scholarly journals Physico-chemical evaluation of Rosmarinus officinalis L. essential oils

2005 ◽  
Vol 48 (6) ◽  
pp. 1035-1039 ◽  
Author(s):  
Ana Cristina Atti-Santos ◽  
Marcelo Rossato ◽  
Gabriel Fernandes Pauletti ◽  
Luciana Duarte Rota ◽  
Juarez Ciro Rech ◽  
...  
Keyword(s):  
Steam Distillation ◽  
Optical Rotation ◽  
Volatile Oil ◽  
Rosmarinus Officinalis ◽  
Chemical Compositions ◽  
Chemical Parameters ◽  
Alpha Pinene ◽  
Chemical Evaluation ◽  
Physico Chemical ◽  
Rosmarinus Officinalis L

Nineteen samples of Rosmarinus officinalis were extracted by steam distillation in a pilot plant and evaluated in terms of chemical compositions and physico-chemical characteristics. The volatile oil yields ranged from 0.37% (1999 harvest) to 0.49% (1998 harvest). Twenty components were identified in the oils. The major components were alpha-pinene (40.55 to 45.10%), 1,8-cineole (17.40 to 19.35%), camphene (4.73 to 6.06%) and verbenone (2.32 to 3.86%). The physico-chemical parameters averaged 0.8887 g/cm³ for specific gravity, 1.4689 for refractive index, and +11.82° for optical rotation, and there were no significant variations in either the chemical or physico-chemical data in the different years.

scholarly journals Physico-Chemical Characteristics of Rosmarinus officinalis L. Essential Oils Grown in Lam Dong Province, Vietnam

2019 ◽  
Vol 31 (12) ◽  
pp. 2759-2762 ◽  
Author(s):  
Tran Thi Kim Ngan ◽  
Nguyen Cam Huong ◽  
Xuan Tien Le ◽  
Pham Quoc Long ◽  
Tran Quoc Toan ◽  
...  
Keyword(s):  
Essential Oil ◽  
Extraction Process ◽  
Rosmarinus Officinalis ◽  
Bornyl Acetate ◽  
Chemical Characteristics ◽  
Chemical Compositions ◽  
Physico Chemical ◽  
Cultivated Plant ◽  
Geographical Position ◽  
Rosmarinus Officinalis L

Composition of rosemary essential oil largely depends on the geographical position of the cultivated plant and conditions of the extraction process. In this study, fresh rosemary leaves were used for extraction of essential oil by hydrodistillation and evaluation of chemical compositions and physico-chemical characteristics of the obtained oil were performed. The yield of essential oil was 1.0 %. The physico-chemical parameters showed specific gravity (0.8978 g/cm3), acid index (1.122 mg KOH/g), ester index (15.708 mg KOH/g) and refractive index (1.464). Twenty three components were identified in Rosmarinus officinalis L. oil. The major components were α-pinene (35.54 %), eucalyptol (20.902 %), camphene (4.384 %), bicyclo[3.1.1]hept-3-en-2-one (7.794 %), caryophyllene (1.225 %), endo-borneol (4.147 %) and bornyl acetate (4.065 %). Present study unveiled differences in the chemical composition of Vietnamese rosemary oil comparing with similar studies carried out in other countries.

scholarly journals The essential oil compositions of Rosmarinus officinalis L. leaves growing in Mersin, Turkey

2020 ◽  
Vol 11 (4) ◽  
pp. 370-376
Author(s):  
Gun Binzet ◽  
Riza Binzet ◽  
Hakan Arslan
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Essential Oil ◽  
Essential Oils ◽  
Volatile Oil ◽  
Rosmarinus Officinalis ◽  
Chemical Compositions ◽  
Sesquiterpene Hydrocarbons ◽  
Rosemary Oil ◽  
Rosmarinus Officinalis L

This study reports on the chemical compositions of the essential oil of Rosmarinus officinalis L. (Rosemary) grown in Mersin, Turkey. The essential oil of rosemary was obtained by hydrodistillation method, and the yield of rosemary oil was found to be about 1.2 % (v:w). The hydrodistilled volatile oil was analyzed by gas chromatography and mass spectrometry techniques. Forty-five components were identified in the essential oil of R. officinalis, which represented 100% of the total essential oils. The oxygenated monoterpenes content possessed the highest value, 64.78% of the oil, among which eucalyptol (33.15%) and camphor (10.31%) were the most abundant components. In addition, the oil contained mainly monoterpene hydrocarbons, sesquiterpene hydrocarbons, oxygenated sesquiterpenes, and diterpenes. The least amount of diterpenes were found in the content of the oil. Isopimara-9 (11),15-diene (0.14%) and α-springene (0.06%) were two compounds determined as diterpene compounds.

