UNIVERSITY OF FOOD TECHNOLOGIES BULGARIAN PLOVDIV...

BULGARIANUNIVERSITY OF FOOD TECHNOLOGIES PLOVDIVBULGARIAN

ESSENTIAL OILS AND

TECHNOLOGY –TECHNOLOGY PAST, PRESENT AND FUTUREAND FUTURE

Prof Assoc PhD Nenko Nenov*Prof. Assoc. PhD Nenko Nenov*Prof. DSc. Albena Stoyanova*

Georgi Stanchev**

* University of Food Technologies – Plovdiv, Bulgaria** Comerg LLC, Phoenix, USA

IFEAT Bulgaria Study Tour - 2017

BULGARIAN ESSENTIAL OILS ANDBULGARIAN ESSENTIAL OILS AND TECHNOLOGY – THE PAST

• The oleaginous rose was first introduced in Bulgaria during the 14th centuryBulgaria during the 14 century.

• The ind strial processing of rose sets its• The industrial processing of rose sets its beginning in the middle of 17th century century.

• The rose plantations were imported probably from the Damascus area of Syria.

• Lavender oil production started back to 1906.

IFEAT Bulgaria Study Tour - 2017 1


• The primitive rose distillery – called Gulapana was usually built in proximity ofGulapana was usually built in proximity of

running water.

• The Bulgarian rose producer implemented two new methods of cooling at the

distillation of the rose petals: cooling vat and cooling tub.

• The pipe was inclined at 45o from theThe pipe was inclined at 45 from the alambic to the cooling vessels.



• The lid of the Bulgarian alambic was larger than the Indian and French oneslarger than the Indian and French ones.

• The s an neck re erse inclination at• The swan-neck reverse inclination at the end contributed for better

accumulation of the water distillate.

• Original in shape and content is the copper container for storing and export

of rose attar, called “Konkouma”.


BULGARIAN ESSENTIAL OILS ANDBULGARIAN ESSENTIAL OILS AND TECHNOLOGY – THE PRESENT• Main cultivated and

processed plants in Bulgaria –rose, lavender, melissa,rose, lavender, melissa,

chamomile, etc.

• The rose brought into the gSub-Balkan valley where it

found the best growing conditions in an area later called “The Rose Valley”.

• The specific natural geographic conditions:

- Favourable temperatures in February

f h b d-Formation of the buds in May and June with the high air

humidityS d f il

IFEAT Bulgaria Study Tour - 2017 4- Sandy forest soils

BULGARIAN ESSENTIAL OILS ANDBULGARIAN ESSENTIAL OILS AND TECHNOLOGY – THE PRESENT

• The essential oil is deposited mostly in the petal leaves (about 93 % of the total content

of the flower) Th il i h fl f h• The average oil content in the flowers of the

pink rose is 0.035 %, but varies among varieties from 0.009 % to 0.062 %.

• The composition of the essential oil is also pinfluenced by the age of the plant or of the

respective organ that is processed. • Roses are known to pass through six phases

of flower development from bud forming to Cultivar Svezhen Cultivar Iskraof flower development from bud-forming to fading, and the transition between each of the

stages brings about changes in the quantity and the composition of the essential oil.

Cultivar Svezhen Cultivar Iskra

• Commercially important are the followingroses:

-Pink or red oil-yielding rose (Rosadamascena Mill )damascena Mill.),

-White rose (Rosa alba L.), -Gallic rose (Rosa gallica L.), the cabbage (or:

hundred-leaved) rose (Rosa centifolia L.),C lti ar Ele na C lti ar Yanina

IFEAT Bulgaria Study Tour - 2017 5Rosa rugosa Tunb. and Rosa bourbonica Desf. Cultivar Eleyna Cultivar Yanina


• The rose cultivated area - about 30 000 dka in 2011.

• Bulgarian essential oil industry employs about 12,000 people full-

time.

• During the months May to September, the total number

involved in cultivation and processing operations increases to

40,000.

• Annual production of rose oil –app. 2 000 kg



• The distillation itself is the simple process of ‘water-distillation’. The flowers are soaked in water and areflowers are soaked in water and are distilled in containers of 1, 2, 5 to 10 m3.

• The distillate separates continuously p yin a Florentine flask into water and oil (the so-called ‘direct oil’).

• The water phase, containing emulsified oil and dissolved polar components, yields by a second distillation, involving cohobation, the so-called ‘water-oil’ and rose water.

