Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 53, Issue 2, Pages 487-491Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2013.04.012
Keywords
Molecular distillation; Sweet orange oil; Phthalate esters; Clearance
Categories
Funding
- Science Technology Department of Guangdong Province, P. R. China [2009B090300276]
- Postdoctoral Science Foundation of China [2011M501368]
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The removal of phthalates from essential oils is necessary due to the wide use of plastic products in daily life and severe adverse effects. In this study, molecular distillation techniques were used to remove phthalates from sweet orange oil (Citrussinensis (L.) Osbeck). Three parameters were investigated to optimize this process. An evaporation temperature of 50 degrees C, evaporator pressure of 5 kPa and a feed flow rate of 0.75 ml/min were identified as optimal parameters for this method. After distillation, obvious decreases in bis (2-ethylhexyl) phthalate (DEHP), diisobutyl phthalate (DIBP) and dibutyl phthalate (DBP) levels were observed. Phthalates were efficiently removed from sweet orange oil using the developed molecular distillation technique indicating that this approach is suitable for the effective removal of harmful substances from essential oils. (C) 2013 Elsevier Ltd. All rights reserved.
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