Optimization of the Process Parameters Exceeding Extraction and Characterization of Gin Flavor from Juniper Berries

Abstract

The objective of this paper work was focused on extraction, optimization and characterization of the essential oil from the berries of juniper to Gin flavor. A Juniper Berries of community family was the raw material of the investigational research which was collected from Chilimo forest 70 Km North West (NW) of Addis Ababa. First, the juniper berries was dried through sun drying. Then, the dried juniper berries were crushed in jaw crusher with sieve size and the samples were sieved using a set of sieves sizes arranged. Then after, the investigational research activities were carried out by steam distillation set up. A general factorial design was employed to the extraction process using design expert 7.0.0 software. This design expert software helped to identify individual effects of extraction time and particle size, as a parameter. In the extraction experiment, the minimum oil yield of 0.487% was obtained at 2 hours and 1.4-2.5 mm and maximum oil yield of 2.27% was obtained at 4 hours and 0.355 - 1mm. This shows that, increasing extraction time and decreasing particle size which Increases oil yield. The volatiles juniper berries essential oil in vapor form was released from the berries after condensed and characterized their physico - chemical properties of the berries oil was studied for the optimum yield shown the oil is a solidifying at room temperature with having yellow colour,1.50° refractive index value, 2.25mpas dynamic viscosity, 170℃ boiling point, 0.8584g/cm3specificgravity,4.7 pH, 0.5°optical rotation ,1.4 ml/g acid value, 10.23ml/g iodine value, 47.69ml/g saponification value, 0.704% free fatty acid and 71.7°Brix. The chemical composition of essential oil extracted from Juniper berries using steam distillation was identified by GC-MS have α-pinene (73.12%), β‐myrcene (4.29%, β‐pinene (2.15 %), methylene (3.15%), phenylephrine (1.09%), and carene (4.74 %) and Evaluate sensory quality of Dry Gin liquor product. Therefore, particle size and extraction time have greater effect on the quality and quantity of juniper berries essential oil the findings of this study help to indicate the quality of the Juniper Berries oil which is important in the production of high value gin flavor.
Key Words: Gin Flavor, Juniper berries, Essential oil, Steam distillation, Extraction process