Abstract Essential oils are composite mixtures of volatile compounds most frequently present at low concentrations in plants. Several different extraction techniques are widely employed for the extraction of essential oils such as steam distillation and solvent extraction. These methods are characterized by drawbacks such as low extraction efficiency and selectivity, use of large amounts of solvents, and long extraction times. In many cases, the quality of the essential oil obtained by conventional methods can be influenced by hydrolyzation or oxidation than can take place due to long extraction time and/or high water quantity. Due to these limitations, alternative methods for the extraction of essential oils have been developed which can typically overcome these problems. Supercritical fluid extraction, microwave assisted extraction and ultrasound are novel methods that are now recognized as efficient extraction methods and can significantly reduce extraction times, enhance yields, and quality of essential oil. Although these methods are predominantly exploited on the laboratory scale, they have also found industrial applications, although in most cases to a limited extent.
|Name||Essential Oils in Food Preservation, Flavor and Safety|
- Essential oil
- Novel methods