Solvent-free microwave extraction of essential oil from Dryopteris fragrans and evaluation of antioxidant activity

Li, Xiaojuan; Wei, Wang; Luo, Meng; Li, Chunying; Zu, Yuangang; Mu, Pan-Song; Fu, Yujie

doi:10.1016/j.foodchem.2012.01.056

Cited by 87 publications

(55 citation statements)

References 26 publications

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“…At the beginning, increasing the microwave irradiation power enhanced the dependent variables, while then decreased after a certain value of power (approximately 450 W) probably due to the rapid increase in temperature which led to thermal degradation of the bioactive components. Similar effect was observed by Li et al () who evaluated the effect of microwave to extract essential oils from dryopteris fragrans. Although AA of the olive leaves decreased by increasing the power at the beginning of the treatment, after ≈ 450 W, the AA significantly increased (Figure c).…”

Section: Resultssupporting

confidence: 83%

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

Şahın

Elhussein

Bilgin

et al. 2018

J Food Process Preserv

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The purpose of this research was to study the effect of microwave drying (MD) on the major phenolic compound oleuropein, total phenolic and flavonoid contents, and antioxidant activity of the olive leaves. The results were compared to those obtained after using freeze drying (FD), vacuum drying (VD), oven drying (OD), and ambient air‐drying (AAD). Response surface methodology, using a central composite face‐centerd design, was used to optimize the effects of microwave irradiation power (300–500 W), solid mass (1.5–2.5 g), and drying time (4–6 min) on oleuropein and other olive leaves antioxidant compounds. The second‐order models were found highly adequate with very low root mean squared deviation (RMSD) and high coeffecient of determination (R2) values. The results of MD under optimum conditions (2.085 g sample at 459.257 W for 6 min of drying period) has demonstrated to be the best drying method followed by FD, VD, OD, and AAD. Practical applications Olive leaves are agricultural waste which contains significant amounts of valuable compounds such as oleuropein and phenolic compounds. Nowadays, application of these compounds has attracted considerable interest as food additives and/or nutraceuticals in both food and pharmaceutical industries. Several methods have been applied for the extraction of phenolic compounds from olive leaves and by‐products. However, to obtain higher extraction yield, it is important to reduce the water content of the samples before extraction. This study demonstrates the feasibility of using microwave drying as a promising technique compared to other methods (e.g., freeze‐, vacuum‐, oven‐, and ambient air‐drying) for drying of olive leaves with minimum changes in total phenolic, flavonoids, antioxidant activity, and oleuropein contents.

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Section: Resultssupporting

confidence: 83%

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

Şahın

Elhussein

Bilgin

et al. 2018

J Food Process Preserv

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“…It should be noted that the oxygenated compounds are most valuable in plant isolated oils; they are characteristic of a strong odour and are known to play a key role in the antioxidant activity. Among the oxygenated compounds, a-terpineol seems to be predominant in SFME extracts and probably have also a part in antioxidant activity as it was remarked by Li et al (2012).…”

Section: Chemical Compositionmentioning

confidence: 79%

Valorization of industrial wastes from French maritime pine bark by solvent free microwave extraction of volatiles

Mellouk

Meullemiestre

Maache-Rezzoug

et al. 2016

Journal of Cleaner Production

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a b s t r a c tSolvent Free Microwave Extraction (SFME) of oil from French maritime pine bark waste and its antioxidant activity were investigated and compared to classical hydrodistillation (HD) method (Clevenger apparatus). A central composite design combined with response surface methodology was applied to evaluate the simultaneous influences of irradiation power and irradiation time. A maximal extraction yield of 3.48% (g/100 g dry bark) was achieved under optimal extraction time of 92.4 min and an irradiation power of 803.5 W compared 2.2% obtained for the conventional method (HD). Gas chromatography coupled to mass spectrometry (GCeMS) analysis showed that SFME extract is richer in oxygenated compounds (~40%) compared to HD extract with 26%. The results also showed that the two independent variables had a statistical significant effect on the considered responses namely oil yield, total phenolic compounds (TPC) and antioxidant activity assessed by 2,2-diphenyl-1-picrylhdrazyl (DPPH). Under optimized conditions, the amount of TPC was 139.15 mg GAE/g extract largely higher than that obtained for HD extraction (14.28 15 mg GAE/g extract) suggesting that SFME represents an interesting alternative technology for production of recoverable oil from waste of French Maritime pine bark. The percentage inhibition was also higher for SFME extraction technique (71.91%) than for HD (56.51%) indicating a higher antioxidant activity.

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“…This could be because of the selective extraction of citral isomers (geranial and neral) by MAE methods. Radical scavenging activity should be attributed to the high levels of oxygenated terpenes (Li et al, ). Also, the results of radical scavenging activity performed by lemon verbena EOs were lower in comparison with synthetic antioxidants (TBHQ, BHT, and vitamin C).…”

Section: Resultsmentioning

confidence: 99%

Enrichment of citral isomers in different microwave-assisted extraction of essential oil from fresh and dried lemon verbena (Aloysia citridora ) leaves

Golmakani

Farahmand

Ghassemi

et al. 2017

J Food Process Preserv

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Solvent‐free microwave extraction (SFME) and microwave‐assisted hydrodistillation (MAHD) were utilized for extraction of lemon verbena essential oil (EO) in comparison with the conventional hydrodistillation (HD). Chemical composition, extraction yield, physical properties, operation cost, antioxidant activity, and antifungal activities of extracted EOs were measured. Final yields of extraction and physical properties of extracted EOs did not show any significant difference among the three methods, but the required extraction time for extraction by microwave‐assisted extraction (MAE; i.e., MAHD and SFME) methods improved to a shorter time span. Even though the compounds in all three extraction techniques were exactly similar, extraction by MAE methods, especially the SFME, increased the quantity of oxygenated compounds such as citral isomers (geranial and neral) in comparison with HD. The obtained results showed that MAE methods, especially SFME, can selectively extract oxygenated compounds such as citral isomers and improve antioxidant and antifungal activities of the extracted EOs. Practical applications Oxygenated compounds like citral isomers are mostly effective in treating many health disorders. According to the results of this study, microwave extraction like MAHD and SFME result in the enrichment of citral isomers of EOs. This selective extraction can affect antioxidant and antifungal activities of EOs extracted by the microwave method in comparison with conventional methods like HD.

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Solvent-free microwave extraction of essential oil from Dryopteris fragrans and evaluation of antioxidant activity

Cited by 87 publications

References 26 publications

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

Valorization of industrial wastes from French maritime pine bark by solvent free microwave extraction of volatiles

Enrichment of citral isomers in different microwave-assisted extraction of essential oil from fresh and dried lemon verbena (Aloysia citridora ) leaves

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