ABSTRACT

This study aims to develop an efficient technology in extracting essential oil from
lemongrass (Cymbopogon citrates) that will increase the oil recovery, improve oil
quality and stability. The essential oil was extracted using the enzyme pectinase.

A control and single treatment were manipulated. The freshly harvested

lemongrass were processed, then the enzyme (pectinase = 0.5% of the sample+
buffer ) was added to the treatment while only the buffer was added to control
(1:6 sample: buffer dilution ratio). After 12 hours of incubation at room
temperature with constant shaking, the reaction mixtures were boiled in a water
bath to inactivate the enzyme. When cooled, the mixtures were filtered in
cheesecloth and extracted with a solvent. The collected organic layer was
subjected to the rotary evaporator or electromantel oil extraction evaporator to
recover the essential oil. The oil was then filtered busing filter paper.

An essential oil yield of 0.96% f the raw sample was obtained for the treatment
and 0.47% oil yield for the control.

Prior to the physico-chemical analysis, the enzyme-treated lemongrass oil can be

considered similar to the of an extra grade oil having a specific gravity of 1.033),
solubility in 70% ethanol of 10:1 ratio and a strong lemon-like odor as perceived
by the panelists. The untreated sample was of low quality oil (based on the
related literature).

Given the results, it may be concluded that essential oil production through
pectinase application could be answer to the country’s high dependenc on
imported essence.

CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Essential oils are very much in demand in the Philippines, especially in the
pharmaceutical and cosmetic industries. These industries heavily depend on
foreign essences and cosmetic preparation for equate supply and are spending
millions of dollars for the import of essential oil and other toilet Preparation
(Manalo et al.,1982). The Philippines rank 8th among the importing countries,
garnering 1.3% of the world’s share and practically Imports more than 90% of the
countries requirements (Dar, 1997).
High dependence of the Philippines on imported essential oil increased From US
$ 37.2 million in 1989 to US$ 59.3 million in 1993 while exports Decreased from
a value of US$ 2.4 million in 1989 to US$ 1.5 in 1993; in terms of quality (net kg)
from 328,494 kg in 1989 to 180,084 kg in 1993 (Jamilla, 1997). Data for the
period 1989-1993 show an increasing trend value of importation of essential oils
(De Guzman, 1997).

Given the outlook for the continuing economic growth of the country, one will
assume that the demand for essential oils is also likely to grow, as more money
become available for discretionary funding. It is therefore timely and relevant to
further develop and explore the essential oil bearing plants to lessen the county’s
dependence on imported essential oils (Jamilla, 1997).

Moreover, lemongrass is a very important oil component in soaps, bath salts,

sprays and perfume preparation. It is also use for the isolation of citral which is
employed in artificial flavors and in the manufacture of ionones. In addition,
lemongrass oil is also used as starting materials for Vitamin A.

Lemongrass oil is obtained by methods such as steam distillation, Extraction by

volatile solvent, expression by hand or machine and enfleurage. Steam
distillation and solvent extraction are used commercially. However, the
processes produce only small amounts of oil, thus, have a low cost effectivity.

On the other hand, the use of pectic enzyme in various industries is increasing. It
is enery-efficient and economically feasible (Espino, 1997).

This study therefore was conducted in order to develop a new technique, the
pectinase application, in extracting essential oils from lemongrass so as to
increase its yield, quality and stability.

The Research Objectives

This study focuses on the production of essential oils from lemongrass

through enzyme process. Specifically, it aims:

1. To extract essential oils from lemongrass through enzymatic process

under optimized condition;
2. To conduct physico-chemical analysis of the extracted essential oils;
3. To compare the essential oils yield between the control and enzyme-
treated samples; and
4. To compare the physico-chemical properties of the control and enzyme-
treated samples.
Theoretical/Conceptual Framework

INDEPENDENT VARIABLES DEPENDENT VARIABLES

Control (without enzyme) The yield, quality
And stability of
Treatment 1 (w/ enzyme) Lemongrass oil

Fig. 1.1 Paradigm of the Independent and Dependent Variables of the Study
“Pectinase-enhanced Production of Essential Oil from Lemongrass
(Cymbopogon citratus)”

Scope and Limitations of the Study

The study was conducted at the Immunology and Enzyme Laboratory of

the National Institute of Molecular Biology and Biotechnology of the University of
the Philippines, Los Baños, Laguna from May 1-31, 1999. The second trial was
conducted at Cinco’s Residence and the Filipinas Palm oil Plantations, Inc.
Laboratory from August 28- December 29, 1999. The study focuses only on the
effect of the enzyme pectinase on the production of essential oil from
lemongrass. The researcher was concerned in determining the percent essential
oil yield and in performing its physic-chemical analysis.
The researchers also utilized the available laboratory apparatus such as
the Electromantel oil extraction evaporator equipment of the FPPI palm oil mill
laboratory. Data gathering and statistical analysis has the limitation of bias.

