Extraction and chemical characterization of the essential oil of Tagetes pusilla, in fresh and stored samples

Resum

The objective of the study was to determine the variables for the extraction of the essential oil of Tagetes Pusilla (Asteraceas), using water-steam distillation by cohobation and volatile components in fresh and stored samples. Sustained in scientific information,
the plant species is collected and classified. The technological
process of obtaining essential oil required experimental tests considering factors such as: humidity, volume of water and extraction time at high and low levels and valued by the variable response volume of oil, which allowed to establish a mathematical
model for the process. Results showed that the extraction time positively affects the volume of oil obtained. The analysis of the volatile fraction was carried out using gas chromatography / mass spectrophotometer, where the fresh sample revealed 12
components highlighting the anethole and estragole; and the stored sample eight substances highlighting the Trans Anethole, Anisole, p-propenyl and p-Anisaldehyde. Those components confer the aromatic and antioxidant characteristics particular to this essential oil, with research perspectives and immediate
application for functional fragrances.