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Huo Y, Deng W, Sun X, Zhou L, Zhang Q, Hu J. Extract toolkit for essential oils: State of the art, trends, and challenges. Food Chem 2024; 461:140854. [PMID: 39167953 DOI: 10.1016/j.foodchem.2024.140854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 08/04/2024] [Accepted: 08/11/2024] [Indexed: 08/23/2024]
Abstract
Plant essential oils have a wide range of applications including cosmetics, food, leather, and textiles. Traditional methods employed for essential oils extraction suffer from several drawbacks, which have escalated into a major bottleneck for industrial applications. To circumvent the limitations, various innovative and eco-friendly technologies have emerged for the extraction of essential oils, such as ultrasound-assisted extraction, pulsed electrical-assisted extraction, ohmic-assisted technology, supercritical fluid extraction, and solvent-free microwave extraction. These cutting-edge technologies provide notable advantages over traditional methods in terms of extraction efficiency, environmental safety, and product quality enhancement. This review highlights the advantage of these innovative techniques, with a particular focus on their ability to enhance the yield and antioxidant activity of essential oils while simultaneously reducing energy consumption. Additionally, the mechanisms of these new and eco-friendly extraction methods are thoroughly discussed. This review provides valuable insights into the advancements in essential oils extraction.
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Affiliation(s)
- Yujia Huo
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, PR China
| | - Weijun Deng
- School of Chemical and Environmental Engineering, Shanghai Institute of Technology, 201418 Shanghai, PR China
| | - Xinyi Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, PR China
| | - Lulu Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, PR China.
| | - Qinghua Zhang
- College of Chemical and Biological Engineering, Zhejiang University, 310027 Hangzhou, PR China
| | - Jing Hu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, PR China.
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2
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Li Y, Li R, Hu X, Liu J, Liu G, Gao L, Zhang Y, Wang H, Zhu B. Changes of the volatile compounds and odors in one-stage and three-stage infant formulas during their secondary shelf-life. Curr Res Food Sci 2024; 8:100693. [PMID: 38356611 PMCID: PMC10864756 DOI: 10.1016/j.crfs.2024.100693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 01/05/2024] [Accepted: 01/31/2024] [Indexed: 02/16/2024] Open
Abstract
The odor of infant formula changes due to alterations in its volatile composition during the shelf life. However, there is currently a lack of research on whether the odor changes in infant formula during the secondary shelf life, which refers to the period of repeated opening and usage in daily life. This study used headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-electrostatic orbitrap high-resolution mass spectrometry (GC-Orbitrap-MS) to investigate the volatile composition changes in one-stage and three-stage infant formulas during different stages (0 day, 3 days, and 7 days during the secondary shelf-life, i.e. simulated daily use). A total of 32 volatiles were identified, including nine aldehydes, seven ketones, four alcohols, three furans, two sulfur compounds, two esters, and five terpenoids. Of these, 16 compounds changed significantly in one-stage samples and 23 compounds in three-stage samples within 7 days of the secondary shelf-life. Further the odor of the three-stage infant formula samples was found changed substantially after 3 days of simulated use by using the triangle test. This study highlighted the considerable alterations in volatile compound composition and sensory changes during the simulated daily use and provided valuable insights for consumers in selecting and using infant formula products, as well as a new perspective for enterprises to improve the sensory quality of their products.
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Affiliation(s)
- Yilin Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
- Heilongjiang Feihe Dairy Co., Ltd, Beijing, 100015, China
| | - Ruotong Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Xinyu Hu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Jiani Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Guirong Liu
- Heilongjiang Feihe Dairy Co., Ltd, Beijing, 100015, China
| | - Lipeng Gao
- Heilongjiang Feihe Dairy Co., Ltd, Beijing, 100015, China
| | - Yongjiu Zhang
- Heilongjiang Feihe Dairy Co., Ltd, Beijing, 100015, China
| | - Houyin Wang
- China National Institute of Standardization, Beijing, 100191, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
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Park MK, Cha JY, Kang M, Jang HW, Choi Y. The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil. Food Sci Nutr 2024; 12:804-814. [PMID: 38370058 PMCID: PMC10867503 DOI: 10.1002/fsn3.3785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 09/26/2023] [Accepted: 10/07/2023] [Indexed: 02/20/2024] Open
Abstract
Citrus fruits are largely consumed due to their unique and pleasant aromas. Citrus hybrids have been developed to enhance their flavors and bioactivities. Citrus aroma depends on the composition of the volatile compounds in citrus essential oils (CEOs), which are mostly located in the peels. During the extraction of CEOs, a specific series of chemical reactions occurred depending on the extraction methods (CP, cold pressing; HD, hydrodistillation), leading to variations in the composition of volatile compounds. In this study, the orange and the tangor which is a hybrid between C. reticulata × C. sinensis were investigated to compare the changes in volatile compounds based on the extraction methods. Results showed that the CP-specific volatile compounds were sesquiterpenes, oxygenated monoterpenes, and fatty acid derivatives, while the HD-specific volatile compounds were terpinyl cation derivatives, limonene, and 4-vinylguaiacol. On the other hand, the contents of some volatile compounds ((E)-ocimene, α-terpinene, and α-terpinolene) were affected by the Citrus species rather than by the extraction methods. In particular, during HD, terpinene-4-ol and 4-vinylguiacol, known as off-flavor compounds in citrus juice, were formed more abundantly in the orange than in the tangor. In conclusion, these results provide comprehensive data on essential oils, especially those derived from oranges and tangors, for selecting the appropriate extraction method for obtaining a higher yield and quality of citrus flavor.
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Affiliation(s)
- Min Kyung Park
- Food Processing Research GroupKorea Food Research InstituteWanjuKorea
| | - Ji Yoon Cha
- Food Processing Research GroupKorea Food Research InstituteWanjuKorea
| | - Min‐Cheol Kang
- Food Processing Research GroupKorea Food Research InstituteWanjuKorea
| | - Hae Won Jang
- Department of Food Science and BiotechnologySungshin Women's UniversitySeoulKorea
| | - Yun‐Sang Choi
- Food Processing Research GroupKorea Food Research InstituteWanjuKorea
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Veljovic K, Tesevic V, Mitrovic H, Stankovic M. Essential oil of Origanum minutiflorum exhibits anti-inflammatory and antioxidative effects in human bronchial cells and antimicrobial activity on lung pathogens. J Herb Med 2023. [DOI: 10.1016/j.hermed.2023.100651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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5
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Moderate electric field-assisted hydro-distillation of thyme essential oil: Characterization of microstructural changes. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2022.122449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Oregano ( Origanum vulgare) Consumption Reduces Oxidative Stress and Markers of Muscle Damage after Combat Readiness Tests in Soldiers. Nutrients 2022; 15:nu15010137. [PMID: 36615794 PMCID: PMC9823977 DOI: 10.3390/nu15010137] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/21/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Military activities often involve high-intensity exercise that can disrupt antioxidant capacity. We investigated the effects of oregano supplementation on muscle damage, oxidative stress, and plasma antioxidant markers of soldiers performing the army combat readiness test (ACRT). Twenty-four healthy male soldiers (age: 24 ± 3 years, height: 167 ± 14 cm, mass: 66 ± 3 kg) were randomized into a placebo group (n = 12) or an oregano supplementation group (n = 12). The participants consumed a capsule containing 500 mg Origanum vulgare immediately after completing the ACRT. Blood sampling was taken before exercise, immediately after exercise, and 60 and 120 min after oregano consumption. Plasma levels of creatine kinase (CK), lactate dehydrogenase (LDH), malondialdehyde (MDA), superoxide dismutase (SOD), total antioxidant capacity (TAC), and glutathione peroxidase (GPX) were measured at the four time points. The time × group interactions were found for CK (p < 0.0001, d = 3.64), LDH (p < 0.0001, d = 1.64), MDA (p < 0.0001, d = 9.94), SOD (p < 0.0001, d = 1.88), TAC (p < 0.0001, d = 5.68) and GPX (p < 0.0001, d = 2.38). In all variables, the difference between placebo and oregano groups were significant at 60 (p < 0.0001) and 120 (p < 0.0001) minutes after ACRT test. The main effect of time was also significant for all the variables (p < 0.0001). Our results suggest that oregano supplementation has the potential to reduce muscle damage and increase oxidative capacity following ACRT. Supplementation with oregano may serve as a dietary strategy to increase preparedness and promote recovery in military recruits.
