Microwave-assisted hydrodistillation of essential oil from rosemary

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dc.contributor.authorKarakaya, S
dc.contributor.authorEl, SN
dc.contributor.authorKaragozlu, N
dc.contributor.authorSahin, S
dc.contributor.authorSumnu, G
dc.contributor.authorBayramoglu, B
dc.date.accessioned2025-04-10T10:35:29Z
dc.date.available2025-04-10T10:35:29Z
dc.description.abstractEffects of microwave assisted hydrodistillation (MAHD) and conventional hydrodistillation (HD) methods on yield, composition, specific gravity, refractive index, and antioxidant and antimicrobial activities of essential oil of Rosmarinus officinalis L were studied. The main aroma compounds of rosemary essential oil were found as 1,8-cineole and camphor. Trolox equivalent antioxidant capacity (TEAC) values for essential oils extracted by MAHD and HD were 1.52 mM/ml oil and 1.95 mM/ml oil, respectively. DPPH radical scavenging activity of the oils obtained by MAHD and HD were found as 60.55% and 51.04% respectively. Inhibitory effects of essential oils obtained by two methods on linoleic acid peroxidation were almost the same. Essential oils obtained by two methods inhibited growth of Esherichia coli O157:H7, Salmonella typhimurium NRRLE 4463 and Listeria monocytogenes Scott A with the same degree. However, inhibitory activity of essential oil obtained by MAHD on Staphylococcus aureus 6538P was stronger than that of obtained by HD (p < 0.05).
dc.identifier.e-issn0975-8402
dc.identifier.issn0022-1155
dc.identifier.urihttp://hdl.handle.net/20.500.14701/41508
dc.language.isoEnglish
dc.titleMicrowave-assisted hydrodistillation of essential oil from rosemary
dc.typeArticle

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