Significance of the Study

The Philippines is dependent on importance of essential oils from Europe

and the United States, despite the fact it is one of the tropical countries rich in
essential oil-bearing plants (Anzaldo, 1982). Our country practically imports more
than 90% of our requirements and ranks 8th among the essential oil importing
countries (Dar, 1997).
The traditional method of essential oil extraction is by steam distillation.
However, the process involves the use of much energy and it yields small quality
of oil apart from loosing some of its components.
This study was conducted to develop a new technology in extracting
essential oils from locally available lemongrass that will account for maximum
yield, better quality and stability; thus, alleviating the supply of essence and
coping with the increasing demand. This project can be considered as an initial
phase to scale up the production of essential oils using the pectic enzymes
previously established by the BIOTECH. It can be the basis for other pectinase
applications.
 The use of pectinase has several advantages in contributing to a more
economical process. As it is economically feasible, a large scale production for
commercial purposes will soon be possible in the country.
This is also in support to the long standing concerns of economic
stagnation in the rural areas of many developing countries by the United Nations.
The program for the development of the essential oil industry was perceived to
answer these concerns. As stressed by UNIDO, it is an “agro-based industry that
can utilize rural sector participation in the cultivation and harvesting of raw
materials and to some extent, even in field of distillation activities.”
The improvement of the agro-techniques and the development of energy-
efficient and affordable technology in the extraction process can add value to the
product and increase its market potential. It can also be a strategy in solving the
importation problems of foreign made essential oils.

Definition of Key Terms

Aldehyde - production by the oxidation of alcohol compound
containing the CHO group and used in the
manufacture of dye and synthetic rubber.

Buffer - a substance capable of maintaining the relative

concentrations of hydrogen and hydroxyl ions in a
solution by neutralizing; capable of maintaining the pH
of a solution.

Citral - an unsaturated liquid aldehyde C9H15CHO that has a

strong lemon and verbena odor; used in flavoring and
in perfumery and consists of a mixture of two
stereoisometric forms.

Enzyme - any of a very large class of complex proteinaceous

substances that are produced by living cells that are
essential to life by acting like catalyst in promoting
chemical reactions in the cell without being used up;
useful in many industrial processes.

Esters - combination of organic acids and alcohol; sweet –

smelling compounds widely used as artificial flavors
and dye.

Ethers - product of the reaction of two molecules of alcohol;

very volatile and highly flammable.

Hexane - any of five isometric volatile liquid paraffin

hydrocarbons found in petroleum especially the normal
hydrocarbon.
 CHAPTER 2

REVIEW OF RELATED LITERATURE

The Pectic Enzyme and Aspergillus Family

Pectinases are produced by molds, yeasts and bacteria. Molds especially

the species belonging to the Aspergillus family, are used for commercial
production of these enzymes. Espino et al. (1989) partially isolated pectic
enzyme extracellularly-produced by Aspergillus ficuum and A. niger isolated from
pomelo (Citrus grandis Osbeck). The enzyme produced high pectolytic and
clarifying activities. Espino et al. also studied the pectic enzymes of A. ficuum
isolated from local agricultural wastes.
Several studies have been done describing the purification and properties
of pectic enzymes produced by Aspergillus sp. Isolated from various substrates.
Pectic substances are found in the wall, intercellular spaces, juices and saps of
higher plants (Whitaker, 1972). They can hamper processing or lower the quality
of a product, hence, pectic enzymes causes these substances to easily degrade.
The enzyme (pectinase) used in the study was provided by the group of
Dr. T.M. Espino at BIOTECH – UPLB. Pectinase was isolated from Aspergillus
niger grown by solid substrate cultivation in enameled trays placed in cabinet
type fermentor. Economic analysis of pectinase production showed that, the cost
per ml and cost per pectin transeliminase (PTE) unit of crude pectinase was PO.
087 and P 0.034 respectively (Espino, 1997).

