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Ultrasound Assisted Extraction of Oleoresin from Nutmeg (Myristia Fragrans Houtt)

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@article{IJASEIT298,
   author = {Sofyana Sofyana and M. Dani Supardan and Zuhra Zuhra and Cut Ayu Maulida and Ulfa Haura},
   title = {Ultrasound Assisted Extraction of Oleoresin from Nutmeg (Myristia Fragrans Houtt)},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {3},
   number = {4},
   year = {2013},
   pages = {281--284},
   keywords = {Nutmeg; Oleoresin; Extraction; Ultrasound},
   abstract = {In the present study, the application of ultrasound to extract oleoresin from nutmeg (Myristica fragrans Houtt) was investigated. The extraction of oleoresin from nutmeg meat was performed by using ethanol as solvent. Experiments were carried out under the following conditions: total weight of nutmeg meat of 200 g, the mass ratio of dry meat nutmeg to solvent of 1:4, the size of the material of -10+18 mesh and the ultrasonic frequency of 45 kHz; with variation of extraction temperature (30, 40 and 50°C), and extraction time (1, 2 and 3 hours). This research was also using maceration and soxhlet for comparison. The experimental results showed that the Soxhlet method requires a longer time and higher temperature to produce oleoresin compared with maceration and ultrasonic waves assisted extraction methods. The ultrasonic extraction resulted highest oleoresin yield of 6.2% was obtained at the condition of 50oC and 3 hours of extraction temperature and extraction time, respectively. The oleoresin produced in the experimentwas analyzed by gas chromatography-mass spectrometry (GC-MS), which showed that the two largest components in oleoresin are myristicin and eugenol.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=298},
   doi = {10.18517/ijaseit.3.4.298}
}

EndNote

%A Sofyana, Sofyana
%A Supardan, M. Dani
%A Zuhra, Zuhra
%A Maulida, Cut Ayu
%A Haura, Ulfa
%D 2013
%T Ultrasound Assisted Extraction of Oleoresin from Nutmeg (Myristia Fragrans Houtt)
%B 2013
%9 Nutmeg; Oleoresin; Extraction; Ultrasound
%! Ultrasound Assisted Extraction of Oleoresin from Nutmeg (Myristia Fragrans Houtt)
%K Nutmeg; Oleoresin; Extraction; Ultrasound
%X In the present study, the application of ultrasound to extract oleoresin from nutmeg (Myristica fragrans Houtt) was investigated. The extraction of oleoresin from nutmeg meat was performed by using ethanol as solvent. Experiments were carried out under the following conditions: total weight of nutmeg meat of 200 g, the mass ratio of dry meat nutmeg to solvent of 1:4, the size of the material of -10+18 mesh and the ultrasonic frequency of 45 kHz; with variation of extraction temperature (30, 40 and 50°C), and extraction time (1, 2 and 3 hours). This research was also using maceration and soxhlet for comparison. The experimental results showed that the Soxhlet method requires a longer time and higher temperature to produce oleoresin compared with maceration and ultrasonic waves assisted extraction methods. The ultrasonic extraction resulted highest oleoresin yield of 6.2% was obtained at the condition of 50oC and 3 hours of extraction temperature and extraction time, respectively. The oleoresin produced in the experimentwas analyzed by gas chromatography-mass spectrometry (GC-MS), which showed that the two largest components in oleoresin are myristicin and eugenol.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=298
%R doi:10.18517/ijaseit.3.4.298
%J International Journal on Advanced Science, Engineering and Information Technology
%V 3
%N 4
%@ 2088-5334

IEEE

Sofyana Sofyana,M. Dani Supardan,Zuhra Zuhra,Cut Ayu Maulida and Ulfa Haura,"Ultrasound Assisted Extraction of Oleoresin from Nutmeg (Myristia Fragrans Houtt)," International Journal on Advanced Science, Engineering and Information Technology, vol. 3, no. 4, pp. 281-284, 2013. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.3.4.298.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Sofyana, Sofyana
AU  - Supardan, M. Dani
AU  - Zuhra, Zuhra
AU  - Maulida, Cut Ayu
AU  - Haura, Ulfa
PY  - 2013
TI  - Ultrasound Assisted Extraction of Oleoresin from Nutmeg (Myristia Fragrans Houtt)
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 3 (2013) No. 4
Y2  - 2013
SP  - 281
EP  - 284
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Nutmeg; Oleoresin; Extraction; Ultrasound
N2  - In the present study, the application of ultrasound to extract oleoresin from nutmeg (Myristica fragrans Houtt) was investigated. The extraction of oleoresin from nutmeg meat was performed by using ethanol as solvent. Experiments were carried out under the following conditions: total weight of nutmeg meat of 200 g, the mass ratio of dry meat nutmeg to solvent of 1:4, the size of the material of -10+18 mesh and the ultrasonic frequency of 45 kHz; with variation of extraction temperature (30, 40 and 50°C), and extraction time (1, 2 and 3 hours). This research was also using maceration and soxhlet for comparison. The experimental results showed that the Soxhlet method requires a longer time and higher temperature to produce oleoresin compared with maceration and ultrasonic waves assisted extraction methods. The ultrasonic extraction resulted highest oleoresin yield of 6.2% was obtained at the condition of 50oC and 3 hours of extraction temperature and extraction time, respectively. The oleoresin produced in the experimentwas analyzed by gas chromatography-mass spectrometry (GC-MS), which showed that the two largest components in oleoresin are myristicin and eugenol.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=298
DO  - 10.18517/ijaseit.3.4.298

RefWorks

RT Journal Article
ID 298
A1 Sofyana, Sofyana
A1 Supardan, M. Dani
A1 Zuhra, Zuhra
A1 Maulida, Cut Ayu
A1 Haura, Ulfa
T1 Ultrasound Assisted Extraction of Oleoresin from Nutmeg (Myristia Fragrans Houtt)
JF International Journal on Advanced Science, Engineering and Information Technology
VO 3
IS 4
YR 2013
SP 281
OP 284
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Nutmeg; Oleoresin; Extraction; Ultrasound
AB In the present study, the application of ultrasound to extract oleoresin from nutmeg (Myristica fragrans Houtt) was investigated. The extraction of oleoresin from nutmeg meat was performed by using ethanol as solvent. Experiments were carried out under the following conditions: total weight of nutmeg meat of 200 g, the mass ratio of dry meat nutmeg to solvent of 1:4, the size of the material of -10+18 mesh and the ultrasonic frequency of 45 kHz; with variation of extraction temperature (30, 40 and 50°C), and extraction time (1, 2 and 3 hours). This research was also using maceration and soxhlet for comparison. The experimental results showed that the Soxhlet method requires a longer time and higher temperature to produce oleoresin compared with maceration and ultrasonic waves assisted extraction methods. The ultrasonic extraction resulted highest oleoresin yield of 6.2% was obtained at the condition of 50oC and 3 hours of extraction temperature and extraction time, respectively. The oleoresin produced in the experimentwas analyzed by gas chromatography-mass spectrometry (GC-MS), which showed that the two largest components in oleoresin are myristicin and eugenol.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=298
DO  - 10.18517/ijaseit.3.4.298