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    Influence of distillation apparatus and distillation time on the yield and chemical composition of winter savory essential oil
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017) Wesołowska, Aneta; Grzeszczuk, Monika; Jadczak, Dorota; Department of Organic and Physical Chemistry, West Pomeranian University of Technology, Szczecin; Department of Horticulture, West Pomeranian University of Technology, Szczecin; Department of Horticulture, West Pomeranian University of Technology, Szczecin
    The aim of the studies conducted in 2014–2015 was to determine the influence of distillation apparatus as well as distillation time on the yield and chemical composition of winter savory (Satureja montana L.) essential oil. Isolation of the essential oil from S. montana herb, collected during flowering period, was carried out using two different distillation apparatuses: Deryng and Clevenger. Moreover, different distillation times (2, 3 and 4 hours) were also applied. The obtained essential oils were analyzed by gas chromatography-mass spectrometry (GC-MS). GC-MS analysis resulted in the identification of 47 compounds in the essential oils obtained in Deryng and Clevenger apparatus, respectively. Carvacrol (54.44–68.53%) was the major constituent of all S. montana oil samples. Other important compounds were: γ-terpinene (5.21–8.67%), p-cymene (4.40–9.53%), α-terpinene (1.20–2.04%) and β-caryophyllene (4.58–5.77%). On the basis of the obtained data it was proved that the time of distillation of S. montana herb in Deryng apparatus had no significant effect on its content. However, the amount of volatile oil obtained in Clevenger apparatus was significantly influenced by distillation time. Moreover, there was no significant effect of the distillation time on the amount of the main essential oil constituents obtained with both types of apparatuses. However, there was a significant interaction found between the constituent and the distillation time.