IMPROVING THE QUANTITY AND CHEMICAL COMPONENT OF ORANGE ESSENTIAL OIL BY USING ENZYME-ASSISTED TREATMENT

Abstract

Orange peel essential oil is a precious source of natural flavoring in the processing of orange flavor used as an additive to food products. The traditional method of extracting orange essential oil is to peel off the orange peel and steam distilling to collect the essential oil, then more processing needs to have flavors used in food. The study aims to improve the quantity and quality of orange essential oil. The green peel which is the main part containing essential oil reduces about 50% of the volume of raw materials not needed for the essential oil extraction process without significantly reducing the quantity of the essential oil obtained. The number of essential oils obtained from the green peel of oranges combined with the use of pectinase and cellulase enzymes increased by 0.46% and 0.48%, respectively, compared to traditional steam distillation samples without the use of enzymes. The results of analysis by GC-MS method showed that orange peel essential oil, grown in Vietnamese Southern Western, included a total of 32 constituents obtained by steam distillation method with the support of pectinase and cellulase enzymes, of which the proportion of oxygen-containing compounds increase of 4 constituents compared to the sample without the use of enzymes.