Ohmic-assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi thyme)

Gavahian, M, Farahnaky, A, Majzoobi, M, Javidnia, K, Saharkhiz, M and Mesbahi, G 2011, 'Ohmic-assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi thyme)', International Journal of Food Science and Technology, vol. 46, no. 12, pp. 2619-2627.


Document type: Journal Article
Collection: Journal Articles

Title Ohmic-assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi thyme)
Author(s) Gavahian, M
Farahnaky, A
Majzoobi, M
Javidnia, K
Saharkhiz, M
Mesbahi, G
Year 2011
Journal name International Journal of Food Science and Technology
Volume number 46
Issue number 12
Start page 2619
End page 2627
Total pages 9
Publisher Wiley-Blackwell Publishing
Abstract Ohmic-assisted hydrodistillation (OAHD) is a combination of ohmic heating and distillation, and could be considered as a novel method for the extraction of essential oils. Major problems with traditional methods are long extraction time and lower purity of the extract. In this study, OAHD was applied as an economic and green technology for the extraction of essential oils from Zataria multiflora Boiss. (Shirazi thyme) aerial parts and the results were compared to those obtained from hydrodistillation (HD) as a conventional method. The results showed that OAHD method had the extraction time of 32.21±2.59min while this value was about 57.21±2.33min for hydrodistillation (HD). Scanning electron micrographs of thyme leaves showed a sudden eruption of essential oil glands and their surrounding area for OAHD samples. GC-MS analysis indicated that both methods of OAHD and HD can extract the same compounds.
Subject Food Processing
Keyword(s) Essential oils
GC-MS
Hydrodistillation
Linalool
Ohmic-assisted hydrodistillation
Shirazi thyme
DOI - identifier 10.1111/j.1365-2621.2011.02792.x
Copyright notice © 2011 The Authors. International Journal of Food Science and Technology, © 2011 Institute of Food Science and Technology.
ISSN 0950-5423
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