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Cinnamomum camphora fruit peel as a source of essential oil extracted using the solvent-free microwave-assisted method compared with conventional hydrodistillation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112549] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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8
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Mohammed HH, Laftah WA, Noel Ibrahim A, Che Yunus MA. Extraction of essential oil from Zingiber officinale and statistical optimization of process parameters. RSC Adv 2022; 12:4843-4851. [PMID: 35425517 PMCID: PMC8981407 DOI: 10.1039/d1ra06711g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Accepted: 01/28/2022] [Indexed: 11/21/2022] Open
Abstract
The main objective of this study is to investigate the effect of process extraction variables (extraction time, volume of solvent, weight of sample) on the production of essential oil from ginger rhizome using Response Surface Methodology (RSM). A gas chromatography-mass spectrometry (GC-MS) method was employed to obtain the essential oil concentration in percentage (%) area. The RSM indicated that the weight of the sample had a major linear effect on the oil recovery while the extraction time had a major quadratic effect on the essential oil concentration in % area. The highest oil recovery and essential oil concentration in % area were 15.2% and 22.64%, respectively. The best operation conditions for the oil recovery were 4 hours of extraction time, 750 mL volume of methanol and 30 g weight of sample. The best operation conditions for the essential oil concentration in % area were 5 hours of extraction time, 500 mL volume of methanol and 30 g weight of sample. The main objective of this study is to investigate the effect of process extraction variables (extraction time, volume of solvent, weight of sample) on the production of essential oil from ginger rhizome using Response Surface Methodology (RSM).![]()
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Affiliation(s)
- Haidar Hasan Mohammed
- Department of Chemical Engineering and Petroleum Refining, College of Oil and Gas Engineering, Basra University for Oil and Gas, Basra 61004, Iraq
| | - Waham Ashaier Laftah
- Department of Polymers and Petrochemical Engineering, College of Oil and Gas Engineering, Basra University for Oil and Gas, Basra 61004, Iraq
| | - Akos Noel Ibrahim
- Department of Science Laboratory Technology, School of Science Technology, The Federal Polytechnic, Kaura Namoda, Nigeria
| | - Mohd Azizi Che Yunus
- Department of Chemical Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia
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Meziane-Assami D, Ghouila Z, Assami K, Meklati BY, Chemat F. The deep impacting microwave irradiation on the quality and antioxidant capacity of rosemary essential oils obtained by solvent-free microwave extraction. JOURNAL OF ESSENTIAL OIL RESEARCH 2021. [DOI: 10.1080/10412905.2021.2008028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Dalila Meziane-Assami
- Faculté de Chimie, Laboratoire d’Analyse Organique Fonctionnelle, Université des Sciences et de la Technologie Houari Boumediene (USTHB), Algiers, Algeria
| | - Zahia Ghouila
- Faculté de Chimie, Laboratoire d’Analyse Organique Fonctionnelle, Université des Sciences et de la Technologie Houari Boumediene (USTHB), Algiers, Algeria
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques (CRAPC), Algiers, Algeria
| | - Karim Assami
- Faculté de Chimie, Laboratoire d’Analyse Organique Fonctionnelle, Université des Sciences et de la Technologie Houari Boumediene (USTHB), Algiers, Algeria
| | - Brahim Y. Meklati
- Faculté de Chimie, Laboratoire d’Analyse Organique Fonctionnelle, Université des Sciences et de la Technologie Houari Boumediene (USTHB), Algiers, Algeria
| | - Farid Chemat
- Sécurité et Qualité des Produits d’Origine Végétale, Université d’Avignon et Des Pays de Vaucluse, INRA, UMR408, Avignon, France
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Possibility of Pulsed Electric Field and Essential Oil Pre-treatment, Microwave-air Dehydration to the Quality of the Dehydrated Sesban (Sesbania sesban) Flower. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.4.55] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Non-heat ahead-treatment in advance of the main dehydration is essential to preserve the quality and ensure food safety. Pulsed electric field (PEF) utilizes a high-voltage electric field in a very short duration to inhibit microbes and enzymes while maintaining the most sensory and nutritional characteristics. For thermal sensitive components, the dehydration process should be performed at low temperatures. Freeze dehydration, vacuum dehydration required high cost for equipment, energy consumption, low quantity in long dehydration time. Microwave-air dehydration is considered as a promising alternative technical approach. Sesban (Sesbania sesban) flower contains numerous phytochemical components promoting health-benefit. However, it’s highly perishable after harvesting. Consumers enjoy the dried sesban flower as a healthy drink. This study examined the possibility of PEF ahead-treatment in microbial inhibition and enzymatic inactivation; essential oil and Microwave-air dehydration on retention of total phenolic content (TPC), vitamin C, 2,2 diphenyl-1-picrylhydrazyl of free radical scavenging (DPPH), ferric reducing antioxidant power (FRAP) of the dehydrated sesban flower. Research also monitored the microbial stability of the dehydrated sesban flower during 12 months of preservation. Results showed that PEF at pulse strength 1000 kV/cm, pulse duration 90 µs, pulse number 45 was remarkably inactivated polyphenol oxidase and peroxidase in raw material. Rosemary essential oil soaked for sesban flower before dehydration positively preserved the ascorbic acid, phenolic content and antioxidant capacity. These PEF and essential oil ahead-treatments strongly facilitated for the main Microwave-air dehydration. Among different air temperatures from 20°C to 40°C in microwave-air dehydration, the highest Vitamin C, TPC, DPPH and FRAP of the dried flower were recorded at air temperature from 20°C to 30°C with no significant difference. Meanwhile, airspeed 1.2 m/s showed the highest Vitamin C, TPC, DPPH and FRAP of the dried flower with no significant difference with airspeed 1.4 m/s and 1.6 m/s. There was no significant difference in Vitamin C, TPC, DPPH and FRAP of the dried flower by microwave power from 1.15 to 1.45W/g. Therefore, a combination of microwave and air dehydration at air temperature 25°C, airspeed 1.2 m/s, the microwave energy density of 1.45 W/g was recommended to better preserve vitamin C, TPC, DPPH, FRAP. Microbial stability of the dehydrated flower was also observed during 12 months of storage by 3 month-interval sampling. Coliform, yeast and mold criteria in dried product were stable within acceptable limits.
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Bautista-Hernández I, Aguilar CN, Martínez-Ávila GCG, Torres-León C, Ilina A, Flores-Gallegos AC, Kumar Verma D, Chávez-González ML. Mexican Oregano ( Lippia graveolens Kunth) as Source of Bioactive Compounds: A Review. Molecules 2021; 26:molecules26175156. [PMID: 34500592 PMCID: PMC8434378 DOI: 10.3390/molecules26175156] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/03/2021] [Accepted: 07/13/2021] [Indexed: 05/08/2023] Open
Abstract
Lippia graveolens is a traditional crop and a rich source of bioactive compounds with various properties (e.g., antioxidant, anti-inflammatory, antifungal, UV defense, anti-glycemic, and cytotoxicity) that is primarily cultivated for essential oil recovery. The isolated bioactive compounds could be useful as additives in the functional food, nutraceuticals, cosmetics, and pharmaceutical industries. Carvacrol, thymol, β-caryophyllene, and p-cymene are terpene compounds contained in oregano essential oil (OEO); flavonoids such as quercetin O-hexoside, pinocembrin, and galangin are flavonoids found in oregano extracts. Furthermore, thermoresistant compounds that remain in the plant matrix following a thermal process can be priced in terms of the circular economy. By using better and more selective extraction conditions, the bioactive compounds present in Mexican oregano can be studied as potential inhibitors of COVID-19. Also, research on extraction technologies should continue to ensure a higher quality of bioactive compounds while preventing an undesired chemical shift (e.g., hydrolysis). The oregano fractions can be used in the food, health, and agricultural industries.
