Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/5085
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dc.contributor.authorÖzel, Mustafa Zafer-
dc.contributor.authorClifford, A.A.-
dc.date.accessioned2019-08-16T11:41:09Z
dc.date.available2019-08-16T11:41:09Z
dc.date.issued2004-
dc.identifier.issn0882-5734-
dc.identifier.urihttps://hdl.handle.net/11499/5085-
dc.identifier.urihttps://doi.org/10.1002/ffj.1317-
dc.description.abstractFloral 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.en_US
dc.language.isoenen_US
dc.relation.ispartofFlavour and Fragrance Journalen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEssential oilsen_US
dc.subjectFast GC-TOF/MSen_US
dc.subjectFloral fragranceen_US
dc.subjectRosa caninaen_US
dc.subjectRose petal oilen_US
dc.subjectSolid phase extractionen_US
dc.subjectSuperheated water extractionen_US
dc.subjectExtractionen_US
dc.subjectFragrancesen_US
dc.subjectMass spectrometryen_US
dc.subjectWateren_US
dc.subjectVegetable oilsen_US
dc.subjectfragranceen_US
dc.subjectrose oilen_US
dc.subjectarticleen_US
dc.subjectcontrolled studyen_US
dc.subjectgas chromatographyen_US
dc.subjecthigh temperature proceduresen_US
dc.subjectintermethod comparisonen_US
dc.subjectnonhumanen_US
dc.subjectpetalen_US
dc.subjectpressureen_US
dc.subjectqualitative analysisen_US
dc.subjectquantitative analysisen_US
dc.subjectroseen_US
dc.subjectRose caninaen_US
dc.subjectsolid phase extractionen_US
dc.subjectSoxhlet extractionen_US
dc.subjecttemperatureen_US
dc.subjecttime of flight mass spectrometryen_US
dc.subjectRosaen_US
dc.titleSuperheated water extraction of fragrance compounds from Rosa caninaen_US
dc.typeArticleen_US
dc.identifier.volume19en_US
dc.identifier.issue4en_US
dc.identifier.startpage354
dc.identifier.startpage354en_US
dc.identifier.endpage359en_US
dc.identifier.doi10.1002/ffj.1317-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopus2-s2.0-3242791877en_US
dc.identifier.wosWOS:000222380100019en_US
dc.identifier.scopusqualityQ2-
dc.ownerPamukkale_University-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeArticle-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.languageiso639-1en-
crisitem.author.dept17.01. Chemistry-
Appears in Collections:Fen-Edebiyat Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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