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Partial propane extraction of aromatic compounds from dehydrated basils (Ocimum Lamiaceae)
Elif Kalkan1, Niels O Maness1, Donna R Chrz1
1Department of Horticulture and Landscape Architecture, Oklahoma State University, Stillwater, OK, USA.
Journal of the Science of Food and Agriculture
|January 15, 2019
Summary
Partial propane extraction of basil yields two products: an aromatic extract and a preserved herb raffinate. This method maintains the herb
Area of Science:
- Plant chemistry
- Food science
- Sustainable processing
Background:
- Conventional basil extraction methods generate significant waste.
- Developing dual-product extraction processes for basil (Ocimum sp. Lamiaceae) is crucial for sustainability.
Purpose of the Study:
- To evaluate partial propane extraction for producing both basil extract and raffinate.
- To assess the aromatic content and color of dual basil products.
Main Methods:
- Utilized low-temperature (20-27°C) and pressure (950-1200 kPa) propane extraction.
- Analyzed aromatic compounds and color in basil extracts and raffinates.
- Compared diverse basil cultivars and plant tissues.
Main Results:
- Propane extraction yielded dual products: aromatic extracts and usable raffinate.
- Extracts contained characteristic basil aromatics; raffinate retained 57-88% of total aromatics.
- Color remained largely unchanged, preserving raffinate flavor profiles.
Conclusions:
- Partial propane extraction offers a viable method for dual-product basil processing.
- Aromatic compound extractability varies by basil cultivar and tissue type.
- Optimizing extraction protocols for specific cultivars is essential for consistent aromatic intensity.
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