Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis

Autores
Mezza, Gabriela Natalia; Borgarello, Ana Valeria; Daguero, Jorge D.; Pramparo, Maria del Carmen
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Rosemary essential oil is used in pharmaceutical, cosmetic and food industries. Due to its constituents’ chemical activity, it is also used as antioxidant to preserve foods and as antibacterial and antifungal agents. The most abundant components of rosemary essential oil used in this work are α-pinene, myrcene, 1,8-cineole and camphor, which respond to 1,8-cineole chemotype. Two sets of molecular distillation experience were conducted. Antioxidant power of distillates and residues obtained was quantified, and the residues obtained from molecular distillation have more antioxidant power than distillates and rosemary essential oil. The results of this study show that it is feasible to use molecular distillation operation to obtain concentrates of rosemary essential oil. Residues collected present higher antioxidant power than rosemary essential oil, probably due to the presence of camphor, linalool, linalyl acetate and α-terpineol, which are present in higher proportion in the residues.
Fil: Mezza, Gabriela Natalia. Universidad Nacional de Río Cuarto; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Borgarello, Ana Valeria. Universidad Nacional de Río Cuarto; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Daguero, Jorge D.. Universidad Nacional de Río Cuarto; Argentina
Fil: Pramparo, Maria del Carmen. Universidad Nacional de Río Cuarto; Argentina
Materia
Antioxidants
Rosemary Essential Oil
Molecular Distillation
Dpph
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/23388
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/23388
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity AnalysisMezza, Gabriela NataliaBorgarello, Ana ValeriaDaguero, Jorge D.Pramparo, Maria del CarmenAntioxidantsRosemary Essential OilMolecular DistillationDpphhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Rosemary essential oil is used in pharmaceutical, cosmetic and food industries. Due to its constituents’ chemical activity, it is also used as antioxidant to preserve foods and as antibacterial and antifungal agents. The most abundant components of rosemary essential oil used in this work are α-pinene, myrcene, 1,8-cineole and camphor, which respond to 1,8-cineole chemotype. Two sets of molecular distillation experience were conducted. Antioxidant power of distillates and residues obtained was quantified, and the residues obtained from molecular distillation have more antioxidant power than distillates and rosemary essential oil. The results of this study show that it is feasible to use molecular distillation operation to obtain concentrates of rosemary essential oil. Residues collected present higher antioxidant power than rosemary essential oil, probably due to the presence of camphor, linalool, linalyl acetate and α-terpineol, which are present in higher proportion in the residues.Fil: Mezza, Gabriela Natalia. Universidad Nacional de Río Cuarto; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Borgarello, Ana Valeria. Universidad Nacional de Río Cuarto; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Daguero, Jorge D.. Universidad Nacional de Río Cuarto; ArgentinaFil: Pramparo, Maria del Carmen. Universidad Nacional de Río Cuarto; ArgentinaDe Gruyter2013-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/23388Mezza, Gabriela Natalia; Borgarello, Ana Valeria; Daguero, Jorge D.; Pramparo, Maria del Carmen; Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis; De Gruyter; International Journal Of Food Engineering; 9; 2; 6-2013; 1-71556-3758CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1515/ijfe-2013-0013info:eu-repo/semantics/altIdentifier/url/https://www.degruyter.com/view/j/ijfe.2013.9.issue-2/ijfe-2013-0013/ijfe-2013-0013.xmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:58:03Zoai:ri.conicet.gov.ar:11336/23388instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:58:04.297CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis
title Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis
spellingShingle Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis
Mezza, Gabriela Natalia
Antioxidants
Rosemary Essential Oil
Molecular Distillation
Dpph
title_short Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis
title_full Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis
title_fullStr Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis
title_full_unstemmed Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis
title_sort Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis
dc.creator.none.fl_str_mv Mezza, Gabriela Natalia
Borgarello, Ana Valeria
Daguero, Jorge D.
Pramparo, Maria del Carmen
author Mezza, Gabriela Natalia
author_facet Mezza, Gabriela Natalia
Borgarello, Ana Valeria
Daguero, Jorge D.
Pramparo, Maria del Carmen
author_role author
author2 Borgarello, Ana Valeria
Daguero, Jorge D.
Pramparo, Maria del Carmen
author2_role author
author
author
dc.subject.none.fl_str_mv Antioxidants
Rosemary Essential Oil
Molecular Distillation
Dpph
topic Antioxidants
Rosemary Essential Oil
Molecular Distillation
Dpph
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Rosemary essential oil is used in pharmaceutical, cosmetic and food industries. Due to its constituents’ chemical activity, it is also used as antioxidant to preserve foods and as antibacterial and antifungal agents. The most abundant components of rosemary essential oil used in this work are α-pinene, myrcene, 1,8-cineole and camphor, which respond to 1,8-cineole chemotype. Two sets of molecular distillation experience were conducted. Antioxidant power of distillates and residues obtained was quantified, and the residues obtained from molecular distillation have more antioxidant power than distillates and rosemary essential oil. The results of this study show that it is feasible to use molecular distillation operation to obtain concentrates of rosemary essential oil. Residues collected present higher antioxidant power than rosemary essential oil, probably due to the presence of camphor, linalool, linalyl acetate and α-terpineol, which are present in higher proportion in the residues.
Fil: Mezza, Gabriela Natalia. Universidad Nacional de Río Cuarto; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Borgarello, Ana Valeria. Universidad Nacional de Río Cuarto; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Daguero, Jorge D.. Universidad Nacional de Río Cuarto; Argentina
Fil: Pramparo, Maria del Carmen. Universidad Nacional de Río Cuarto; Argentina
description Rosemary essential oil is used in pharmaceutical, cosmetic and food industries. Due to its constituents’ chemical activity, it is also used as antioxidant to preserve foods and as antibacterial and antifungal agents. The most abundant components of rosemary essential oil used in this work are α-pinene, myrcene, 1,8-cineole and camphor, which respond to 1,8-cineole chemotype. Two sets of molecular distillation experience were conducted. Antioxidant power of distillates and residues obtained was quantified, and the residues obtained from molecular distillation have more antioxidant power than distillates and rosemary essential oil. The results of this study show that it is feasible to use molecular distillation operation to obtain concentrates of rosemary essential oil. Residues collected present higher antioxidant power than rosemary essential oil, probably due to the presence of camphor, linalool, linalyl acetate and α-terpineol, which are present in higher proportion in the residues.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/23388
Mezza, Gabriela Natalia; Borgarello, Ana Valeria; Daguero, Jorge D.; Pramparo, Maria del Carmen; Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis; De Gruyter; International Journal Of Food Engineering; 9; 2; 6-2013; 1-7
1556-3758
CONICET Digital
CONICET
url http://hdl.handle.net/11336/23388
identifier_str_mv Mezza, Gabriela Natalia; Borgarello, Ana Valeria; Daguero, Jorge D.; Pramparo, Maria del Carmen; Obtention of Rosemary Essential Oil Concentrates by Molecular Distillation and Free Radical Scavenging Capacity Analysis; De Gruyter; International Journal Of Food Engineering; 9; 2; 6-2013; 1-7
1556-3758
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1515/ijfe-2013-0013
info:eu-repo/semantics/altIdentifier/url/https://www.degruyter.com/view/j/ijfe.2013.9.issue-2/ijfe-2013-0013/ijfe-2013-0013.xml
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv De Gruyter
publisher.none.fl_str_mv De Gruyter
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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