Abstract
Having fragrant and useful components, essential oil of Rosa damascena Mill. with the common name of Rose otto is the most expensive and valuable natural aroma products in the world. Different products of R. damascena petals has been known as the most important and basic ingredients or additives in the food, drug, perfume and cosmetic industries in many centuries. Amount of the petals essential oil and its composition is a determining factor of products, made from them. Despite this fact, there is no report about optimization of essential oil extraction from Rosa damascena in the literature. In the present study, the effect of different temperatures (− 5, 0, 5, 10 and 15 °C) and duration times of storage (1, 4, 7, 11 and 14 days) on the yield and quality of essential oil extracted from the petals of the mentioned plant was investigated. The response surface methodology (RSM) was used to achieve optimum parameters. It was very interesting to find out storage duration and temperature of 14 days and − 5 °C were optimal conditions to obtain maximum extraction yield of 0.0429%, respectively. This means that despite popular belief, petals storage not only does not reduce the extraction yield of essential oil, but also it increases that by up to 1.5 times when the temperature is controlled. Citronellol to geraniol ratio (C/G) was selected as a criterion of essential oil quality. Based on the related standard from International Standard Organization (ISO), the desired ratio of citronellol to geraniol (C/G) is 1.30; therefore, this value was considered as the optimum response. Surprisingly, it was found that the quality of essential oil from short-term fermented petals is higher than those from fresh petals. Storage temperature of about 0 °C during 1 day was obtained as the optimum values for attaining the best essential oil quality. Results from this study can pull over public believes about necessity of instant essential oil extraction from harvested petals.
Published Version
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