Influence of the temperature for distillation on the yield and quality of the Rosa alba L. essential oil

A. Dobreva*

Institute for Roses and Medicinal Plants, 49 Osvobojdenie, 6100 Kazanlak, Bulgaria

Abstract. Applying the method of distillation, the influence of different temperatures at the outlet of the cooler when processing Rosa alba is traced. It has been found that the extraction temperature rise leads to an increase of the yield by 10%, but losses of essential oil components up to 33% are detected. Gas chromatography assay revealsthattemperaturerateat24÷28oC keepsthemaximumoftheterpenealcohol citronellol+nerolandgeraniol(13.52%and15.4 %, respectively), so this temperature level can be recommended.

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