Deeper insight into the volatile profile of essential oil of two Curcuma species and their antioxidant and antimicrobial activities

Jena, Sudipta; Ray, Asit; Sahoo, Ambika; Panda, Pratap Chandra; Nayak, Sanghamitra

doi:10.1016/j.indcrop.2020.112830

Cited by 38 publications

(24 citation statements)

References 41 publications

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“…Compounds 4, 10, 12, 13, 17, 21, 23, 26, 31, 36, and 39 were identified as aldehydes. It is known that aldehydes are the main components of essential oils from many plants which have high antimicrobial activities and valuable applications [ 30 , 31 , 32 ]. Among them, 3-methylbutanal (compound 12), 2-methylbutanal (compound 13), hexanal (compound 21), and furfural (compound 23) were found to be the main components.…”

Section: Resultsmentioning

confidence: 99%

Effect of Drying Methods on Volatile Compounds of Burdock (Arctium lappa L.) Root Tea as Revealed by Gas Chromatography Mass Spectrometry-Based Metabolomics

Xia

Guo

Fang

et al. 2021

Foods

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Burdock (Arctium lappa L.) is one of the nutritional foods widely planted in many countries. Dried burdock root (BR) is available as a herbal tincture and tea in many Asian countries with good flavor and taste. In this study, the volatile components in dried BR were identified and the effects of different drying methods on the volatile components were investigated by HS-GC-MS method. A total of 49 compounds were identified. Different drying methods including hot-air drying (HD, at 50, 60, 70, and 80 °C), vacuum drying (VD, at 50, 60, 70, and 80 °C), sunlight drying (SD), natural drying (ND), and vacuum freeze drying (VFD) were evaluated by HS-GC-MS-based metabolomics method. Results showed that different drying methods produced different effects on the volatile compounds. It was observed that 2,3-pentanedione, 1-(1H-pyrrol-2-yl)-ethanone, furfural, and heptanal were detected at higher concentrations in HD 80 and VD 70. The traditional HD and SD methods produced more flavor substances than VFD. The BR treated by the VFD method could maintain the shape of the fresh BR pieces while HD50 and VD80 methods could maintain the color of fresh BR pieces. These findings could help better understand the flavor of the corresponding processed BR and provide a guide for the drying and processing of BR tea.

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Section: Resultsmentioning

confidence: 99%

Effect of Drying Methods on Volatile Compounds of Burdock (Arctium lappa L.) Root Tea as Revealed by Gas Chromatography Mass Spectrometry-Based Metabolomics

Xia

Guo

Fang

et al. 2021

Foods

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“…These properties are exhibited by the raw essential oils and the isolated chemical constituents, both of which are efficient in preventing lipid oxidation [ 68 ]. The antioxidant potential of essential oils can be attributed to a single volatile constituent present in the chemical composition or to the synergistic effect among many components [ 69 ]. Table 2 summarizes the antioxidant potential of essential oils from Amazonian plants.…”

Section: Antioxidant Activity Of Essential Oilsmentioning

confidence: 99%

Essential Oil of the Plants Growing in the Brazilian Amazon: Chemical Composition, Antioxidants, and Biological Applications

et al. 2022

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Essential oils are biosynthesized in the secondary metabolism of plants, and in their chemical composition, they can be identified different classes of compounds with potential antioxidant and biological applications. Over the years in the Amazon, several species of aromatic plants were discovered and used in traditional medicine. The literature has shown that essential oils extracted from amazon species have several biological activities, such as antioxidant, antibacterial, antifungal, cytotoxic, and antiprotozoal activities. These activities are related to the diversified chemical composition found in essential oils that, by synergism, favors its pharmacological action. In light of this vital importance, this study aimed at performing a review of the literature with particular emphasis on the chemical composition and biological activities in studies conducted with species collected in the Amazon, taking into consideration in particular the last 10 years of collection and research.

