Search

Steam distillation (SD) and solvent extraction (SE) using hexane, methylene chloride, and ethyl acetate were compared for their effectiveness in the oil extraction from Rehmannia glutinosa Libosch. The four oil samples extracted by both methods respectively were analyzed using GC-MS. The qualitative comparison showed that the number and total amount of compounds detected in hexane was higher than others. More high-volatile compounds were detected in SD extract than in SE extract. The first principal component separated the SD extract from other three SE samples based on the higher concentrations of high-volatile compounds.

The essential oil was isolated using the ultrasound method from the root of Rehmannia glutinosa Libosch root with a yield of 0.47 % (w/w) by orthogonal matrix method. This yield of essential oil with steam distillation after the ultrasound method (EOU) is 2.03 times than that without ultrasound-assisted isolation (EO). The essential oil samples with and without the ultrasound method were analyzed by GC-MS. Total forty-six components in EOU were identified. The major compounds in the EOU and EO were found to be identical namely methyl palmitate, ethyl oleate, furfural, and methyl linoleate. Antioxidant activity of the samples were determined by two different test systems namely hydroxyl radical scavenging activity assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assay. EOU showed higher antioxidant properties than EO, probably due to their different compositions.

In this study, cellulase and pectinase were applied to extract the essential oil from Chrysanthemum morifolium Ramat. The extraction conditions were optimized by response surface methods. Under the optimal conditions as solid-liquid ratio of 9:1, enzyme dosage 4.4 %, extraction time 5 h, the highest extraction yield of essential oil was 0.848 %. The essential oil was analyzed by GC-MS and 84 volatile compounds, accounting for 43.9 % of the oil, were identified and the main components were β-Sesquiphellandrene, β-selinene, (E)-β-farnesene, (Z)-β-farnesene and α-curcumene. The oil was applied to tobacco flavoring with different concentration and the sensory evaluation showed that at the dosage of 1 % (g/g). The results showed that irritation was reduced and sweet aroma was increased in the smoke. Therefore, Chrysanthemum oil could be considered as an ideal natural tobacco flavor.