Hot Water Extraction Followed by Solid-Phase Microextraction of Active Ingredients in Rosemary: An Organic Solvent-Free Analytical Technique

Abstract

An organic solvent-free technique was developed in this study to determine the concentrations of the active ingredients (pinene, camphene, limonene, camphor, citronellol, and carvacrol) of rosemary in the water phase after cooking at 100 °C. The water extract obtained from the hot water extraction was then used as the sample for solid-phase microextraction (SPME) followed by GC analysis. Polydimethylsiloxane fiber was employed in SPME. SPME was optimized by evaluating the carryover effect and effects of water volume and sorption time on SPME efficiency. The concentrations of six active components in rosemary in the water phase after cooking were determined using this green analytical technique. Up to 15% of the active ingredients in rosemary were found in the water phase after a 15-min hot water extraction at 100 °C. This organic solvent-free coupling technique could have a good potential in pharmaceutical and food analysis.