Journal of Microwave Power and Electromagnetic Energy, 47 (1), 2013, pp. 63-72. A Publication of the International Microwave Power Institute Microwave-assisted Extraction of Essential Oils from Herbs Gabriel Abraham Cardoso-Ugarte, Gladys Paola Juárez-Becerra, María Elena SosaMorales, Aurelio López-Malo Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla. Sta. Catarina Mártir, Cholula, Puebla 72820, México Received: December 12, 2012 Accepted: March 7, 2013 ABSTRACT Microwave-assisted extraction (MAE) has been recognized as a technique with several advantages over other extraction methods, such as reduction of costs, extraction time, energy consumption, and CO2 emissions. In this study, MAE was performed to obtain essential oils from two different herbs (basil and epazote). A factorial design was conducted in order to determine the effect of solvent quantity, power, and heating time on essential oil yields. Chemical composition, physical properties and yield percentage of essential oils from MAE were compared with essential oils obtained by steam distillation (SD). Amount of solvent and heating time significantly affected the yields (p<0.05). Chemical composition and physical properties of the essential oils from basil and epazote were not affected by the extraction method (MAE or SD), with similar yielding obtained by both methods (p<0.05). KEYWORDS: Microwave-assisted extraction, steam distillation, factorial design, essential oils, basil, epazote. INTRODUCTION Microwaves are a form of non-ionizing electromagnetic energy at frequencies ranging from 300 MHz to 300 GHz. This energy is transmitted as waves, which can penetrate in biomaterials and interact with polar molecules into materials, such as water to generate heat [Takeuchi et al., 2009]. Fast heating is the main advantage of microwaves; the application in foods is performed at frequencies of 915 MHz at industrial scale and 2450 MHz in domestic ovens [Routray and Orsat, 2012]. Due to economics and environmental issues, food and chemical industries are facing the challenge of using new technologies in order to reduce energy consumption and CO2 emissions [Bousbia et al., 2009]. Separation technologies, such as extraction, distillation and crystallization are promising areas of innovation which can promote the growth of sustainable processes in the chemical and food industries [Perino-Issartier et al., 2010]. Application of microwaves in separation and extraction processes has shown to reduce both extraction time and volume of solvent required, minimizing environmental impact by emitting less CO2 in atmosphere [Lucchesi et al., 2004; Ferhat et al., 2006] and consuming only a fraction of the energy used in conventional extraction methods such as steam distillation, SD [Farhat et al., 2009]. Advances in microwave-assisted extraction (MAE) have led in the development of various techniques such as compressed air microwave International Microwave Power Institute 63 Gabriel Abraham Cardoso et al., Microwave-assisted Extraction of Essential Oils from Herbs distillation (CAMD), vacuum microwave hydro distillation (VMHD), microwave hydro distillation (MWHD), solvent-free microwave extraction (SFME), microwave accelerated steam distillation (MASD), microwave by hydro diffusion and gravity (MHG) [Perino-Issartier et al., 2010; Farhat et al., 2009]. MAE is a current technology to extract biological materials and has been regarded as an important alternative in extraction techniques because of its advantages which mainly are: reduction of extraction time and solvents, selectivity, volumetric heating and controllable heating process. Various researches has shown the efficiency of MAE in the extraction of different compounds such as essential oils, fragrances, pigments, antioxidants and other organic compounds as animal tissues, food and plants. In addition of the reduction of time, solvent usage and energy consumption, this process shows even more benefits like a more effective heating, faster energy transfer, size reduced equipment, rapid onset of warming and increased yields [Farhat et al., 2009]. The use of MAE in the isolation of herbal essential oils is an interesting alternative that provides more effectiveness than other processes [Bousbia et al., 2009] as the conventional extraction of essential oils of herbs and spices by steam distillation. Several authors have used microwave extraction techniques to obtain essential oils from herbs. Early reports of MAE application to extract essential oils were recorded in the 80’s [Letellier and Budzinski, 1999]. Craverio et al. [1989] compared this process with steam distillation, the oils obtained from Lippia sidoides leaves did not show qualitative difference, but