| Abstrakt: |
Background: The present study exploredi the upshot of enzyme‐assisted extraction (EAE) on the extraction yield and main active compounds in the essential oils (EOs) of cinnamon, ginger, and clove bud and optimized using the Response Surface Methodology (RSM) by applying Box–Behnken Design. The effects of the enzyme composition, enzyme concentration, and incubation time on extraction yield and the main active compounds of EOs were investigated. Results: The preliminary single factor experiments revealed a significant increase in extraction yield and the main active compound of pre‐treated samples compared to the control. The statistical analysis of RSM revealed that the established model was fitted and there was a strong positive correlation between the factors and responses. The optimum conditions for cinnamon bark oil were 90% viscozyme at 1% concentration with 120 min of incubation time. The pre‐treatment of clove bud using 90% viscozyme percentage at 1% enzyme concentration at 109 min of incubation gave the maximized results. In contrast, the optimum conditions for EAE of ginger oil were 44.75% of Viscozyme, 1% of enzyme concentration, and 90 min of incubation time. Conclusion: All the predicted optimal conditions were validated and the optimal conditions enhanced the extraction yields of cinnamon, ginger, and clove bud EOs by 16.97 ± 0.22%, 19.51 ± 1.39%, and 15.37 ± 0.39%, respectively. The cinnamaldehyde content, eugenol content, and alpha‐zingiberene content of each EO were increased by 17.88 ± 0.29%, 4.82% ± 0.09, and 11.05 ± 0.44%, respectively. Therefore, the overall study revealed that EAE using RSM significantly enhanced the extraction EO yields and main active components in cinnamon, clove bud, and ginger. [ABSTRACT FROM AUTHOR] |
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