Effect of microwaves on the in situ hydrodistillation of four different Lamiaceae |
| |
Institution: | 1. Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, 10235 Torino, Italy;2. Dipartimento AGRIFORFOOD, VEGMAP, University of Turin, via Leonardo da Vinci, 44, 10095 Grugliasco, TO, Italy;3. Université d’Avignon et Pays de Vaucluse, INRA, UMR 408, GREEN Extraction Team, 84000 Avignon, France |
| |
Abstract: | The development of alternative techniques to classic hydrodistillation (HD) has been prompted because of the drawbacks of the more traditional technique. These drawbacks include: partial thermal degradation, high energy consumption and the fact that it is a time-consuming process. In situ microwave-generated hydrodistillation (MGH) and microwave hydrodiffusion and gravity (MHG) are suitable methods which may improve the preparation of essential oils. In this work, we report a comparison study of HD, MGH and MHG used in the extraction of four plant species cultivated in Piedmont (Italy): lavender, oregano, basil and sage. Both microwave-assisted procedures gave excellent results; in particular the essential oils obtained under MHG were very similar to those obtained with HD. In MGH, the polarity and the physico-chemical properties of the extracted compounds caused bigger differences in essential oil composition. |
| |
Keywords: | Hydrodistillation Microwave hydrodiffusion and gravity Essential oils |
本文献已被 ScienceDirect 等数据库收录! |
|