Abstract
The extraction of essential oils is generally carried out by two main techniques: azeotropic distillation (hydrodistillation, hydrodiffusion, and steam distillation) and extraction with solvents. However, these traditional methods are a bit expensive, especially since they are extremely energy and solvent consuming. This work consists in studying two methods of extraction of the essential oils of Rosmarinus officinalis L.: microwave assisted hydrodistillation (MAH) and Clevenger hydrodistillation (CH). Several parameters have been studied: the extraction time, the yield, and the chemical composition of the essential oils as well as the efficiency and cost of each procedure. The results obtained revealed that microwave-assisted hydrodistillation makes it possible to minimize the extraction time of the essential oils in comparison with conventional hydrodistillation. Thus, the same yield of essential oils is obtained for 20 minutes only with MAH while it takes 180 minutes with CH. In addition, the quality of the essential oil is improved thanks to a 1.14% increase in oxygenates. In conclusion, the MAH method offers significant advantages over conventional hydrodistillation and can therefore replace it on a pilot and industrial scale.
Highlights
Rosmarinus officinalis L., commonly known as rosemary, is a shrub belonging to the Lamiaceae family and native to the Mediterranean basin[1]
The results showed that the same extraction yield was obtained by the two isolation methods which is of the order of 1.35% ± 0.04% with a confidence interval of 95% (p
To reach this temperature and to obtain the distillation of the first droplet of essential oil of rosemary, it is necessary to heat for 3 min only with microwave assisted hydrodistillation (MAH) against 45 min for the Clevenger hydrodistillation (CH)
Summary
Rosmarinus officinalis L., commonly known as rosemary, is a shrub belonging to the Lamiaceae family and native to the Mediterranean basin[1] This plant has been widely used in traditional medicine since antiquity, and it has been used as a food preservative and flavoring agent [2, 3]. Rosemary contains an essential oil to which it owes its interesting properties It is known for its antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, antidiabetic [4], antinociceptive [5], and antithrombotic properties [6] and antiulcerogens [7], diuretics [8], and hepatoprotective effects [9]. One of the main derivatives of this emblematic plant in traditional medicine is its essential oil
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