2025/07/30 by BY LEMI GUDETA
paper · doi:10.20372/nadre:14770
Advisor: Meseret Zerehun (PhD) Co-Advisor: Tamirat Endale (MSc) Rosemary (Rosmarinus officinalis L.) extracts has many uses as food flavorant, food addictive and enriched with a good deal of health benefit. The aim of this research is extraction and Optimization of rosemary essential oil (Rosmarinus officinalis) using steam distillation method. Rosemary leaves were collected from West Wollega Nekemte and its surrounding. First the essential oil is extracted from rosemary (Rosmarinus officinalis L) using steam distillation method followed by characterization of rosemarine leaves and characterization of essential oil was done. The essential oil yield varies between 0.41 and 1.12. The maximum essential oil yield was obtained at extraction time of 3 hr and particle size of 1 mm. Physical and chemical properties of rosemarine essential oil were analyzed and compared with literatures, acid value (1.2 ml/g), ester value (27.1 ml/g), Iodine value (55 ml/g) and saponification value (31.02 ml/g). The effect of different parameters such as extraction time and Particle size on the extraction yield was investigated. Both extraction time and particle size has significant effect on extract yield. From those parameters: the essential oil yield increases as extraction time increases and particle size decreases, and vice versa. Keywords: Distillation, Extraction; Rosmarinus officinalis L; Rosemary; Steam distillation.