Abstract
In this study, laurel essential oils were obtained by using solvent-free microwave extraction (SFME) and hydrodistillation (HD) methods from Laurus nobilis leaves and determined their antioxidant and antimicrobial activity. Extraction time was reduced by about 43% in SFME at 622 W and 67% in SFME at 249 W compared to hydrodistillation. Essential oil of laurel was extracted by SFME at 622 W (100%) and 249 W (40%) power levels and HD inhibited oxidation generated by ABTS radical by 93.88%, 94.13% and 92.06%, respectively. Trolox equivalent antioxidant capacities (TEAC) of essential oils were 0.18 mM/mL oil for SFME at 622 W, 1.36 mM/mL oil for SFME at 249 W and 2.40 mM/mL oil for HD (p L. nobilis were extracted by SFME at 100% and 40% power levels and HD inhibited linoleic acid peroxidation by 70.57%, 63.53% and 89.18% respectively. Inhibition effects of laurel essential oils obtained by SFME at different power levels and HD on DPPH radical cation oxidation were not significantly different. The strongest antioxidant activity against DPPH radical was found in the essential oil obtained by SFME at 100% power level. Essential oils displayed antimicrobial activity against Staphylococcus aureus 6538P, Escherichia coli O157:H7 and Salmonella typhimurium NRRL E 4463 except for Listeria monocytogenes. The inhibitory effect on Staphylococcus aureus 6538P survival of laurel oil obtained from SFME by using lower power level was found to be lower than that obtained from SFME at 100% power level and HD (p
Highlights
Current research indicates that many chronic diseases, including cardiovascular diseases and at least some types of cancer, are initiated by free radical oxidation of lipids, nucleic acids, or proteins [1]
Extraction time was reduced by about 43% in solvent-free microwave extraction (SFME) at 622 W and 67% in SFME at 249 W compared to hydrodistillation
No significant differences were obtained in the maximum essential oil yields obtained by SFME and hydrodistillation, but SFME can be preferred to HD since extraction time was reduced considerably
Summary
Current research indicates that many chronic diseases, including cardiovascular diseases and at least some types of cancer, are initiated by free radical oxidation of lipids, nucleic acids, or proteins [1]. Investigating the beneficial effects of dietary antioxidants has been the main goal of many studies. The need, which is supported by the consumer’s concern about natural products, for natural antioxidants and/or antimicrobial compounds as an alternative to synthetic substances, has been taken much attention in recent years. Interest has focused on different extracts of plants as sources of natural antioxidants since they are rich bioactive organic chemicals and biodegradable to nontoxic products. Herbs and spices are important natural antioxidants. Their antioxidant activity has been attributed to the presence of polar phenolic compounds and essential oils. Many herbs and spices have been evaluated as sources of natural antioxidants and antimicrobial compounds [2,3,4,5]
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