Food Chemistry and Technology, Faculty of Sciences and Techniques (UMNG) BP: 69 Brazzaville, Congo., India
Jean Bruno Bassilou
Ph.D. Program (T2A) Food Chemistry and Technology, Faculty of Sciences and Techniques (UMNG) BP: 69 Brazzaville, Congo., India
Thomas Silou
Ph.D. Program (T2A) Food Chemistry and Technology, Faculty of Sciences and Techniques (UMNG) BP: 69 Brazzaville, Congo, India
Thomas Silou
Higher School of Technology “Les Cataractes” (EPrES) BP: 389 Brazzaville, Congo., India
Hubert Makomo
ph.D. Program (T2A) Food Chemistry and Technology, Faculty of Sciences and Techniques (UMNG) BP: 69 Brazzaville, Congo., India

Abstract


The hydrodistillation extraction kinetics of Xylopia aethiopica fruit essential oil were modeled according to the phenomenological approach applied to Fick diffusion model, Peleg sorption model and Michaelis-Menton enzymatic model. All these models fitted experimental data. The assumptions underpining each model highlight the understanding of the process. It emerges that the essential oil releases completely at the washing step (> 90 %) with a rate constant 105 higher than those of diffusion step. This latter is the limiting step of the process. The end of the process can be estimated at 18.4 min (10t1/2) or at 36.8 min (20 t1/2) with a maximum yield varying between 3.84 and 5.09 % for the 3 studied samples. Exploring the mechanism of extraction by different complementary models improves significantly the understanding of the process and reinforces the predictive goal of this study

Keywords


Kinetics, Modeling, Hydrodistillation, Xylopia aethiopica, Congo Basin

References