Extraction of Essential Oils from Some Types of Umbelifera Family using Microwave-Assisted Water Distillation

Asaad Rehman Saeed Al-Hilphy, Dhia Falih Al-fekaiki, Rafal Abdul hussein


Microwave oven has been modified to essential oil distiller. Essential oils were extracted from seeds of caraway, cumin, aniseed and fennel by using microwave-assisted water distillation (MAWD) and traditional water distillation (TWD). Extraction temperature, oil yield (%), consumed power (kWh) and physical characteristics have been investigated. Mathematical modeling was used to predict of oil yield values. The results showed that the extraction temperature of essential oils by microwave-assisted water distillation was higher than traditional water distillation. Oil yield extracted from caraway, cumin, aniseed and fennel by using MAWD was significantly higher than TWD. The consumed power by MAWD was significantly less than TWD. A theoretical data from mathematical modeling was closed to practical data, moreover the determination coefficient ranged between 0.93-0.99. Essential oils extracted by MAWD and TWD have a high effect on the inactivation of Bactria. The results showed that the activity of linoleic acid antioxidants of extracted essential oils by MAHD and THD were convergent.

Keywords: essential oil, microwave, water distillation, Umbelifera

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ISSN (Paper)2224-3208 ISSN (Online)2225-093X

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