| چکیده انگلیسی مقاله |
Essential oils are one of the most secondary metabolites in therapeutic herbs, rich in oxygenated compounds [1]. The proficiencies of traditional hydro-distillation (THD) and microwave-assisted steam hydro-diffusion (MSHD) techniques in extraction of Bakhtiari savory oil were evaluated. In order to obtain the golden yield and total phenol (TPC) in MSHD method, three factors were examined at 5 levels by applying central composite design under RSM technique: extraction time (15, 25, 35, 45, 55 min), microwave power (200, 400, 600, 800, 1000 W) and water volume to plant ratio (W/P) (0, 0.5, 1.5, 2.5, 3 ml/g) [2, 3] .The results of RSM in THD method showed, extraction time and (W/P) separately affected on yield and TPC without interaction.The best yield was 1.64 V/W% that collected at conditions [54.16 min, 872.42 W, 2.09 ml/g for extraction time, microwave power and (W/P)]. By using folin-ciocalteu method, the maximum of TPC was 344.07 mgGAE/g that was obtained at points [19.7 min, 1000 W, 3 ml/g for time, power and (W/P)] in MSHD technique. The highest amount of oxygenated fraction (63.24 ± 0.442%) were produced in the microwave method. The MSHD method is the economic technique for green extraction of essential oil from pharmaceutical and fragrant herbs [4,5]. |
