Optimizing the Method of Rosemary Essential Oils Extraction by Using Response Surface Methodology (RSM)-Characterization and Toxicological Assessment

Rosemary (Rosmarinus officinalis L.) is a plant with needle-shaped leaves. It is mainly found in Mediterranean regions (Algeria, Morocco and Tunisia). Rosemary essential oil (EO) has several therapeutic virtues that were widely studied. However, the use of this EO is restricted due to its sensitivit...

Full description

Saved in:
Bibliographic Details
Published in:Sustainability 2022-04, Vol.14 (7), p.3927
Main Authors: Yeddes, Walid, Ouerghemmi, Ines, Hammami, Majdi, Gadhoumi, Hamza, Affes, Taycir Grati, Nait Mohamed, Salma, Aidi-Wannes, Wissem, Witrowa-Rajchert, Dorota, Saidani-Tounsi, Moufida, Nowacka, Małgorzata
Format: Article
Language:English
Subjects:
Acute toxicity
Antiinfectives and antibacterials
Antioxidants
Borneol
Camphene
Camphor
Campylobacter
Cineole
Design of experiments
Design parameters
Essential oils
Experimental design
Food additives
Food industry
Heating
Herbal medicine
Industrial applications
Laboratories
Methods
Oils & fats
Optimization
Oxidation
Polymers
Process parameters
Response surface methodology
Rosemary
Rosmarinus officinalis
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Rosemary (Rosmarinus officinalis L.) is a plant with needle-shaped leaves. It is mainly found in Mediterranean regions (Algeria, Morocco and Tunisia). Rosemary essential oil (EO) has several therapeutic virtues that were widely studied. However, the use of this EO is restricted due to its sensitivity to oxidation. Nanoencapsulation based on EO and polymers has been developed as one of the promising techniques to overcome this limitation. In this study, the emphasis was on optimizing the extraction and formulation of a food additive based on rosemary EO. In fact, the results showed that rosemary EO extraction depended on the parameters of the extraction process, and the optimum heating temperature and extraction time were determined using an experimental design methodology. The parameters for extraction were chosen as follows: heating temperature of 250 °C and a hydrodistillation time of 180 min. This optimization revealed that the maximum oil yield can be obtained. Rosemary EO was characterized by a dominance of 1,8-cineole, camphor, α-pinene, borneol and camphene as well as by high antioxidant and antibacterial capacities with low acute toxicity. The obtained formulation of a stable rosemary EO powder can be used as a food additive in several industrial applications.
ISSN:2071-1050
2071-1050
DOI:10.3390/su14073927