Oleoresin Oil Research Articles

Removal of Ferrous using Citric Acid in Patchouli Oil Purification by Complexometry

This study is aimed to examine citric acids as a potential chelating agent to decrease colloidal impurities in patchouli oil to improve its quality. It covers colour, specific density, refractive index, acid value, iron content, oleoresin oil content, and patchouli alcohol. Complete Randomized Design with factorial design is used with two factors and repeated 3 times. Factors are (1) citric acid concentration consists of 0.25%, 0.5%, 1.0% and 1.50% (w/v), (2) stirring time of 30, 60 and 90 minutes. Further, purified oil by citric acid was compared to purified oil by Ethylene Diamine Tetra Acetate (EDTA). Findings show that the concentration of chelating agents and the time of stirring have an effect on the quality of patchouli oil. The higher the chelating concentration and the more the stirring time, the better the quality of purified patchouli oil in terms of colour, specific density, refractive index, acid value, and iron content. Findings also show that citric acid has almost the same performance as EDTA. The main components in patchouli oil (patchouli alcohol and oleoresin oil) are not affected by treatment. Purified patchouli oil by using citric acid meets Indonesian National Standard (SNI) requirements so citric acid is one of the potential chelating agents.

Inhibitory effect of some spice essential oils on growth of some gram‐negative and gram‐positive bacteria and a yeast

Disk diffusion method to determine antimicrobial activity of plant essential oils was used. While the essential oil extracted from oregano has a high effect on nine of our test microorganisms (75%), one of them had a medium effect and two of them had a weak effect in the test results. While the essential oil obtained from thyme was effective on VRE, MSSA, Escherichia feacalis, and Staphylococcus epidermidis, it was not effective on Salmonella enteritidis, Pseudomonas aeruginosa, and Candida albicans. The most effective essential oils on microorganisms were oregano, thyme, and lavandula oils. The essential oils were more effective to MSSA, VRE, E. feacalis, and S. epidermidis. In our study, we aimed to shed light on the beneficial use of herbal products for human health. The pandemic process has shown the importance of fight against pathogenic microorganisms. We believe that this study will contribute to conservation medicine. Practical applications In recent years, plant products such as exytract, essential, oleoresin oil, etc. have become crucial due to the rapid resistance microorganisms have built to antibiotics. Essential oils have been generally used in cosmetics, medicine, and food industries. Also, the volatile compounds obtained from plants have antimicrobial, antifungal, and insecticidal effects. The antimicrobial activity of essential oil is fundamentally attributed to its main components, but the synergistic or antagonistic effect of a compound in the small percentage of the mixture must be taken into consideration.

Synergistic intermittent heating and energy intensification of scale-up parameters in an optimized microwave extraction process

The most daunting challenge in microwave extraction is the variability in the output quality due to inherent uncontrollable temperature factors. This study focused on how to optimize the energy absorption and reduce the effects of temperature fluctuations on extracts quality in microwave extraction of white pepper. The Taguchi Orthogonal Optimization array was employed to simultaneously study the effects of four parameter settings on energy absorption. The result obtained from the three-level setting confirmed solvent-to-plant ratio (D) as the most significant factor in the optimization of absorbed microwave energy. This suggests that solvent-to-plant ratio provided a higher contribution to the extraction process with a decreasing significance level of D > A>B > C. The result from the microstructural analysis showed a 40.02% decline in the BET-surface area. The cumulative area decline and morphological changes indicated textural and dispersive transformation from the intermittent microwave electromagnetic heating. Moreover, The LC–MS/QToF analysis shows the presence of 25 and 186 bioactive compounds for negative (–ve) and positive (+ve) electrospray (ESI) ionization modes, respectively. These compounds are responsible for various biological activities of oleoresin oil which has a potential use in many medicinal applications.

Chemical Composition, Enantiomeric Distribution, and Antifungal Activity of the Oleoresin Essential Oil of Protium amazonicum from Ecuador.

Background: Protium species (Burseraceae) have been used in the treatment of various diseases and conditions such as ulcers and wounds. Methods: The essential oil from the oleoresin of Protium amazonicum was obtained by hydrodistillation and analyzed by GC-MS, GC-FID, and chiral GC-MS. P. amazonicum oleoresin oil was screened for antifungal activity against Candida albicans, Aspergillus niger, and Cryptococcus neoformans. Results: A total of 54 components representing 99.6% of the composition were identified in the oil. The essential oil was dominated by δ-3-carene (47.9%) with lesser quantities of other monoterpenoids α-pinene (4.0%), p-cymene (4.1%), limonene (5.1%), α-terpineol (5.5%) and p-cymen-8-ol (4.8%). Chiral GC-MS revealed most of the monoterpenoids to have a majority of levo enantiomers present with the exceptions of limonene and α-terpineol, which showed a dextro majority. P. amazonicum oleoresin oil showed promising activity against Cryptococcus neoformans, with MIC = 156 μg/mL. Conclusions: This account is the first reporting of both the chemical composition and enantiomeric distribution of the oleoresin essential oil of P. amazonicum from Ecuador. The oil was dominated by (−)-δ-3-carene, and this compound, along with other monoterpenoids, likely accounts for the observed antifungal activity of the oil.

Antimicrobial activity evaluation of the oleoresin oil of Pistacia vera L.

The hydrodistilled essential oils from the exudates of Pistacia vera L. stems have been tested against three bacteria, Escherichia coli, Staphylococcus aureus andProteus using three methods: agar disc diffusion method, determination of MIC (minimal inhibitory concentrations) and in the liquid phase, by Maruzella method.The results obtained showed that E. coli was the greatest inhibitor of all the strains tested, and that Gram negative bacteria (E. coli and Proteus spp.) showed more inhibition than that observed on Gram positive bacteria (S. aureus) by the essential oil tested. Key words: Essential oils, oleoresin of Pistacia vera L., strains tested, antimicrobial activity determination.

Effect of Ethanol Content on Carbon Dioxide Extraction of Polyphenols from Tea

This study presents a novel packed-column extractor coupled with an absorption system to improve the quality of oleoresin oils for Oolong and green teas, extracted by using carbon dioxide. The effect of various co-solvents on the extract is also examined. In addition, gravimetrical measurement and HPLC chromatographic analysis individually determine the amount of oleoresin oil and the concentration of four major catechins. According to those results, the mean contents in the extract are 7.0- and 10.0-fold higher in an addition of 95% ethanol than in no addition for green tea and Oolong tea, respectively. The ratio of four major catechins to caffeine is the highest in Soxhlet ethanol extraction for both green and Oolong teas.