Comparative Study of Lavandula angustifolia Essential Oils Obtained by Microwave and Classical Hydrodistillation

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dc.authoridPatrascu, Mariana/0000-0002-1609-6217
dc.authoridKaya, Durmus Alpaslan/0000-0003-3544-9214
dc.contributor.authorDanila, Elena
dc.contributor.authorKaya, Durmus Alpaslan
dc.contributor.authorPatrascu, Mariana
dc.contributor.authorKaya, Madalina Albu
dc.contributor.authorKumbakisaka, Sylviu
dc.date.accessioned2024-09-18T20:29:30Z
dc.date.available2024-09-18T20:29:30Z
dc.date.issued2018
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractLavandula angustifolia which belong to Lamiaceae family with origins in the Mediterranean regionis one of the most important species of Lavandula. The most common method for obtaining the essential oil of lavender is described in the literature is steam hydrodistillation using a Neo-Clevenger, official method described in the European Pharmacopoeia. Another method described in the literature for obtaining oil of lavender is the extraction using microwave. The aim of this study was to obtain lavender essential oils bythese two different methods: classical hydrodistillation using Neo-Clevenger apparatus and microwave-assisted extraction. The yield of extraction was different for the two of methods 0.124 % for classical hydrodistillation and 0.6 % for microwave - assisted extraction. In order to establish and compare the chemical composition of lavender essential oils we used a gas chromatography coupled with mass spectrometry (GC-MS). In the classical hydrodistillation method 44 components with 99.20% yield and in microwave extraction, 46 components with 99.33% yields have been identified. The main compound of essential oil obtained was Linalool. But the other secondary main components are totally different. Even if the obtainedyield for lavender essential oil was bigger in the case of classical hydrodistillation, taking into account the time of extraction was lower for the oil obtained by microwave, it is recommended to continue with this modern method.en_US
dc.description.sponsorship[PN 16 34 02 07]; [PN 18 23 02 02]en_US
dc.description.sponsorshipThe authors acknowledge the financial support from the projects PN 16 34 02 07 and PN 18 23 02 02.en_US
dc.identifier.endpage2244en_US
dc.identifier.issn0034-7752
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-85053854380en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage2240en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10892
dc.identifier.volume69en_US
dc.identifier.wosWOS:000444602300062en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherChiminform Data S Aen_US
dc.relation.ispartofRevista De Chimieen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLavandula angustifoliaen_US
dc.subjectmicrowave assisteden_US
dc.subjectNeo-Clevengeren_US
dc.subjectdistillationen_US
dc.subjectessential oilen_US
dc.titleComparative Study of Lavandula angustifolia Essential Oils Obtained by Microwave and Classical Hydrodistillationen_US
dc.typeArticleen_US

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