Studies on Pectinase Application

Pectic enzymes, which degrade pectic substances, are of major

importance to food industry. They are utilized in the fruit juice industry to facilitate
extraction and clarification of juice (Forgat and Kelly, 1983; Whitaker, 1984).
Pectic enzymes are also used for maceration and liquidation of fruits and
vegetables. Today, using pectic enzymes, it is possible to extract juice fruits from
fruits such as banana, guava, or papaya without addition of too much water that
affects the characteristics of fruit flavor and aroma. Pectic enzymes ca also be
utilized in the pre-treatment of pectic wastewater. (Tanabe et al., 1986). Another
important industrial application of pectinases is in the degumming of fibers crop
like ramie (Deshpande and Gurrucharanan, 1985). During stepwise extraction of
pineapple juice, enzyme addition also improves the quality of juice by allowing
extraction of more soluble solids and juice particles.
In the industrial processing of plant tissues, these enzymes have been
adopted to improve the yield of alginate base materials from harvested
seaweeds, remove mucilage in coffee after fermentation, pretreat cereals, beans
and pulses to reduce cooking times and temperatures, accelerates rotting of flax,
macerate vegetables and other applications (Godfrey, 1983).
 To increase the oil yield and improve its quality, Montedro et al. (1993)
investigated on the pectinase from olive oil vegetation waters and its use in the
mechanical olive oil extraction process. An increase of 8.9% in olive oil yield and
generally improved quality, turbidity, oxidation, induction time, chlorophyll and
contents of aromatic compounds resulted from the study.
The UPLB BIOTECH – produced pectinase was also used for the
extraction of essential oils from ilang-ilang flowers. Results of the experiment
showed that there was an increase of about 75% in the yield of the enzyme-
treated sample and the quality was considered similar to that of the extra grade
oil while the untreated sample are of lower quality essential oils. (Espino et al.,
1997).

The Essential Oils

Essential oils are volatile constituents of plant material, which collectively
are responsible fro imparting the characteristics odor associated with the plant
material itself (Wijieskera and Tatnatunga, 1993). Their almost complete volatility
in steam distinguishes them from so called “fixed” or “fatty” oils such as coconut
oil or palm oil, which are derivatives of glyceric acid, the essential oils are
mixtures of a variety of chemical ranging in number from few to several. They are
also sometimes called “volatile” or “essential oils”.
Essential oils vary from colorless to yellow or brown and are usually a
mixture of compounds. The compounds occurring in essential oils are as follows:
(1) hydrocarbon, (2) alcohol, (3) esters, (4) aldehyde, (5) ketone, (6) lactones,
97) phenol, (8) acids and (9) terpenes.
The importance of essential oils can be gleaned from their extensive
utilization in various industries. They serve as major and minor constituents in the
manufacture of perfume and cosmetics, flavoring agents in food and confections
and pharmaceuticals for treatment of ailments.

Current Market of Essentials Oils.

Verlet (1993) estimated that world production of essential oils is around
45,000 tons, valued at US$ 700 M. The Philippines is one of the principal
countries that is very dependent on imports from China, United States of
America, Brazil, Indonesia, India and Europe. In 1989-1993 there is an
increasing trend in the value of importation of essential oils. The highest value
and amount of export was observed n 1989. Our export of essential oils declined
thereafter but rose again in 1993. Based on the data, we have been exporting
oils of peppermint, spearmint, lemon, etc. but these commodities are most likely
re-export materials as we do not have any local, commercial production of these
oils. (Based on the statistical data obtained from the Foreign Trade Statistics,
Department of Trade and Industry). All these figures combined show our
tremendous dependence on importation of our essential oil needs. Our net import
of these commodities amounted to US$ 58 M for 1993 (Jamilla, 1997).
Import substitution in the traditional sense of replacing imported essential
oil with domestic sources of production and supply, accompanied by the building
up of tariffs and quotas on importation, is likely to be considered by our policy-
makers to be out of tune with the trade globalization and liberation measures that
have been adopted by the government (Jamilla, 1997).
The low priority that has been given to the development of essential oils
industry is what makes the development more challenging. This is the real
challenge that undoubtedly calls for a concerted multidisciplinary approach. As
the Dean of the College of Agriculture said “there was money in the essential oils
business for even hunger was no excuse for a person not to smell good.