quantitative differences were observed. More recently, MohammadTaghi et al. [2008] also compared these two methods for obtaining essential oil from Thymus vulgaris. Dragovic-Uzelac et al. [2012] employed MAE to get polyphenols from wild sage, and Kahriman et al. [2012] 64 obtained essential oil from Vicia herb using hydro and microwave distillations. Epazote (Chenopodium ambrosioides), member of the family Chenopodiacea, is an aromatic plant whose leaves have been used to cure influenza, pneumonia, typhoid and as vermifuge, they have shown anthelmintic and analgesic properties so as to treat dysentery, stomachache and as a flavoring agent; its essential oil has been used as antifungal, nematicide and insecticide [Kumar et al., 2007]. Meanwhile, basil (Ocimum basilicum L.) belonging to Lamiaceae family is an aromatic herb that has been widely used in food as a flavoring agent and in perfumery and pharmaceutical industries [Ijaz et al., 2008]. Evenly, in traditional medicine its leaves and flowers have been used as remedy for digestive [Politeo et al., 2007; Ebrahim, 2006] and respiratory diseases [Simon et al., 1999]. On the other hand, its essential oil has insecticidal, nematicidal, fungistatic and antimicrobial properties [Politeo et al., 2007]. Additionally, its phenolic compounds and flavonoids have shown to be powerful antioxidants [Ijaz et al., 2008], free radical scavengers and metal chelators [Jayasinghe et al., 2003]. Therefore, the aim of this study was: 1) to determine the influence of three main factors (amount of water, power and heating time) in the MAE process of essential oils from two herbs (basil and epazote) by applying a two-level factorial design in order to define its optimal extraction conditions, and 2) to characterize and analyze the physical and chemical properties of the essential oils obtained by MAE to compare them with the essential oils obtained by SD in order to establish MAE as an alternative method to extract essential oil from herbs. MATERIALS AND METHODS Raw material Two different herbs were purchased in a local market of Puebla in Mexico: basil (Ocimum basilicum L.), and epazote Journal of Microwave Power and Electromagnetic Energy, 47 (1), 2013 International Microwave Power Institute Gabriel Abraham Cardoso et al., Microwave-assisted Extraction of Essential Oils from Herbs (Chenopodium ambrosioides L.). The leaves were separated and dried at room temperature from which the essential oils were extracted. The obtained essential oils were kept into closed amber vials for their further analysis. Microwave-assisted extraction The extraction of the essential oils was performed using a domestic microwave oven (600 W, Daewoo, China). From preliminary tests, it was found that low power levels (from 20 to 60% of the maximum power) resulted in long extraction times, while high powers slightly burned the leaves. The oven was adapted (Figure 1) as follows: 100 g of sample (dried leaves) were placed in a 1000 mL flat-bottomed flask and the solvent amount (distilled water) to analyze was added (400 or 500 mL); the flask containing the sample was introduced to the microwave oven and adjusted to a condenser connected to a cold water recirculation system; the microwave oven was turned on and the desired conditions of time (20 or 30 min) and power (70 or 80%) were set to allow heating of the herb-water blend and the consequent generation of vapors. No stirring or rotation were possible within the flask, however, the amount of water allowed acceptable convection and enough homogeneity was obtained. Vapors began to rise into the flask’s neck until reach the condenser where they were cooled, the extracted liquid was received into a trap; the essential oils were recovered and its volume was determined using a micropipette, the remaining water in oils was removed by adding anhydrous sodium sulfate. Yields were calculated as percentage (volume of extracted oil per weight of dried herb). The oil was placed into screw cap amber test tubes and stored under refrigeration until its analysis. Steam distillation extraction For comparison, steam distillation extractions of the essential oils were carried out in a steam distillation apparatus which consists of the following accessories: electric hot plate, Pyrex glass flask, a 500 mL beaker for the reception of the distillate, distillation head, condenser adapted to the coolant, clamps, hoses and insulating material. For the extraction process, 1500 mL of distilled water were added to the container with some boiling beads and placing the flask on the hot plate; subsequently, 150 g of fractionated dried herb were placed in the upper flask, around the flask an insulating material was placed to prevent heat