Abstract
This study is an investigation of Algerian Pistacia lentiscus L. essential oil yield evolution during water distillation and its modelling. The results show that the kinetic curve is composed of two parts, the first one situated at the beginning of the extraction and not excess half an hour during which we note a fast yield evolution, followed by a second step characterised by a slow yield evolution. Microscopic observations showed that the majority of oil is indeed localised in the leaves (sclerenchyma), corresponding to the rapid first step, the slow evolution in the second step would be the result of the oil extraction from the secretors ducts more difficult for steam access (cortical parenchyma). The water distillation kinetic simulations of Pistacia lentiscus by models with one and two time constants showed that the model with two constants, considering two parallel diffusion processes through the particle, is more precise than the model with a single constant assuming a uniform distribution of essential oil in the vegetable substrate. The obtained essential oil is characterised by a high content of terpine -4-ol, α-terpineol and germacrene D.
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