Extraction of Essentials Oils.

Essential oils are usually recovered from plants by two methods, either by
distillation or by solvent extraction. Solvent extraction is technically a more
advanced process and yields real representative odors, but is more expensive
than distillation.
Steam distillation, on the other hand, is a very much more gentle process
and causes few drastic changes in the oil. During the process, the collected
mixture may consist largely of steam with only small portion oil. Distilled oils may
also be considered artifacts, as they may or may not be the same components,
which are lost during the process.
It is therefore advisable to engage in new technologies and techniques in
the extraction of essential oils that would be cheaper and increase the oils yield
and stability.

The Lemongrass Oil

Literature about the nature of essential oil found in lemongrass is very
limited due to lack of knowledge that it can be a substitute source of essential oil.
Lemongrass, locally known as “tanglad”, contains oil having a strong,
lemon odor due to its citral content. It is widely used as flavorant for food and
pharmaceutical industries. It is not only known for its essential oil but also for the
medicinal value of the palnt itself (Coronel et al., 1984).
The physio-chemical properties of lemongrass oil based on the study
conducted by Torres (1994) are as follows: (1) refractive index at 20oC = 1.4892;
(2) specific gravity at 20oC = 0.8876 to 0.9215; (3) solubility in ethanol (v/v in
70%)=1:1; (4) acid value = 11.04 to 14.14 mg/g: and citral content by GC = 75%
minimum.
The oil is useful in flatulent and spasmodic affections of bowels and in
gastric irritability. It is effective as a liniment for chronic rheumatism, limbago,
nueralga, sprains and other painful affections and ringworm (Quisumbing, 1978).
It has hypotensive property which lowers blood pressure when used in the
experimental animals.
Lemongrass oil is a main source of citral for lemony and verbena notes, as
well as for chemical transformation into ionone, mythyl ionone, etc. the oil
contains at least 75% citral (Bellanato and Hidalgo, 1984). Ionones are now
employed for the manufacture of synthetic Vitamin A. Aldehyde content
contributes to the aging of essential oils.
 CHAPTER 3

METHODOLY

The Research Design

The experimental design used in this study was a two-group design

wherein a control and a single treatment were manipulated (Table 3.1) there
were eight trials conducted both in the control and the treatment.
Table 3.1 Research Design Composed of the Control and the Treatment

CONDITIONS CONTROL TREATMENT

Lemongrass 500 g 500g

Enzyme (pectinase) absent 2.5 g (61.60 PTE units

0.5% of the sample

Incubation Time 12 hours 12 hours

Incubation Temperature 28oC 28oC

Sample: buffer dilution 1:6 1:6

Ratio

Source of Materials

Freshly harvested lemongrass were obtained from Los Baños and Quezon
(for trials 1, 2 and 3) and Purok 3 Brgy. 3, San Francisco, Agusan del Sur (for
trials 4 to 8). The pectic enzyme used in this study was provided by the group of
Dr. Espino of the National Institute of Molecular Biology and Biotechnology
(BIOTECH), University of the Philippines Los Baños College, Laguna. The
average pectinase transelinmase activity of the enzyme used in this study was
24.64 units per gram of ammonium sulfate precipitated pectinase.

Enzyme Treatment

Freshly harvested lemongrasses were processed immediately for

extraction. The lemongrasses were cut into pieces and ground in an osterizer.
The samples were weighed and then the enzyme solution was added. The
enzyme solution was prepared by dissolving the enzyme in 0.2 M acetate buffer,
pH 4.0 at !:6 sample: buffer dilution ratio. The reaction mixture was incubated at
28oC with constant shaking for 12 hours.
A control consisting of the ground lemongrass leaves and buffer was also
prepared. The reaction flask was sealed tightly to prevent any loss of essential
oils.
After incubation, the reaction was stopped by placing the mixture in a
boiling waterbath for 10 minutes to inactive the enzyme. Lastly, the reaction
mixture was cooled to room temperature before extraction.

