The Extraction of Linalool from Coriander Seeds by Steam Distillation

Comparison of Essential oil of Ocimum sanctum L. from Fresh and Dry Aerial Parts by Hydro-distillation and Steam Distillation

The use of natural products as medicinal agents presumably predates the earliest recorded history. Ocimum sanctum L., is a plant which is used in several traditional medicine systems to cure various diseases. In this study aerial parts of Ocimum sanctum were collected on august 2014 from Shahr-e-Rey in Iran. Fresh and dry partsof plants essential oils were extracted with hydro-distillation and ...

Comparison Extraction Methods of Essential oils of Rosmarinus officinalis L. in Iran By Microwave Assisted Water Distillation; Water Distillation and Steam Distillation

Rosmarinus officinalis L. is a perennial herb that belongs to the Lamiaceae family. It is used as a food flavouring agent, and well known medicinally for its powerful antimutagenic, antibacterial and chemopreventive properties. The most applicable method for extraction of essential oil is water distillation (WD) and steam distillation (SD). It is a traditional technique which is used in most in...

Application of Multistage Steam Distillation Column for Extraction of Essential Oil of Rosemarinuse officinialis L.

Enzyme-Mediated Extraction of Limonene, Linalool and Linalyl Acetate from Bergamot Peel Oil by Pervaporation

Bergamot peel oil is highly attractive for food and pharmaceutical industries due to its content of valuable essential oil, which is enriched with high-added valuable compounds, such as limonene, linalool and linalyl acetate. Nevertheless, there are some limitations for the separation of such compounds. In this framework, pervaporation (PV) technology was proposed as a ...

Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples—Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet Extraction

A simutaneous distillation extraction (SDE) combined GC method was constructed for determination of volatile flavor components in Pu-erh tea samples. Dichloromethane and ethyl decylate was employed as organic phase in SDE and internal standard in determination, respectively. Weakly polar DB-5 column was used to separate the volatile flavor components in GC, 10 of the components were quantitativ...