Th f l d• The two types of oil are mixed together to form the final product, known as rose oil.


BULGARIAN ESSENTIAL OILS ANDBULGARIAN ESSENTIAL OILS AND TECHNOLOGY – THE PRESENTChemical composition of different cultivar's of Bulgarian roses.

IndicesIndices SvezhenSvezhen IskraIskra YaninaYanina EleynaEleyna PopulationPopulation BDS BDS 653:1996653:1996 ISO ISO 98429842::20032003

Essential oilEssential oil, %, % 0,0540,054 0,0470,047 0,0450,045 0,0520,052 0,0460,046

Yield of Yield of flosflos, , kgkg//dkadka 732732 604604 562562 667667 236236

Main componentsMain components, %, %

CitronelolCitronelol 23,0423,04 19,9119,91 21,0921,09 20,1620,16 20,3320,33 20 20 –– 3737 20 20 -- 3434

NerolNerol 7,587,58 8,378,37 6,076,07 7,197,19 7,327,32 6 6 –– 1212 5 5 -- 1212

GeraniolGeraniol 18,8718,87 17,5717,57 16,6116,61 15,3415,34 16,7816,78 14 14 -- 2727 15 15 -- 2222

Hydrocarbons Hydrocarbons (С(С1717, С, С1919, С, С2020, , СС2121, С, С2323))26,1226,12 25,0525,05 25,2025,20 22,3622,36 22,5322,53 18 18 -- 2525 12 12 -- 2323

AlcoholsAlcohols::hydrocarbonshydrocarbons 1,891,89 1,831,83 1,731,73 1,901,90 1,971,97 -- --


BULGARIAN ESSENTIAL OILS ANDBULGARIAN ESSENTIAL OILS AND TECHNOLOGY – THE FUTURE

SUB-CRITICAL LIQUEFIED GAS EXTRACTION – KEY FIGURES

• Focus on food grade solvent tetrafluoroethane (TFE)

• Developed in University of Food Technologies by team of scientists

• Patented method for effective extraction process

• Vast investigations on optimal process, product properties and applications

S i bl f lAbundance

• Suitable for aroma plants

• Industrial commercialization of method d ip t 1000000

2000000

3000000

4000000

5000000

6000000

7000000

8000000

9000000

1e+07

1.1e+07

TIC: 2.D\data.ms

IFEAT Bulgaria Study Tour - 2017 9and equipment 10.00 15.00 20.00 25.00 30.00 35.00 40.00 45.00 50.00 55.00

Time-->


PROCESS ADVANTAGES

• Lip philli f d rl f d r d• Lipophillic, safe, odorless, food grade solvent used in pharmacy

• Solvent selectivity to aroma and active• Solvent selectivity to aroma and active compounds in plants

• Low extraction pressure (up to 15 bar)Low extraction pressure (up to 15 bar) and temperatures (0-40o C) – high product

quality

• Low extraction pressures – high product quality TFE rose extract TFE lavender

extract• Cost effective process – low operational

and capital costs

extract


BULGARIAN ESSENTIAL OILS ANDBULGARIAN ESSENTIAL OILS AND TECHNOLOGY – THE FUTUREPRODUCT PROPERTIES

• Suitable raw materials – dried and freshSuitable raw materials dried and fresh leaves, flowers, seeds, etc.

• Extract appearance – oily liquids to solidExtract appearance oily liquids to solid masses, colored, with strong, typical smell

of raw material

• Chemical composition – similar to essential oils plus some non-volatile

compounds, very close SC CO2 select extracts

• Medium to strong antimicrobial and antioxidant properties

• Neglect able amount of solvent residue d

IFEAT Bulgaria Study Tour - 2017 11in product


PRODUCT APPLICATIONS

• Substitutes of natural spices in food products and aroma

preparations according p p gEuropean legislation – sausages,

cheeses, ready meals, mayonnaise, chocolate, etc.

• Source of active ingredients for pharmaceutical, crop protection

products, etc.

• Source of natural active i di f iingredients for cosmetic

products

• P f

IFEAT Bulgaria Study Tour - 2017 12• Perfumery


PROCESS COMMERSIALIZATION

• Over 15 industrial, semi-industrial and laboratory scale

equipment running q p gworldwide.

• US patented method

• Focus on industrial hemp extraction applications for

active ingredients

• Attempts for medium scale i d i l li i findustrial applications for

rose, lavender, etc, extraction


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