scholarly journals Innovation in a Continuous System of Distillation by Steam to Obtain Essential Oil from Persian Lime Juice (Citrus latifolia Tanaka)

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4172
Author(s):  
José Daniel Padilla-de la Rosa ◽  
Magaly Dyanira Manzano-Alfaro ◽  
Jaime Rosalío Gómez-Huerta ◽  
Enrique Arriola-Guevara ◽  
Guadalupe Guatemala-Morales ◽  
...  
Keyword(s):  
Essential Oil ◽  
Oil Recovery ◽  
Steam Distillation ◽  
Optical Rotation ◽  
Process Time ◽  
Chemical Compositions ◽  
Distillation Process ◽  
Steam Consumption ◽  
Lime Juice ◽  
Oil Fractions

The citrus industry is one of the most important economic areas within the global agricultural sector. Persian lime is commonly used to produce lime juice and essential oil, which are usually obtained by batch distillation. The aim of this work was to validate a patented continuous steam distillation process and to both physically and chemically characterize the volatile fractions of essential Persian lime oil. Prior to distillation, lime juice was obtained by pressing the lime fruit. Afterwards, the juice was subjected to a continuous steam distillation process by varying the ratio of distillate flow to feed flow (0.2, 0.4, and 0.6). The distillate oil fractions were characterized by measuring their density, optical rotation, and refractive index. Gas chromatography GC-FID was used to analyze the chemical compositions of the oil fractions. The process of continuous steam distillation presented high oil recovery efficiencies (up to 90%) and lower steam consumption compared to traditional batch process distillation since steam consumption ranged from 32 to 60% for different steam levels. Moreover, a reduction in process time was observed (from 8 to 4 h). The oil fractions obtained via continuous steam distillation differed significantly in their composition from the parent compounds and the fractions.

scholarly journals RESEARCH REGARDING THE CULTIVATION TECHNOLOGY OF ROSMARINUS OFFICINALIS L.

1970 ◽  
Vol 63 ◽  
Author(s):  
D. I. Vârban ◽  
M. M. Duda ◽  
Rodica Vârban ◽  
Maria Tofana
Keyword(s):  
Medicinal Plant ◽  
Volatile Oil ◽  
Rosmarinus Officinalis ◽  
Water Usage ◽  
Cultivation Technology ◽  
Ancient Times ◽  
Rosmarinus Officinalis L

Rosemary was used since ancient times as medicinal plant, ritual and seasoning. Rosemary volatile oil is obtained from branches with leaves and flowers, harvested all year round. The greatest production were obtained at the planted variant 70 cm x 70 cm. The duration of rooting is low with six days in the case of water usage and with 10 days in the case of perlit usage. The highest content in volatile oil was obtained at the planting variant 70x70 cm and 100x100 cm and with the smallest density.

Critical Review of Methods for Analysis of Oleoresins

1965 ◽  
Vol 48 (3) ◽  
pp. 515-521
Author(s):  
William H Stahl
Keyword(s):  
Gas Chromatography ◽  
Refractive Index ◽  
Critical Review ◽  
Steam Distillation ◽  
Optical Rotation ◽  
Volatile Oil ◽  
The Other ◽  
Specific Component ◽  
Precision And Accuracy ◽  
Instrumental Methods

Abstract Oleoresins represent a type of flavoring material that is being used in ever increasing quantities. On the other hand, it is a poorly defined group of products, and the majority of analytical methods used in characterizing them, such as volatile oil by steam distillation, refractive index, optical rotation, are relatively meaningless; additionally, some of the specific component analyses, such as “heat” and capsicum (organoleptic), piperine (calculated from analysis of nitrogen) in pepper, curciimin (color value) of the paprika, are inadequate in their precision and accuracy. Deficiencies of these methods are discussed, and the value of newer instrumental methods of analyses, such as infrared, visible, and ultraviolet spectrometry, gas chromatography, and thinlayer chromatography, are illustrated.

scholarly journals Changes in the physico-chemical properties of spear and pepper mint volatile oils during storage

2019 ◽  
Author(s):  
Tamer Farouk Ahmed El-Moghazy
Keyword(s):  
Room Temperature ◽  
Steam Distillation ◽  
Chemical Properties ◽  
Volatile Oil ◽  
Research Station ◽  
Distillation Method ◽  
Volatile Oils ◽  
Physico Chemical ◽  
Starting Point ◽  
Horticultural Research

