Factors influencing the yield of Pimenta dioica L. essential oil during hydrodistillation
DOI:
https://doi.org/10.19136/era.a12n3.4348Keywords:
Tabasco pepper, Pimenta dioica, water/solids ratio, heating intensity, essential oilAbstract
Essential oils (EO) derived from different plants, such as Pimenta dioica L., are obtained by hydrodistillation, are highly valued internationally, and require the study of the factors that determine their performance and quality. The objective of this study was to evaluate the effect of heating intensity and water/solids (W/S) ratio on the extraction rate and yield of EO obtained by hydrodistillation of fresh leaves of P. dioica L. Fresh leaves were cut into squares of approximately 1 cm2 and, together with 500 ml of water, subjected to a hydrodistillation process for 6 hours. A 3X2 factorial design with three replications was considered to define the treatments. The factors studied were A/S at three levels (2, 6, and 10) and heating intensity at two levels (105° and 120 °C). Condensate samples were collected and subjected to liquid-liquid extraction with petroleum ether, combining the ether phases, removing water residues, and evaporating the solvent. The AE obtained for each sample was estimated gravimetrically. The results indicated that the water/solids (W/S) ratio, the heating intensity, as well as their interaction, have a significant effect (p < 0.05) on the extraction rate and the final accumulated yield. The conditions of 120 °C and W/S ratios of 2 and 6 were those that generated the highest extraction rate (K = 69.68 ± 11.58 min and 55.48 ± 3.59 min, respectively), as well as the highest yield (737.98 ± 61.5 mg 100 g-1 and 719.99 ± 45.06 mg 100 g-1).
Downloads
References
Andrade-Ávila Y, Cruz-Olivares J, Pérez-Alonso C (2022) Antioxidants effect and medicinal proporties of allspice essential oil. In: Santana-De-Oliveira M, De-Aguiar-Andrade E, Blumenberg M (eds) Essential oils - Advances in extractions and biological applications. IntechOpen. London. pp. 1-15. https://doi.org/10.1007/978-981-16-3280-8_1
AOAC (2000) Official Method 934.06 Moisture in dried fruits. Fruits and fruits products. In: Horwitz W (ed) Official Methods of Analysis of AOAC International Volume II, Chapter 37, 17 edition. AOAC International. Maryland, USA. pp 4-6
Dao T, Do H, Le QK, Phap N, Bach L, Muoi N, Cang M (2020) Kinetic studies on extraction of essential oil from lemongrass leaves (Cymbopogon citratus) by steam distillation industrial scale. Asian Journal of Chemistry 32(6): 1399-1403.
Douglas M, Heyes J, Smallfield B (2005) Herbs, spices and essential oils. Post-harvest operatios in developing countries. Technical report, Institute for Crop and Food Research Inc. 61p.
Lainez-Ceron E, Jimenez-Munguia M, Lopez-Malo A (2021) Effect of process variables on heating profiles and extraction mechanisms during hydrodistillation of Eucalyptus essential oil. Heliyon 7: e08234. https://doi.org/10.1016/j.heliyon.2021.e08234
M SP, Rastogi NK, Murthy PS (2024) Implications of dehydration processing on the bio-actives, chemometrics and fingerprinting of allspice (Pimenta dioica L.) leaves. Food Biophysics 19: 1157-1176. https://doi.org/10.1007/s11483-024-09885-z
Machuca P, Pulido-Salas M, Trabanino F (2020) Past and present of allspice (Pimenta dioica) in Mexico and Guatemala. Revue d’ethno Écologie 18: 2020. https://doi.org/10.4000/ethnoecologie.6261
Markets and Markets (2025) Essential oils market analysis and report summary. https://www.marketsandmarkets.com/Market-Reports/essential-oil-market-119674487.html Fecha de consulta: 16 septiembre de 2025.
Martínez-Pérez D, Hernández-García M, Martínez-González E (2013) La pimienta gorda en Mexico (Pimenta dioica L. Merril): avances y retos en la gestion de la innovacion. Coleccion Trópico Húmedo. Universidad Autónoma de Chapingo. Estado de México, México. 72p.
Martínez M, Evangelista V, Mendoza M, Basurto F, Mapes C (2004) Estudio de la pimienta gorda, Pimenta dioica (L.) Merrill, un producto forestal no maderable de la sierra norte de Puebla, México. In: Alexander M, Shanley P (eds), Productos forestales, medios de subsistencia y conservación. Estudios de caso sobre sistemas de manejo de productos forestales no maderables. Volume 3, America Latina. CIFOR. pp. 23-41.
Martínez-Natareén D, Castillo-Burguete M, Chávez-Pesqueira M, Calvo-Irabién L (2023) ¿Donde se producen los aceites esenciales en las plantas aromaticas?. Desde el Herbario CICY 15: 57-62.
Olascuaga-Castillo K, Castillo-Medina O, Villacorta-Zavaleta M, Diaz-Ortega J, Blanco-Olano C, Altamirano-Sarmiento D, Valdiviezo-Campos J (2024) Extraction of essential oils by hydrodistillation of four aromatic species: Conditioning, extraction conditions, yield and chemical composition. Scientia Agropecuaria 15(3): 385-408.
Palacios-Ambrocio AL, Castillo-Martínez WE (2015) Modelamiento de extracción del aciete esencial de Aloysia citriodora y Schinus molle. Revista Ingeniería: Ciencia, Tecnología e Innovación 2(2): 14-24.
Phuoc-Sang H, Xuan-Cuong L, Minh-Thuan H, Thien H, Tan P, Tien- Xuan L (2022) A study on factors influencing the hydrodistillation of Triphasia trifolia essential oil. Indonesian Journal of Chemistry 22(4): 887-895.
Richa R, Kumar R, Shukla R, Khan K (2020) Ultrasound assisted essential oil extraction technology: New boon in food industry. SKUAST Journal of Research 22(2): 78-85.
Sharmeen JB, Mahomoodally FM, Zengin G, Maggi F (2021) Essential Oils as Natural Sources of Fragrance Compounds for Cosmetics and Cosmeceuticals. Molecules 26: 666. https://doi.org/10.3390/molecules26030666
SIAP (2025) Anuario estadístico de la producción agrícola. Cultivo Pimienta. Cíclicos-Perennes. Modalidad Riego+Temporal. Servicio de Información Agroalimentaria y Pesquera. https://nube.siap.gob.mx/cierreagricola/. Fecha de consulta: 16 septiembre de 2025.
TRIDGE (2025) Allspice. Overview of Global Allspice Market. Tridge. https://www.tridge.com/intelligences/allspice. Fecha de consulta: 16 septiembre de 2025.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Ecosistemas y Recursos Agropecuarios
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Aviso de copyright
Los autores que se envían a esta revista aceptan los siguientes términos:
una. Los autores conservan los derechos de autor y garantizan a la revista el derecho a ser la primera publicación del trabajo con una licencia de atribución de Creative Commons que permite a otros compartir el trabajo con un reconocimiento de la autoría del trabajo y la publicación inicial en esta revista.
B. Los autores pueden establecer acuerdos complementarios separados para la distribución no exclusiva de la versión del trabajo publicado en la revista (por ejemplo, en un repositorio institucional o publicarlo en un libro), con un reconocimiento de su publicación inicial en esta revista.
C. Se permite y se anima a los autores a difundir su trabajo electrónicamente (por ejemplo, en repositorios institucionales o en su propio sitio web) antes y durante el proceso de envío, ya que puede conducir a intercambios productivos, así como a una cita más temprana y más extensa del trabajo publicado. (Consulte El efecto del acceso abierto).
