Influence of Distillation Method on the Content and Composition of Essential Oil Isolated from Summer Savory (Satureja hortensisL.)

Abstract

The aerial parts of Satureja hortensis L. were collected at flowering stage, dried naturally in a drying room and then submitted to distillation in order to obtain the essential oil. Three distillation methods were applied: hydrodistillation in Deryng-type apparatus, hydrodistillation in Clevenger-type apparatus and water-steam distillation. The isolated oils were analyzed by GC-MS. Carvacrol (62.91-72.19 %) and γ-terpinene (17.17-21.37 %) were the dominating components in the all analyzed oil samples. On the basis of the obtained data it was proved that distillation method had no significant effect on the content of the main S. hortensis essential oil components. However, there were statistically significant differences found for interaction between the concentration of the main oil constituents and the method of distillation.

Chemical composition of essential oils isolated from Mexican giant hyssop [Agastache mexicana (Kunth.) Link. & Epling.] via hydrodistillation in Deryng and Clevenger apparatuses

“…3). Similar results were published by Wesołowska et al [2015], who studied the effect of a distillation method on the chemical profile of essential oil obtained from summer savory (Satureja hortensis L.) herb and found no significant effect of the apparatus used for distillation on the qualitative and quantitative composition of the essential oil. CONCLUSIONS 1.…”

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“…Even the steam distillation is still the most preferable technique of oil isolation, during this process, molecular rearrangements, hydratation of double bonds and hydrolyzis of esters to alcohols and carboxylic acids can occur. In high-quality lavender oil the ratio between linalyl acetate and linalool should be higher than one (Porter et al, 1982;Wesolowska et al, 2010). Linalool poses sweet odor and linalyl acetate refreshing one, appreciated in many applications (Wesolowska et al, 2010).…”

“…In high-quality lavender oil the ratio between linalyl acetate and linalool should be higher than one (Porter et al, 1982;Wesolowska et al, 2010). Linalool poses sweet odor and linalyl acetate refreshing one, appreciated in many applications (Wesolowska et al, 2010). Nowadays, commercially produced lavender oil is often distilled for only 15 minutes at a very high temperature and under very high pressure (Wesolowska et al, 2010).…”

“…Linalool poses sweet odor and linalyl acetate refreshing one, appreciated in many applications (Wesolowska et al, 2010). Nowadays, commercially produced lavender oil is often distilled for only 15 minutes at a very high temperature and under very high pressure (Wesolowska et al, 2010). Because of its poor quality, synthetic linalyl acetate is often added in order to make it smell like the genuine plant fragrance (Sell, 2006;Wesolowska et al, 2010).…”

“…Within the one Lavandula species, the essential oil composition differs significantly depending on where and under what condition the plant was grown (Guillen et al, 1996). Other variations in essential oil composition may occur depending on duration, temperature and pressure of distillation (Wesolowska et al, 2010). Therefore, the aim of the present study was to evaluate the influence of distillation time on the composition of lavandin (L. x intermedia) essential oil as well as to determine the differences in chemical composition of the oils isolated from fresh or dried flowers of lavandin cultivated in Republic of Macedonia.…”