Optimizing the Method of Rosemary Essential Oils Extraction by Using Response Surface Methodology (RSM)-Characterization and Toxicological Assessment

Walid Yeddes, Ines Ouerghemmi, Majdi Hammami, Hamza Gadhoumi, Taycir Grati Affes, Salma Nait Mohamed, Wissem Aidi-Wannes, Dorota Witrowa-Rajchert, Moufida Saidani-Tounsi and Małgorzata Nowacka
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Walid Yeddes: Laboratory of Aromatic and Medicinal Plants, Borj Cedria Biotechnology Center, Hammam-Lif 2050, Tunisia
Ines Ouerghemmi: Laboratory of Aromatic and Medicinal Plants, Borj Cedria Biotechnology Center, Hammam-Lif 2050, Tunisia
Majdi Hammami: Laboratory of Aromatic and Medicinal Plants, Borj Cedria Biotechnology Center, Hammam-Lif 2050, Tunisia
Hamza Gadhoumi: Laboratory of Aromatic and Medicinal Plants, Borj Cedria Biotechnology Center, Hammam-Lif 2050, Tunisia
Taycir Grati Affes: Laboratory of Aromatic and Medicinal Plants, Borj Cedria Biotechnology Center, Hammam-Lif 2050, Tunisia
Salma Nait Mohamed: Laboratory of Olive Biotechnology, Borj Cedria Biotechnology Center, Hammam-Lif 2050, Tunisia
Wissem Aidi-Wannes: Laboratory of Aromatic and Medicinal Plants, Borj Cedria Biotechnology Center, Hammam-Lif 2050, Tunisia
Dorota Witrowa-Rajchert: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULSSGGW), 02-776 Warsaw, Poland
Moufida Saidani-Tounsi: Laboratory of Aromatic and Medicinal Plants, Borj Cedria Biotechnology Center, Hammam-Lif 2050, Tunisia
Małgorzata Nowacka: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULSSGGW), 02-776 Warsaw, Poland

Sustainability, 2022, vol. 14, issue 7, 1-15

Abstract: Rosemary ( Rosmarinus officinalis L.) is a plant with needle-shaped leaves. It is mainly found in Mediterranean regions (Algeria, Morocco and Tunisia). Rosemary essential oil (EO) has several therapeutic virtues that were widely studied. However, the use of this EO is restricted due to its sensitivity to oxidation. Nanoencapsulation based on EO and polymers has been developed as one of the promising techniques to overcome this limitation. In this study, the emphasis was on optimizing the extraction and formulation of a food additive based on rosemary EO. In fact, the results showed that rosemary EO extraction depended on the parameters of the extraction process, and the optimum heating temperature and extraction time were determined using an experimental design methodology. The parameters for extraction were chosen as follows: heating temperature of 250 °C and a hydrodistillation time of 180 min. This optimization revealed that the maximum oil yield can be obtained. Rosemary EO was characterized by a dominance of 1,8-cineole, camphor, α-pinene, borneol and camphene as well as by high antioxidant and antibacterial capacities with low acute toxicity. The obtained formulation of a stable rosemary EO powder can be used as a food additive in several industrial applications.

Keywords: rosemary ( Rosmarinus officinalis L.); essential oil; antioxidant properties; antibacterial properties; toxicology; nanoencapsulation (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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