%0 Journal Article
%T Application of Full Factorial Design in Optimization of Solvent-Free Microwave Extraction of Ginger Essential Oil
%A Mumtaj Shah
%A S. K. Garg
%J Journal of Engineering
%D 2014
%I Hindawi Publishing Corporation
%R 10.1155/2014/828606
%X The solvent-free microwave extraction of essential oil from ginger was optimized using a 23 full factorial design in terms of oil yield to determine the optimum extraction conditions. Sixteen experiments were carried out with three varying parameters, extraction time, microwave power, and type of sample for two levels of each. A first order regression equation best fits the experimental data. The predicted values calculated by the regression model were in good agreement with the experimental values. The results showed that the extraction time is the most prominent factor followed by microwave power level and sample type for extraction process. An average of 0.25% of ginger oil can be extracted using current setup. The optimum conditions for the ginger oil extraction using SFME were the extraction time 30 minutes, microwave power level 640 watts, and sample type, crushed sample. Solvent-free microwave extraction proves a green and promising technique for essential oil extraction. 1. Introduction The principal aim of green chemistry and engineering is to reduce chemical related impact on human health and to search alternative, environmentally friendly and energy efficient production methods. Green and clean extraction methods can offer more natural products, free from toxic solvents. The search for such green extraction methods is highly emphasized in essential oils industries since last decade because of consumer¡¯s preference towards natural products. Essential oils are volatile extract of the spices, medicinal and aromatic plants. The history of essential oil extraction and their use for various purposes is very old. Zingiber officinale Roscoe, commonly known as ginger, is a member of Zingiberaceae family. Most Zingiberaceae family spices are fibrous rooted perennial herb which is cultivated in many tropical and subtropical areas, India, North East Asia, Australia, and Japan. The use of ginger as spice and medicine is very old and is mentioned in earliest Chinese and Sanskrit literature [1]. Ginger species possesses aromatic properties and has a commercial importance. There are two valuable extracts of ginger, essential oil which varies as 0.8¨C4.2% and oleoresin in the range of about 7% depending on its origin habitat and agronomic treatment of culture [2]. Ginger oil possesses the natural aroma of crude ginger and is globally used in flavour, perfumer, and pharmaceutical and liqueur industry [3]. The therapeutic properties of ginger oil are antiseptic, antispasmodic, carminative, cephalic, expectorant, febrifuge, laxative, and stomachic [4, 5]. The
%U http://www.hindawi.com/journals/je/2014/828606/