Process Optimization by a Response Surface Methodology for Extraction of Essential Oil from Ginger (Zingiber rubens)
Le, M., Tran, T., Nguyen, N., Nguyen, V., Mai, C., Nguyen, T. (2025). Process Optimization by a Response Surface Methodology for Extraction of Essential Oil from Ginger (Zingiber rubens). EKB Journal Management System, 68(12), 139-147. doi: 10.21608/ejchem.2025.355642.11214
Minh Kha Le; Thanh Tra Thi Tran; Ngoc Lan Thi Nguyen; Viet Nguyen; Cang Huynh Mai; Thuong Nhan Phu Nguyen. "Process Optimization by a Response Surface Methodology for Extraction of Essential Oil from Ginger (Zingiber rubens)". EKB Journal Management System, 68, 12, 2025, 139-147. doi: 10.21608/ejchem.2025.355642.11214
Le, M., Tran, T., Nguyen, N., Nguyen, V., Mai, C., Nguyen, T. (2025). 'Process Optimization by a Response Surface Methodology for Extraction of Essential Oil from Ginger (Zingiber rubens)', EKB Journal Management System, 68(12), pp. 139-147. doi: 10.21608/ejchem.2025.355642.11214
Le, M., Tran, T., Nguyen, N., Nguyen, V., Mai, C., Nguyen, T. Process Optimization by a Response Surface Methodology for Extraction of Essential Oil from Ginger (Zingiber rubens). EKB Journal Management System, 2025; 68(12): 139-147. doi: 10.21608/ejchem.2025.355642.11214

Process Optimization by a Response Surface Methodology for Extraction of Essential Oil from Ginger (Zingiber rubens)

Egyptian Journal of Chemistry
Article 13, Volume 68, Issue 12, December 2025, Page 139-147  XML PDF (388.49 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2025.355642.11214
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Authors
Minh Kha Le1; Thanh Tra Thi Tran2; Ngoc Lan Thi Nguyen3; Viet Nguyen4; Cang Huynh Maiorcid 5; Thuong Nhan Phu Nguyen email 6
1Department of Natural Products, Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 70000, Viet Nam
2Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City, Viet Nam
3Department of Natural Products, Faculty of Chemical Engineering and Food Technology, Nong Lam University of Ho Chi Minh City
4Nong Lam University-Vietnam
5Department of Chemical Technology, Nong Lam University, Ho Chi Minh City
6Department of Natural Product, Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City, Viet Nam
Abstract
Using response surface methodology (RSM), this study sought to improve the hydrodistillation process for extracting Zingiber rubens essential oil. To get the best production of essential oils, tests were carried out utilizing a three-factor central mixture design (CCD) with the following parameters: grinding duration 30 - 50 seconds, material-to-water ratio 1/3 - 1/5 g/ml, and distillation time 240 - 360 minutes. A second-order polynomial regression model, reflecting total extraction efficiency as a function of the key hydro-distillation variables, fit strongly (p<0.05) and had a high coefficient of determination (R2 = 0.9628). The highest extraction efficiency (1.456%) was achieved at 43 seconds, 1/4.3 g/ml, and 316 minutes. The chemical makeup of essential oils was evaluated using gas chromatography-mass spectrometry (GC-MS). The predominant component (concentration > 5.0%) in Zingiber rubens essential oil produced by hydro-distillation was discovered to be 7-epi-Sesquithujene (18.71%), which had a high content. The most common compounds were ?-Sesquiphellandrene (9.92%), Citral (9.88%), ?-Curcumene (9.46%), ?-Bisabolene (5.39%), and Camphene (5.08%).
Keywords
Ginger; Essential Oil; Hydrodistillation; GC-MS; Zingiber rubens
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