Superheated water extraction of essential oils of Origanum micranthum |
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Authors: | Gogus Fahrettin Ozel Mustafa Z Lewis Alastair C |
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Affiliation: | The University of Gaziantep, Engineering Faculty, Food Engineering Department, 27310 Gaziantep, Turkey. fahret@gantep.edu.tr |
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Abstract: | Superheated water extraction is used to extract essential oil of leaves of Origanum micranthum. The effect of different temperatures on the essential oil profile and rate of extraction as a function of time is investigated. The components of essential oil of Origanum micranthum are removed from the aqueous extract by C18 solid-phase extraction. The identification of components is carried out using comprehensive gas chromatography-time of flight-mass spectrometry. The number of extracted components is almost the same; however, the concentrations change with changing temperature. The highest yield (0.64%) is found at a temperature of 150 degrees C, 2 mL/min and 60 bar for 30 min. The increasing temperature from 100 degrees C to 175 degrees C increased the rate of extraction of six selected components of essential oil of Origanum micranthum. cis-Sabinenehydrate exhibits the fastest rate of extraction at all temperatures studied. Some degradation products are observed at a temperature of 175 degrees C. |
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