Use of Microwave-assisted Hydrodistillation to Extract the Essential Oils from Satureja hortensis and Satureja montana

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著者

    • REZVANPANAH Shila
    • Department of Food Science and Engineering, Faculty of Biosystem Engineering, The University of Tehran
    • REZAEI Karamatollah
    • Department of Food Science and Engineering, Faculty of Biosystem Engineering, The University of Tehran
    • RAZAVI Seyyed Hadi
    • Department of Food Science and Engineering, Faculty of Biosystem Engineering, The University of Tehran
    • MOINI Sohrab
    • Department of Food Science and Engineering, Faculty of Biosystem Engineering, The University of Tehran

抄録

Microwave-assisted hydrodistillation (MAHD) has recently been attended for the extraction of essential oils from medicinal plants/herbs. In this study, MAHD was investigated for the extraction of essential oils from two genotypes of savory (<I>Satureja hortensis</I>, so-called summer savory, and <I>Satureja montana</I>, so-called winter savory). Three levels of microwave power (220, 440 and 660 W) were selected for the extraction. MAHD resulted in a shorter extraction time compared to that in HD. Total extraction times at 660 W microwave power was 180 min for <I>S. hortensis</I> and 90 min for <I>S. montana</I>. The extraction yield obtained by MAHD was almost equal to that obtained by HD (3.1%, w/w, for <I>S. hortensis</I> and 0.7% for <I>S. Montana</I>). Extraction was more efficient at higher power levels.

収録刊行物

  • Food science and technology research  

    Food science and technology research 14(3), 311-314, 2008-05-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10021185500
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    NOT
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
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