1
|
Karimkhani MM, Nasrollahzadeh M, Maham M, Jamshidi A, Kharazmi MS, Dehnad D, Jafari SM. Extraction and purification of α-pinene; a comprehensive review. Crit Rev Food Sci Nutr 2022; 64:4286-4311. [PMID: 36384372 DOI: 10.1080/10408398.2022.2140331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Extensive use of α-pinene in cosmetics, and medicine, especially for its antioxidant/antibacterial, and anti-cancer properties, and also as a flavoring agent, has made it a versatile product. α-Pinene (one of the two pinene isomers) is the most abundant terpene in nature. When extracting α-pinene from plants and, to a lesser extent, fruits, given that its purity is essential, purification methods should also be used as described in this study. Also, an attempt has been made to describe the extraction techniques of α-pinene, carried out by conventional and novel methods. Some disadvantages of conventional methods (such as hydrodistillation or solvent extraction) are being time consuming, low capacity per batch and being labor intensive and the requirement of trained operators. Most novel methods, such as supercritical fluid extraction and microwave-assisted extraction, can reduce the extraction time, cost, and energy compared to conventional methods, and, in fact, the extraction and preservation efficiency of α-pinene in these methods is higher than conventional methods. Although the above-mentioned extraction methods are effective, they still require rather long extraction times. In fact, advanced methods such as green and solvent-free ultrasonic-microwave-assisted extraction are much more efficient than microwave-assisted extraction and ultrasound-assisted extraction because the extraction efficiency and separation of α-pinene in these methods are higher; furthermore, no solvent consumption and maximum extraction efficiency are some crucial advantages of these techniques. However, the application of some novel methods, such as ultrasound-assisted extraction, in industry scale is still problematic because of their intricate design data.
Collapse
Affiliation(s)
- Mohammad Mahdi Karimkhani
- Department of Food Hygiene and Aquaculture, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mahmoud Nasrollahzadeh
- Max Bergmann Center of Biomaterials, Institute of Materials Science, Technische Universität Dresden, Dresden, Germany
- Department of Chemistry, Faculty of Science, University of Qom, Qom, Iran
| | - Mehdi Maham
- Department of Chemistry, Aliabad Katoul Branch, Islamic Azad University, Aliabad Katoul, Iran
| | - Abdollah Jamshidi
- Department of Food Hygiene and Aquaculture, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | | | - Danial Dehnad
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| |
Collapse
|
2
|
Phong WN, Gibberd MR, Payne AD, Dykes GA, Coorey R. Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review. Compr Rev Food Sci Food Saf 2022; 21:1677-1701. [PMID: 35179824 DOI: 10.1111/1541-4337.12927] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 01/18/2022] [Accepted: 01/23/2022] [Indexed: 11/30/2022]
Abstract
Truffles are considered one of the world's most highly prized foods mainly due to their desirable organoleptic properties and rarity. However, truffles are seasonal (harvested mostly in winter from June to August in the Southern Hemisphere and from December to February in the Northern Hemisphere) and extremely perishable. Truffles deteriorate rapidly showing undesirable changes within 10 days from harvest in aroma and visual appearance after harvest. The very short postharvest shelf life (about 7-10 days) limits the potential for export and domestic consumption all year round. Several preservation methods have been studied to prolong their shelf life without the loss of aroma. However, all traditional preservation techniques have their own shortcomings and remain challenging. The extraction of natural truffle aroma volatiles for food applications could be a potential alternative to replace the existing synthetic flavoring used for processed truffle products. Four commonly used extraction methods for recovering volatile compounds from plants, namely, supercritical carbon dioxide extraction, Soxhlet extraction, distillation, and cold pressing, are critically analyzed. Up to date, existing research about the extraction of aroma volatiles from truffles is limited in the literature but based on the volatility of the key truffle volatile compounds, supercritical carbon dioxide extraction may offer the best possibility so that a natural truffle-based product that can be used in food applications throughout the year can be made available.
