Superheated water extraction of fragrance compounds from Rosa canina

Abstract

Floral oil of Rosa canina was isolated using superheated water extraction (SWE). The effects of different temperatures (50 °C, 100 °C and 150°C) and pressures (25, 50 and 75 bar) on the recovery of fragrance compounds were investigated. The components of rose oil were removed from the aqueous extract by C18 solid phase extraction. Qualification and quantification were carried out by fast gas chromatography-time of flight/mass spectroscopy (GC-TOF/MS) and gas chromatography-flame ionization detection (GC-FID), respectively. SWE of rose petal oils shows a highest extraction efficiency at 100°C, 2 ml/min flow rate and 50 bar pressure for 2 h. The SWE-based method is quicker, more environmentally friendly and more efficient than the Soxhlet extraction method. Copyright © 2004 John Wiley & Sons, Ltd.