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“…essential oil with very different chemical compositions have also demonstrated strong and dose-dependent antioxidant abilities. In this sense, C. zedoaria (17.72% curzerenone, 15.85% γ-eudesmol acetate and 6.50% germacrone) and C. angustifolia (29.62% epicurzerenone, 10.79% curzerenone and 6.12% trans -β-terpineol) rhizome essential oils showed higher DPPH (IC 50 2.58 ± 077 µg/mL and 12.53 ± 0.14 µg/mL) and ABTS (IC 50 1.28 ± 0.05 µg/mL and 5.53 ± 0.29 µg/mL) radical scavenging ability, as well as reducing power (EC 50 4.77 ± 0.14 µg/mL and 5.68 ± 0.11 µg/mL) than BHT and ascorbic acid (DPPH: 19.07 ± 0.17 and 5.31 ± 0.2 µg/mL, ABTS: 14.19 ± 0.21 and 1.51 ± 0.32 µg/mL and reducing power: 9.61 ± 0.18 and 5.21 ± 0.13 µg/mL, respectively) [ 194 ]. The leaf essential oil of C. angustifolia (33.2% curzerenone, 18.6% 14-hydroxy-δ-cadinene and 7.3% γ-eudesmol acetate) showed even higher DPPH and ABTS free-radical scavenging (4.06 ± 0.06 and 1.35 ± 0.14 µg/mL, respectively), as well as reducing (EC 50 2.62 ± 0.25 µg/mL) activities, than the rhizome oil and the standard references [ 128 ]; C. amada rhizome oil (40% β-myrcene, 11.78% β-pinene and 10% ar-curcumene) and the essential oil obtained from the pulverized rhizome of C. petiolata (83.99% 2-methyl-5-pentanol) presented moderate antioxidant activity in comparison to the extracts and standard references [ 133 , 263 ].…”

Section: Potential Applications Of C Longa Essmentioning

confidence: 99%

“…In general, the essential oils proceeding from the rhizomes of the genus Curcuma have demonstrated noteworthy antimicrobial activity [192][193][194]. Amongst them, the essential oil of C. longa rhizome with 58% of ar-turmerone, together with limonene and borneol as the principal compounds, has presented a dose-dependent antimicrobial activity against a broad spectrum of food-borne and food-spoilage bacteria and fungi, including Bacillus subtilis, Salmonella choleraesuis, Escherichia coli, A. niger and Saccharomyces cerevisiae but at higher doses than the traditional chloramphenicol and amphotericin antibiotics [195] (Table 3).…”

Section: Prevention and Inhibition Of Microbial Attack In Crops And Food-spoilage Microorganismsmentioning

confidence: 99%

Curcuma longa L. Rhizome Essential Oil from Extraction to Its Agri-Food Applications. A Review

Ibáñez

Blázquez

2020

Plants

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Curcuma longa L. rhizome essential oil is a valuable product in pharmaceutical industry due to its wide beneficial health effects. Novel applications in the agri-food industry where more sustainable extraction processes are required currently and safer substances are claimed for the consumer are being investigated. This review provides information regarding the conventional and recent extraction methods of C. longa rhizome oil, their characteristics and suitability to be applied at the industrial scale. In addition, variations in the chemical composition of C. longa rhizome and leaf essential oils regarding intrinsic and extrinsic factors and extraction methods are also analysed in order to select the most proper to obtain the most efficient activity. Finally, the potential applications of C. longa rhizome oil in the agri-food industry, such as antimicrobial, weedicide and a food preservative agent, are included. Regarding the data, C. longa rhizome essential oil may play a special role in the agri-food industry; however, further research to determine the application threshold so as not to damage crops or affect the organoleptic properties of food products, as well as efficient encapsulation techniques, are necessary for its implementation in global agriculture.

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Deeper insight into the volatile profile of essential oil of two Curcuma species and their antioxidant and antimicrobial activities

Cited by 38 publications

References 41 publications

Effect of Drying Methods on Volatile Compounds of Burdock (Arctium lappa L.) Root Tea as Revealed by Gas Chromatography Mass Spectrometry-Based Metabolomics

Effect of Drying Methods on Volatile Compounds of Burdock (Arctium lappa L.) Root Tea as Revealed by Gas Chromatography Mass Spectrometry-Based Metabolomics

Essential Oil of the Plants Growing in the Brazilian Amazon: Chemical Composition, Antioxidants, and Biological Applications

Curcuma longa L. Rhizome Essential Oil from Extraction to Its Agri-Food Applications. A Review

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