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Coaxial microwave assisted hydrodistillation of essential oils from five different herbs (lavender, rosemary, sage, fennel seeds and clove buds): Chemical composition and thermal analysis

  Articoli su Riviste JCR/ISI  (anno 2016)

Autori:  Gonzalez-Rivera J., Duce C., Falconieri D., Ferrari C., Ghezzi L., Piras A., Tine MR

Affiliazione Autori:  Department of Chemistry and Industrial Chemistry, University of Pisa, Via G. Moruzzi 13, 56124 Pisa, Italy Istituto Tecnico Industriale Statale "Michele Giua", Via Montecassino, 09100 Cagliari, Italy National Institute of Optics (INO), National Research Council of Italy (CNR), Via G. Moruzzi 1, 56124 Pisa, Italy Department of Chemical and Geological Science, University of Cagliari, Cittadella Universitaria di Monserrato, S.S. 554, km 4,500, 09042 Monserra to, Italy

Riassunto:  Lavender, sage, rosemary, fennel seed and clove bud essential oils (EOs) were isolated using a microwave assisted Clevenger-type device, where the microwaves are applied by means of a coaxial antenna and by conventional hydrodistillation (HD). The yield and chemical composition of EOs were analyzed as a function of the microwave (MW) extraction time. A complete chemical characterization was performed by gas chromatography (GC) and gas chromatography mass spectrometry (GC-MS) analysis. The analysis of the thermal behavior and stability of the EO were performed by thermogravimetry (TG) and thermogravimetry coupled to infrared spectrometry (TG-FTIR). Thermal analysis showed that the EO thermal behavior is described by the evaporation of its main compounds. The most volatile EO was the rosemary, while clove EO was the most thermally stable. The coaxial MWHD extraction leads to a high concentration of oxygenated monoterpenes, different product selectivity, energy savings, and reductions in heating time compared to the EO obtained by conventional HD. The coaxial antenna method allows the scale-up to industrial level without any limit of power and size.

Rivista/Giornale:  INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume n.:  33      Pagine da: 308  a: 318
Ulteriori informazioni:  This work was supported by the projects PRIN 2010-2011 (n.2010C4R8M8) and FIRB 2012 (n.RBFR12ETL5), funded by the Italian Ministry of University and Research, and by the project PRA-2015-0050 funded by the University of Pisa. Dr. J. Gonzalez-Rivera would like to thank the Thermolab and the Department of Chemistry and Industrial Chemistry (University of Pisa) for funding his postdoctoral fellowship program. The authors would also like to thank C. Lanza and F. Pardini (INO-CNR) for their valuable technical support.
DOI: 10.1016/j.ifset.2015.12.011

*Impact Factor della Rivista: (2016) 2.573   *Citazioni: 20
data tratti da "WEB OF SCIENCE" (marchio registrato di Thomson Reuters) ed aggiornati a:  19/05/2019

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