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Affiliation(s)
- Israel Bautista-Hernández
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
- Correspondence: (M.L.C.-G.); (C.N.A.); Tel.: +52-844-4161238 (C.N.A.)
| | - Guillermo C. G. Martínez-Ávila
- Laboratory of Chemistry and Biochemistry, School of Agronomy, Universidad Autónoma de Nuevo León, General Escobedo, Monterrey 66050, Mexico;
| | - Cristian Torres-León
- Ethnobiological Garden and Research Center-UadeC (CIJE), Universidad Autónoma de Coahuila, Saltillo 27480, Mexico;
| | - Anna Ilina
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
| | - Adriana C. Flores-Gallegos
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, India;
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
- Correspondence: (M.L.C.-G.); (C.N.A.); Tel.: +52-844-4161238 (C.N.A.)
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Alsaud N, Shahbaz K, Farid M. Evaluation of deep eutectic solvents in the extraction of β-caryophyllene from New Zealand Manuka leaves (Leptospermum scoparium). Chem Eng Res Des 2021. [DOI: 10.1016/j.cherd.2020.11.028] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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Ferrentino G, Morozova K, Horn C, Scampicchio M. Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants. Curr Pharm Des 2020; 26:519-541. [PMID: 31965940 DOI: 10.2174/1381612826666200121092018] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 12/18/2019] [Indexed: 12/11/2022]
Abstract
BACKGROUND The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required. METHODS The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products. RESULTS The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail. CONCLUSION In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.
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Affiliation(s)
- Giovanna Ferrentino
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
| | - Ksenia Morozova
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
| | - Christine Horn
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
| | - Matteo Scampicchio
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
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14
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Knez Hrnčič M, Cör D, Simonovska J, Knez Ž, Kavrakovski Z, Rafajlovska V. Extraction Techniques and Analytical Methods for Characterization of Active Compounds in Origanum Species. Molecules 2020; 25:E4735. [PMID: 33076426 PMCID: PMC7587584 DOI: 10.3390/molecules25204735] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 10/04/2020] [Accepted: 10/12/2020] [Indexed: 01/28/2023] Open
Abstract
Phytochemical research based on ethnopharmacology is gaining interest in industries such as functional food, nutraceuticals, cosmetics and pharmaceutical industries. Plants and plant extracts are a rich source of bioactive secondary metabolites. These compounds are often involved in plant protection against biotic or abiotic stresses. The exploitation of available technologies should be oriented and intensified to extend and enhance the continued usefulness of the plants as renewable sources of chemicals, especially medicinal compounds. This current contribution is focused on extraction and analytical techniques for their isolation from the oregano species, their characterization and their potential antioxidative, as well as their antimicrobial, antifungal and anticarcinogenic properties. The work is structured rendering to the different steps involved in the research; starting with extraction and sample preparation, followed by discussing the analytical techniques employed for the isolation and identification of compound/s responsible for the biological activity and methods and techniques for biological activity assessment.
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Affiliation(s)
- Maša Knez Hrnčič
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, SI-2000 Maribor, Slovenia; (D.C.); (Ž.K.)
| | - Darija Cör
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, SI-2000 Maribor, Slovenia; (D.C.); (Ž.K.)
| | - Jana Simonovska
- Department of Food and Biotechnology, Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University in Skopje, Rudjer Boskovic 16, 1000 Skopje, Macedonia; (J.S.); (V.R.)
| | - Željko Knez
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, SI-2000 Maribor, Slovenia; (D.C.); (Ž.K.)
| | - Zoran Kavrakovski
- Institute of Applied Chemistry and Pharmaceutical Analysis, Faculty of Pharmacy, Ss. Cyril and Methodius University in Skopje, Mother Theresa 47, 1000 Skopje, Macedonia;
| | - Vesna Rafajlovska
- Department of Food and Biotechnology, Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University in Skopje, Rudjer Boskovic 16, 1000 Skopje, Macedonia; (J.S.); (V.R.)
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15
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Gholamian S, Nourani M, Bakhshi N. Formation and characterization of calcium alginate hydrogel beads filled with cumin seeds essential oil. Food Chem 2020; 338:128143. [PMID: 33091986 DOI: 10.1016/j.foodchem.2020.128143] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 09/16/2020] [Accepted: 09/16/2020] [Indexed: 12/22/2022]
Abstract
Preparation and characterization of novel encapsulation system based on calcium alginate hydrogels filled with cumin essential oil has been investigated. Firstly, the effect of sodium alginate concentration, CaCl2 level, hardening time, encapsulation and emulsion fabrication methods was studied on loading capacity of the hydrogels using a Resolution-V fractional factorial design (2 V5-1 FFD), followed by response surface methodology (RSM). At the optimum point, the in-vitro release of phenolic compounds in simulated gastric and intestinal mediums were 96.02 ± 0.96% and 10.65 ± 1.23% after 180 min, respectively. The Scanning electron microscopy (SEM) images demonstrated a relatively smooth surface with small pore size. Based on SEM images and Fourier-transform infrared spectrums, the cumin essential oil was encapsulated successfully in calcium alginate beads. Thus, calcium alginate hydrogel could be introduced as a promising carrier for encapsulating biochemical active compounds with favorable features.
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Affiliation(s)
- Setareh Gholamian
- Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Moloud Nourani
- Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
| | - Nafiseh Bakhshi
- Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
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Salehi B, Abu-Reidah IM, Sharopov F, Karazhan N, Sharifi-Rad J, Akram M, Daniyal M, Khan FS, Abbaass W, Zainab R, Carbone K, Fahmy NM, Al-Sayed E, El-Shazly M, Lucarini M, Durazzo A, Santini A, Martorell M, Pezzani R. Vicia plants-A comprehensive review on chemical composition and phytopharmacology. Phytother Res 2020; 35:790-809. [PMID: 32930444 DOI: 10.1002/ptr.6863] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 08/10/2020] [Accepted: 08/13/2020] [Indexed: 12/28/2022]
Abstract
The plants belonging to the genus Vicia are of great interest as a source of many bioactive compounds and micronutrients. A snapshot of their cultivation, habitat, main components, from which essential oils can be obtained, is given. The traditional medicinal uses of Vicia plants are also reported, as well as the wide spectrum of the main biological activities attributed to Vicia plants is discussed regarding potential health beneficial properties, in particular anti-Parkinson, anticholinesterase, antidepressant, anticonvulsant, antimicrobial, cytotoxic, antioxidant, antiinflammatory and antinociceptive, antidiabetic, antihemolytic, anticoagulant, estrogenic, diuretic, antihypoxic activities.
