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Superheated water extraction of fragrance compounds from Rosa canina
Author(s) -
Özel Mustafa. Z.,
Clifford Anthony A.
Publication year - 2004
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1317
Subject(s) - chemistry , extraction (chemistry) , chromatography , gas chromatography , mass spectrometry , aqueous solution , gas chromatography–mass spectrometry , organic chemistry
Floral oil of Rosa canina was isolated using superheated water extraction (SWE). The effects of different temperatures (50 °C, 100 °C and 150 °C) and pressures (25, 50 and 75 bar) on the recovery of fragrance compounds were investigated. The components of rose oil were removed from the aqueous extract by C18 solid phase extraction. Qualication and quantication were carried out by fast gas chromatography–time of ight/mass spectroscopy (GC–TOF/MS) and gas chromatography–ame ionization detection (GC–FID), respectively. SWE of rose petal oils shows a highest extraction efciency at 100 °C, 2 ml/min ow rate and 50 bar pressure for 2 h. The SWE‐based method is quicker, more environmentally friendly and more efcient than the Soxhlet extraction method. Copyright © 2004 John Wiley & Sons, Ltd.