Abstract
The extraction of essential oils (EOs) and polyphenols from rosemary and thyme has been done using an integrated process: microwave hydro-diffusion and gravity (MHG) for EOs and microwave-assisted extraction (MAE) for polyphenols. The innovative installation based on the MHG principle allows uniform microwave irradiation field due to a mechanical stirring and experiments done at low pressure. The results of quantitative analysis of the EOs extracted by MHG after 10 min were similar with those obtained by traditional methods (conventional hydro-distillation (CHD) and microwave-assisted hydro-distillation (MHD)) after 150 and 105 min, respectively. The specific energy for MHG was 5–15 times lower compared with these classical methods. The MHG extraction of EOs is also an effective method for plant material pretreatment before polyphenol extraction. Total phenolic content increased from 35 to 55 mg GAE/g DM for rosemary and from 23 to 38 mg GAE/g DM for thyme.
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