Collapse
Affiliation(s)
- Win Nee Phong
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Mark R Gibberd
- Centre for Crop and Disease Management School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Alan D Payne
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Gary A Dykes
- School of Agriculture and Food Sciences, University of Queensland, Saint Lucia, Queensland, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| |
Collapse
|
3
|
Chamali S, Bouajila J, Ben Daoud H, Camy S, Saadaoui E, Condoret JS, Romdhane M. Variation in chemical composition and biological properties of two Tunisian Eucalyptus essential oils under three eco-friendly extraction techniques. JOURNAL OF ESSENTIAL OIL RESEARCH 2021. [DOI: 10.1080/10412905.2021.2008029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Saousan Chamali
- Laboratoire de Recherche: Energie, Eau, Environnement Et Procédés, Ecole Nationale d’Ingénieurs de Gabès, Université de Gabès, Gabès, Tunisia
- INPT, UPS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
- Laboratoire de Gestion Et de Valorisation Des Ressources Forestières, Station Régionale de l’Institut National de Recherches En Génie Rural, Eaux Et Forêts (INGREF) Gabes, Gabès, Tunisia
| | - Jalloul Bouajila
- INPT, UPS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Houcine Ben Daoud
- Laboratoire de Recherche: Energie, Eau, Environnement Et Procédés, Ecole Nationale d’Ingénieurs de Gabès, Université de Gabès, Gabès, Tunisia
| | - Severine Camy
- INPT, UPS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Ezzeddine Saadaoui
- Laboratoire de Gestion Et de Valorisation Des Ressources Forestières, Station Régionale de l’Institut National de Recherches En Génie Rural, Eaux Et Forêts (INGREF) Gabes, Gabès, Tunisia
| | - Jean-Stephane Condoret
- Laboratoire de Gestion Et de Valorisation Des Ressources Forestières, Station Régionale de l’Institut National de Recherches En Génie Rural, Eaux Et Forêts (INGREF) Gabes, Gabès, Tunisia
| | - Mehrez Romdhane
- Laboratoire de Recherche: Energie, Eau, Environnement Et Procédés, Ecole Nationale d’Ingénieurs de Gabès, Université de Gabès, Gabès, Tunisia
| |
Collapse
|
4
|
Variations in Essential Oil Chemical Composition and Biological Activities of Cryptomeria japonica (Thunb. ex L.f.) D. Don from Different Geographical Origins—A Critical Review. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112311097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
The scientific community is paying increasing attention to plant waste valorization, and also to “greener” practices in the agriculture, food and cosmetic sectors. In this context, unused forest biomass (e.g., leaves, seed cones, branches/twigs, bark and sapwood) of Cryptomeria japonica, a commercially important tree throughout Asia and the Azores Archipelago (Portugal), is currently waste/by-products of wood processing that can be converted into eco-friendly and high added-value products, such as essential oils (EOs), with social, environmental and economic impacts. Plant-derived EOs are complex mixtures of metabolites, mostly terpenes and terpenoids, with valuable bioactivities (e.g., antioxidant, anti-inflammatory, anticancer, neuroprotective, antidepressant, antimicrobial, antiviral and pesticide), which can find applications in several industries, such as pharmaceutical, medical, aromatherapy, food, cosmetic, perfumery, household and agrochemical (e.g., biopesticides), with manifold approaches. The EOs components are also of value for taxonomic investigations. It is known that the variation in EOs chemical composition and, consequently, in their biological activities and commercial use, is due to different exogenous and endogenous factors that can lead to ecotypes or chemotypes in the same plant species. The present paper aims to provide an overview of the chemical composition, biological properties and proposals of valorization of C. japonica EO from several countries, and also to indicate gaps in the current knowledge.
Collapse
|
5
|
Kasuya H, Hata E, Satou T, Yoshikawa M, Hayashi S, Masuo Y, Koike K. Effect on Emotional Behavior and Stress by Inhalation of the Essential oil from Chamaecyparis obtusa. Nat Prod Commun 2013. [DOI: 10.1177/1934578x1300800428] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Various effects have been reported in the literature for the essential oil from Chamaecyparis obtusa (EOCO), such as antibacterial and antifungal activity. In this study, we examined the effect of EOCO on emotional behavior and stress-induced biomarkers. Male ICR mice, aged 5 weeks at the start of each experiment, were individually housed in cages for 1 week. After placing each mouse in a glass container and exposing it to EOCO for 90 min, we then investigated the influence on emotional behavior using the elevated-plus maze (EPM) test, which is one of the evaluation methods for anxiolytic-like behavior. Significant anxiolytic-like effects were observed for the 7.0 mg/L air EOCO ( P<0.05). After the EPM test, mice were dissected and changes in the stress-induced biomarkers within the brain were investigated by examining the amounts of fast nerve growth factor receptor (NGFR) and activity regulated cytoskeletal-associated protein (Arc) gene expression, and brain-derived neurotrophic factor (BDNF) and galactokinase 1 (GLK1) protein expression. Significant increases were observed in the amount of NGFR after inhalation of 7.0 mg/L air EOCO ( P<0.05). These results indicate that EOCO has both anxiolytic-like and stress mitigation effects.
Collapse
Affiliation(s)
- Hikaru Kasuya
- Faculty of Pharmaceutical Sciences, Toho University, Funabashi, Chiba 274-8510, Japan
| | - Erika Hata
- Faculty of Science, Toho University, Funabashi, Chiba 274-8510, Japan
| | - Tadaaki Satou
- Faculty of Pharmaceutical Sciences, Toho University, Funabashi, Chiba 274-8510, Japan
| | - Masaki Yoshikawa
- Hinoki Seikou, Hinoki Seikou Co., Ltd., 2-8, Ekimaedori, Agematsu, Kiso, Nagano, 399-5603, Japan
| | - Shinichiro Hayashi
- Green Flask Labotatory, Green Flask Co., Ltd., Meguro, Tokyo 152-0035, Japan
| | - Yoshinori Masuo
- Faculty of Science, Toho University, Funabashi, Chiba 274-8510, Japan
| | - Kazuo Koike
- Faculty of Pharmaceutical Sciences, Toho University, Funabashi, Chiba 274-8510, Japan
| |
Collapse
|