Extraction of the Essential Oil from Endemic <i>Origanum bilgeri</i> P.H.<scp>Davis</scp> with Two Different Methods: Comparison of the Oil Composition and Antibacterial Activity

Sözmen, Fazlı; Uysal, Burcu; Köse, Elif Odabaş; Aktaş, Özgür; Çinbilgel, İlker; Oksal, Birsen S.

doi:10.1002/cbdv.201100259

Cited by 28 publications

(14 citation statements)

References 35 publications

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“…The amount of oil extracted using Soxhlet apparatus from the acorns collected from three regions was 13.42 -15.11% (w/w), obtained from 100 g of acorn powder in hexane (Uysal et al 2010;Sözmen et al 2012). After methylation of the oil, GC -MS was used for identification and determination of fatty acid composition of obtained oils from Q. brantii fruits.…”

Section: Resultsmentioning

confidence: 99%

Identification and determination of the fatty acid composition ofQuercus brantiigrowing in southwestern Iran by GC–MS

Khodadoust

Mohammadzadeh

Mohammadi

et al. 2014

Natural Product Research

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This article reports the fatty acid composition of the oil extracts from Quercus brantii fruits growing in Kohgiloye va Boyer Ahmad province in southwestern Iran. The oil from Q. brantii fruits was extracted with hexane in Soxhlet apparatus and subsequently identified and determined by using gas chromatography-mass spectroscopy. The results revealed that the major fatty acids were oleic acid (52.99-66.14%), linoleic acid (10.80-11.11%), palmitic acid (8.08-10.06%), stearic acid (0.74-1.57%), α-linolenic acid (0.19-0.35%), erucic acid (0.12-0.15%) and arachidic acid (0.12-0.13%). The total proportion of unsaturated and saturated oil was 64.60-77.27% and 9.17-11.75%, respectively. Results indicate that the fruits of Q. brantii contained 0.19-0.35% omega-3, 10.92-14.77% omega-6 and 53.14-66.26% omega-9. Therefore, Q. brantii can be introduced as rich sources of fatty acid in food dietary and medical health.

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Section: Resultsmentioning

confidence: 99%

Identification and determination of the fatty acid composition ofQuercus brantiigrowing in southwestern Iran by GC–MS

Khodadoust

Mohammadzadeh

Mohammadi

et al. 2014

Natural Product Research

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“…The genus Origanum belongs to the family of Lamiaceae, called "Oregano" in English. It is divided into 39 species, distributed in the Mediterranean, Euro-Siberian and Iran-Turanian regions [6][7][8] . Because of his multiple therapeutic and culinary properties, Oregano has been used as a remedy for thousands of years.…”

Section: Introductionmentioning

confidence: 99%

Phenolic composition and antioxidant potential of different solvent extracts of the endemic Origanum elongatum (Bonnet) Emberger& Maire

et al. 2020

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Plants of the Lamiaceae family are widely used for medicinal, cosmetic and culinary purposes. Phenolic compounds such as flavonoids and tannins are the main constituents of these plants; they have a proven multidirectional biological activity. Polyphenols have exceptional antioxidant potential, and they can intervene in the prevention of many health disorders. This work aims to study the composition and antioxidant power of phenolic compounds from crude extracts and fractions of Origanum elongatum leaves. This specie was subjected to phytochemical study through precipitation, turbidity and coloring reactions to highlight their secondary metabolites qualitative composition. Polyphenolic extraction was made by Soxhlet using two solvents: methanol 70%, ethanol 70%. Then, methanol’s crude was fractionated with solvents having escalating polarity; ethyl acetate, n-butanol. The polyphenols and flavonoids contents were spectrophotometrically estimated using Folin-Ciocalteau and Aluminum Trichloride methods. The antioxidant power of crude and fractionated extracts was evaluated by diphenyl-picryl-hydrazyl (DPPH●) and iron (FRAP) tests. The screening tests showed the existence of polyphenols, mucilages, sterols and triterpenes, oses and holosides. The highest yield of extraction is obtained by 70% methanol, with an average of 32.29%. Quantitative assays indicated that the hydroethanolic extract and the ethyl acetate fraction possessed high amount of polyphenols and flavonoids compared with other fractions and subsequently exhibited a marked scavenging activity on DPPH radical (IC50 = 0,085±0,002 and 0,112±0,003 mg/ml, respectively) and high reductive ability on ferric ion assay with IC50 = 0,181±0,004 mg/ml, 0,291±0,005 mg/ml, respectively.

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“…In this regard, an alternative method for extracting natural products by using microwave energy has been developed [17,18] . Solvent free microwave extraction (SFME) is based on the combination of low microwave heating and dry distillation [19] . It is a new environmentally friendly technique developed to extract essential oils in recent years.…”

Section: Introductionmentioning

confidence: 99%

Comparative Antibacterial, Chemical and Morphological Study of Essential Oils ofThymbra spicatavar.spicataLeaves by Solvent-Free Microwave Extraction and Hydro-Distillation

Uysal

Gencer

Oksal

2015

International Journal of Food Properties

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The essential oils (EOs) of Thymbra spicata var. Spicata were obtained by both hydrodistillation (HD) and solvent-free microwave extraction (SFME) methods. Chemical composition and antibacterial activity of the EOs were examined. The main constituents of both EOs obtained by SFME and HD from Thymbra spicata var. Spicata were carvacrol (44.8-36.1%), γ-terpinene (23.8-26.1%) and p-cymene (7.3-9.6%), respectively. The EO obtained from SFME contained substantially higher amounts of oxygenated compounds and lower amounts of monoterpenes than HD. The antibacterial activities of the EOs from SFME and HD were evaluated by the disc diffusion method against six bacterial strains. The EO extracted by SFME was more effective than the EO extracted by HD against the tested bacteria except for E. coli ATCC 25922-and S. aureus ATCC 25923+. Especially, S. aureus ATCC 25923+ was more sensitive against the EOs obtained from Thymbra spicata var. Spicata.Scanning-electron microscopy (SEM) measurements show that, glands (that are filled with essential oils) were subjected to more severe thermal stresses and localized high pressure by microwave heating, the pressure build up within the glands could have exceeded their capacity for expansion and break down of cell walls. SFME resulted in more extract release more rapidly than in hydrodestillation.

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Extraction of the Essential Oil from Endemic Origanum bilgeri P.H.Davis with Two Different Methods: Comparison of the Oil Composition and Antibacterial Activity

Cited by 28 publications

References 35 publications

Identification and determination of the fatty acid composition ofQuercus brantiigrowing in southwestern Iran by GC–MS

Identification and determination of the fatty acid composition ofQuercus brantiigrowing in southwestern Iran by GC–MS

Phenolic composition and antioxidant potential of different solvent extracts of the endemic Origanum elongatum (Bonnet) Emberger& Maire

Comparative Antibacterial, Chemical and Morphological Study of Essential Oils ofThymbra spicatavar.spicataLeaves by Solvent-Free Microwave Extraction and Hydro-Distillation

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