The experiment was conducted in Sabahia Horticultural Research Station, Alexandria, Egypt during the period from February 2005 until July 2007. Spear and pepper mint fields were planted late February and harvested in June 2005. The oil from the herbs was extracted by steam distillation method in a private factory in 6-October city. Then, the storage experiment was started in the middle of July 2005 and extended for two years.Dark and clear glasses, 25 ml, were filled with the oils to study the effects of the presence vs. absence of oxygen in the bottle atmosphere (half full vs. full filled bottles), dry oil vs. moisted oil (1% moisture), darkness vs. light (dark vs. clear glasses) and the effect of room temperature vs. low temperature (4oC) on the oils quality during storage. Each treatment was represented by 3 bottles, used once only in each sampling every three months for 9 times lasted for 24 months, June 2007, including the starting point samples. Storing either spear mint volatile oil or pepper mint volatile oil dry, away of air, in dark and placed in a refrigerator is recommended to keep the oils quality in good status. The active compounds will be remained in the acceptable levels and retard it far from spoilage for longer time, it might reach 24 months.

scholarly journals Effect of Distillation Tank Density and Storage Time on the Quality and Chemical Composition of Cajuput Oil

2020 ◽  
Vol 10 (1) ◽  
pp. 18-25
Author(s):  
Satrian Nur Alam ◽  
Rini Pujiarti ◽  
Kasmudjo Kasmudjo
Keyword(s):  
Storage Time ◽  
Steam Distillation ◽  
Optical Rotation ◽  
Chemical Components ◽  
Chemical Compositions ◽  
Water Steam ◽  
Oil Storage ◽  
Melaleuca Cajuputi ◽  
Main Components ◽  
And Storage

Cajuput oil is a commodity of non-timber forest product which is needed and potential to be developed in Indonesia. Therefore, further research on the factors of production and post-production are needed to produce optimum quality. In this study, the leaves of cajuput (Melaleuca cajuputi Powell) were distillated by water-steam distillation. This study evaluated effects of distillation tank density (60%, 70%, and 80%) and oil storage time (0 month, 1 month, 2 months, and 3 months) on physicochemical properties and chemical compositions of cajuput oils. The results showed that cajuput oils had a specific gravity of 0.915~0.923; optical rotation of (-2,10°) ~ (-1,20°); refractive index of 1.463~1.464; solubility in alcohol 1 : 1; cineole contents of 61.18~76.24%; clear to yellowish clear color; distinctive smell of cajuput and in accordance with SNI 06-3954- 2006. The GC-MS analysis identified 24 of chemical components on the cajuput oils with main components were 1,8-cineole, α-pinene, and β-caryophylene. Tank density 70% to 80% with the oil storage time up to 3 months still gives the optimum quality and chemical compositions.

Chemical Composition, Antioxidant, and Antimicrobial Activities of Rosmarinus officinalis Essential Oil From Moroccan Middle Atlas

2019 ◽  
Vol 18 (3-4) ◽  
pp. 162-168 ◽  
Author(s):  
T. El Kamli ◽  
M. El Hamdani ◽  
N. Eloutassi ◽  
F. Errachidi ◽  
R. Chabir ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Steam Distillation ◽  
Antibacterial Activities ◽  
Microtiter Plate ◽  
Extraction Methods ◽  
Antimicrobial Activities ◽  
Rosmarinus Officinalis ◽  
Gas Chromatography Mass Spectrometry ◽  
Rosmarinus Officinalis L

This study was designed to evaluate antioxidant and antibacterial activities of essential oils from Rosmarinus officinalis obtained by three different extraction methods: DA: Artisanal distillation; the essential oils were obtained directly from small cooperatives using a very traditional (nonindustrial) method and based on the technique of Steam distillation; DI: Industrial distillation which is also based on steam distillation; and DC: hydrodistillation through Clevenger apparatus laboratory. The chemical analyses were carried out with gas chromatography/mass spectrometry (GC/MS); they identified 16 components representing more than 99.89% of the essential oil and indicate that the chemotype is 1,8-Cineole and varies according to the method used (DI: 49.09%, DA: 42.12%, and DC: 53.21%). The antioxidant activity was evaluated by the β-carotene bleaching test measuring percent inhibition of peroxidation in linoleic acid system. The disc diffusion and modified resazurin microtiter-plate assays were used, respectively, to evaluate the inhibition zones (IZ) and minimum inhibitory concentration (MIC) of Rosmarinus officinalis essential oil. In general, Rosmarinus officinalis L. essential oil showed a lower antioxidant and antimicrobial activity than 1,8-Cineole the major component of the essential oil.

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