loss. The cooling system was turned on to cool the water inside the condenser and the distillation Figure 1. Schematic diagram of the microwave oven adaptation to perform MAE of essential oils from herbs. Journal of Microwave Power and Electromagnetic Energy, 47 (1), 2013 International Microwave Power Institute 65 Gabriel Abraham Cardoso et al., Microwave-assisted Extraction of Essential Oils from Herbs process started by setting the hot plate to boil water. Generated vapors began to rise toward the head of the distillation apparatus until the condenser where it cools. The extracted liquid was received into a trap. Once the process was over, apparatus was disconnected and allowed to cool; volume of oil obtained was determined and stored as explained in the previous section. Factorial design A two-level factorial design with a confidence level of 95% was analyzed using Minitab 16 software (Minitab Inc., State College, PA, U.S.A.) in order to determine the effects of the three variables tested (amount of water, microwave power and extraction time). Table I presents the factors and levels tested. Table I. Parameter values of the three factors tested. Factor Low level (-) High level (-) Microwave power (W) 70 80 Time (min) 20 30 Amount of water (mL) 400 500 Optimization of the yields of basil and epazote essential oils by MAE In order to determine the influence of the factors and their levels, the yields obtained were analyzed and the p value of the factors and their interactions were calculated. Through the two-level factorial design statistical analysis, contour plots were constructed in order to optimize the extraction conditions, that maximize the yield of the essential oils. Essential oils chemical composition Chemical composition of essential oils was determined by gas chromatography coupled to mass spectrometry detector (GCMS) in a chromatograph (Agilent Technologies model 6850N) equipped with a triple axis mass detector (5975C). A capillary column (HP5-MS) was used for the separation of the components, using chromatographic grade helium as carrier gas at constant flow 66 (1.5 mL/min) and the injector at 240 °C; temperature in the column after an initial period is hold for 10 min at 60 °C, later is increased every 5 minutes to reach 240 °C, this temperature was maintained for 50 min [Marangon et al., 2008]. Essential oils physical properties Refractive index was determined using a digital refractometer (Atago, Japan). The refractometer was calibrated with distilled water and then dried with paper to place a drop of essential oil; determination was carried duplicate. Due to the unique compound composition of each essential oil, a significant change in the refractive index regarding the extraction method let conclude that the extraction method affects the composition of the essential oil. Density was determined using the mass volume ratio by weighing 0.1 mL of essential oil. RESULTS The complete experiments and the yields of basil and epazote essential oils obtained in each condition of the factorial design for MAE are shown in Table II. The whole experiments were done for basil, and for epazote, selected conditions were carried out (those in which the highest, the lowest and medium yields were observed for basil). Higher yields (0.47 and 0.39% for basil and epazote, respectively) were obtained with the combination of 70% of power, 30 min of microwave heating and 400 mL of water. Basil essential oil yield was found not to be significantly different (p<0.05) with respect to the oil obtained by SD extraction (0.50±0.06%); however, epazote essential oil yield was found to be significantly different (p<0.05) in comprison with the oil obtained by SD extraction (0.20±0.008%). On the other hand, the lowest yields (0.15 and 0.21% for basil and epazote, respectively) were obtained with the combination of 70% of power, 20 min and 500 mL of water. Figure 2 shows a visual comparison of the higher yields of essential oil of basil Journal of Microwave Power and Electromagnetic Energy, 47 (1), 2013 International Microwave Power Institute Gabriel Abraham Cardoso et al., Microwave-assisted Extraction of Essential Oils from Herbs Table II. Experiments order of the factorial design and yields of basil and epazote essential oil obtained. Microwave power (W) Time (min) Amount of water (mL) 70 30 80 Yield (%) Basil Epazote 500 0.36 0.33 20 400 0.32 ---- 70 20 500 0.15 0.21 70 20 400 0.25 ---- 80 30 500 0.41 0.36 70 30 400 0.47 0.39 80 30 400 0.45 ---- 80 20 500 0.15 ---- Table III. p values of the evaluated factors and their interactions. P Power 0.32 Time 0.002a Water 0.015a Time*Water 0.249 Time*Power 0.312 Power*Water 0.353 a Figure 2. Comparison of yields of essential oils from