Extraction Procedure

The reaction mixture composed of the sample, enzyme solution and

solvent were filtered using cheesecloth. Manual squeezing was done to recover
most of the liquid. However, for maximum market production of lemongrass oil,
the use of machine operation is highly recommended. The filtrate was collected
while the residues were discarded.
The extract was transferred into a weighed flask. The flask was connected
to the rotary evaporator system to separate/recover the solvent from the
essential oil. The process was stopped when the content of the sample flask was
perceived viscous (for Trials 1, 2, & 3). For trials 4 to 8 the solvent was recovered
from the essential oil by the use of an Eloctromantel oil extraction evaporator
equipment in the oil mill laboratory of Filipinas Palm oil Plantations, Inc.
The extracted essential oil is then filtered using filter paper.

Data Gathering Technique

After the extraction process the essential oil recovered from lemongrass
was weighed. The percent yield of the oil was the determined using the formula:
Percent essential oil yield = weight of essential oil x 100
weight of the plant sample
The process was used from the second to the eight trials both in the
control and enzyme-treated samples.
In measuring the percent yield of the lemongrass oil, the researcher used
the available analytical balance. The researcher also subjected the sample to
physic-chemical analysis. The results were compared to the literature value as
the standard basis for comparison.
Twenty panelists were invited to evaluate the odor rate of the oil. The
panelists were chosen for their knowledge on essences. Samples for each trial,
both in the control and treatment, were placed in a single room for the panelists
to evaluate. The panelists were given score sheets for rating the odor using the
5-point rating scale.
Data Gathering Method
The results were gathered and tabulated. Quantitative and qualitative
analysis were done based on the following:
1. Comparison of essential oil yields between the untreated and enzyme-
treated samples.
2. Quality analysis of the essential oil.
The extracted essential oil from lemongrass was analyzed as to its
specific gravity and solubility. The values obtained were compared with those
reported in the literature.
Arithmetic mean, t-test and analysis of variance (ANNOVA) were the
statistical tools used in analyzing and interpreting the data. Mean was used to
determine the average of the percent yield of the oil as well as its rate. ANNOVA
and t-test were used to determine the significant difference of the results.
 FLOW CHART OF THE PROCEDURE

Enzyme preparation
(enzyme (2.50g) 0.5% of the sample + 3L, 0.2 M buffer. pH 4.0)

Processing of Lemongrass
(cutting into pieces and grinding using an osterizer)

Addition of enzyme solution

(1:6 sample: buffer dilution ratio)

Incubation of reaction mixture at room temperature

For 12 hours with constant shaking

Boiling in waterbah for 10 mins. to inactive the enzyme

Cooling to room temperature

Filtering with cheesecloth

Extracting with petroleum ether as solvent

Recovery of organic layer in a separatory funnel

Recovery of essential oil by rotary evaporation

or Electromantel oil extraction evaporator

Filtering with filter paper

Weighing of recovered oil and determining the percent yield

Physical and chemical analyses of the recovered essential oil

 Chapter 4

RESULTS, ANALYSIS AND INTERPRETATION OF DATA

The results of this study were shown in the preceding tables and figures.

Comparison of Essential Oil Yields between the Control and Enzyme

treated Samples

Previously established optimum conditions were adopted in extracting

essential oil from 500g lemongrass (Galang, 1997). Results showed an essential
oil percent yield of 0.47% for the control and 0.96% for the enzyme treated
samples (Table 4.1) were obtained. The oil yield of the enzyme-treated sample
was approximately twice than that of the control (without enzyme). Moreover, the
oil yield obtained in this study for the enzyme-treated samples (0.96%) exceeded
the literature range value of 0.48% to 0.78% of the total weight of the sample.
Yield of 0.2% to 0.4% can be considered normal (Brandares, 1987).
There is a significant difference on the average percent essential oil yield
between the control and the enzyme-treated (2.987**). the computed t-value
exceeded the tabular F-value in the 5% and 1% probability.
Based on the results obtained, application of pectinase on essential oil
extraction truly enhances and increases the essential oil yield. The use on
enzymatic process could be the key to provide the growing demand of essential
oil in the industry today. Furthermore, with the use of a minimum amount of
enzyme (0.5% of the sample, 61.60 PTE units) at a sample to buffer dilution
ratio of 1:6 (w/v), under 280C and for 12 hours incubation time, essential oil
extraction from lemongrass is feasible. Large-scale extraction of essential oil
from lemongrass could be explored and feasibility studies on economic viability
of the process in order to attract investors.

