Microwave-assisted hydrodistillation of essential oil from rosemary

Şahin, Serpil
Şümnü, Servet Gülüm
Bayramoglu, Beste
Effects of microwave assisted hydrodistillation (MAHD) and conventional hydrodistillation (HD) methods on yield, composition, specific gravity, refractive index, and antioxidant and antimicrobial activities of essential oil of Rosmarinus officinalis L were studied. The main aroma compounds of rosemary essential oil were found as 1,8-cineole and camphor. Trolox equivalent antioxidant capacity (TEAC) values for essential oils extracted by MAHD and HD were 1.52 mM/ml oil and 1.95 mM/ml oil, respectively. DPPH radical scavenging activity of the oils obtained by MAHD and HD were found as 60.55% and 51.04% respectively. Inhibitory effects of essential oils obtained by two methods on linoleic acid peroxidation were almost the same. Essential oils obtained by two methods inhibited growth of Esherichia coli O157:H7, Salmonella typhimurium NRRLE 4463 and Listeria monocytogenes Scott A with the same degree. However, inhibitory activity of essential oil obtained by MAHD on Staphylococcus aureus 6538P was stronger than that of obtained by HD (p < 0.05).

Citation Formats
S. KARAKAYA, S. N. EL, N. KARAGÖZLÜ, S. Şahin, S. G. Şümnü, and B. Bayramoglu, “Microwave-assisted hydrodistillation of essential oil from rosemary,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol. 51, no. 6, pp. 1056–1065, 2014, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/42212.