Antioxidant activity, yield and chemical composition of lavender essential oil extracted by supercritical CO2

Danh, Luu Thai; Triet, Ngo Duy Anh; Han, Le Thi Ngoc; Zhao, Jian; Mammucari, Raffaella; Foster, Neil R.

doi:10.1016/j.supflu.2012.06.008

Cited by 76 publications

(37 citation statements)

References 21 publications

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“…Generally, essential oils are extracted by conventional methods such as hydro-distillation, steam distillation and solvent extraction. However, the limitations of these techniques are thermal degradation, partial hydrolysis, incomplete extraction, solvent residues and post-extraction process [5]. Therefore, supercritical fluid extraction (SFE) of active compounds from plant material is an alternative technique and has certain advantages over steam-distillation and solvent extraction.…”

Section: Discussionmentioning

confidence: 99%

Fragrance Chemicals in the Essential Oil of Mentha arvensis Reduce Levels of Mental Stress

Cho

Sowndhararajan²,

Jung³

et al. 2013

Journal of Life Science

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The aim of this work was to determine the chemical composition of essential oil from aerial partsof Mentha arvensis L. f. piperascens (MAO) and to evaluate the effect of its fragrant chemicals on electroencephalographic (EEG) activity of human brain. The MAO was obtained by supercritical CO2 extraction. The maximum yield was 2.38% at conditions of 70ºC and 200 bar. There were 32 volatile chemicals with 6 alcohols (67.11%), 13 hydrocarbons (17.05%), 9 esters (11.50%), 2 ketones (7.16%), 1 oxide (2.77%), and 1 aldehyde (0.56%). The major components were (Z,Z,Z)-9,12,15-octadecatrien-1-ol (50.06%), 2-hydroxy-4-methoxyacetophenone (7.50%), and 3,4-dihydro-8-hydroxy-3-methyl-1H-2-benzopyran-1-one (6.60%). Results of the EEG study showed that inhalation of MAO significantly changed the EEG power spectrum values of relative gamma, relative fast alpha, and spectral edge frequency 90%. During the inhalation of MAO, the value of relative fast alpha was significantly increased (p<0.05). On the other hand, the values of gamma and the spectral edge frequency 90% were significantly decreased (p<0.05). The present study suggests that fragrant chemicals of essential oil of M. arvensis reduce the level of mental stress and that they could be used in the treatment of psychophysiological disorders.

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Section: Discussionmentioning

confidence: 99%

Fragrance Chemicals in the Essential Oil of Mentha arvensis Reduce Levels of Mental Stress

Cho

Sowndhararajan²,

Jung³

et al. 2013

Journal of Life Science

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“…The main EO constituents include linalool, linalyl acetate, borneol, and 1,8-cineole (Table 1) [17,2]. The exact constituent abundance (i.e., EO composition) is primarily determined by the species, although plant health, climatic season differences, harvest time, and post-harvest processing can also have effects on oil composition, as well as essential oil extraction method used, which can also affect essential oil composition [18,[19][20][21][22].…”

Section: Chemical Composition Of Lavender Extractsmentioning

confidence: 99%

“…The overall antioxidant properties of lavender extracts are affected by extraction technique. For example, essential oils obtained by supercritical CO 2 extraction had significantly stronger antioxidant ability relative to essential oils extracted by other methods, such as hydrodistillation and hexane extraction [18]. Oil-in-water emulsions of essential oils of L. angustifolia leaves have also proven to possess high antioxidant ability [32].…”

Section: Antioxidant Properties Of Lavandula Extractsmentioning

confidence: 99%

Lavandula Essential Oils: A Current Review of Applications in Medicinal, Food, and Cosmetic Industries of Lavender

