Water Distillation Extraction of Essential Oil from Sideritis Raeseri Herb

Taraj, Krenaida; Malollari, Ilirjan; Ciko, Lorena; Llupa, Jonilda; Ylli, Ariana; Ylli, Fatos; Andoni, Adelaida

doi:10.1007/s40710-019-00392-9

Cited by 15 publications

(9 citation statements)

References 16 publications

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“…Also, besides the most preferred Soxhlet method, environmentally friendly methods, subcritical water extraction (SWE) and Clevenger methods were used. While SWE provides effective extraction of organic compounds from different matrixes due to the low polarity of the water at high temperature and pressure, the method defined as the Clevenger method is an extraction method based on water distillation using Clevenger apparatus 15,16 …”

Section: Introductionmentioning

confidence: 99%

Wide‐scale evaluation of Origanum munzurense Kit Tan & Sorger using different extraction techniques: Antioxidant capacity, chemical compounds, trace element content, total phenolic content, antibacterial activity and genotoxic effect

Yabalak

Emire

Adıgüzel

et al. 2020

Flavour & Fragrance J

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This aim of this work was to investigate the various properties of Origanum munzurense Kit Tan & Sorger that are previously unknown. In this context, chemical compound, antioxidant activity, total polyphenol content, mineral and trace element composition, antibacterial activity and genotoxicity effects of its extracts and essential oil were widely analysed. The extracts and essential oil of Origanum munzurense were obtained by three different extraction methods. All contents of extracts and essential oil were analysed by GC-MS and evaluated according to mass spectral libraries of GC-MS. The identified compounds were evaluated according to literature to put forward their benefits on human health. The phenolic content analysis of Origanum munzurense was performed using the Folin-Ciocalteu method. 178.59, 184.20, 231.17, 319.28 and 1051.94 mg GAE/100 g dry weight were determined for methanol, water, acetonitrile, ethanol and subcritical water extracts, respectively. DPPH and CUPRAC methods were used to determine antioxidant activity. The highest half-maximal inhibitory concentration and Trolox equivalent antioxidant capacity values were found as 0.110 mg mL −1 and 2.197 using water and tetrahydrofuran extracts, respectively. A total of 21 mineral and trace elements were detected in the ICP-MS analysis of O munzurense using the wet digestion procedure. The effects of the extracts and essential oil on Klebsiella pneumoniae, Escherichia coli, Pseudomonas aeruginosa and S aureus were examined using disc diffusion and microdilution methods. Essential oil exhibited the highest antibacterial activity. The essential oil was found to cause less DNA damage using the comet assay in Hep G2 cells compared with tetrahydrofuran extract. K E Y W O R D S antibacterial activity, antioxidant activity, chemical compounds, genotoxic activity, Origanum munzurense | 395 YABALAK et AL How to cite this article: Yabalak E, Emire Z, Adıgüzel AO, Könen Adıgüzel S, Gizir AM. Wide-scale evaluation of Origanum munzurense Kit Tan & Sorger using different extraction techniques: Antioxidant capacity, chemical compounds, trace element content, total phenolic content, antibacterial activity and genotoxic effect. Flavour Fragr J.

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Section: Introductionmentioning

confidence: 99%

Wide‐scale evaluation of Origanum munzurense Kit Tan & Sorger using different extraction techniques: Antioxidant capacity, chemical compounds, trace element content, total phenolic content, antibacterial activity and genotoxic effect

Yabalak

Emire

Adıgüzel

et al. 2020

Flavour & Fragrance J

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“…Figure 2 indicated that the components of SEO intensified in the waveband of 3439.70-668.06 cm -1 . Alcohols, hydrocarbons, esters, terpenes, carboxylic acid, ethers, aromatics and inorganics (sulphates) were the functional groups detected in SEO (Table 5) and these matchings were done with the aid of studies conducted by several researchers (Baba et al, 2012;Sheny et al, 2012;Oliveira et al, 2016;Chan & Wang, 2018;Taraj et al, 2019;Yuan et al, 2019). The FTIR results were also supported by GC-MS analyses.…”

