Safety evaluation of Zanthoxylum piperitum-derived essential oil by assessing micronucleus abnormalities, mutagenicity, and chromosomal aberration

Hwang, Eun‐Sun; Kim, Gun-Hee

doi:10.1016/j.foodres.2011.06.050

Cited by 14 publications

(7 citation statements)

References 24 publications

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“…The citrus aroma is also a primary aromatic scent in many Zanthozylum spp. essential oils including that of Z. piperathum [36], Z. myriacanthum [9], Z. bungeanum [37] and Zanthoxylum xanthoxyloi [39]. From the results, the panellists gave citrus and pine scents a high rating score for MK45, while sweet and woody aromas were the highest scents at MK15.…”

Section: Sensory Analysismentioning

confidence: 97%

“…pubescens fruits [35], as well as Zanthoxylum schinifolium S.et Z., Z. bungeanum and Zanthoxylum piperitum (L.) DC. [9,36,37]. For the assessment of the essential oil quality for these particular species, sabinene and limonene as the representatives of woody and citrus aromas are then used as evaluating indicators [29].…”

Section: Chemical Compoundsmentioning

confidence: 99%

“…The second cluster was of the MK36 and MK45 with L-limonene (citrus aroma) as the most distinctive compound. This group represented the citrus aroma, for use as a flavouring agent and is found in the food flavour and fragrance aroma ingredient industry [36]. The optimum harvesting index of makwhaen fruits is therefore suggested to be 45 to 60 days after fruiting, as indicated by the greater contents of sabinene and limonene.…”

Section: Chemical Compoundsmentioning

confidence: 99%

“…The citrus aroma is also the primary aromatic 206 scents in many Zanthozylum spp. essential oil including that of Z. piperathum [36], Z. myriacanthum 207 [9], Z. bungeanum [37] and Z.…”

mentioning

confidence: 99%

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Evaluation of the Optimum Harvesting Maturity of Makhwaen Fruit for the Perfumery Industry

et al. 2019

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Harvesting makhwaen (Zanthoxylum myriacanthum Wall. ex Hook. f) fruits at the appropriate maturity is the key to ensure that the essential oil quality meets the need of consumers. In common practice, the fruits are usually harvested when their pericarps start to open and fruits are greenish-red in colour depending on the judgment of the farmers. This leads to inconsistencies in the essential oil quality. This research aims at characterising the aromatic profiles of makhwaen essential oil thereby for consumers to choose the quality that best fits their need and eventually identify the optimum harvesting index of the fruits. The effects of maturity states viz. 15, 36, 45 and 60 (MK15-60) days after fruiting on chemical and sensorial quality of the essential oil was evaluated. Fruit sizes ranged from ~3.3–3.7 mm and fruits appeared to dry initially when they reached 45 days. Essential oils were extracted from these fruits after they had been oven dried (60 °C) to the same moisture content, about 10%. The chemical profiles of the essential oil were different. L-limonene and sabinene were evaluated as key components for good quality essential oil and they were found to be higher in MK45 and MK60 (max = 139.04 µg·mL−1 and max = 146.27 respectively). NIR spectral patterns of pure extracted oil for every different harvesting time (of every different harvesting time of MK60 and MK36) were similar. Sensorial descriptive analysis by semi-trained panellists defined six terms for characteristics (woody, citrus, herb, sweet, pine and spice). The panels provided the highest rating score (15 numeric scale) of citrus and pine scents at MK45, while sweet and woody aromas were the highest at MK15. The spice scent was maximum when the fruits were harvested at 36 days after fruiting. From this study we suggest that the optimum harvesting index for the distinctive aroma of essential oil ought to be at late harvesting (45–60 days after fruiting). The findings contribute to our understanding of the harvesting maturity, which can also provide significant benefit for the perfumery industry, i.e., the optimum harvesting stage that imparts the essential oil with highest quality.

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Section: Sensory Analysismentioning

confidence: 97%

Section: Chemical Compoundsmentioning

confidence: 99%

Section: Chemical Compoundsmentioning

confidence: 99%

“…The citrus aroma is also the primary aromatic 206 scents in many Zanthozylum spp. essential oil including that of Z. piperathum [36], Z. myriacanthum 207 [9], Z. bungeanum [37] and Z.…”

mentioning

confidence: 99%

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Evaluation of the Optimum Harvesting Maturity of Makhwaen Fruit for the Perfumery Industry

et al. 2019

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“…Therefore, the safety of these EO needs to be assessed prior their utilization in the food industry either as additive in foods or as active substances in food packaging. In this regard, although antioxidant and antimicrobial studies regarding botanical preparation and/or its respective components are known (Bakkali et al 2008;Burt 2004;Lang and Buchbauer 2012), toxicological data for EO are still scarce (Hwang and Kim 2012;Escobar et al 2012Escobar et al , 2015, especially in vitro and in vivo data on genotoxic potential. Further, the disparity in these results needs to be investigated due to the lack of awareness if some of the compounds detected in the EO exhibit genotoxic, carcinogenic profile (Mellado-Garcia et al 2016a).…”

Section: Introductionmentioning

confidence: 99%

Use of micronucleus and comet assay to evaluate evaluate the genotoxicity of oregano essential oil (Origanum vulgare l. Virens) in rats orally exposed for 90 days.

Llana-Ruiz-Cabello

Puerto

Maisanaba

et al. 2018

Journal of Toxicology and Environmental Health, Part A

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Essential oils from Origanum spp. exhibit antioxidant and antimicrobial activities making them suitable for use as food additives. The incorporation of oregano essential oil in active food packaging is under study; however, it has been not authorized for this purpose thus far. In order to fulfill the requirements of the European Food Safety Authority (EFSA), the aim of the present study was to determine the genotoxic potential of oregano essential oil using both the micronucleus (MN) test and comet (standard and enzyme-modified) assays in Wistar rats treated with 50, 100, or 200 mg/kg body weight administered daily for 90 days. MN was performed in cells from the bone marrow and standard and enzyme-modified comet assays were conducted in stomach, liver and blood cells. The major compound detected in the analytical study of oregano essential oil from Origanum vulgare L. virens, was carvacrol (55.82%) followed by thymol (5.14%), as well as their precursors, γ-terpinene (16.39%), and ρ-cimne (4.71%). The results obtained in the genotoxicity assays indicated lack of effect in MN and standard comet assay under the conditions tested. Furthermore, no apparent oxidative damage was observed in the enzyme-modified comet assay in any of the tissues examined of rats exposed to oregano essential oil for 90 days. Therefore, this oregano essential oil appears to be safe in Wistar rats and might be considered as a potential active material in food packaging industry.

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Combinations of genotoxic tests for the evaluation of group 1 IARC carcinogens

Bhagat

2017

J of Applied Toxicology

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Safety evaluation of Zanthoxylum piperitum-derived essential oil by assessing micronucleus abnormalities, mutagenicity, and chromosomal aberration

Cited by 14 publications

References 24 publications

Evaluation of the Optimum Harvesting Maturity of Makhwaen Fruit for the Perfumery Industry

Evaluation of the Optimum Harvesting Maturity of Makhwaen Fruit for the Perfumery Industry

Use of micronucleus and comet assay to evaluate evaluate the genotoxicity of oregano essential oil (Origanum vulgare l. Virens) in rats orally exposed for 90 days.

Combinations of genotoxic tests for the evaluation of group 1 IARC carcinogens

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