Extraction of volatile compounds from pandan leaves (pandanus amarylifollius roxb.) using Pressurised Liquid Extraction (PLE) / Fatimahtun Zahra Mohamed Ridzuan

Mohamed Ridzuan, Fatimahtun Zahra (2012) Extraction of volatile compounds from pandan leaves (pandanus amarylifollius roxb.) using Pressurised Liquid Extraction (PLE) / Fatimahtun Zahra Mohamed Ridzuan. Degree thesis, Universiti Teknologi MARA.

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Abstract

Pandan (Pandanus amarylifolius Roxb.) leaf is a source of natural flavouring and colouring widely used in South-east Asia. The major constituent of Pandanus amarylifolius has been reported 2-acetyl-1-pyrroline which is responsible for flavour. Usually pandan flavour available in the market is synthetic, so that this study is to introduce a natural pandan flavour based on the extraction. Commonly conventional method have disadvantages like long extraction time and thermally destructive process, so that the study to introduce Pressurised Liquid Extraction (PLE) as one of applicable method to extract pandan volatile oil. The objective of this research is to determine the flavour profile, quality and sensory acceptability of the extracted oil by using PLE, hydrodistillation and Soxhlet extraction. In this research, the method of drying, extraction, separation and analysis are used and the sample is separated from the solvent by using a rotary evaporator to get the essential oil. Almost 80% of water in pandan leaves can be removed by drying. Yields of PLE extracts were greater when compared to hydrodistillation and Soxhlet extraction.

Item Type: Thesis (Degree)
Creators:
CreatorsEmail
Mohamed Ridzuan, Fatimahtun ZahraUNSPECIFIED
Subjects: Q Science > QD Chemistry
Q Science > QK Botany > Plant physiology
Divisions: Faculty of Applied Sciences
Item ID: 4937
Uncontrolled Keywords: Pandan (Pandanus amarylifolius Roxb.) leaf, flavouring and colouring, pandan flavour
Last Modified: 31 May 2016 07:20
Depositing User: Staf Pendigitalan 1
URI: http://ir.uitm.edu.my/id/eprint/4937

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