<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Effect of enzymatic pretreatment before hydrodistillation process on yield and composition of <italic>Rosmarinus officinalis</italic> essential oil was studied. Results obtained by using two selected commercial enzymes applied in food and beverage industry were compared. Control process with non-enzymatic pretreatment in analogous conditions was also performed for proper interpretation of results. Application of gas chromatography with mass selective detector (GC-MS) enabled analysis and comparison of essential oils composition. Moreover, total phenolic content (TPC) was determined spectrophotometrically in post-processing hydrolates, which are also valuable products e.g. for cosmetic applications. Modifications of isolation process by pretreatment with selected enzymes resulted in significant increase in essential oil yields in comparison to conventional hydrodistillation and control process with non-enzymatic pretreatment in analogous conditions. No substantial changes in the composition of obtained essential oils were observed. In post-processing hydrolates higher values of total phenolic content (TPC) were found both after enzymatic and non-enzymatic pretreatment.</p>
</abstract>

Effect of enzymatic pretreatment before hydrodistillation process on yield and composition of Rosmarinus officinalis essential oil was studied. Results obtained by using two selected commercial enzymes applied in food and beverage industry were compared. Control process with non-enzymatic pretreatment in analogous conditions was also performed for proper interpretation of results. Application of gas chromatography with mass selective detector (GC-MS) enabled analysis and comparison of essential oils composition. Moreover, total phenolic content (TPC) was determined spectrophotometrically in post-processing hydrolates, which are also valuable products e.g. for cosmetic applications. Modifications of isolation process by pretreatment with selected enzymes resulted in significant increase in essential oil yields in comparison to conventional hydrodistillation and control process with non-enzymatic pretreatment in analogous conditions. No substantial changes in the composition of obtained essential oils were observed. In post-processing hydrolates higher values of total phenolic content (TPC) were found both after enzymatic and non-enzymatic pretreatment.

Influence of enzymatic pretreatment on yield and chemical composition of <italic>Rosmarinus officinalis</italic> essential oil

West Pomeranian University of Technology, Szczecin, Faculty of Chemical Technology and Engineering

Department of Chemical Organic Technology and Polymeric Materials

Polish Journal of Chemical Technology

This work is licensed under the Creative Commons Attribution 4.0 International License.

Influence of enzymatic pretreatment on yield and chemical composition of  essential oil

Effect of enzymatic pretreatment before hydrodistillation process on yield and composition of Rosmarinus officinalis essential oil was studied. Results...

Influence of enzymatic pretreatment on yield and chemical composition of Rosmarinus officinalis essential oil

Publié en ligne: 26 déc. 2022

Pages: 61 - 66

DOI: https://doi.org/10.2478/pjct-2022-0029

Mots clés
essential oil, hydrolate, modification of hydrodistillation, enzymatic pretreatment, total phenolic content (TPC)

© 2022 Małgorzata Dzięcioł, published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Influence of enzymatic pretreatment on yield and chemical composition of Rosmarinus officinalis essential oil

Publié en ligne: 26 déc. 2022

Pages: 61 - 66

DOI: https://doi.org/10.2478/pjct-2022-0029

Mots clésessential oil, hydrolate, modification of hydrodistillation, enzymatic pretreatment, total phenolic content (TPC)

© 2022 Małgorzata Dzięcioł, published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Mots clés
essential oil, hydrolate, modification of hydrodistillation, enzymatic pretreatment, total phenolic content (TPC)