Comparison of microwave-assisted hydrodistillation and hydrodistillation methods for the analysis of volatile secondary metabolites

Microwave-assisted hydrodistillation (MWHD) and hydrodistillation (HD) were carried out for the analysis of volatile components in Whole and ground fruits of Anethum graveolens L. (dill seed) and Coriandrum sativum L. (coriander seed). Fruits were distilled using a microwave oven modified to fit a Clevenger apparatus. The effect of microwave energy on the yield and composition of the essential oil was investigated against the classical hydrodistillation. Essential oils of all samples were analyzed by GC-FID and gas chromatography-mass spectrometry (GC-MS). In the whole dillseed oil, the amounts of cis-isodihyorocarvone (from 7.5% to 10.9%) and carvone (from 45.7% to 69.3%) were increased by microwave energy while limonene (from 17.7% to 4.7%), myristicin (from 8.7% to 5.7%) and dill apiole (from 14.1% to 6.1%) were decreased. Grinding of the material also increased the amounts of main components except for myristicin and dill apiole. A decrease in the linalool content of the coriander oil (from 80.0% to 75.5%) was observed in the microwave-assisted hydrodistilled ground fruits. Microwave-assisted distillation appeared to increase the amounts of fatty acids, for example, tetradecanoic acid (from 2.8% to 8.8%) and hexadecanoic acid (from 1.9% to 6.0%) in coriander oil

A simple method to obtain essential oils from Salvia triloba L. and Laurus nobilis L. by using microwave-assisted hydrodistillation

A microwave-assisted hydrodistillation protocol was modified to extract essential oils from leaves of Salvia triloba L. and Laurus nobilis L. The essential oils of these plants are generally obtained by hydrodistillation or steam distillation. The volatile compounds obtained by microwave-assisted hydrodistillation and hydrodistillation methods were analyzed by GC and GC/MS. Both distillation methods and analytical results were compared. 1,8-Cineole (46.8-54.2%) was the main component in the leaf oils of both samples. Although the distillation was accomplished in a shorter time, oil yields and 1,8-cineole contents were slightly higher in the microwave-assisted hydrodistillation compared to usual hydrodistillation. Microwave-assisted hydrodistillation appears to be an effective method for the production of essential oils

Determination of volatile compounds in sultaniye wine by soled-phase microextraction techniques

WOS: 000233509000005Volatile compounds of wines made from Sultaniye grape varieties grown in Denizli-Turkey were investigated. Volatile compounds in wines were extracted by headspace and immersion solid-phase microextraction (SPME) methods and identified by GC-MS. According to the results of analyses, esters were mainly responsible for the flavor of Sultaniye wine, and among these, ethyl decanoate, ethyl octanoate, ethyl hexanoate, and 3-methylbutyl acetate were found to be dominant