CO₂-supercritical extraction, hydrodistillation and steam distillation of essential oil of rosemary (Rosmarinus officinalis)

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• 作者：Lilia A. Conde-Hern&aacute ; ndez^a ; José ; R. Espinosa-Victoria^a ; Arturo Trejo^b ; José ; &Aacute ; . Guerrero-Beltr&aacute ; n^a ; ^{angel.guerrero@udlap.mx} ; ^{joseangel150@hotmail.com}
• 关键词：Rosemary ; Rosmarinus officinalis ; Supercritical extraction ; Hydrodistillation ; Steam distillation ; Antioxidant activity
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：200
• 期：Complete
• 页码：81-86
• 全文大小：1651 K
• 卷排序：200

文摘

Essential oil of rosemary obtained by supercritical and steam distillation. The yield of oil was between 1.41 and 2.53 g essential oil/100 g d.s. (% w/w). Antioxidant activity was in the range 29.67–37.55 mg equivalent of Trolox/g oil. Essential oil extracted by hydrodistillation yielded between 0.35 and 2.35%. Camphor, eucalyptol, and β-caryophyllene were the main chemicals in essential oil.