Spinning cone column isolation of rosemary essential oil

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dc.contributor.authorGraber, M. F.
dc.contributor.authorPerez Correa, J. R.
dc.contributor.authorVerdugo, G.
dc.contributor.authorDel Valle, J. M.
dc.contributor.authorAgosin, E.
dc.date.accessioned2024-01-10T12:42:55Z
dc.date.available2024-01-10T12:42:55Z
dc.date.issued2010
dc.description.abstractChemical compositions of rosemary (Rosmarinus officinalis L.) essential oil isolated using different processes, steam distillation and a spinning cone column (SCC), and harvested at different times, spring and autumn, were compared. The effect SCC operating parameters had on yields was also studied. The method used for isolating the oil influenced its composition and yield. The main components found were: camphor, beta-myrcene and 1,8-cineole. SCC derived oils were more consistent and richer, on average, in oxygenated Compounds than steam distilled oils. Furthermore, citronellol, chrysanthenone, piperitone and thymol were detected in SCC oils but not in their steam distilled counterparts. SCC yields were more consistent at a 1/40 dilution while higher yields were achieved at the same dilution spinning at 570 rpm, (C) 2009 Elsevier Ltd. All rights reserved.
dc.description.funderGeneralitat de Catalunya
dc.description.funderPontificia Universidad Catolica de Chile
dc.fechaingreso.objetodigital25-03-2024
dc.format.extent5 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodcont.2009.09.005
dc.identifier.eissn1873-7129
dc.identifier.issn0956-7135
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2009.09.005
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77552
dc.identifier.wosidWOS:000274843400005
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.information.autorucIngeniería;Del Valle JM;S/I;57259
dc.information.autorucIngeniería;Graber MF;S/I;127195
dc.information.autorucIngeniería;Pérez-Correa JR;S/I;100130
dc.issue.numero5
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final619
dc.pagina.inicio615
dc.publisherELSEVIER SCI LTD
dc.revistaFOOD CONTROL
dc.rightsacceso restringido
dc.subjectRosmarinus officinalis L.
dc.subjectCamphor
dc.subjectSteam distillation
dc.subjectROSMARINUS-OFFICINALIS L.
dc.subjectCHEMICAL-COMPOSITION
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleSpinning cone column isolation of rosemary essential oil
dc.typeartículo
dc.volumen21
sipa.codpersvinculados99630
sipa.codpersvinculados57259
sipa.codpersvinculados127195
sipa.codpersvinculados100130
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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