basil and epazote obtained by MAE and SD. and epazote obtained through MAE and the yields obtained by SD. It can be observed the similarity between the basil essential oil yields and the significant difference between the yields obtained for epazote essential oil obtained from both methods. The p values obtained from the three factors evaluated and their interactions are shown in Table III. The heating time (p = 0.002) and the amount of water (p = 0.015) showed a p value minor to 0.05; therefore, both variables significantly affected the yield of the essential oils. Once known the factors that significantly affected the essential oil yields, their interactions were evaluated. Figure 3 shows the contour plot with the interaction of the heating time and amount of water significant factors in order to optimize the essential oil yield; a combination of the high level of time (30 min) and the low level of water (400 mL) resulted to be the highest (> 0.45%) yield. The main compounds of the essential oils of basil and epazote extracted by MAE and SD are shown in Table IV; listed in order of abundance. Most abundant compounds detected in the essential oil of basil were the same from both studied extraction methods, but the abundance order was different for linalool, eucalyptol and cadinol. In both cases, the major component was methyl cinnamate. On the other hand, in the essential oil of epazote two common compounds were identified from both extraction methods: limonene oxide cis, and (+)-4-carene, although they were found in different abundance. The last one was the most abundant compound in the Journal of Microwave Power and Electromagnetic Energy, 47 (1), 2013 International Microwave Power Institute 67 Gabriel Abraham Cardoso et al., Microwave-assisted Extraction of Essential Oils from Herbs Figure 3. Contour plot of the interaction of the two significant affecting parameters on the yield of essential oil. Table IV. Main components in essential oil of two herbs obtained by MAE and SD. Compound Herb MAE SD methyl cinnamate linalool eucalyptol β-cubebene cadinol methyl cinnamate cadinol linalool β-cubebene eucalyptol a, 4 - trimethyl -, acetate (+) - 4 - Carene limonene oxide, cis azabicycle [2. 2. 2] octane - 3 - one 1 - cyclohexane - 1 - carboxaldehyde, 4 -(1-methylethyl) (+) -4 - Carene limonene oxide, cis androst - 1 - en - 3 -one, 4, 4 -dimethyl a-terpinene cyclohexane, 1 - methyl -3 - (1 methylethylene) Basil Epazote essential oil obtained by SD, meanwhile, 4trimethyl-acetate was the main component in the oil extracted by MAE. In the essential oil of basil obtained by MAE, 28 compounds were detected and 21 by SD, while in the essential oil of epazote 32 compounds were detected by SD and 26 by MAE; compounds detected as traces were not considered for both methods in the two herbs. Table V shows the physical properties of essential oils of basil and epazote extracted by both methods. The recorded refractive index of the two herbs did not show a significant difference (p < 0.05) regarding the method of extraction. For density, essential oil of basil did not show a significant difference (p < 0.05) between the extraction methods. Table V. Physical properties of essential oils of two herbs obtained by MAE and SD. 68 Refractive index Density (kg/m3) Method Basil Epazote Basil Epazote MAE 1.4984±0.001a 1.478±0.00a 927±0.01a 906±0.004a SD 1.5079±0.011a 1.478±0.00a 937±0.01a 882±0.002b Journal of Microwave Power and Electromagnetic Energy, 47 (1), 2013 International Microwave Power Institute Gabriel Abraham Cardoso et al., Microwave-assisted Extraction of Essential Oils from Herbs For epazote essential oil, a higher density in the essential oil extracted by MAE was observed. DISCUSSION Even there was not control of the internal temperature, acceptable repeatability between experiments were achieved. This was attributed to a small cavity and relative low power employed in the study. Martin (2008) suggested than in small cavities the waves are dispersed in better way than big cavities, improving the uniformity during microwave heating. The results of yield percentage of essential oil obtained from basil and epazote let say that in addition to provide the advantages already mentioned the MAE technique does not affect the final yield of the oil. In 2007, Lucchesi et al., reported that for the extraction of Eletaria cardamomum L. essential oil, that the microwave power, the amount of solvent and time of extraction significantly affected the yield of the essential oil. Results of basil essential oil yield are similar to those reported by Ijaz et al. [2008] in a previous study of extraction of essential oils from basil, in which yields were ranged between 0.5 and 0.8%. Moreover, the