Journal of Food Science and Technology

, Volume 55, Issue 6, pp 2197–2207 | Cite as

Optimization of microwave assisted extraction of essential oils from Iranian Rosmarinus officinalis L. using RSM

  • Maryam Akhbari
  • Saeed Masoum
  • Fahimeh Aghababaei
  • Sepideh HamediEmail author
Original Article


In this study, the efficiencies of conventional hydro-distillation and novel microwave hydro-distillation methods in extraction of essential oil from Rosemary officinalis leaves have been compared. In order to attain the best yield and also highest quality of the essential oil in the microwave assisted method, the optimal values of operating parameters such as extraction time, microwave irradiation power and water volume to plant mass ratio were investigated using central composite design under response surface methodology. Optimal conditions for obtaining the maximum extraction yield in the microwave assisted method were predicted as follows: extraction time of 85 min, microwave power of 888 W, and water volume to plant mass ratio of 0.5 ml/g. The extraction yield at these predicted conditions was computed as 0.7756%. The qualities of the obtained essential oils under designed experiments were optimized based on total contents of four major compounds (α-pinene, 1,8-cineole, camphor and verbenone) which determined by gas chromatography equipped with mass spectroscopy (GC–MS). The highest essential oil quality (55.87%) was obtained at extraction time of 68 min; microwave irradiation power of 700 W; and water volume to plant mass ratio of zero.


Rosemary officinalis L. Quality assessment of essential oil Gas chromatography–mass spectroscopy Response surface methodology Central composite design 



The authors would like to thank University of Kashan for its financial supports.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no competing interests.


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Maryam Akhbari
    • 1
  • Saeed Masoum
    • 2
  • Fahimeh Aghababaei
    • 1
  • Sepideh Hamedi
    • 3
    Email author
  1. 1.Essential Oils Research InstituteUniversity of KashanKashanIran
  2. 2.Department of Analytical Chemistry, Faculty of ChemistryUniversity of KashanKashanIran
  3. 3.Bio-refinery Group, New Technologies Engineering FacultyShahid Beheshti UniversityZirabIran

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