Isolation of essential oils of Allium ursinum L from Bosnia

Abstract

Aim of this work was to isolate essential oil from Allium ursinum L. This plant is commonly known as wild garlic, is a species in the onion family Alliaceae. Garlic has been used as both food and medicine in many cultures for thousands of years. It is claimed to help prevent heart disease including atherosclerosis, high cholesterol, high blood pressure, and cancer [1,2]. Methods: The air-dried and fresh leaves and flowers of Allium ursinum L (Liliaceae), were used for the isolation of essential oils by hydrodistillation for 3 hours. Extraction was made by dichloromethane. Also, antioxidant capacity was determined by using Oxygen Radical Absorbance Capacity (ORAC) assay. In the assay 2,2'-azobis (2-amidino-propane) dihydrochloride as a peroxyl radical was used. This assay is based on the propensity of the fluorescence emitted by fluorescein to be quenched when exposed to free radical action. As standard was used Trolox, a analogue of Vitamin E. Results: Yield of isolated yellow essential oil, aromatic odour were 0.024%(w/w) for air-dried and 0.011%(w/w) for fresh sample. Antioxidant capacities were 13.5±0.64 mmol/g for essential oil of air-dried sample and 2.04±0.28 mmol/g of essential oil of fresh sample. Conclusion: This work is the first report in the literature about isolation of essential oil from this plant. Yield of this oil was relatively high and antioxidative capacity of essential oils was very high. May be this essential oil from Allium ursinum can serve for pharmaceutical and nutraceutical purpose.