Enzymatic extraction of essential oil from the leaves of patchouli (Pogostemon cablin (Blco.) Benth.)
Essential oil was extracted through enzymatic hydrolysis to recover essential oil from the leaves of patchouli (Pogostemon cablin (Blco.) Benth). The fungal pectinase from the extracted oil had an average volumetric activity of 25.10 PTE units per g. It was produced at the National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños. The enzyme-treated, the control (without enzyme) and the steam-distilled samples yielded 2.09%, 0.45% and 0.33%, patchouli oils, respectively. The quality of the enzyme-extracted essential oil was comparable to that of the control and the steam-distilled patchouli oils. The physicochemical properties of the enzyme-treated patchouli oil were as follows: specific gravity, 0.9548; refractive index, 1.39; acid value, 3.22 and solubility in 90% ethanol (v/v) at 20 C. The concentration of the active component caryophyllene was higher in the enzyme-treated patchouli oil (11.78%) compared with the control (7.95%) and the steam-distilled patchouli oil (9.30%).
Enzymatic extraction, Essential oil, Fungal pectinase, Patchouli
Espino, T. M., R. E. Arevalo, A. B. Sapin, and F. Z. Tambalo. "Enzymatic extraction of essential oil from the leaves of patchouli (Pogostemon cablin (Blco.) Benth.)." Philippine Agricultural Scientist 85, no. 3 (2002): 286-294.
Philippine Agricultural Scientist