Extraction of Essential Oils from Plants by Hydrodistillation with Pulsed Electric Fields (PEF) Pre-Treatment

被引:8
|
作者
Barros, Maria [1 ]
Redondo, Luis [2 ]
Rego, Duarte [3 ]
Serra, Cesleste [4 ]
Miloudi, Kadour [5 ]
机构
[1] Univ Lisbon, Inst Super Tecn, IST UL, Av Rovisco Pais 1, P-1049001 Lisbon, Portugal
[2] Lisbon Engn Super Inst, Pulsed Power Adv Applicat Grp, GIAAPP ISEL, R Conselheiro Emidio Navarro 1, P-1959007 Lisbon, Portugal
[3] EnergyPulse Syst, EPS, Lispolis, P-1600546 Lisbon, Portugal
[4] Lisbon Engn Super Inst, R Conselheiro Emidio Navarro 1, P-1959007 Lisbon, Portugal
[5] Mascara Univ, Lab Biol Syst & Geomat Res, Mascara 29000, Algeria
来源
APPLIED SCIENCES-BASEL | 2022年 / 12卷 / 16期
关键词
essential oil; pulsed electric fields; hydrodistillation; total phenolic content; eucalyptus; Salvia rosmarinus; thymus; CHEMICAL-COMPOSITION; DISTILLATION; YIELD;
D O I
10.3390/app12168107
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
Featured Application Increase the efficiency from the extraction of Essential Oils from plants by Hydrodistillation with PEF pre-treatment. Essential oils, EOs, are concentrated liquids with complex mixtures of volatile organic compounds that can be extracted from different plant materials. EOs have been used by humans throughout history due to their natural properties: from pleasant fragrances, to anti-bacterial/fungal activities. This work presents the impact of pulsed electric fields, PEF, application as a pre-treatment for the extraction of EOs from eucalyptus, rosemary, and thyme leaves. The initial PEF pre-treatment was first applied to eucalyptus and rosemary leaves two weeks after harvesting, with a 2 kV/cm electric field and a specific energy of approximately 10 kJ/kg, followed by EO extraction by hydrodistillation, HD, with distillation times of 30 and 60 min. The best results were obtained for PEF pre-treated samples and 30 min HD, exhibiting an increasing trend in the average extraction yield of approximately 17% and 11% for eucalyptus and rosemary, respectively, in comparison with no PEF applied. The composition of the EOs extracted from eucalyptus was analyzed for their total phenolic content, TPC, where PEF pre-treated samples showed a higher polyphenol extraction, reaching 30% for 30 min HD. Finally, the optimization of the PEF pre-treatment was also studied, for maximizing the quantity of EO extracted from dry thyme leaves, while aiming for a minimization of energy consumption, for different distillation times. For this study it was observed that, for this plant material, an electric field of 1 kV/cm with 0.4 kJ/kg and an HD time of 30 min, after PEF application, was able to achieve an extraction yield up to 40% higher than the conventional method.
引用
收藏
页数:14
相关论文
共 50 条
  • [1] Pulsed Electric Fields (PEF) as pre-treatment for freeze-drying of plant tissues
    Al-Sayed, L.
    Boy, V
    Madieta, E.
    Mehinagic, E.
    Lanoiselle, J-L
    IDS'2018: 21ST INTERNATIONAL DRYING SYMPOSIUM, 2018, : 1575 - 1582
  • [2] Sludge pre-treatment with pulsed electric fields
    Kopplow, O
    Barjenbruch, M
    Heinz, V
    WASTEWATER SLUDGE AS A RESOURCE, 2003, : 553 - 559
  • [3] Sludge pre-treatment with pulsed electric fields
    Kopplow, O
    Barjenbruch, M
    Heinz, V
    WATER SCIENCE AND TECHNOLOGY, 2004, 49 (10) : 123 - 129
  • [4] Enhanced extraction of procyanidins from avocado processing residues by pulsed electric fields pre-treatment
    Razola-Diaz, Maria del Carmen
    Genovese, Jessica
    Tylewicz, Urszula
    Guerra-Hernandez, Eduardo J.
    Rocculi, Pietro
    Verardo, Vito
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 212
  • [5] Influence of pulsed electric field (PEF) pre-treatment on the convective drying kinetics of onions
    Ostermeier, R.
    Giersemehl, P.
    Siemer, C.
    Toepfl, S.
    Jaeger, H.
    JOURNAL OF FOOD ENGINEERING, 2018, 237 : 110 - 117
  • [6] Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains
    Martin-Garcia, Beatriz
    Tylewicz, Urszula
    Verardo, Vito
    Pasini, Federica
    Maria Gomez-Caravaca, Ana
    Caboni, Maria Fiorenza
    Dalla Rosa, Marco
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2020, 64
  • [7] Role of thermal and electric field effects during the pre-treatment of fruit and vegetable mash by pulsed electric fields (PEF) and ohmic heating (OH)
    Mannozzi, C.
    Fauster, T.
    Haas, K.
    Tylewicz, U.
    Romani, S.
    Dalla Rosa, M.
    Jaeger, H.
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2018, 48 : 131 - 137
  • [8] Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins
    Santos, K. C.
    Llavata, Beatriz
    Augusto, Pedro E. D.
    Carcel, Juan A.
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2025, 102
  • [9] Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process
    Ostermeier, Robin
    Parniakov, Oleksii
    Toepfl, Stefan
    Jaeger, Henry
    FOODS, 2020, 9 (04)
  • [10] COMPARISON OF HYDRODISTILLATION AND SUPERCRITICAL FLUID EXTRACTION FOR THE DETERMINATION OF ESSENTIAL OILS IN AROMATIC PLANTS
    HAWTHORNE, SB
    RIEKKOLA, ML
    SERENIUS, K
    HOLM, Y
    HILTUNEN, R
    HARTONEN, K
    JOURNAL OF CHROMATOGRAPHY, 1993, 634 (02): : 297 - 308