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Affiliation(s)
- Bahare Salehi
- Noncommunicable Diseases Research Center, Bam University of Medical Sciences, Bam, Iran, Bam, Iran.,Student Research Committee, School of Medicine, Bam University of Medical Sciences, Bam, Iran
| | - Ibrahim M Abu-Reidah
- Department of Environmental Science/Boreal Ecosystem Research Initiative, Memorial University of Newfoundland, Corner Brook, Newfoundland and Labrador, Canada
| | - Farukh Sharopov
- Department of Pharmaceutical Technology, Avicenna Tajik State Medical University, Dushanbe, Tajikistan
| | - Natallia Karazhan
- Department of Pharmacognosy, Pharmaceutical Faculty of the EE VSMU, Vitebsk, Republic of Belarus
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Muhammad Akram
- Department of Eastern Medicine, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Daniyal
- TCM and Ethnomedicine Innovation & Development International Laboratory, Innovative Drug Research Institute, School of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Fahad Said Khan
- Department of Eastern Medicine, University of Poonch, Rawalakot, Pakistan
| | - Wafa Abbaass
- Department of Eastern Medicine, Government College University Faisalabad, Faisalabad, Pakistan
| | - Rida Zainab
- Department of Eastern Medicine, Government College University Faisalabad, Faisalabad, Pakistan
| | - Katya Carbone
- CREA, Research Centre for Olive, Citrus and Tree Fruit, Rome, Italy
| | - Nouran M Fahmy
- Department of Pharmacognosy, Faculty of Pharmacy, Ain-Shams University, Cairo, Egypt
| | - Eman Al-Sayed
- Department of Pharmacognosy, Faculty of Pharmacy, Ain-Shams University, Cairo, Egypt
| | - Mohamed El-Shazly
- Department of Pharmacognosy, Faculty of Pharmacy, Ain-Shams University, Cairo, Egypt.,Department of Pharmaceutical Biology, Faculty of Pharmacy and Biotechnology, German University in Cairo, Cairo, Egypt
| | | | | | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Naples, Italy
| | - Miquel Martorell
- Department of Nutrition and Dietetics, Faculty of Pharmacy, University of Concepcion, Concepcion, Chile.,Universidad de Concepción, Unidad de Desarrollo Tecnológico, UDT, Concepcion, Chile
| | - Raffaele Pezzani
- Department of Medicine (DIMED), OU Endocrinology, University of Padova, Padova, Italy.,AIROB, Associazione Italiana per la Ricerca Oncologica di Base, Padova, Italy
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17
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Valorization of Sweet Lime Peel for the Extraction of Essential Oil by Solvent Free Microwave Extraction Enhanced with Ultrasound Pretreatment. Molecules 2020; 25:molecules25184072. [PMID: 32906576 PMCID: PMC7570843 DOI: 10.3390/molecules25184072] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 08/05/2020] [Accepted: 08/14/2020] [Indexed: 11/25/2022] Open
Abstract
Essential oils of sweet lime peel, a waste by-product in the juice industry, were extracted using the vacuum assisted solvent free microwave extraction (VASFME) method. The effects of microwave output power (500–1000 W) and extraction time (20–30 min) on the essential oils yield and antimicrobial property were investigated. Optimal conditions were observed at 797.844 W microwave output power and 30 min extraction time. The essential oils yield and antimicrobial property under these conditions were 0.792 ± 0.03% and 18.25 ± 1.45 mm, respectively, which agrees with the predicted values of 0.757% and 16.50 mm. The essential oils were extracted at optimized conditions and analyzed through GCMS for compound identification. A total of 49 compounds were identified, with limonene content (43.47%) being the highest among all sweet lime peel oil compounds. Moreover, the sweet lime peels were subjected to ultrasound pre-treatment before microwave extraction. The ultrasound pre-treatment helped to increase the essential oils yield from 0.84 to 1.06% as the treatment time increased from 30 to 90 min. The increase in yield was 37.66% more compared to VASFME at 90 min treatment time.
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18
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Sharifi-Rad M, Berkay Yılmaz Y, Antika G, Salehi B, Tumer TB, Kulandaisamy Venil C, Das G, Patra JK, Karazhan N, Akram M, Iqbal M, Imran M, Sen S, Acharya K, Dey A, Sharifi-Rad J. Phytochemical constituents, biological activities, and health-promoting effects of the genus Origanum. Phytother Res 2020; 35:95-121. [PMID: 32789910 DOI: 10.1002/ptr.6785] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 05/15/2020] [Accepted: 06/06/2020] [Indexed: 12/14/2022]
Abstract
Origanum species are mostly distributed around the Mediterranean, Euro-Siberian, and Iran-Siberian regions. Since time immemorial, the genus has popularly been used in Southern Europe, as well as on the American continent as a spice now known all over the world under the name "oregano" or "pizza-spice." Origanum plants are also employed to prepare bitter tinctures, wines, vermouths, beer, and kvass. The major components of Origanum essential oil are various terpenes, phenols, phenolic acids, and flavonoids with predominant occurrence of carvacrol and thymol (with reasonable amounts of p-cymen and -terpinene) or of terpinene-4-ol, linalool, and sabinene hydrate. Many species of Origanum genus are used to treat kidney, digestive, nervous, and respiratory disorders, spasms, sore throat, diabetes, lean menstruation, hypertension, cold, insomnia, toothache, headache, epilepsy, urinary tract infections, etc. Origanum essential oil showed potent bioactivities owing to its major constituents' carvacrol, thymol, and monoterpenes. Several preclinical studies evidenced its pharmacological potential as antiproliferative or anticancer, antidiabetic, antihyperlipidemic, anti-obesity, renoprotective, antiinflammatory, vasoprotective, cardioprotective, antinociceptive, insecticidal, and hepatoprotective properties. Its nanotechnological applications as a promising pharmaceutical in order to enhance the solubility, physicochemical stability, and the accumulation rate of its essential oils have been investigated. However, Origanum has been reported causing angioedema, perioral dermatitis, allergic reaction, inhibition of platelet aggregation, hypoglycemia, and abortion. Conclusive evidences are still required for its clinical applications against human medical conditions. Toxicity analyses and risk assessment will aid to its safe and efficacious application. In addition, elaborate structure-activity studies are needed to explore the potential use of Origanum-derived phytochemicals as promising drug candidates.
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Affiliation(s)
- Mehdi Sharifi-Rad
- Department of Medical Parasitology, Faculty of Medicine, Kerman University of Medical Sciences, Kerman, Iran
| | - Yakup Berkay Yılmaz
- Graduate Program of Biomolecular Sciences, Institute of Natural and Applied Sciences, Canakkale Onsekiz Mart University, Canakkale, Turkey
| | - Gizem Antika
- Graduate Program of Molecular Biology and Genetics, Institute of Natural and Applied Sciences, Canakkale Onsekiz Mart University, Canakkale, Turkey
| | - Bahare Salehi
- Noncommunicable Diseases Research Center, Bam University of Medical Sciences, Bam, Iran.,Student Research Committee, School of Medicine, Bam University of Medical Sciences, Bam, Iran
| | - Tugba Boyunegmez Tumer
- Department of Molecular Biology and Genetics, Faculty of Arts and Science, Canakkale Onsekiz Mart University, Canakkale, Turkey
| | | | - Gitishree Das
- Research Institute of Biotechnology & medical Converged Science, Dongguk University, Goyang-si, Republic of Korea
| | - Jayanta Kumar Patra
- Research Institute of Biotechnology & medical Converged Science, Dongguk University, Goyang-si, Republic of Korea
| | - Natallia Karazhan
- Department of Pharmacognosy, Pharmaceutical Faculty of the EE VSMU, Vitebsk, Belarus
| | - Muhammad Akram
- Department of Eastern Medicine and Surgery, Directorate of Medical Sciences, GC University Faisalabad, Faisalabad, Pakistan
| | - Mehwish Iqbal
- Institute of Health Management, Dow University of Health Sciences, Karachi, Pakistan
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
| | - Surjit Sen
- Molecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, University of Calcutta, Kolkata, India.,Department of Botany, Fakir Chand College, Diamond Harbour, India
| | - Krishnendu Acharya
- Molecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, University of Calcutta, Kolkata, India
| | - Abhijit Dey
- Department of Life Sciences, Presidency University, Kolkata, India
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Facultad de Medicina, Universidad del Azuay, Cuenca, Ecuador
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19
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Diniz do Nascimento L, Barbosa de Moraes AA, Santana da Costa K, Pereira Galúcio JM, Taube PS, Leal Costa CM, Neves Cruz J, de Aguiar Andrade EH, Guerreiro de Faria LJ. Bioactive Natural Compounds and Antioxidant Activity of Essential Oils from Spice Plants: New Findings and Potential Applications. Biomolecules 2020; 10:biom10070988. [PMID: 32630297 PMCID: PMC7407208 DOI: 10.3390/biom10070988] [Citation(s) in RCA: 138] [Impact Index Per Article: 34.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/16/2020] [Accepted: 06/18/2020] [Indexed: 12/13/2022] Open
Abstract
Spice plants have a great influence on world history. For centuries, different civilizations have used them to condiment the foods of kings and nobles and applied them as embalming preservatives, perfumes, cosmetics, and medicines in different regions of the world. In general, these plants have formed the basis of traditional medicine and some of their derived substances have been utilized to treat different human diseases. Essential oils (EOs) obtained from these plants have been also used as therapeutic agents and have shown supportive uses in remedial practices. The discovery and development of bioactive compounds from these natural products, based on their traditional uses, play an important role in developing the scientific evidence of their potential pharmaceutical, cosmetic, and food applications. In the present review, using recent studies, we exhibit a general overview of the main aspects related to the importance of spice plants widely used in traditional medicine: Cinnamomum zeylanicum (true cinnamon), Mentha piperita (peppermint), Ocimum basilicum (basil), Origanum vulgare (oregano), Piper nigrum (black pepper), Rosmarinus officinalis (rosemary), and Thymus vulgaris (thyme); and we discuss new findings of the bioactive compounds obtained from their EOs, their potential applications, as well as their molecular mechanisms of action, focusing on their antioxidant activity. We also exhibit the main in vitro methods applied to determine the antioxidant activities of these natural products.
