Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Chemistry Year : 2009

Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity

Abstract

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
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hal-02666555 , version 1 (31-05-2020)

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Nabil Bousbia, Maryline Abert Vian, Mohamed A. Ferhat, Emmanuel Petitcolas, Brahim Y. Meklati, et al.. Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity. Food Chemistry, 2009, 114 (1), pp.355-362. ⟨10.1016/j.foodchem.2008.09.106⟩. ⟨hal-02666555⟩
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