Ultrasound-Assisted Hydrodistillation of Essential Oil from Celery Seeds (Apium graveolens L.) and Its Biological and Aroma Profiles

Abstract

The aim of the research was to increase the efficiency of the hydrodistillation process and determine the volatile composition, biological activity, and aroma profile of essential oil from celery seeds (Apium graveolens L.). The essential oil was extracted from the plant material by ultrasonic hydrodistillation with higher efficiency when compared with classical hydrodistillation. The antimicrobial activity was evaluated using the impedimetric method for the bacteria Pseudomonas aeruginosa, Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and yeast Candida vini as well as moulds Aspergillus niger and Penicillium expansum with minimal inhibitory concentration (MIC) (μL/mL) values: 30, 10, 20, 3, 30, 40, and 40, respectively. The oil possessed very weak 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity with the half maximal inhibitory concentration (IC50) value of 81.6 g/L. Initial studies of the aroma profile indicated that the perception of the fragrance of the oil could be related to the sex of the panellists. According to women, the fragrance of celery seeds oil was intense herb-like. From the men’s point of view, it had a fresh, mossy, and mushroom scent.

Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities

“…Apium EO showed the limonene as main compound accounting more than 70% followed by β-eudesmene; similar composition was noticed by Zorga et al [ 15 ]. Allyl phenoxyacetate was identified as a third compound; it was recently found in celery leaves EO by Stan et al [ 16 ].…”

Chemical Composition of the Essential Oil of Neem (Azadirachta indica A. Juss. ) Seeds Harvested in Senegal

“…This relatively low essential oil content of neem seeds collected in Senegal is higher than those of certain essential oil of certain seeds such as those of longose, Alpinia zerumbet (0.04%) (17) but lower than that of other seeds such as common coriander, Coriandrum sativum (from 0.31 to 0.8%) (18,19) orblack cumin seeds, Nigella sativa (0.68 -1.28) (20), Celery seeds, Apium graveolens (from 1,456 to 1,927%) (21).…”

Comparative evaluation of antioxidant characteristics and selenium levels in seeds of Cichorium intybus L. and several representatives of Apiaceae plants

“…Такое явление может быть связано с более высоким содержанием эфирных масел в семенах петрушки, сельдерея и пастернака по сравнению с семенами цикория и моркови. В пользу этого указывают высокие показатели антиоксидантной активности и содержания эфирных масел петрушки, пастернака и сельдерея [27][28][29][30] и низкая вариабельность накопления полифенолов семенами указанных культур (рис.1b). Известно, что основными компонентами эфирных масел петрушки с высокой антиоксидантной активностью являются миристицин 34.18%, α-пинен 16.14% и апиол 15.69% [27].…”

“…Известно, что основными компонентами эфирных масел петрушки с высокой антиоксидантной активностью являются миристицин 34.18%, α-пинен 16.14% и апиол 15.69% [27]. У семян сельдерея основным компонентом эфирного масла является лимонен [29]. У семян моркови содержание эфирного масла в 3 раза ниже, чем в семенах петрушки, а основными компонентами масла являются каротол (66.78%), дауцен (8.74%) и фарнезен (5.86%) [30].…”