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Affiliation(s)
- Lidiane Diniz do Nascimento
- Programa de Pós-graduação em Engenharia de Recursos Naturais da Amazônia, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075110, Brazil;
- Laboratório Adolpho Ducke, Coordenação de Botânica, Museu Paraense Emílio Goeldi, Belém 66077-830, Brazil; (A.A.B.d.M.); (J.N.C.); (E.H.d.A.A.)
- Correspondence: or (L.D.d.N.); (K.S.d.C.); Tel.: +55-91-3217-6086 (L.D.d.N.); +55-93-2101-6771 (K.S.d.C.)
| | - Angelo Antônio Barbosa de Moraes
- Laboratório Adolpho Ducke, Coordenação de Botânica, Museu Paraense Emílio Goeldi, Belém 66077-830, Brazil; (A.A.B.d.M.); (J.N.C.); (E.H.d.A.A.)
| | - Kauê Santana da Costa
- Instituto de Biodiversidade, Universidade Federal do Oeste do Pará, Vera Paz Street, w/n Salé, Santarém 68040-255, Brazil; (J.M.P.G.); (P.S.T.)
- Correspondence: or (L.D.d.N.); (K.S.d.C.); Tel.: +55-91-3217-6086 (L.D.d.N.); +55-93-2101-6771 (K.S.d.C.)
| | - João Marcos Pereira Galúcio
- Instituto de Biodiversidade, Universidade Federal do Oeste do Pará, Vera Paz Street, w/n Salé, Santarém 68040-255, Brazil; (J.M.P.G.); (P.S.T.)
| | - Paulo Sérgio Taube
- Instituto de Biodiversidade, Universidade Federal do Oeste do Pará, Vera Paz Street, w/n Salé, Santarém 68040-255, Brazil; (J.M.P.G.); (P.S.T.)
| | - Cristiane Maria Leal Costa
- Programa de Pós-graduação em Engenharia Química, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075110, Brazil;
| | - Jorddy Neves Cruz
- Laboratório Adolpho Ducke, Coordenação de Botânica, Museu Paraense Emílio Goeldi, Belém 66077-830, Brazil; (A.A.B.d.M.); (J.N.C.); (E.H.d.A.A.)
| | - Eloisa Helena de Aguiar Andrade
- Laboratório Adolpho Ducke, Coordenação de Botânica, Museu Paraense Emílio Goeldi, Belém 66077-830, Brazil; (A.A.B.d.M.); (J.N.C.); (E.H.d.A.A.)
| | - Lênio José Guerreiro de Faria
- Programa de Pós-graduação em Engenharia de Recursos Naturais da Amazônia, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075110, Brazil;
- Programa de Pós-graduação em Engenharia Química, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075110, Brazil;
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20
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Ahadi N, Torabbeigi M, Aghaiee Meibodei Z, Safatian F. Volatile Components of Haplophyllum canaliculatum Boiss. by Different Extraction Procedures. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2020; 2020:4202871. [PMID: 32566357 PMCID: PMC7277027 DOI: 10.1155/2020/4202871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Accepted: 03/20/2020] [Indexed: 06/11/2023]
Abstract
Volatile components of Haplophyllum canaliculatum Boiss. grown in Iran were extracted by hydrodistillation (HD), solvent-free microwave extraction (SFME), and headspace solid-phase microextraction (HS-SPME). The components were analyzed by means of GC and GC-MS. The extraction time and temperature for HS-SPME, microwave, power, and exposure time of extraction for SFME were optimized. Twenty-five compounds that represent 99.88% of total compounds in the oil were obtained by the HD method, and the major components for this method were identified as β-pinene (18.90%), 1,8-cineole (13.94%), and piperitone (12.22%). However, piperitone (34.50%), caryophyllene oxide (9.94%), and a-eudesmol were the main compounds among twenty-one constituents, representing 99.89% of the total composition that were characterized in volatiles extracted by the SFME method. Moreover, thirteen compounds, representing 99.95% of the total constituents, were characterized in volatile fraction extracted by the HS-SPME method, which were dominated by β-pinene (21.13%), a-pinene (13.07%), limonene (11.65%), and δ-2-carene (10.23%) as major constituents.
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Affiliation(s)
- Nastaran Ahadi
- Pharmaceutical Science Branch, Islamic Azad University, Tehran, Iran
| | - Marzieh Torabbeigi
- School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, P.O. Box 16858-116, Tehran, Iran
| | - Zahra Aghaiee Meibodei
- Department of Chemistry, East Branch of Tehran (Ghiam Dasht), Islamic Azad University, Tehran, Iran
| | - Fatemeh Safatian
- Ramsar International Branch, Mazandaran University of Medical Sciences, Ramsar, Iran
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21
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Ait Amer Meziane I, Maizi N, Abatzoglou N, Benyoussef EH. Modelling and optimization of energy consumption in essential oil extraction processes. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.11.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Enhanced solvent-free microwave extraction of Foeniculum vulgare Mill. essential oil seeds using double walled reactor. ARAB J CHEM 2019. [DOI: 10.1016/j.arabjc.2016.02.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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23
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Bagade SB, Patil M. Recent Advances in Microwave Assisted Extraction of Bioactive Compounds from Complex Herbal Samples: A Review. Crit Rev Anal Chem 2019; 51:138-149. [PMID: 31729248 DOI: 10.1080/10408347.2019.1686966] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Microwaves are utilized for extraction of Phytoconstituents from complex herbal sample as a result of incredible research. Conventional extraction strategies are tedious and need more solvents and are no more relevant for thermal sensitive plant components. This review emphasize on the working and significance of microwave extraction technology in herbal research and medical field. The extraction step must be more yielding; quick, particular, not more solvent consuming, ensuring stability of thermolabile components and these features are available with microwave extraction method. In this nonconventional technology heat is created utilizing microwave energy. The important parameters that influence extraction efficiency are solvent properties, volume, duration of exposure, microwave control, system attributes, temperature and application were discussed in this article. The microwave assisted extraction, as green technology is contrasted with other extraction technique. This review is intended to discuss this green extraction technique along with its critical parameters for extracting bioactive compounds from complex plant matrices.
