Abstract
An improved approach was developed to obtain essential oil from Thlaspi arvense L. leaves (TAL) and seeds (TAS) using microwave-assisted hydrodistillation and extraction in situ by vegetable oil. Some potential parameters that affected the yield of essential oils were systematically investigated. Under the obtained optimization conditions, the maximized yields of TAL and TAS essential oils were 0.77 ± 0.02 mg/g and 2.69 ± 0.08 mg/g, respectively. The results analyzed by GC–MS revealed that the main component of TAS essential oil was allyl isothiocyanate (AITC), which accounted for 44.69% of the total essential oil content. The proportion of AITC in TAL essential oil, however, was only 9.66%. Results showed that they all had significant inhibition on P. expansum, with AITC exhibiting the greatest inhibition on P. expansum. The study of antifungal activity indicates that AITC has potential application value and broad application prospects in food preservation-related fields in the future.
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