scholarly journals A Microwave-Assisted Simultaneous Distillation and Extraction Method for the Separation of Polysaccharides and Essential Oil from the Leaves of Taxus chinensis Var. mairei

2016 ◽  
Vol 6 (2) ◽  
pp. 19 ◽  
Author(s):  
Chunjian Zhao ◽  
Xin He ◽  
Chunying Li ◽  
Lei Yang ◽  
Yujie Fu ◽  
...  
Keyword(s):  
Essential Oil ◽  
Extraction Method ◽  
Taxus Chinensis ◽  
Microwave Assisted

Microwave-Assisted Extraction of Garlic Essential Oil from Garlic

2011 ◽  
Vol 117-119 ◽  
pp. 1022-1026 ◽  
Author(s):  
Li Min Yang ◽  
Ling Ling Han ◽  
Zhuo Yang
Keyword(s):  
Essential Oil ◽  
Extraction Method ◽  
Product Yield ◽  
Extraction Process ◽  
Microwave Assisted Extraction ◽  
Factors Affecting ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Conventional Solvent Extraction ◽  
Garlic Essential Oil

Factors affecting microwave-assisted extraction of garlic essential oil from garlic were investigated experimentally. Suitable conditions for such extraction process were studied by single factor approach to improve the product yield. The product yield under the resultant suitable conditions can reach to 0.478% based on raw garlic cloves. The product yield for microwave-assisted extraction method is as 2.5 times as that for conventional solvent extraction approach.

scholarly journals Assessing properties of acantholippia deserticola (Phil.) moldenke essential oil: Comparison between hydrodistillation and microwave-assisted hydrodistillation extraction methods

2020 ◽  
Vol 12 (4) ◽  
pp. 36-49
Author(s):  
Jenifer Palma ◽  
Ana Mercado ◽  
Adrian Paredes ◽  
Catherine Lizama ◽  
Gissel Pohl ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Essential Oil ◽  
Fatty Acid Profile ◽  
Process Parameters ◽  
Extraction Method ◽  
Extraction Methods ◽  
Inhibitory Effect ◽  
Process Time ◽  
Process Conditions ◽  
Microwave Assisted

Acantholippia deserticola (Rica-Rica) is a native shrub of the Chilean highlands used as a medicinal plant and food dressing. The objective of this study was to compare the physical, antioxidant and antimicrobial characteristics of its essential oil (EO), based on the process parameters and extraction methods using hydrodistillation (HD) and microwave-assisted hydrodistillation (MAHD), and assessing presence of fatty acids. The process performance as well as the colour parameters, refractive index, fatty acid profile, antioxidant activity and antimicrobial activity were evaluated. The best process conditions for HD were 90 min, 420 W and 150 g 1000 mL–1; for MAHD, these were 90 min, 700 W and 200 g 1000 mL–1, with yields of 0.45 and 0.49 mL 100 g-1 and antioxidant capacities of 2.38 and 3.92 µmol Trolox g-1 respectively. The collection season, extraction method and its parameters affected the yield and fatty acid profile, influencing EOs’ activity. In terms of mass of herbs, process time as well as energy efficiency and environmental impact, the extraction of MAHD was 8% more efficient. EOs extracted by both methods show a slight inhibitory effect on Streptococcus sp. and Bacillus cereus, and MAHD EO showed a highly inhibitory effect on Streptococcus Group A. The type of extraction method and the process parameters could be set to obtain suitable EOs according to its potential industrial application.