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Affiliation(s)
| | - Mayur Patil
- School of Pharmacy & Technology Management, SVKM's NMIMS, Shirpur, India
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24
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Ma Y, Wu X, Zhao L, Wang Y, Liao X. Comparison of the compounds and characteristics of pepper seed oil by pressure-assisted, ultrasound-assisted and conventional solvent extraction. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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25
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Özbek HN, Yanık DK, Fadıloğlu S, Göğüş F. Optimization of microwave-assisted extraction of bioactive compounds from pistachio ( Pistacia vera L.) hull. SEP SCI TECHNOL 2019. [DOI: 10.1080/01496395.2019.1577444] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Hatice Neval Özbek
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
| | - Derya Koçak Yanık
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
| | - Sibel Fadıloğlu
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
| | - Fahrettin Göğüş
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
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26
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Ibrahim NA, Zaini MAA. Microwave-assisted solvent extraction of castor oil from castor seeds. Chin J Chem Eng 2018. [DOI: 10.1016/j.cjche.2018.07.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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27
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Michelina C, Naviglio D, Gallo M, Severina P. FT-IR and GC-MS analyses of an antioxidant leaf essential oil from sage plants cultivated as an alternative to tobacco production. JOURNAL OF ESSENTIAL OIL RESEARCH 2018. [DOI: 10.1080/10412905.2018.1540364] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Catauro Michelina
- Department of Industrial and Information Engineering, University of Campania “Luigi Vanvitelli”, Aversa, Italy
| | - Daniele Naviglio
- Department of Chemical Sciences, University of Naples Federico II, Naples, Italy
| | - Monica Gallo
- Department of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, Naples, Italy
| | - Pacifico Severina
- Department Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania “Luigi Vanvitelli”, Caserta, Italy
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28
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Zhang Z, Qin Q, Ding R, Xia Y, Xiong L, Bi Y, Prusky D. Acidolysis-dominated pretreatment elevates distillation yield and impacts composition, antioxidant and antifungal activities of essential oil from Cuminum cyminum seeds. RSC Adv 2018; 8:32283-32295. [PMID: 35547478 PMCID: PMC9086230 DOI: 10.1039/c8ra03575j] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Accepted: 08/28/2018] [Indexed: 11/21/2022] Open
Abstract
Proper pretreatment of herbal material containing essential oils (EOs) could enhance its volatile components release through either removing physical barriers or conquering chemical bonds and thereby improve hydrodistillation yield. In this regard, a trial pretreatment including pulverization, enzymolysis, short time microwave irradiation and acidolysis of Cuminum cyminum seeds was integrated into the essential oil (EO) preparation to elevate the EO yield. On the basis of Plackett–Burman design analysis, three parameters (acidolysis duration, HCl concentration of acidolysis and sieving mesh) were significant for the EO preparation. Box–Behnken design based optimization of the remaining factors concluded that the optimal pretreatment was pulverizing the seeds to 40 mesh and implementing 45 min acidolysis in 2.5 M L−1 HCl wherein the predicted EO yield of 3.78% was close to that of the experimental value 3.86%. This pretreatment produced an EO yield increase of 50.78% over the control sample of raw seeds (2.56%). In total 53 components were identified in the acidolysis-pretreated cumin EO (AEO) whilst 47 components were identified in the control cumin EO (CEO). In both AEO and CEO, cuminaldehyde was the predominant common component, but the AEO contained more phenols (0.51% vs. 0.18%) and alcohols (7.76% vs. 0.18%) than the CEO did. The compositional features gave the AEO mightier antioxidant potency and stronger antifungal efficacy against four postharvest fungi, viz. Alternaria alternata, Penicillium expansum, Trichothecium roseum and Fusarium sulphureum, as compared with the situations of CEO. In conclusion, the pretreatment elevates the hydrodistillation yield, modifies the EO chemical profiles and confers stronger antioxidant and antifungal activities upon cumin EO. Proper acidolysis-dominated pretreatment elevates distillation yield and impacts composition, antioxidant and antifungal activities of essential oil from Cuminum cyminum seeds.![]()
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Affiliation(s)
- Zhong Zhang
- College of Horticulture, Gansu Agricultural University Lanzhou 730070 China .,College of Food Science and Engineering, Gansu Agricultural University Lanzhou 730070 China
| | - Qiang Qin
- College of Food Science and Engineering, Gansu Agricultural University Lanzhou 730070 China
| | - Ruojun Ding
- College of Food Science and Engineering, Gansu Agricultural University Lanzhou 730070 China
| | - Yibing Xia
- College of Food Science and Engineering, Gansu Agricultural University Lanzhou 730070 China
| | - Libo Xiong
- College of Food Science and Engineering, Gansu Agricultural University Lanzhou 730070 China
| | - Yang Bi
- College of Horticulture, Gansu Agricultural University Lanzhou 730070 China .,College of Food Science and Engineering, Gansu Agricultural University Lanzhou 730070 China
| | - Dov Prusky
- College of Food Science and Engineering, Gansu Agricultural University Lanzhou 730070 China
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29
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Ibrahim NA, Zaini MAA. Dielectric properties in microwave-assisted solvent extraction-Present trends and future outlook. ASIA-PAC J CHEM ENG 2018. [DOI: 10.1002/apj.2230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Nur Atirah Ibrahim
- Centre of Lipids Engineering & Applied Research (CLEAR); Ibnu-Sina Institute for Scientific & Industrial Research (ISI-SIR), Universiti Teknologi Malaysia; Johor Bahru Johor Malaysia
- Department of Chemical Engineering, Faculty of Chemical & Energy Engineering; Universiti Teknologi Malaysia; Johor Bahru Johor Malaysia
| | - Muhammad Abbas Ahmad Zaini
- Centre of Lipids Engineering & Applied Research (CLEAR); Ibnu-Sina Institute for Scientific & Industrial Research (ISI-SIR), Universiti Teknologi Malaysia; Johor Bahru Johor Malaysia
- Department of Chemical Engineering, Faculty of Chemical & Energy Engineering; Universiti Teknologi Malaysia; Johor Bahru Johor Malaysia
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30
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Microwave-assisted extraction of Nigella sativa L. essential oil and evaluation of its antioxidant activity. Journal of Food Science and Technology 2017; 54:3779-3790. [PMID: 29085120 DOI: 10.1007/s13197-017-2718-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/17/2017] [Accepted: 05/23/2017] [Indexed: 10/18/2022]
Abstract
It has been previously reported that the essential oil of Nigella sativa L. seeds and its major active component, thymoquinone (TQ), possess a broad variety of biological activities and therapeutic properties. In this work, microwave-assisted extraction (MAE) of the essential oil from Nigella sativa L. seeds and its antioxidant activity were studied. Response surface methodology based on central composite design was used to evaluate the effects of extraction time, irradiation power and moisture content on extraction yield and TQ content. Optimal parameters obtained by CCD and RSM were extraction time 30 min, irradiation power 450 W, and moisture content 50%. The extraction yield and TQ content of the essential oil were 0.33 and 20% under the optimum conditions, respectively. In contrast, extraction yield and TQ amount of oil obtained by hydrodistillation (HD) were 0.23 and 3.71%, respectively. The main constituents of the essential oil extracted by MAE and HD were p-cymene, TQ, α-thujene and longifolene, comprising more than 60% of total peak area. The antioxidant capacity of essential oils extracted by different methods were evaluated using 2,2-diphenyl-1-picrylhydrazyl and Ferric reducing antioxidant power assays, and compared with traditional antioxidants. The results showed that MAE method was a viable alternative to HD for the essential oil extraction from N. sativa seeds due to the excellent extraction efficiency, higher thymoquinone content, and stronger antioxidant activity.