Wells

Truong

Adal

et al. 2018

Natural Product Communications

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The global essential oil market has been steadily increasing in size over the past few years, and is estimated to reach ca. $7.5 billion USD per annum by 2018. Lavenders (Lavandula; Lamiaceae) contribute significantly to this market, yielding ca. 1500 tons of essential oils which are primarily used in cosmetics, personal care products, and medicines. Recent literature indicates that these oils may also have applications in food preservation and pest control, among others. The medicinal and pharmaceutical properties of lavenders are chiefly due their essential oils, in particular the major essential oil constituents linalool and linalyl acetate, although certain activities have been attributed to the phenolic compounds. In addition, there is evidence that the major and minor essential oil constituents act synergistically to provide various biological effects. A substantial amount of current research focuses on evaluating the biological activities of lavender essential oils for potential use in traditional and complementary medicine, food systems, cosmetic and fragrance formulations, and insect control products. This review examines recent progress in these areas, and highlights the current and future implications for these economically and medicinally valuable plants.

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“…The antioxidants were evaluated for antioxidant capacity using ferric reducing antioxidant power (FRAP; (Benzie & Strain, 1996)), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS; (Danh, Triet, Zhao, Mammucari, & Foster, 2012)) assays with some modifications. The antioxidants in order to acquire a readable range absorbance measurement.…”

Section: Determination Of In Vitro Antioxidant Capacitymentioning

confidence: 99%

“…ABTS assay was used to measure the in situ antioxidant capacity. ABTS assay used was as described by Danh, et al, (2012) earlier.…”

Section: Determination Of In Situ (Mayonnaise System) Antioxidant Capmentioning

confidence: 99%

Identifying natural products for improving shelf life of mayonnaise

Gorji¹

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Mayonnaise, is susceptible to oxidation resulting in quality deterioration and the formation of undesirable components such as free radicals and reactive aldehydes. A better understanding of the factors affecting lipid oxidation and ways of retarding oxidation in mayonnaise is essential to improve the shelf life of mayonnaise. Eliminating possible factors, which will reduce the induction period and hasten rancidity, can increase the shelf life of mayonnaise but one of the most effective means of retarding lipid oxidation in mayonnaise is to incorporate antioxidants. Due to the negative effects and perceptions of synthetic antioxidants, there has been a growing interest in using natural antioxidants in food products. Recent studies showed that incorporation of natural antioxidants in mayonnaise could increase its oxidative stability. However, natural antioxidants may exert a negative effect on sensory properties and further studies are needed to identify and overcome this problem. The aim of this project was to study the efficacy of natural antioxidants in inhibiting lipid oxidation in mayonnaise. The evolution of volatile oxidation compounds (VOxCs) in mayonnaise stored at varying temperatures for 92 days was investigated using static headspace extraction and separation by twodimensional gas chromatography/time-of-flight mass spectrometry. Considerable differences in the headspace composition of samples stored at 4, 25 and 38 °C were found due to the different oxidation levels reached. The content of hexanal in mayonnaise at 1-5 days of storage at 38 °C could be used to predict the corresponding compound in mayonnaise at 1-62 days of storage at 25 °C. Some volatile compounds were identified that could be a useful indicator of lipid oxidation of the sunflower oil in the mayonnaise, and by using an antioxidant to reduce these compounds a good oxidative stability could be reached. Interpreting the activity of antioxidants has been difficult due to the complex effect of lipid oxidation conditions and systems. Lipid oxidation process and effect of Butylated hydroxy anisole (BHA) was evaluated in sunflower oil and mayonnaise. The rate of lipid oxidation was higher in mayonnaise compared to bulk oil that could be due to the high surface area of oil that increases lipid interactions with aqueous phase pro-oxidants. BHA, a non-polar antioxidant was more effective in mayonnaise than oil. Differences seen in the efficacy of BHA in oil and mayonnaise could be explained by its Publications included in this thesis

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Antioxidant activity, yield and chemical composition of lavender essential oil extracted by supercritical CO2

Cited by 76 publications

References 21 publications

Fragrance Chemicals in the Essential Oil of Mentha arvensis Reduce Levels of Mental Stress

Fragrance Chemicals in the Essential Oil of Mentha arvensis Reduce Levels of Mental Stress

Lavandula Essential Oils: A Current Review of Applications in Medicinal, Food, and Cosmetic Industries of Lavender

Identifying natural products for improving shelf life of mayonnaise

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