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MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION THESIS FOOD TECHNOLOGY EFFECT OF MATERIAL TREATMENT METHODS ON RECOVERY YIELD, QUALITY PARAMETERS AND ANTIMICROBIAL ACTIVITIES OF ESSENTIAL OIL OBTAINED FROM TURMERIC LEAF USING HYDRODISTILLATION ADVISOR: HOANG VAN CHUYEN STUDENT: NGUYEN THI QUYNH HUONG LE THI CAM NHUNG SKL 0 0 8 9 4 0 Ho Chi Minh City, August, 2022
HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT Thesis code: 2022-18116019 EFFECT OF MATERIAL TREATMENT METHODS ON RECOVERY YIELD, QUALITY PARAMETERS AND ANTIMICROBIAL ACTIVITIES OF ESSENTIAL OIL OBTAINED FROM TURMERIC LEAF USING HYDRODISTILLATION NGUYEN THI QUYNH HUONG Student ID: 18116019 LE THI CAM NHUNG Student ID: 18116026 Major: FOOD TECHNOLOGY ADVISOR: HOANG VAN CHUYEN, PhD. Ho Chi Minh City, August 2022
HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT Thesis code: 2022-18116019 EFFECT OF MATERIAL TREATMENT METHODS ON RECOVERY YIELD, QUALITY PARAMETERS AND ANTIMICROBIAL ACTIVITIES OF ESSENTIAL OIL OBTAINED FROM TURMERIC LEAF USING HYDRODISTILLATION NGUYEN THI QUYNH HUONG Student ID: 18116019 LE THI CAM NHUNG Student ID: 18116026 Major: FOOD TECHNOLOGY ADVISOR: HOANG VAN CHUYEN, PhD. Ho Chi Minh City, August 2022 ii
ACKNOWLEDGEMENTS We would like to express our very great appreciation to all of the lectures at Ho Chi Minh City University of Technology and Education in general and lecturers at the Faculty of Chemical and Food Technology especially. We gained valuable knowledge and skills regarding Food Technology throughout our four years at the school. This paper and the research behind it would not have been possible without the exceptional support of my supervisor, Dr. Hoang Van Chuyen - lecturer at the Department of Food Technology, Faculty of Chemical and Food Technology, Ho Chi Minh University of Technology and Education. From the initial concept to the final graduation thesis, he was always enthusiastic in his support, mentoring, and imparting knowledge and experience. We are truly grateful, and we will remember everything forever. A special thanks goes out to consultants Ho Thi Thu Trang and Nguyen Thi My Le, who are in charge of the Department of Food Technology laboratories and Chemical Laboratories respectively. Their cooperation and assistance with tools, machines, and equipment was greatly appreciated during the course of our investigation. Thanks to the professors in Food Technology Workshop 1, Microbiology Laboratory, Biochemistry Laboratory, and the Sensory Lab for providing a conducive environment in which to accomplish our thesis, we are also expressing sincere gratitude to them. Finally, we would like to thank our family and friends, who have supported us throughout the process of making this thesis. Since our professional knowledge and practical experience are still limited, the report inevitably has shortcomings, we look forward to receiving your comments to make this report more complete. Thank you sincerely! iii
DISCLAIMER We hereby declare that all the content presented in the graduation thesis was written by us with the guidance Ph.D Hoang Van Chuyen. We also hereby certify that the contents referenced in the graduation thesis have been correctly and fully cited in accordance with regulations. Ho Chi Minh City, August 9, 2022 Authors Nguyen Thi Quynh Huong Le Thi Cam Nhung iv
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