Comparison of extraction parameters and extracted essential oils from Mentha piperita L. using hydrodistillation and steamdistillation

Gavahian, M, Farhoosh, R, Farahnaky, A, Javidnia, K and Shahidi, F 2015, 'Comparison of extraction parameters and extracted essential oils from Mentha piperita L. using hydrodistillation and steamdistillation', International Food Research Journal, vol. 22, no. 1, pp. 283-288.


Document type: Journal Article
Collection: Journal Articles

Title Comparison of extraction parameters and extracted essential oils from Mentha piperita L. using hydrodistillation and steamdistillation
Author(s) Gavahian, M
Farhoosh, R
Farahnaky, A
Javidnia, K
Shahidi, F
Year 2015
Journal name International Food Research Journal
Volume number 22
Issue number 1
Start page 283
End page 288
Total pages 6
Publisher Universiti Putra Malaysia
Abstract Hydrodistillation (HD) and steamdistillation (SD) are known to be the most prevalent methods of essential oils extraction. Despite many studies on extraction methods, there is no report on comparison of SD and HD and their extracted essential oils. In this study, SD was used for extraction of essential oils from Mentha piperita L. (peppermint), which is one of the medicinal plants of high consumption, and the results were compared with those of the HD. The results showed that although extraction with HD started sooner, both methods had the extraction time of about 1 hour. Scanning electron micrographs of mint leaves showed significant changes of glands after extraction in both methods. The required energy for extraction and kinetic parameters as well as quality of extracted essential oils where compared by physical constants and GC-MS analysis. The results of this study revealed that both HD and SD can be used as qualitative reference methods of extraction due to similarity of properties of extracted essential oils.
Subject Food Processing
Keyword(s) Ascorbic acid
Benzoic acid
Essential oils
HS-GC/MS
Non-alcoholic beverage
Storage conditions
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ISSN 1985-4668
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