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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity
Food Chemistry, Volume 114, No. 1, Year 2009
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Description
Traditional hydrodistillation (HD) and innovative Microwave Hydrodiffusion and Gravity (MHG) methods have been compared and evaluated for their effectiveness in the isolation of essential oil from fresh Rosmarinus officinalis leaves. The microwave method offers important advantages over traditional alternatives, namely: shorter isolation times (15 min against 3 h for hydrodistillation), environmental impact (energy cost is fairly higher to perform HD than that required for rapid MHG isolation), cleaner features (as no residue generation and no water or solvent used), increases antimicrobial activities, increases antioxidant activity and provides a more valuable essential oil (with high amount of oxygenated compounds). It offers also the possibility for a better reproduction of natural aroma of the essential oil from rosemary leaves than the HD essential oil. Moreover, microwave procedure yielded essential oils that could be analysed or used directly without any clean-up, solvent exchange or centrifugation steps. Scanning electron microscopy shows important structural changes for MHG extraction in contrast to those obtained by HD. Electron micrographs show clearly that the cells are broken and damaged during microwave treatment. Finally, the mechanism of Microwave Hydrodiffusion and Gravity is proposed and discussed. © 2008 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Bousbia, Nabil
Algeria, Algiers
Institut Nationale de la Recherche Agronomique D'algérie Inraa
Algeria, Bou Ismail
Centre de Recherche Scientifique et Technique en Analyses Physico- Chimiques
Abert Vian, Maryline
France, Avignon
Université D'avignon et Des Pays du Vaucluse
Ferhat, Mohamed Amine
Algeria, Bou Ismail
Centre de Recherche Scientifique et Technique en Analyses Physico- Chimiques
Petitcolas, Emmanuel
France, Avignon
Université D'avignon et Des Pays du Vaucluse
Meklati, Brahim Youcef
Algeria, Bou Ismail
Centre de Recherche Scientifique et Technique en Analyses Physico- Chimiques
Chemat, Farid
France, Avignon
Université D'avignon et Des Pays du Vaucluse
Statistics
Citations: 285
Authors: 6
Affiliations: 3
Identifiers
Doi:
10.1016/j.foodchem.2008.09.106
ISSN:
03088146
Research Areas
Environmental