KINETIC AND THERMODYNAMIC STUDIES OF TURMERIC OIL EXTRACTION PROCESS USING SOXHLET EXTRACTION

Abstract

Turmeric oil is internationally commercialized for used in food and pharmaceutical processing, the growing demand necessitates low-cost and time save methods for extraction of the oil. This study assessed the kinetic and thermodynamic of the extraction of Maro turmeric oil with hexane as a solvent and determines the prime extraction temperature and time that give high oil yield compared to the traditional method of oil extraction with low yield. The extraction was done at four altered temperatures 323K, 333K, 343K and 353K, Fourier Transform Infrared (FT-IR) was used to characterized the oil. From the results, the prime oil extraction temperature were 343K and 353K, increase in temperature increase the volume of oil yield. The FT-IR spectrum exposed that turmeric oil contains alkane, alkene, alcohol, aldehydes, ketones and phenols functional groups. Six kinetics models which include: first order, second order, pseudo-first order, pseudo-second order, intra-particle diffusion model and power law model were used for the study. The extraction process was found to follow pseudo-second order kinetic with correlation coefficient (R²) of above 0.91. The thermodynamics analysis exposed that turmeric oil extraction has positive enthalpy (19.8791kj/mol), implying an endothermic process, while positive entropy (6.609 × 10^-3 kj/molK) showed the extraction is high randomization. The positive Gibbs free energy (15.1948 to 15.3930 kj/mol) displays turmeric oil extraction process is non- spontaneous.