using a soxhlet extractor for essential oils

#USING A SOXHLET EXTRACTOR FOR ESSENTIAL OILS PROFESSIONAL#

These processes are time, energy, solvent and water consuming. The physical methods used are alembic distillation (steam, steam/water and water), expression (also known as cold pressing for citrus peel oils), or dry distillation of natural materials. Essential oils are defined as products obtained from raw plant materials which must be isolated by physical means only.

#USING A SOXHLET EXTRACTOR FOR ESSENTIAL OILS PROFESSIONAL#

Extraction of natural products was considered “clean” when compared with the heavy chemical industries, but researchers and professional specialists know that its environmental impact is far greater than it first appeared. Nowadays, we cannot find a production process in the perfume, cosmetic, pharmaceutical, food, bio-fuel, materials, or fine chemical industries, which does not use extraction processes. 1 Innovative alembics by Macquer (1756) 2 and French (1651). The rare treatises saved show that her extraction technique was advanced with the use of solar energy ( Fig. She was recognized as the chemist of Alexandria in 100 BC. The most famous chemist remains Maria, known as “Maria the Jewess”, who gave her name to the famous “bain-marie” (Mary's bath). 1 In all Mediterranean countries, the tradition of preparing these extracts is still passed down from mother to daughter, keeping secrets of bewitching perfumes or ancestral remedies. The pot vase resembled a “tajine” for cooking, but its form was examined by scientists and they definitively agreed that it was not only used as a Soxhlet apparatus for the preparation and extraction of perfumes but also for medicinal and religious preparations. Archaeological excavations in Iraq found specific pots from about 3500 BC. This official history completely overshadows the role of women in the discovery of extraction techniques. Ethanol revolutionized medicine, cooking and extraction to obtain ingredients used as colours, antioxidants and flavours. It was Geber (721–815) who transformed “ambix” to “al-ambix”, but the name of the “Alembic” process remained undeniably associated with Avicenna (930–1037) who invented the cooling system and distilled ethanol for the first time, whose name is taken from arabic “al-kohol”. Later, Islamic civilization gave great importance to the art of distillation and extraction. Greek and Roman civilizations also brought great discoveries in this field, and they set up the basis of distillation as the discovery of the “ambix” used both for extraction and distillation. Specific sesquiterpenes present in incense extracts, widely used for religious rituals, have been discovered in mummy bandages. It seems that Pharaonic civilisation, whose history goes back more than 4000 years, was the first to practice solid–liquid extraction and to take advantage of the plant kingdom to obtain colours, aromas, and materials. Introduction Extraction of food and natural products dates back to ancient civilizations as an important source of ingredients for nutritional, aesthetic and spiritual applications. We will pay special attention to the strategies and present them as success stories for research and education and at the industrial scale. This review will provide the necessary theoretical background and some details about green extraction techniques, their mechanisms, some applications, and environmental impacts. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, sub- and super-critical fluid processing, extrusion, mechanochemistry, high pressure, and ohmic, UV and IR heating) use or produce less solvent, energy, and hazards.

This review presents innovative extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain d Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda.Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain e Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. E-mail: b University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia c Centro Tecnológico de la Carne de Galicia, rúa Galicia No. Green Chem., 2020, 22, 2325-2353 A review of sustainable and intensified techniques for extraction of food and natural productsĮ a Avignon University, INRAE, UMR 408, GREEN Extraction Team, F-84000 Avignon, France.

Using a soxhlet extractor for essential oils