Solvent-free microwave extraction of essential oil from oregano

Bayramoglu B., ŞAHİN S., Sumnu G.

JOURNAL OF FOOD ENGINEERING, vol.88, no.4, pp.535-540, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 88 Issue: 4
  • Publication Date: 2008
  • Doi Number: 10.1016/j.jfoodeng.2008.03.015
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.535-540
  • Keywords: solvent-free microwave extraction (SFME), oRiganum vulgare L., essential oil, aroma compounds, GAS-CHROMATOGRAPHY, VOLATILE COMPOUNDS, MASS-SPECTROMETRY, ORIGANUM, DISTILLATION, VULGARE, REGION, HERBS
  • Middle East Technical University Affiliated: Yes

Abstract

Applicability of solvent-free microwave extraction (SFME) in the extraction of essential oil from Origanum vulgare L. was examined and the effects of microwave power and extraction time on the yield and composition of the product were investigated. Specific gravity and refractive index of the essential oil and its solubility in alcohol were also examined. Hydrodistillation was performed as control. GC-MS/FID was used for the determination and quantification of aroma compounds in the essential oils. SFME offered significantly higher essential oil yields (0.054 mL/g) as compared to hydrodistillation (0.048 mL/g). When 622 W microwave power was used in SFME, conventional process time was reduced by 80%. The main aroma compound of oregano essential oil was found to be thymol (650-750 mg/mL). No significant differences were obtained in the compositions and physical properties of oregano essential oils obtained by SFME and hydrodistillation. (c) 2008 Elsevier Ltd. All rights reserved.