Aromatic Profile Variation of Essential Oil from Dried Makwhaen Fruit and Related Species

Sriwichai, Trid; Wisetkomolmat, Jiratchaya; Pusadee, Tonapha; Sringarm, Korawan; Duangmal, Kiattisak; Prasad, Shashanka K.; Chuttong, Bajaree; Sommano, Sarana Rose

doi:10.3390/plants10040803

Cited by 8 publications

(4 citation statements)

References 35 publications

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“…They indicated that the predominant components in the essential oil were limonene (62.51%) and sabinene (13.83%). In addition, the research conducted by Supabphol and Tangjitjaroenkun [30], as well as Sriwichai et al [31], reported that limonene and sabinene were major components of the essential oil extracted from Z. myriacanthum.…”

Section: Gc-ms Chemical Compositionsmentioning

confidence: 97%

Antioxidant and Antimicrobial Properties and GC-MS Chemical Compositions of Makwaen Pepper (Zanthoxylum myriacanthum) Extracted Using Supercritical Carbon Dioxide

Nadon

Leksawasdi

Jantanasakulwong

et al. 2023

Plants

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This research aimed to optimize pressure (10–20 MPa) and temperature (45–60 °C) conditions for supercritical fluid extraction (SFE) of Makwaen pepper (Zanthoxylum myriacanthum) extract (ME) in comparison to conventional hydro-distillation extraction. Various quality parameters, including yield, total phenolic compounds, antioxidants, and antimicrobial activities of the extracts, were assessed and optimized using a central composite design. The optimal SFE conditions were found to be 20 MPa at 60 °C, which resulted in the highest yield (19%) and a total phenolic compound content of 31.54 mg GAE/mL extract. IC50 values for DPPH and ABTS assays were determined to be 26.06 and 19.90 μg/mL extract, respectively. Overall, the ME obtained through SFE exhibited significantly better physicochemical and antioxidant properties compared to ME obtained through hydro-distillation extraction. Gas chromatography-mass spectrometry (GC-MS) analysis revealed that beta-pinene was the major component in the ME obtained through SFE (23.10%), followed by d-limonene, alpha-pinene, and terpinen-4-ol at concentrations of 16.08, 7.47, and 6.34%, respectively. On the other hand, the hydro-distillation-extracted ME showed stronger antimicrobial properties than the SFE-extracted ME. These findings suggest that both SFE and hydro-distillation have the potential for extracting Makwaen pepper, depending on the intended purpose of use.

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Section: Gc-ms Chemical Compositionsmentioning

confidence: 97%

Antioxidant and Antimicrobial Properties and GC-MS Chemical Compositions of Makwaen Pepper (Zanthoxylum myriacanthum) Extracted Using Supercritical Carbon Dioxide

Nadon

Leksawasdi

Jantanasakulwong

et al. 2023

Plants

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“…Sriwichai et al (2021) [ 5 ] published a research paper entitled “Aromatic Profile Variation of Essential Oil from Dried Makwhaen Fruit and Related Species”. This work was carried out to evaluate the relationships between the genotype, phenotype, and chemical profiles of essential oil obtained from Zanthoxylum spp.…”

Section: Overview Of the Special Issuementioning

confidence: 99%

Spicy and Aromatic Plants

Marc

Mureşan

Mureșan

2023

Plants

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“…Each dried plant material (100 g) was extracted by the hydro-distillation method using a Clevenger-type apparatus for 4 h [33]. The oils were dried over anhydrous sodium sulfate and filtrated through Whatman No.1 filter paper.…”

Section: Essential Oil Extractionmentioning

confidence: 99%

The Antibacterial Potential of Essential Oils of Oral Care Thai Herbs against Streptococcus mutans and Solobacterium moorei—In Vitro Approach

Atisakul,

Saewan

2023

Cosmetics

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Oral malodor, often known as halitosis, is an irritating breath odor that originates in the mouth and can cause significant psychological and social distress. Chlorhexidine, a powerful antimicrobial agent effective against bacteria and fungi, has become the standard treatment for halitosis. However, it has drawbacks including altered taste perception, dry mouth, and more noticeable dental staining. The use of natural essential oils to avoid these unwanted effects has proven to be an attractive strategy. This study aims to evaluate the potential of four essential oils consisting of Ma-kwean fruit (Zanthoxylum limonella, MK), clove bud (Syzygium aromaticum, CV), star anise fruit (Illicium verum, SA) and cinnamon bark (Cinnamomum aromaticum, CM) for the purpose of combating bad breath by assessing their antibacterial efficacy against halitosis-associated bacteria (Streptococcus mutans and Solobacterium moorei). The hydro-distillation process was used to prepare the essential oils, which were obtained as yellowish to colorless liquids with yields of 6.58 ± 0.81, 12.21 ± 2.98, 4.29 ± 0.15 and 1.26 ± 0.09% for MK, CV, SA and CM, respectively. The terpenoid compounds terpinene-4-ol (47.04%), limonene (17.19%), sabinene (13.27%) and alpha-terpineol (6.05%) were found as the main components in MK essential oil, while phenylpropanoids were identified as the primary components of other essential oils, namely trans-cinnamaldehyde (83.60%), eugenol (83.59%) and anethol (90.58%) were identified as the primary components of CM, CV and SA essential oils, respectively. For the antibacterial properties, the minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) values were investigated. CM essential oil exhibited the greatest capacity to inhibit growth and eradicate S. mutans, with MIC and MBC values of 0.039%, followed by CV (MIC of 0.078% and MBC of 0.156%) and MK (MIC and MBC of 0.156%), whereas the MIC of SA was 1.250% without eradication. Both CM and CV essential oils demonstrated exceptional efficacy against S. moorei, with MIC and MBC values of 0.019% and 0.033%, respectively. Furthermore, the inhibition of S. moorei biofilm formation was investigated and we discovered that the lowest effective concentration necessary to eliminate the S. moorei biofilm was one quarter of the MIC for MK, CM and CV, while that for SA essential oil was half of the MIC. These encouraging results suggest that the incorporation of MK, CM and CV essential oils into oral care products could potentially enhance their efficacy in halitosis treatment.

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Aromatic Profile Variation of Essential Oil from Dried Makwhaen Fruit and Related Species

Cited by 8 publications

References 35 publications

Antioxidant and Antimicrobial Properties and GC-MS Chemical Compositions of Makwaen Pepper (Zanthoxylum myriacanthum) Extracted Using Supercritical Carbon Dioxide

Antioxidant and Antimicrobial Properties and GC-MS Chemical Compositions of Makwaen Pepper (Zanthoxylum myriacanthum) Extracted Using Supercritical Carbon Dioxide

Spicy and Aromatic Plants

The Antibacterial Potential of Essential Oils of Oral Care Thai Herbs against Streptococcus mutans and Solobacterium moorei—In Vitro Approach

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