Comparative study of isolation procedures for essential oils Hydrodistillation versus solvent extraction

1980 ◽  
Vol 2 (1) ◽  
pp. 1703-1704
Author(s):  
A. Koedam
Keyword(s):  
Solvent Extraction ◽  
Comparative Study ◽  
Essential Oils

scholarly journals Comparative study on the essential oils of Myosotis arvensis and Myosotis palustris herbs (Boraginaceae)

2014 ◽  
Vol 36 (8) ◽  
pp. 2283-2286 ◽  
Author(s):  
Paulina Znajdek-Awiżeń ◽  
Wiesława Bylka ◽  
Dorota Gawenda-Kempczyńska ◽  
Iwona Paszek
Keyword(s):  
Comparative Study ◽  
Essential Oils ◽  
Myosotis Arvensis

scholarly journals Comparative Study of Antibacterial Activity of Different Essential Oils against Different Bacteria

IJARCCE ◽  
2019 ◽  
Vol 6 (6) ◽  
pp. 9-18
Author(s):  
Sharmin Akter ◽  
Anika Bushra Moumita ◽  
Tasnia Ahmed
Keyword(s):  
Antibacterial Activity ◽  
Comparative Study ◽  
Essential Oils

scholarly journals Extraction and Formulation of Perfume from Cymbopogon citratus (Lemongrass)

2021 ◽  
Vol 25 (8) ◽  
pp. 1461-1463
Author(s):  
O.E. Ameh ◽  
J.I. Achika ◽  
N.M. Bello ◽  
A.J. Owolaja
Keyword(s):  
Solvent Extraction ◽  
Essential Oil ◽  
Essential Oils ◽  
Boiling Point ◽  
Extraction Method ◽  
Extraction Methods ◽  
Suitable Method ◽  
Oil Yield ◽  
Cymbopogon Citratus ◽  
Solvent Extraction Method

This work aimed to extract perfume from the leaves of Cymbopogon citratus using three extraction methods viz: distillation, solvent extraction and expression or effleurage. About 150 g of dried lemons grass were extracted using ethanol as the solvent to obtain essential oils required for the formulation of perfumes. The result of the hydrodistillation process showed that 1.23 g of essential oil per 130g of dry lemongrass produce 0.95% oil at 78 °C, while the effleurage method was 2.55 g of essential oil per 130 g of dry lemongrass sample thereby producing 1.96% oil yield. The solvent extraction method gave 2.7 g of essential oil per 130 g of dry lemongrass sample. This gives about 2.08 % yield of essential oil at a temperature of 78°C i.e. the boiling point of ethanol. The solvent extraction method yielded 2.08%, the effleuragemethod yielded 1.96% and the hydrodistillation method yielded 0.95% essential oil respectively. In conclusion, solvent extraction gave the highest yield because of less exposure to air and heat, which is highly recommended as the most suitable method for the extraction of essential oil.

A comparative Study on Chemical Composition and Antimicrobial Activity of Essential Oils fromTanacetum parthenium(L.) Schultz. Bip. andTanacetum punctatum(Desr.) Grierson. Leaves from Iran

2017 ◽  
Vol 20 (4) ◽  
pp. 1143-1150 ◽  
Author(s):  
Ali Shafaghat ◽  
Orkideh Ghorban-Dadras ◽  
Majid Mohammadhosseini ◽  
Maliheh Akhavan ◽  
Masoud Shafaghatlonbar ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Comparative Study ◽  
Essential Oils

scholarly journals Comparative Study of the Chemical Profiles of the Essential Oils of Ripe and Rotten Fruits of Citrus Aurantifolia Swingle

2008 ◽  
Vol 3 (7) ◽  
pp. 1934578X0800300 ◽  
Author(s):  
Anthony J. Afolayan ◽  
Olayinka T. Asekun
Keyword(s):  
Essential Oil ◽  
Comparative Study ◽  
Essential Oils ◽  
Oil Extraction ◽  
The Other ◽  
Ripe Fruit ◽  
Citrus Aurantifolia ◽  
Linalool Oxide ◽  
Chemical Profiles ◽  
Fruit Oil

Most often during the processing of lime fruits for essential oil extraction, rotten fruits are used along with ripe ones. In this study, we examine the volatile constituents of the essential oils from both ripe and rotten lime fruits (Citrus aurantifolia Swingle) from Nigeria. The oils were isolated by hydrodistillation and analyzed using GC-MS. The ripe and rotten lime oils contained 55 and 49 components, respectively. Both oils were rich in limonene (21.0%, ripe lime; 21.3% rotten lime), α-terpineol (11.7%, ripe; 14.1%, rotten), terpinene (8.3%, ripe; 8.9% rotten lime), α–terpinolene (2.5%, ripe; 8.5%, rotten) and ( E)-α-farnesene (6.3% ripe lime; 4.8% rotten lime). The other major components, α-pinene (11.1%), and linalool (5.5%) were identified in ripe lime oil only. Limonene and citral, which are believed to be the two major citrus odour contributors, were present in both ripe and rotten lime oils. Aldehydes like decanal and the farnesenes, which are also important in citrus flavor, were represented in both lime oils. Some notable components of ripe lime fruit oil, like trans-β-ocimene, linalool, myrcenol, dodecanal, trans-β–bergamotene and trans-γ–bisabolene, were absent in the rotten fruit oil. It could be suggested that some compounds like cis-ocimene, trans-linalool oxide, p-mentha-3-en-1-ol, mentha-1,4,8-triene, citronellal, trans- β–bergamotene and α–copaene, which were not identified in the ripe fruit oil, were introduced into the lime oil by the incorporation of rotten fruits in the distilled samples.

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