Pandanus amaryllifolius Roxb. was commonly used in Vietnam as a fragrance because of its aroma. These aromatic plants are the primary source of medicinal herbs because of their valuable biological activities. This study was aimed at determining the phytochemical content, Total flavonoids contents (TFC), total phenolic content (TPC) and antioxidants were analyzed by Folin-Ciocalteu and DPPH scavenging assays, respectively. The total flavonoid content is measured by the aluminum chloride method. The qualitative phytochemical analysis confirmed the presence of flavonoids, terpenoids, coumarin, and reducing sugar, which is chemical components in Pandanus amaryllifolius Roxb extract. Results showed that ethanol extract exhibited higher DPPH (129.327 ug/ml) and TPC (38.12 mgGAE/DW) activity than water extraction (265.738 ug/ml and 10.97 mgGAE/DW). Research shows that using this plant more in pharmaceuticals or food should be focused and developed.

In this study, the essential oil of green pepper collected from Vung Tau City, Vietnam was recovered by hydro-distillation technique, giving the yield of approximately 0.75% yield on optimal conditions. Single factor investigation showed that optimal conditions of the extraction process consisted of water and material ratio of 5:1 mL/g, extraction time of 180 min, flow rate of 2.5 mL/min, size of material of puree, time for soaking of 3 hours. Nineteen components were identified in the obtained Piper nigrum essential oils using GC-MS. The main components of essential oils were Caryophyllene, 3-Carene, β-Pinene, α-Pinene, Sabinene, and Elemene.

In this research, the hydrodistillation extraction method has been adopted to extract the essential oil from Vietnamese Mandarin (Citrus reticulata Blanco) peel purchased from Thu Duc, Vietnam. Various extraction conditions influencing the oil yield were investigated. The obtained essential oil was evaluated for physicochemical characteristics. GC–MS studied the chemical composition of the oil. The results showed that with the ground Mandarin peel, the ratio of peel to solvent ratio 1:4 (g/mL), extraction time of 150 minutes at a temperature of 110-120°C, the highest essential oil yield was attained at 5%. Bioactive components found at high content included limonene (97.655%), were followed by β-Myrcene (1.395%), 1R-α-Pinene (0.561%), L-β-pinene (0.264%), Sabinene (0.126%).

Chemical compounds from essential oils have been receiving a great deal of public attention owing to a myriad of functions, including their role as a substitute for artificial preservatives. This study reports the physico-chemical characteristics and the antibacterial activities of the essential oil isolated from the leaves of lemon (Citrus aurantifolia L.) grown in Tien Giang Province, Vietnam. The essential oils were obtained by microwave assisted hydro-distillation and their chemical composition was investigated by GC-MS. The result revealed that the oil is extremely rich in α-citral, reaching the content of 27.982 %, followed by β-citronellol and D-limonene at 20.06 and 15.732 %, respectively. Besides, antibacterial activities of extracted essential oil against 4 bacterial cultures i.e., Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus and Bacillus cereus was examined, highlighting strong antibacterial properties of citral in the oil.

Essential oils (EOs) are a complex element consisting of dozens to hundreds of compounds different. The essential characteristics of essential oils are governed by the main components of essential oils including oxygen monoterpen, hydrocarbon monoterpene, oxygen sesquiterpene, carbonylic compound, phenol, fatty acids and esters, which determine the primary aroma of essential oil. Kaffir lime EOs (Citrus hystrix DC; Rutaceae) is increasingly being used as a flavoring in perfume, cosmetic industries and food. Therefore, the purpose of this study is to extract essential oils from Kaffir lime to determine the components that create this fragrance. Kaffir lime EOs is obtained from 100g of fresh citrus peels of Citrus hystrix DC by microwave extraction method in 60 minutes and 450W power. The quality of Kaffir lime peel oil is assessed based on the chromatography of the compound present by the gas chromatography–mass spectrometry (GC-MS). Shell analysis led to the identification of twenty-six compounds that make up 100% of the essential oil and yield is 6%. The main compounds in kaffir lime shells such as β-pinene (45.206%), α-pinene (2.365%), D-limonene (18.358%), citronellal (17.745%), terpinen-4-ol (4.9964%).