![]() ĭue to the complexity of rose aromatic water and relatively low concentration of some terpenes, its analyses require isolation/preconcentration steps. In this method, rose aromatic water is obtained in the final step of rose oil production, which is retained in large-capacity copper/stainless steel distillation devices. Double distillation method is used as a traditional method. In water distillation method, rose aromatic water contains very low amounts of (below 0.1%) essential oil and its main component is phenylethyl alcohol. It is also used in traditional medicine as antiseptic facial tonic, fever reducer, cooling assist, pain killer, astringent, mild laxative, and antibacterial and in treatment of sore throat, enlarged tonsils, cardiac troubles, eye diseases, gall stones, and gut troubles. Due to its fragrance, rose aromatic water is used in cosmetic industry, food flavoring, soaps, and toiletry. Rose aromatic water is a commercially important commodity since it is commonly used in European cuisine and aroma therapy. Rose aromatic water is liquid preparation obtained by hydrosol portion of the distillate of fresh rose petals and contains aromatic compounds in the form of either solution or suspended particles. Water acquired by concentration of steam during steam distillation to isolate the scent of aromatic plant flowers includes low amounts of essential oil. Aromatic waters are generally produced by distillation of aromatic plants such as rose, thyme, and rosemary. For compounds such as α-pinene, linalool, β-caryophyllene, α-humulene, methyl eugenol, and eugenol, the best recovery values were obtained with LLE and SPE.Īromatic waters are clear and saturated solutions of volatile oils, aromatic or volatile substances, and some water-soluble compounds of essential oil. Optimized methods showed acceptable repeatability (RSDs 95%). Ideal linear correlation coefficient values were observed by GCMS for quantitative analysis of volatile compounds ( r 2 ≥ 0.999). Liquid-liquid extraction method provided higher recovery ratios for citronellol, nerol, and geraniol than others. In any case, it was concluded that one of the solid phase extraction methods led to higher recoveries for 2-phenylethyl alcohol (PEA) in the rose aromatic water than the liquid-liquid extraction and headspace technique. Some volatile water-soluble compounds of rose aromatic water were also analyzed by gas chromatography mass spectrometry (GCMS). In this study, three different sampling techniques, liquid-liquid extraction (LLE), headspace technique (HS), and solid phase extraction (SPE), were compared for the analysis of volatile water-soluble compounds in commercial rose aromatic water. Rose aromatic water is commonly used in European cuisine and aromatherapy besides its use in cosmetic industry for its lovely scent. ![]() Steam distillation is used to isolate scent of rose flowers. ![]()
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