CHEMICAL COMPOSITION OF ROSEMARY AND DIANTHUS FLORAL WATERS BY DISPERSIVE LIQUID LIQUID MICRO EXTRACTION FOLLOWED BY IDENTIFICATION OF COMPOUNDS USING GC-MS

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NEMATOLLAHI F.; LARIJANI K.; MOHAMMADI AZAR S.

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Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:4 (40) Page(s): 31-36

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Information Journal Paper

Title

CHEMICAL COMPOSITION OF ROSEMARY AND DIANTHUS FLORAL WATERS BY DISPERSIVE LIQUID LIQUID MICRO EXTRACTION FOLLOWED BY IDENTIFICATION OF COMPOUNDS USING GC-MS

Author(s)

NEMATOLLAHI F. | LARIJANI K. | MOHAMMADI AZAR S. | Issue Writer Certificate

Keywords

DIANTHUSQ3

FLORAL WATERQ3

LIQUID LIQUID MICRO EXTRACTIONQ3

ROSEMARYQ3

Abstract

Introduction: Customers prefer to use natural extracts instead of the synthetic products. The consumption of FLORAL WATERs and extracts has become quite popular as a mean to overcome and relieve some slight problems and sicknesses. The economics, yields and purity of the extracts are important factors to consider. Suitable analytical extraction and statistical methods are required to help us for experimental design.Materials and Methods: FLORAL WATER of ROSEMARY and DIANTHUS were obtained from traditional companies. Analytical grade solvents were purchased from Merck chemical company of Germany. Different solvents namely ethanol, methanol, carbon tetrachloride and chloroform were employed for the extraction. The extracts were injected to GC- MS apparatus and the peaks were identified.Results: Statistical analysis indicated that with minimum volume of solvent mixtures of (442 mL of ethanol, 20 mL of carbon tetrachloride) extraction is accomplished. More than 88% of compounds in ROSEMARY and almost 100% of compounds in DIANTHUS FLORAL WATERs are characterized.Conclusion: In this study, response surface method has been applied for optimization and it was shown that this method could be designed for the best micro extraction condition with the application of lowest volume of solvents.

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References

TEMPERATURE-CONTROLLED IONIC LIQUID DISPERSIVE LIQUID PHASE MICROEXTRACTION

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APA: Copy

NEMATOLLAHI, F., LARIJANI, K., & MOHAMMADI AZAR, S.. (2013). CHEMICAL COMPOSITION OF ROSEMARY AND DIANTHUS FLORAL WATERS BY DISPERSIVE LIQUID LIQUID MICRO EXTRACTION FOLLOWED BY IDENTIFICATION OF COMPOUNDS USING GC-MS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(4 (40)), 31-36. SID. https://sid.ir/paper/143458/en

Vancouver: Copy

NEMATOLLAHI F., LARIJANI K., MOHAMMADI AZAR S.. CHEMICAL COMPOSITION OF ROSEMARY AND DIANTHUS FLORAL WATERS BY DISPERSIVE LIQUID LIQUID MICRO EXTRACTION FOLLOWED BY IDENTIFICATION OF COMPOUNDS USING GC-MS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(4 (40)):31-36. Available from: https://sid.ir/paper/143458/en

IEEE: Copy

F. NEMATOLLAHI, K. LARIJANI, and S. MOHAMMADI AZAR, “CHEMICAL COMPOSITION OF ROSEMARY AND DIANTHUS FLORAL WATERS BY DISPERSIVE LIQUID LIQUID MICRO EXTRACTION FOLLOWED BY IDENTIFICATION OF COMPOUNDS USING GC-MS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 4 (40), pp. 31–36, 2013, [Online]. Available: https://sid.ir/paper/143458/en

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