Physico-chemical Analysis of the Essential Oil from Lemongrass

The extracted essential oil was a golden yellow colored liquid (deepest
color base on the color range indicated in the literature) and has a lemon- like
odor, the characteristic fragrance of lemongrass. Based on the physical
appearance, the enzyme treated oil appeared to be darker than the oil obtained
from the control sample. In addition to these, other physical and chemical
properties were also examined and compared. Table 2 presents the
physicochemical properties of the extracted essential oil lemongrass.
The specific gravity is directly related to the quality of the oil. Results of
the analyses showed that the enzyme treated lemongrass oil had higher specific
gravity (1.033) than the control (without enzyme) with only 0.676. The use of
pectinase showed that enzyme treatment5 improved the quality of lemongrass
oil. Based on the literature value (Robbin, 1983), the specific gravity of the
enzyme- treated lemongrass belongs to the extra grade oil category. However,
the value is a little bit lower compared to the commercial oil. On the other hand,
the solubility in 70% ethanol (v/v) of the enzyme-treated lemongrass oil is the
same as that of the literature value.
As perceived by the 20 panelist, the enzyme-treated lemongrass oil has a
higher odor rate compared to that of the control.
Based on the results of the physical and chemical analyses, enzyme
treatment resulted to better quality essential oil as compared to the control. At the
same time, the increase in essential oil yield as a result of enzyme treatment
compensated the cost of the enzyme added. Therefore, it can be concluded that
pectic enzyme treatment under optimized conditions at laboratory scale can be
an alternative method for essential oil extraction of lemongrass on large scale.

Table 4.1
Comparison of the Percentage Essential Oil Yield of the
Control and Enzyme-Treated Lemongrass

PERCENT YIELD
Trial Trial Trial Trial Trial Trial Trial Trial
Treatmen 1 2 3 4 5 6 7 8 Average
t

Control 0.64 0.41 0.39 0.63 0.23 0.42 0.63 0.38 0.47

Enzyme-
treated 0.98 0.94 0.95 0.96 0.99 0.94 0.98 0.96 0.96

Conditions used: 0.5% enzyme concentration

12 hours incubation time
280C incubation temperature
1.6 sample: buffer dilution ratio
T-test values:
Computed t-value : 2.987**
Tabular t-value : t 0.05(8) = 1.860
t 0.25(8) = 2.0306
t 0.1(8) = 2.896
 Chapter 5

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

Summary of Findings

Essential oil from lemongrass was extracted using the pectinase under the
following optimized conditions: enzyme concentration: 0.5%, incubation time: 12
hours, incubation temperature: 280C, sample: buffer ratio 1:6 (w/v). An essential
oil yield of 0.96% was obtained for the enzyme-treated sample while 0.47% oil
yield for the control (without enzyme). This shows that pectinase application
doubles the yield of the extracted essential oil from the lemongrass.
Moreover, there is a significant difference on the mean of the control and
of the enzyme-treated samples.
Results on the physical and the chemical analyses of the extracted
essential oil showed that enzyme treatment improved the quality of the oil
compared to the control (without enzyme). The pysico-chemical properties of the
enzyme-treated lemongrass oil were as follows: specific gravity = 1.033 and
solubility in 70% ethanol = 1.1 (v/v). these properties were comparable with those
reported in the literature.
On the other hand, there is also a significant difference on the odor rate of
the lemongrass oil as perceived by the 20 panelists.

Conclusion

The application of the pectinase in the extraction of essential oil from

lemongrass was found effective. Therefore, the researcher believed that the
enzyme treatment increased the essential oil yield and further improved its
quality and stability. Moreover, the use of enzymatic treatment contributes to a
more economical process and is therefore economically viable. Thus, the
application of peptic enzyme at laboratory scale could be an alternative method
for essential oil extraction on a large scale.
Recommendations

Production of essential oil from lemongrass through enzymatic process

yielded positive results. With this basis , the researcher recommends the
adaptation of this new technology on the extraction of essential oils.
To further improve the study, the researcher also recommends the
following:
1.Characterization of lemongrass essential oil components should be
made in order to determine which is responsible for the characteristics of
lemongrass odor;
2.Other physical and chemical analyses should be conducted on the
extracted essential oil to further evaluate its quality; and
3.Large-scale extraction of oil from lemongrass through enzymatic
process should be further explored and feasibility studies on the economic
viability of the process should be conducted.
Furthermore, application studies on other oil-bearing plants apart from
lemongrass should be explored.
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