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Optimization of the process variables for the extraction of oil from Ocimum gratissimum (scent leaves) was studied. The effects of various process variables such as temperature, time, volume of solvent, particle size and their interaction on oil yield were investigated. A predictive model describing the oil yield in terms of process variables was derived from multiple regression analysis. Optimum yield of (54%) was predicted at extraction temperature of 50°C, extraction time of 40 min, leaf particle size of 150μm and 125ml volume of solvent but decreased with increase in leaf particle size. The extract was analysed to examine the physiochemical properties such as acid value, iodine value, peroxide value, viscosity, saponification value, specific gravity, moisture and ash contents using standard methods. Results revealed that the oil is edible and can find uses in food and pharmaceutical industries for spice and drug production respectively.

Optimization of Phytochemical Screening Analysis of Ocimum Gratissimum Leaf Oil Extraction Process