ESSENTIAL OIL EXTRACTION CEDRON (Aloysia triphylla L'Herit) BY STEAM IN THE DISTRICT OF TARMA

Abstract

The paper titled Removing Cedrón Essential Oil (Aloysia triphylla L'Herit) by steam in the district of Tarma, aims to determine the physicochemical and sensory characteristics of the essential oil of lemon verbena. Whole plant was used in a vegetative state before flowering in two drying conditions and drying environment at 40 ° C. The operations for obtaining the essential oil were: Collection, transport, sorting, dehydrated, packaging, mining, download. The physical and chemical characterization of dried lemon verbena essential oil to the environment was as follows: Appearance oily liquid, slightly yellow transparent color, strong odor pleasant, spicy flavor, relative density 0.888, specific gravity 0.8991, insoluble in water, slightly miscible in alcohol 70%, miscible in ether, chloroform and carbon tetrachloride, acidity of 0.040 and pH 2.12 and dried at 40 ° C: Appearance oily liquid, transparent color light yellow, strong odor pleasant, spicy flavor, relative density 0.875, specific gravity 0.8980, insoluble in water, slightly miscible in alcohol 70%, miscible in ether, chloroform and an acidity of 0.053 and pH 2.1, saponification is the same for both cases 0.40. Finally the yield of extraction of essential oil were 0.247% of dry tissue environment and 0.243% dry tissue at 40 ° C on average. This research seeks to contribute to the development of agro-industrial activity in the area, giving alternatives industrialization of raw materials that occur in our area, as this herb.