Use of Microwave-assisted Hydrodistillation to Extract the Essential Oils from Satureja hortensis and Satureja montana
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- REZVANPANAH Shila
- Department of Food Science and Engineering, Faculty of Biosystem Engineering, The University of Tehran, Karaj, Iran
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- REZAEI Karamatollah
- Department of Food Science and Engineering, Faculty of Biosystem Engineering, The University of Tehran, Karaj, Iran
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- RAZAVI Seyyed Hadi
- Department of Food Science and Engineering, Faculty of Biosystem Engineering, The University of Tehran, Karaj, Iran
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- MOINI Sohrab
- Department of Food Science and Engineering, Faculty of Biosystem Engineering, The University of Tehran, Karaj, Iran
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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 (Satureja hortensis, so-called summer savory, and Satureja montana, 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 S. hortensis and 90 min for S. montana. The extraction yield obtained by MAHD was almost equal to that obtained by HD (3.1%, w/w, for S. hortensis and 0.7% for S. Montana). Extraction was more efficient at higher power levels.
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 14 (3), 311-314, 2008
公益社団法人 日本食品科学工学会
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詳細情報
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- CRID
- 1390001204455628544
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- NII論文ID
- 10021185500
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- NII書誌ID
- AA11320122
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
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- 抄録ライセンスフラグ
- 使用不可