Microwave-assisted hydrodistillation of essential oil from rosemary

Date

2014-06-01

Author

KARAKAYA, SİBEL
EL, SEDEF NEHİR
KARAGÖZLÜ, NURAL
Şahin, Serpil
Şümnü, Servet Gülüm
Bayramoglu, Beste

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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).

Subject Keywords

Antioxidant Activity, DPPH, Microwave-Assisted Hydrodistillation (MAHD), Essential Oils

URI

https://hdl.handle.net/11511/42212

Collections

Department of Food Engineering, Article