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31
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Yu GW, Nie J, Song ZY, Li ZG, Lee MR, Wang SP. Microwave-Assisted Simplified Simultaneous Distillation Coupled with Ionic Liquid Pretreatment for the Analysis of Essential Oil in Schisandra sphenanthera. J Chromatogr Sci 2017; 55:1051-1058. [DOI: 10.1093/chromsci/bmx069] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Indexed: 11/13/2022]
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32
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Racoti A, Buttress AJ, Binner E, Dodds C, Trifan A, Calinescu I. Microwave assisted hydro-distillation of essential oils from fresh ginger root (Zingiber officinale Roscoe). JOURNAL OF ESSENTIAL OIL RESEARCH 2017. [DOI: 10.1080/10412905.2017.1360216] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Anca Racoti
- Department of Bioresources and Polymer Science, University Politehnica of Bucharest, Bucharest, Romania
| | - Adam J. Buttress
- Faculty of Engineering, Microwave Process Engineering Research Group, University of Nottingham, Nottingham, UK
| | - Eleanor Binner
- Faculty of Engineering, Microwave Process Engineering Research Group, University of Nottingham, Nottingham, UK
| | - Chris Dodds
- Faculty of Engineering, Microwave Process Engineering Research Group, University of Nottingham, Nottingham, UK
| | - Adrian Trifan
- Department of Bioresources and Polymer Science, University Politehnica of Bucharest, Bucharest, Romania
| | - Ioan Calinescu
- Department of Bioresources and Polymer Science, University Politehnica of Bucharest, Bucharest, Romania
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33
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Moridi Farimani M, Mirzania F, Sonboli A, Moghaddam FM. Chemical composition and antibacterial activity of Dracocephalum kotschyi essential oil obtained by microwave extraction and hydrodistillation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1295987] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Mahdi Moridi Farimani
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - Foroogh Mirzania
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - Ali Sonboli
- Department of Biology, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
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34
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Yedhu Krishnan R, Neelesh Chandran M, Vadivel V, Rajan K. Insights on the influence of microwave irradiation on the extraction of flavonoids from Terminalia chebula. Sep Purif Technol 2016. [DOI: 10.1016/j.seppur.2016.06.039] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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35
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Périno S, Pierson JT, Ruiz K, Cravotto G, Chemat F. Laboratory to pilot scale: Microwave extraction for polyphenols lettuce. Food Chem 2016; 204:108-114. [PMID: 26988482 DOI: 10.1016/j.foodchem.2016.02.088] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Revised: 12/14/2015] [Accepted: 02/13/2016] [Indexed: 11/21/2022]
Abstract
Microwave hydrodiffusion and gravity (MHG) technique has been applied to pilot-scale solvent-free microwave extraction (SFME) of polyphenols from Lettuce sativa. Following the dictates of green extraction and with the aim to save time and energy, the lab-scale knowledge on SFME was exploited for the development of a pilot-scale process. The investigation entailed the optimization of all main parameters (temperature, time, extracted water volume, etc.) and we showed that the polyphenols composition profile under SFME was similar to the classic methods though a bit lower in total content. The energy consumption in the optimized procedure (30min) was 1W/g of fresh matrix.
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Affiliation(s)
- Sandrine Périno
- Université d'Avignon et des Pays du Vaucluse, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France.
| | - Jean T Pierson
- Université d'Avignon et des Pays du Vaucluse, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France
| | - Karine Ruiz
- Université d'Avignon et des Pays du Vaucluse, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France
| | - Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via P. Giuria 9, 10125 Torino, Italy
| | - Farid Chemat
- Université d'Avignon et des Pays du Vaucluse, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France
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36
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Peñalvo GC, Robledo VR, Callado CSC, Santander-Ortega MJ, Castro-Vázquez L, Lozano MV, Arroyo-Jiménez MM. Improving green enrichment of virgin olive oil by oregano. Effects on antioxidants. Food Chem 2016; 197:509-15. [PMID: 26616982 DOI: 10.1016/j.foodchem.2015.11.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Revised: 10/26/2015] [Accepted: 11/01/2015] [Indexed: 01/24/2023]
Abstract
This work is about improvement of a maceration method in order to achieve a green process for the enrichment of virgin olive oil (VOO) with natural antioxidants, specifically from oregano leaves. This goal was accomplished after evaluating different mechanical methods, i.e. magnetic stirring, sonication, vertical stirring and sonication in combination with vertical stirring, for promoting the extraction of the antioxidants from oregano. The results obtained indicated that the best extraction procedure was vertical stirring at 1000 r.p.m. for 3 h. Therefore, these conditions were selected to enrich VOO with phenolic acids (mainly rosmarinic acid) and endogenous antioxidants (o-coumaric and vanillic acids), and further determine their stability at room temperature or under temperature stress (50°C) during 45 days. Quantitative analysis of rosmarinic, o-coumaric and vanillic acids was carried out by an off-line, solid phase extraction, capillary zone, electrophoresis method combined with diode-array detector (SPE-CE-DAD).
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Affiliation(s)
- Gregorio Castañeda Peñalvo
- Department of Analytical Chemistry and Food Technology, University of Castilla - La Mancha, Faculty of Chemical Sciences and Technologies, Ciudad Real, Spain
| | - Virginia Rodríguez Robledo
- Department of Analytical Chemistry and Food Technology, University of Castilla - La Mancha, Faculty of Chemical Sciences and Technologies, Ciudad Real, Spain; Research Group: Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy, Albacete, Spain.
| | - Carolina Sánchez-Carnerero Callado
- Department of Analytical Chemistry and Food Technology, University of Castilla - La Mancha, Faculty of Chemical Sciences and Technologies, Ciudad Real, Spain
| | - M J Santander-Ortega
- Research Group: Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy, Albacete, Spain
| | - L Castro-Vázquez
- Department of Analytical Chemistry and Food Technology, University of Castilla - La Mancha, Faculty of Chemical Sciences and Technologies, Ciudad Real, Spain; Research Group: Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy, Albacete, Spain
| | - M Victoria Lozano
- Research Group: Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy, Albacete, Spain
| | - M M Arroyo-Jiménez
- Research Group: Cellular Neuroanatomy and Molecular Chemistry of Central Nervous System, Faculty of Pharmacy, Albacete, Spain
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37
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Chen Q, Hu Z, Yao FYD, Liang H. Study of two-stage microwave extraction of essential oil and pectin from pomelo peels. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.019] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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38
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Golmakani MT, Moayyedi M. Comparison of heat and mass transfer of different microwave-assisted extraction methods of essential oil from Citrus limon (Lisbon variety) peel. Food Sci Nutr 2015; 3:506-18. [PMID: 26788292 PMCID: PMC4708660 DOI: 10.1002/fsn3.240] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2015] [Revised: 04/03/2015] [Accepted: 04/06/2015] [Indexed: 11/17/2022] Open
Abstract
Dried and fresh peels of Citrus limon were subjected to microwave‐assisted hydrodistillation (MAHD) and solvent‐free microwave extraction (SFME), respectively. A comparison was made between MAHD and SFME with the conventional hydrodistillation (HD) method in terms of extraction kinetic, chemical composition, and antioxidant activity. Higher yield results from higher extraction rates by microwaves and could be due to a synergy of two transfer phenomena: mass and heat acting in the same way. Gas chromatography/mass spectrometry (GC/MS) analysis did not indicate any noticeable differences between the constituents of essential oils obtained by MAHD and SFME, in comparison with HD. Antioxidant analysis of the extracted essential oils indicated that microwave irradiation did not have adverse effects on the radical scavenging activity of the extracted essential oils. The results of this study suggest that MAHD and SFME can be termed as green technologies because of their less energy requirements per ml of essential oil extraction.
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Affiliation(s)
| | - Mahsa Moayyedi
- Department of Food Science and Technology School of Agriculture 4-Varamin Branch, Islamic Azad University Varamin Iran
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39
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Şahin S. A novel technology for extraction of phenolic antioxidants from mandarin (Citrus deliciosa Tenore) leaves: Solvent-free microwave extraction. KOREAN J CHEM ENG 2015. [DOI: 10.1007/s11814-014-0293-y] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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40
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Kulshreshtha G, Burlot AS, Marty C, Critchley A, Hafting J, Bedoux G, Bourgougnon N, Prithiviraj B. Enzyme-assisted extraction of bioactive material from Chondrus crispus and Codium fragile and its effect on herpes simplex virus (HSV-1). Mar Drugs 2015; 13:558-80. [PMID: 25603348 PMCID: PMC4306952 DOI: 10.3390/md13010558] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Accepted: 01/04/2015] [Indexed: 11/16/2022] Open
Abstract
Codium fragile and Chondrus crispus are, respectively, green and red seaweeds which are abundant along the North Atlantic coasts. We investigated the chemical composition and antiviral activity of enzymatic extracts of C. fragile (CF) and C. crispus (CC). On a dry weight basis, CF consisted of 11% protein, 31% neutral sugars, 0.8% sulfate, 0.6% uronic acids, and 49% ash, while CC contained 27% protein, 28% neutral sugars, 17% sulfate, 1.8% uronic acids, and 25% ash. Enzyme-assisted hydrolysis improved the extraction efficiency of bioactive materials. Commercial proteases and carbohydrases significantly improved (p ≤ 0.001) biomass yield (40%-70% dry matter) as compared to aqueous extraction (20%-25% dry matter). Moreover, enzymatic hydrolysis enhanced the recovery of protein, neutral sugars, uronic acids, and sulfates. The enzymatic hydrolysates exhibited significant activity against Herpes simplex virus (HSV-1) with EC50 of 77.6-126.8 μg/mL for CC and 36.5-41.3 μg/mL for CF, at a multiplicity of infection (MOI) of 0.001 ID50/cells without cytotoxity (1-200 μg/mL). The extracts obtained from proteases (P1) and carbohydrases (C3) were also effective at higher virus MOI of 0.01 ID50/cells without cytotoxity. Taken together, these results indicate the potential application of enzymatic hydrolysates of C. fragile and C. crispus in functional food and antiviral drug discovery.