Section: Ftir Fingerprintsmentioning

confidence: 67%

Chemical Compounds and Biological Activity of Turkish Santolina chamaecyparissus L. Essential Oil by Microwave Assisted Distillation

Süfer

Ceylan²,

Onbasili³

et al. 2021

Kastamonu Üniversitesi Orman Fakültesi Dergisi

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Aim of study:The essential oil of S. chamaecyparissus (SEO) was isolated by microwave assisted distillation system to analyze the antioxidant and antimicrobial activities.Area of study: S. chamaecyparissus were collected from Osmaniye province of Turkey in April 2018. Material and method: The chemical constituents and groups (by GC/MS and FTIR spectroscopy, respectively), antioxidant (by DPPH technique) and antimicrobial activities (by agar disc diffusion method) of SEO were investigated.Main results: Twenty aromatic compounds were determined and artemisia ketone (39.83%), camphor (17.65%), β-phellandrene (8.03%) and β-bisabolene (7.32%) were the most abundant. IC50 values which were the indicators of antioxidant behavior of SEO, butylated hydroxytoluene (BHT) and gallic acid recorded as 88.301, 0.212 and 0.021 g/L respectively. The antimicrobial activity results showed that all tested microorganisms (Escherichia coli, Streptococcus mutans, Bacillus cereus, Bacillus subtilis, Candida albicans) were highly inhibited.Highlights: SEO could be a good source of monoterpenes especially artemisia ketone. Its herbaceous fragrance may provide a new usage area in men's perfumery.

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“…Hydro-diffusion, hydrolysis, and decomposition by heat are the three main physicochemical processes involved in the hydrodistillation process. Regarding water distillation, the material is immersed in warm water or placed on a holed plate above the bottom of the still, and then the mixture is subjected to distillation [ 34 ]. Water and steam distillation is similar to water distillation, but steam is generated either in a boiler or within the still until it starts volatilizing EOs in the biomass.…”

Section: Extraction Methods Of Essential Oilsmentioning

confidence: 99%

Synergistic Antioxidant and Antibacterial Advantages of Essential Oils for Food Packaging Applications

2021

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The development of food-borne and infectious diseases has increased globally at an anomalous rate and is combined with emerging social and economic problems. This highlights the need for new and improved antibacterial agents with novel and different mechanisms of action at regular intervals. Some chemical or artificial food additives are considered harmful if they are used beyond their permissible levels. Today, consumers are demanding alternative, green, safer, and natural food additives to increase the shelf life of food. Essential oils (EOs) are concentrated liquid mixtures of volatile compounds with antioxidant and antibacterial properties that can be used as natural, eco-friendly, renewable, and cost-effective additives. The use of combinations of different EOs and their components is a promising strategy to increase the synergistic and additive effects of EOs in foods. In this article, we review the recent literature on EOs concerning the chemical constituents, extraction methods, antioxidant and antibacterial activities, and their mechanisms of action. Additionally, we discuss the synergistic interaction of different EOs and their components, challenges, and future directions of EOs as natural food preservatives, with special emphasis on shelf life extension and applications in the packaging of food products.

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Water Distillation Extraction of Essential Oil from Sideritis Raeseri Herb

Cited by 15 publications

References 16 publications

Wide‐scale evaluation of Origanum munzurense Kit Tan & Sorger using different extraction techniques: Antioxidant capacity, chemical compounds, trace element content, total phenolic content, antibacterial activity and genotoxic effect

Wide‐scale evaluation of Origanum munzurense Kit Tan & Sorger using different extraction techniques: Antioxidant capacity, chemical compounds, trace element content, total phenolic content, antibacterial activity and genotoxic effect

Chemical Compounds and Biological Activity of Turkish Santolina chamaecyparissus L. Essential Oil by Microwave Assisted Distillation

Synergistic Antioxidant and Antibacterial Advantages of Essential Oils for Food Packaging Applications

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