Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4909147 | Journal of Food Engineering | 2017 | 6 Pages |
Abstract
Essential oil of rosemary was obtained by supercritical CO2-extraction (SCE), hydrodistillation (HYDRO), and steam distillation (SD). Quantity of oil, antioxidant activity, and chemical composition (gas chromatography-mass spectrometry, GC-MS) of the essential oils were evaluated. For SCE, oil was obtained at two temperatures (40 and 50 °C) and two pressures (10.34 and 17.24 MPa) using a rosemary particle size of 600 ± 50 μm. The yield was between 1.41 and 2.53 g essential oil (EO) 100 gâ1 of dry rosemary (% w/w). The antioxidant activity values were in the range 29.67-37.55 mg equivalent of Trolox (ET) gâ1 of EO or 22.66-30.81 mg ascorbic acid (AA) gâ1 of EO. Yields of essential oil were between 0.35 and 2.35%. The antioxidant activity was found in the range 1.73-2.60 mg ET gâ1 of EO or 1.50-2.20 mg AA gâ1 of EO. Camphor, eucalyptol, β-caryophyllene, and borneol acetate were the main chemicals detected by GC-MS in EO.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Lilia A. Conde-Hernández, José R. Espinosa-Victoria, Arturo Trejo, José Á. Guerrero-Beltrán,