low yields obtained with both methods of extraction for the essential oil of epazote may be attributed to the innate composition of the herb. However, a yield of 0.3% was reported for Alitonou et al. [2012] in the extraction of essential oil of Chenopodium ambrosioides L. harvested in different months, and by Jardim et al. [2010] in the extraction of essential oil of Brazilian Chenopodium ambrosioides L. In literature, similar yields have been reported in the extraction of essential oils from herbs using both methods, Chemat et al. [2006] extracted essential oil from lavender (Lavandula angustifolia Mill) with MAE and SD and obtained very similar results, 8.86% for the former and 8.75% for the second; moreover, Beste et al. [2008] reported slightly higher yields of essential oil of oregano with MAE in respect to SD. In addition to the innate composition of the herb, several authors [Omer, 1999; Boyle et al., 1991; Baranauskiene et al., 2003] have attributed the high or low yields of essential oils to the level of fertilization of the soil where the herb is planted, by directly affecting the phenolic compounds content [Musika, 1993]. High temperatures and different heating conditions which herbs are subjected in both methods are a determinant factor in the chemical composition of essential oil extracted; Alitonou et al. [2012] describe some compounds as fragile molecules and sensitive to the thermal shocks and the chemical aggressions. Owing to the different temperatures reached in each process, the variation of method can result in the disappearance of certain compounds or in a different abundance from one method to other as shown in the chemical composition of essential oils of epazote. Under these specific circumstances, although the use of MAE may offer advantages over SD, the use of this technique can be discarded if it is desired to obtain a specific compound of the essential oil for a particular purpose. Despite this, in 2008, Gomez conducted a study in which identified the major components of essential oil of epazote, reporting that they mainly are ascaridol, transpinocarveol, aritasone, β-pinene, myrcene, phellandrene, camphor, limonene and α-terpinene, the latter two are also within the major compound detected in this study. For extraction of basil essential oil, the method did not affect its chemical composition, greater number of compounds were detected in oil obtained by MAE, resulting in a further advantage of the method proposed for this specific herb. The presence of linalool, methyl-cinnamate and β-cubebene in basil essential oil was also reported by Simon et al. [1999], which described the major components of 6 kinds Journal of Microwave Power and Electromagnetic Energy, 47 (1), 2013 International Microwave Power Institute 69 Gabriel Abraham Cardoso et al., Microwave-assisted Extraction of Essential Oils from Herbs of essential oils from different crops and chemotypes. The physical characterization of basil essential oil showed that the extraction method does not interfere in density and refractive index, thus obtaining a further contribution to the method of MAE applied to basil. Similar results were reported by Ijaz et al. [2008], in which the extraction method does not affect the physical properties of basil essential oil as well as the obtained values of refractive index and density are similar in both studies. Besides, although the refractive index of epazote essential oil was not altered, the difference in the density values suggests a need of more determinations and extractions to assign some reasons of the results obtained; however, the density of epazote essential oil extracted by SD was compared with the value reported by Leon [2009], who employed the same extraction technique and a significant difference (p < 0.05) between the value reported and the obtained in this study was not detected. CONCLUSION The factors affecting the yields during the extraction of essential oil from basil and epazote are amount of solvent (water) and heating time; the combination of extraction conditions to optimize the essential oil yield resulted to be 30 min and 400 mL of water and, taking into account that the reduction of power does not affect the yield, the process can be performed at 70% of power. 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(2009) “LowPressure Solvent Extraction (Solid-Liquid Extraction, Microwave Assisted and Ultrasound Assisted) from Condimentary Plants” Chapter 4 in Exctracting Bioactive Compounds for Food Products 1st Edition. (Edited by Angela Meireles). CRC Press, Boca Raton, FL. ISBN13: 978-1-4200-6237-3. Journal of Microwave Power and Electromagnetic Energy, 47 (1), 2013 International Microwave Power Institute