CHARACTERISTICS OF ROSEMARY ESSENTIAL OIL OBTAINED BY HYDRODISTILLATION AND STEAM DISTILLATION
Autori: SILVIYA MOLLOVA(1), STANKO STANEV(1), IVAILA DINCHEVA(2), IRA TANEVA(3*),
NADEZHDA MAZOVA(4), YANA KOLEVA(5), ALBENA STOYANOVA(6)
1. Institute of Roses, Essential and Medical Plants, Agricultural Academy,
6100, Kazanlak, Bulgaria
2. AgroBioInstitute, Agricultural Academy, Department of Agrobiotechnology, 1164, Sofia, Bulgaria
3. Тrakia University, Stara Zagora, Faculty of Technics and Technology,
8600, Yambol, Bulgaria
4. University of Food Technologies, Department of Engineering Ecology,
4002, Plovdiv, Bulgaria
5. University “Prof. Dr. Assen Zlatarov”, Department of Chemistry, 8010, Burgas, Bulgaria
6. University of Food Technologies, Department of Tobacco, Sugar, Vegetable and Essential Oils, 4002, Plovdiv, Bulgaria
* Corresponding author: ira.dimitrova@trakia-uni.bg
Abstract
Rosemary (Rosmarinus officinalis L.) is mainly found in yards and gardens. Still, for several years, attempts have been made to cultivate it in the experimental field of the Institute of Rose and Essential Oil Crops, Kazanlak. The present study aimed to compare essential oils obtained by hydrodistillation and steam distillation from vegetatively propagated rosemary of Iranian origin. The chemical composition of the essential oils was identified by GC/MS analysis. The major components (over 2 %) were the monoterpene hydrocarbons α-pinene (41.09 and 51.53 %) and verbenone (9.40 and 1.13 %), and the monoterpene oxygen derivatives 1,8-cineole (10.22 and 14.24 %), camphor (9.27 and 5.05 %), bornyl acetate (5.67 and 4.05 %), and borneol (5.34 and 2.63 %). The antioxidant activity of both oils was also determined by two methods, DPPH (0.653 and 0.616 mM TE·mL-1) and ABTS (0.630 and 0.605 mM TE·mL-1). The antioxidant activity exhibited is the basis for including the oils in various food and cosmetic products, subject to further studies.