A RESEARCH ON THE COMPOSITION OF ESSENTIAL OIL ISOLATED FROM SOME AROMATIC PLANTS BY MICROWAVE AND HYDRODISTILLATION

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dc.contributor.authorFigueredo, G.
dc.contributor.authorÜnver, Ahmet
dc.contributor.authorChalchat, J. C.
dc.contributor.authorArslan, Derya
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T18:23:38Z
dc.date.available2020-03-26T18:23:38Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractChemical compositions of essential oils obtained by hydrodistillation and microwave extraction systems from sage (Salvia fruticosa Mill.), rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.), summer savory (Satureja hortensis L.), winter savory (Satureja thymbra L.) and mint (Mentha spicata L.) were determined with gas chromatography and gas chromatographymass spectrometry. Carvacrol (38.72 and 34.03%), thymol (17.15 and 14.36%) and p-cymene (12.26 and 18.32%) were determined in high concentrations in the savory oil extracted by both microwave and hydrodistillation extraction systems. The most important ones for rosemary were 1,8-cineole, camphene and borneol. The main components of essential oil of sage obtained by both methods were 52.96 and 51.25% 1,8-cineole, 3.11 and 4.41% alfa-pinene. The major components in essential oil of mint were determined as 80.63 and 68.46% carvone, in decreasing order. The dominant components of essential oil of basil obtained by both microwave distillation or clevenger distillation method were; 30.44 and 34.90% linalool, 25.48 and 31.40% methyl chavicol, and 19.31 and 13.19% (E)-methyl cinnamate. The major components of Satureja hortensis were identified as p-cymene (10.95 and 19.93%), ?-terpinene (8.33 and 20.53%) and carvacrol (59.35 and 38.83%). PRACTIBLE APPLICATION The herbs and/or their essential oils are used commonly in the food, drug and perfumery industries. Their oils are used as flavorings and fragrances in the food industry, and for medicinal purposes in several regions.en_US
dc.description.sponsorshipSelcuk University (S.U.-BAP, Konya-Turkey)Selcuk Universityen_US
dc.description.sponsorshipThis study was supported by Selcuk University Scientific Research Project (S.U.-BAP, Konya-Turkey). The authors wish to thank BAP Staffs.en_US
dc.identifier.doi10.1111/j.1745-4514.2011.00542.xen_US
dc.identifier.endpage343en_US
dc.identifier.issn0145-8884en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage334en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4514.2011.00542.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/27695
dc.identifier.volume36en_US
dc.identifier.wosWOS:000304808700011en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEY-BLACKWELLen_US
dc.relation.ispartofJOURNAL OF FOOD BIOCHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleA RESEARCH ON THE COMPOSITION OF ESSENTIAL OIL ISOLATED FROM SOME AROMATIC PLANTS BY MICROWAVE AND HYDRODISTILLATIONen_US
dc.typeArticleen_US

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