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Fractionation of citronella (Cymbopogon winterianus) essential oil and concentrated orange oil phase by batch vacuum distillation

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Title: Fractionation of citronella (Cymbopogon winterianus) essential oil and concentrated orange oil phase by batch vacuum distillation
Authors: Beneti, Stephani C.1, Rosset, Eline1, Corazza, Marcos L.2, Frizzo, Caren D.3, Di Luccio, Marco1, Oliveira, J. Vladimir1 vladimir@uricer.edu.br
Source: Journal of Food Engineering. Feb2011, Vol. 102 Issue 4, p348-354. 7p.
Subjects: Cymbopogon, Citronella oil, Orange oil, Essential oils, Fractional distillation, Vacuum technology
Abstract: Abstract: The aim of this work was to assess the performance of a vacuum fractionating column for the fractionation of citronella essential oil and concentrated orange oil phase during batch mode operation at different pressures, from 20 to 1mbar and reflux ratios from 1:1 to 10:1. Fractions from column top and bottom were analyzed by gas chromatography (GC/FID) using authentic standards of major constituents of the oils. Good fractionation results for citronella essential oil were achieved, affording complete removal of limonene, with a rich citronellal fraction and an output stream constituted mainly by citronellol and geraniol. Likewise, the use of the vacuum fractionation column allowed almost complete removal of limonene (∼0.7wt% at column bottom) from the orange oil phase at the lowest operating pressure, 1mbar, while the higher valencene content (20.5wt%) was obtained at 10mbar and reflux ratio of 1:1. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
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Abstract:Abstract: The aim of this work was to assess the performance of a vacuum fractionating column for the fractionation of citronella essential oil and concentrated orange oil phase during batch mode operation at different pressures, from 20 to 1mbar and reflux ratios from 1:1 to 10:1. Fractions from column top and bottom were analyzed by gas chromatography (GC/FID) using authentic standards of major constituents of the oils. Good fractionation results for citronella essential oil were achieved, affording complete removal of limonene, with a rich citronellal fraction and an output stream constituted mainly by citronellol and geraniol. Likewise, the use of the vacuum fractionation column allowed almost complete removal of limonene (∼0.7wt% at column bottom) from the orange oil phase at the lowest operating pressure, 1mbar, while the higher valencene content (20.5wt%) was obtained at 10mbar and reflux ratio of 1:1. [ABSTRACT FROM AUTHOR]
ISSN:02608774
DOI:10.1016/j.jfoodeng.2010.09.011