Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis
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Gabriela Natalia Mezza
,
Ana V. Borgarello
Abstract
Rosemary essential oil is used in pharmaceutical, cosmetic and food industries. Due to its constituents’ chemical activity, it is also used as antioxidant to preserve foods and as antibacterial and antifungal agents.The most abundant components of rosemary essential oil used in this work are α-pinene, myrcene, 1,8-cineole and camphor, which respond to 1,8-cineole chemotype. Two sets of molecular distillation experience were conducted. Antioxidant power of distillates and residues obtained was quantified, and the residues obtained from molecular distillation have more antioxidant power than distillates and rosemary essential oil.The results of this study show that it is feasible to use molecular distillation operation to obtain concentrates of rosemary essential oil. Residues collected present higher antioxidant power than rosemary essential oil, probably due to the presence of camphor, linalool, linalyl acetate and α-terpineol, which are present in higher proportion in the residues.
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Articles in the same Issue
- Masthead
- Masthead
- Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis
- Effects of Feed Powder Quantity and Compression Pressure on the Tensile Strength of Eurycoma longifolia Jack Tablets Using Different Binders
- A Multi-Scale Three-Dimensional CFD Model of a Full Loaded Cool Storage
- An Intelligent Signal Processing Method for High-Speed Weighing System
- Influence of Osmotic Pre-treatment on Convective Drying Kinetics of Figs
- Influence of Drying on the Properties of Pears of the Rocha Variety (Pyrus communis
- Preparation, Storage and Distribution of Coated and Uncoated Chicken Meat Products
- Modelling the Effect of Processing Parameters of Continuous Flow High Pressure Throttling System and Microfluidizer on Particle Size Distribution of Soymilk
- Optimization of Headspace Sampling Using Solid-Phase Microextraction (SPME) for Volatile Components in Starfruit Juice
- Evaluation of Lycopene Loss and Colour Values in Convective Drying of Tomato by Surface Response Methodology