Microwave-assisted hydrodistillation of essential oil from cherry laurel (Prunus laurocerasus) leaves

Planta Medica ◽  
2009 ◽  
Vol 75 (09) ◽  
Author(s):  
I Stanisavljević ◽  
M Lazić ◽  
N Radulović ◽  
V Veljković
Keyword(s):  
Essential Oil ◽  
Microwave Assisted ◽  
Cherry Laurel ◽  
Prunus Laurocerasus

scholarly journals Identification of VOCs in essential oils extracted using ultrasound- and microwave-assisted methods from sweet cherry flower

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huimin Zhang ◽  
Hongguang Yan ◽  
Quan Li ◽  
Hui Lin ◽  
Xiaopeng Wen
Keyword(s):  
Essential Oil ◽  
Sweet Cherry ◽  
Dimethyl Sulfide ◽  
Solid Phase ◽  
Oil Yield ◽  
Gas Chromatography Mass Spectrometry ◽  
Process Conditions ◽  
Important Indicator ◽  
Microwave Assisted ◽  
Essential Oil Yield

AbstractThe floral fragrance of plants is an important indicator in their evaluation. The aroma of sweet cherry flowers is mainly derived from their essential oil. In this study, based on the results of a single-factor experiment, a Box–Behnken design was adopted for ultrasound- and microwave-assisted extraction of essential oil from sweet cherry flowers of the Brooks cultivar. With the objective of extracting the maximum essential oil yield (w/w), the optimal extraction process conditions were a liquid–solid ratio of 52 mL g−1, an extraction time of 27 min, and a microwave power of 435 W. The essential oil yield was 1.23%, which was close to the theoretical prediction. The volatile organic compounds (VOCs) of the sweet cherry flowers of four cultivars (Brooks, Black Pearl, Tieton and Summit) were identified via headspace solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). The results showed that a total of 155 VOCs were identified and classified in the essential oil from sweet cherry flowers of four cultivars, 65 of which were shared among the cultivars. The highest contents of VOCs were aldehydes, alcohols, ketones and esters. Ethanol, linalool, lilac alcohol, acetaldehyde, (E)-2-hexenal, benzaldehyde and dimethyl sulfide were the major volatiles, which were mainly responsible for the characteristic aroma of sweet cherry flowers. It was concluded that the VOCs of sweet cherry flowers were qualitatively similar; however, relative content differences were observed in the four cultivars. This study provides a theoretical basis for the metabolism and regulation of the VOCs of sweet cherry flowers.

scholarly journals Compositional Analysis and Aroma Evaluation of Feijoa Essential Oils from New Zealand Grown Cultivars

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2053 ◽  
Author(s):  
Yaoyao Peng ◽  
Karen Suzanne Bishop ◽  
Siew Young Quek
Keyword(s):  
New Zealand ◽  
Essential Oil ◽  
Essential Oils ◽  
Extraction Method ◽  
Compositional Analysis ◽  
Extraction Methods ◽  
Essential Oil Composition ◽  
Oil Composition ◽  
Active Compounds ◽  
Initial Comparison

Feijoa is an aromatic fruit and the essential oil from feijoa peel could be a valuable by-product in the juicing industry. An initial comparison of the essential oil extraction methods, steam-distillation and hydro-distillation, was conducted. The volatile compounds in the essential oils from four feijoa cultivars were identified and semi-quantified by GC-MS and the aroma active compounds in each essential oil were characterized using SPME-GC-O-MS. Hydro-distillation, with a material to water ratio of 1:4 and an extraction time of 90 min, was the optimized extraction method for feijoa essential oil. The Wiki Tu cultivar produced the highest essential oil yield among the four selected cultivars. A total of 160 compounds were detected, among which 90 compounds were reported for the first time in feijoa essential oils. Terpenes and esters were dominant compounds in feijoa essential oil composition and were also major contributors to feijoa essential oil aroma. Key aroma active compounds in feijoa essential oils were α-terpineol, ethyl benzoate, (Z)-3-hexenyl hexanoate, linalool, (E)-geraniol, 2-undecanone, 3-octanone, α-cubebene, and germacrene D. This is the first report on the optimization of the extraction method and the establishment of the aroma profile of feijoa essential oils, with a comparison of four New Zealand grown cultivars.

Sign in / Sign up

Export Citation Format

Share Document