Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 120, Issue -, Pages 158-165Publisher
ELSEVIER
DOI: 10.1016/j.fbp.2020.01.011
Keywords
Microwave-assisted hydro-distillation; Oregano; Essential oil; Hydrolat
Funding
- Ministry of Education, Science and Technological Development of the Republic of Serbia [III 46013]
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Microwave-assisted hydro-distillation (MAHD) at different power levels has been applied for the extraction of essential oil from O. vulgare L. ssp. hirtum. Hydrolats and residual extracts, which present by-products, were also collected. A comparison was done with conventional hydro-distillation (HD) in terms of extraction time, extraction yield, the chemical composition of essential oils and environmental impact. MAHD proved to be a technique with many advantages compared to conventional HD. MAHD had shorter extraction time (24-45 min) compared to HD (136 min), better yields of essential oil (2.55-7.10 % for MAHD compared to 5.81 % for HD), higher content of oxygenated compounds (78.89-85.15 % for MAHD compared to 76.82 for HD), and a more environmentally friendly approach (electrical consumption was from 0.135-0.240 kW h for MAHD compared to 1.360 kW h for HD). The main component in all essential oils, as well as in hydrolats, was carvacrol. MAHD at the power level of 600 W may be considered as the most promising among the tested power levels with respect to all investigated parameters. Residual extracts after HD and MAHD showed to be valuable by-products rich in phenolic compounds, with rosmarinic acid as dominant. (C) 2020 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
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