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Affiliation(s)
- Garima Kulshreshtha
- Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, PO Box 550, Truro, NS B2N 5E3, Canada.
| | - Anne-Sophie Burlot
- Laboratoire de Biotechnologie et Chimie Marines, EA3884, UBS, IUEM, F-56000 Vannes, France.
| | - Christel Marty
- Laboratoire de Biotechnologie et Chimie Marines, EA3884, UBS, IUEM, F-56000 Vannes, France.
| | - Alan Critchley
- Acadian Seaplants Limited, 30 Brown Avenue, Dartmouth, NS B3B 1X8, Canada.
| | - Jeff Hafting
- Acadian Seaplants Limited, 30 Brown Avenue, Dartmouth, NS B3B 1X8, Canada.
| | - Gilles Bedoux
- Laboratoire de Biotechnologie et Chimie Marines, EA3884, UBS, IUEM, F-56000 Vannes, France.
| | - Nathalie Bourgougnon
- Laboratoire de Biotechnologie et Chimie Marines, EA3884, UBS, IUEM, F-56000 Vannes, France.
| | - Balakrishnan Prithiviraj
- Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, PO Box 550, Truro, NS B2N 5E3, Canada.
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41
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Tongnuanchan P, Benjakul S. Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation. J Food Sci 2014; 79:R1231-49. [DOI: 10.1111/1750-3841.12492] [Citation(s) in RCA: 371] [Impact Index Per Article: 37.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2013] [Accepted: 04/09/2014] [Indexed: 01/05/2023]
Affiliation(s)
- Phakawat Tongnuanchan
- Dept. of Food Technology; Faculty of Agro-Industry; Prince of Songkla Univ; 15 Kanchanawanish Road Hat Yai Songkhla 90112 Thailand
| | - Soottawat Benjakul
- Dept. of Food Technology; Faculty of Agro-Industry; Prince of Songkla Univ; 15 Kanchanawanish Road Hat Yai Songkhla 90112 Thailand
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42
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Filly A, Fernandez X, Minuti M, Visinoni F, Cravotto G, Chemat F. Solvent-free microwave extraction of essential oil from aromatic herbs: From laboratory to pilot and industrial scale. Food Chem 2014; 150:193-8. [DOI: 10.1016/j.foodchem.2013.10.139] [Citation(s) in RCA: 154] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2013] [Revised: 10/20/2013] [Accepted: 10/25/2013] [Indexed: 10/26/2022]
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43
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Costa SS, Gariepy Y, Rocha SC, Raghavan V. Microwave extraction of mint essential oil – Temperature calibration for the oven. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.10.033] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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44
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Danlami JM, Arsad A, Ahmad Zaini MA, Sulaiman H. A comparative study of various oil extraction techniques from plants. REV CHEM ENG 2014. [DOI: 10.1515/revce-2013-0038] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
AbstractResearchers have shown that techniques such as microwave-assisted extraction, ultrasound-assisted extraction, pressurized liquid extraction, and supercritical fluid extraction developed for extraction of valuable components from plants and seed materials have been successfully used to effectively reduce the major shortcomings of the traditional method such as Soxhlet extraction. These include shorter extraction time, increase in yield of extracted components, decrease in solvent consumption, and improvement of the quality of extracts. This review presents a detailed description of the principles and mechanisms of the various extraction techniques for better understanding and summarizes the potential of these techniques in the extraction of oil from plants and seed materials. Discussions on some of the parameters affecting the extraction efficiency are also highlighted, with special emphasis on supercritical fluid extraction. A comparison of the performance of traditional Soxhlet extraction with that of other extraction techniques is also presented.
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45
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Kokolakis AK, Golfinopoulos SK. Microwave-Assisted Techniques (MATs); a Quick Way to Extract a Fragrance: A Review. Nat Prod Commun 2013. [DOI: 10.1177/1934578x1300801040] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In recent years Microwave-Assisted Techniques (MATs) have been introduced as a new process design and operation for essential oils extraction, representing a viable alternative to conventional old-type methods of distillation which are routinely used for the isolation of essential oils from herbs, flowers and spices prior to gas chromatographic analysis. The novelty of the technique lies in a microwave heating source generating a mixture of boiling solvent with the raw plant material settled above (or drenched inside). Several variations of distillation techniques are evaluated in terms of substantial energy saving, rapidity, product yield, cleanliness and product quality. Results confirm the effectiveness of MATs, which allow extraction of essential oils in shorter extraction time (up-to 9 times faster), using “greener” procedures and provide a higher quality essential oil with better sensory and antioxidant properties.
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Affiliation(s)
- Antonios K. Kokolakis
- Environmental Quality and Technology Laboratory, Department of Financial and Management Engineering, University of the Aegean, Kountouriotou Str. 41, GR-82100 Chios, Greece
| | - Spyridon K. Golfinopoulos
- Environmental Quality and Technology Laboratory, Department of Financial and Management Engineering, University of the Aegean, Kountouriotou Str. 41, GR-82100 Chios, Greece
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46
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Tu ZC, Hu YM, Wang H, Huang XQ, Xia SQ, Niu PP. Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state. Journal of Food Science and Technology 2013; 52:1453-61. [PMID: 25745213 DOI: 10.1007/s13197-013-1120-x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/16/2013] [Accepted: 07/25/2013] [Indexed: 11/30/2022]
Abstract
The aim of this study was to characterize the properties of ovalbumin (OVA) after glycated with glucose under microwave heating. For this purpose, microwave at 480 and 640 W power levels were used for heating the OVA-glucose system in solid-state for 0, 5, 10, 15, 20 and 25 min, respectively. The results indicated that the protein molecular weight was increased after glycated with glucose under microwave treatment, the pH of the system was decreased with the increase of microwave treatment power and time, while the UV absorbance, browning intensity, antioxidant activities as well as the emulsifying activity and emulsion stability of the Maillard reaction products (MRPs) were increased in according with the raise of microwave treatment power and time. The reaction time of microwave treatment is much shorter than those using traditional methods, suggesting that microwave irradiation is a novel and efficient approach to promote Maillard reaction (MR) in dry state and improve protein antioxidant and functional properties.
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Affiliation(s)
- Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China ; College of Life Science, Jiangxi Normal University, Nanchang, 330022 China
| | - Yue-Ming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Xiao-Qin Huang
- College of Life Science, Jiangxi Normal University, Nanchang, 330022 China
| | - Shi-Qi Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Pei-Pei Niu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
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47
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Solvent-free microwave extraction of bioactive compounds provides a tool for green analytical chemistry. Trends Analyt Chem 2013. [DOI: 10.1016/j.trac.2013.02.007] [Citation(s) in RCA: 161] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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48
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Zhang Y, Li H, Dou H, He Z, Wu H, Sun Z, Wang H, Huang X, Ma Y. Optimization of nobiletin extraction assisted by microwave from orange byproduct using response surface methodology. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0061-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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49
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Chemat F, Abert-Vian M, Fernandez X. Microwave-Assisted Extraction of Essential Oils and Aromas. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/978-1-4614-4830-3_3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023]
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50
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He M, Li Y, Yan J, Cao D, Liang Y. Analysis of Essential Oils and Fatty Acids from Platycodi Radix using Chemometric Methods and Retention Indices. J Chromatogr Sci 2012; 51:318-30. [DOI: 10.1093/chromsci/bms143] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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