Volatile Composition Of Essential Oil Research Articles

The effect of extraction methods on the yields, chemical composition and antifungal activity of sawdust Cedrus atlantica Manetti essential oils

The aim of this work is to determine the effect of the extraction method on the yield, the chemical composition, and the antifungal activity of cedarwood essential oils (EOs) from sawdust of Moroccan Cedrus atlantica (C. atlantica). EOs were extracted by different methods: hydrodistillation, soxhlet, maceration, and ultrasound. The chemical composition was determined using gas chromatography mass spectrometry (GC-MS) analysis. The yields of EOs were 5.60%, 11.68%, 4.82% and 9.33% for hydrodistillation, soxhlet, maceration and ultrasound, respectively. GC-MS revealed a diversity of chemical compounds depending on extraction methods. Indeed, the main compound of EOs obtained by soxhlet, maceration, and ultrasound was copalic acid methyl ester by a rate of 28.41%, 20.24%, and 24.17%, respectively. However, -himachalene (21.32%) followed by -himachalene (9.40%), β-Copaen-4α-ol (7.71%) and longifolene (6.74%) are the main compounds of EO extracted by hydrodistillation. The antifungal activity of cedarwood EO was tested in vitro on two pathogenic fungi: Fusarium culmorum (F. Culmorum) and Botrytis cineria (B. Cinerea). The minimum inhibitory concentration (MIC) was determined by successive dilutions of the stock solutions. The extracted EOs by soxhlet, maceration and ultrasound showed the important inhibitory effect against B. cinerea (MIC=1.25 mL/L). However, F. culmorum showed resistance towards all tested EOs. The finding of this study showed clearly that the volatile composition of EOs can be variable according to extraction. methods. Moreover, antifungal effects are depending on chemical composition of EOs but also to tested staris.

Volatile Constituents and In vitro Antimicrobial Activities of Essential Oils from Leaves of Siliquamomum oreodoxa N.S. Lý & Škorničk and Curcuma thorelii Gagnep. (Zingiberaceae) Growing in Vietnam

Siliquamomum oreodoxa and Curcuma thorelii in the family Zingiberaceae are two new species native to Vietnam. In the present work, volatile composition of essential oils (EOs) from leaves of the two plant species and their antimicrobial activities were reported for the first time. The gas chromatography-mass spectrometry analytical results revealed that the major constituents of the S. oreodoxa leaf EO were α-pinene (39.23%), β-pinene (26.34%), myrtenyl acetate (8.24%), and limonene (7.85%). The results also showed the C. thorelii EO was predominantly composed of β-pinene (21.58%) and caryophyllene (14.26%). In the antimicrobial assay, the two EOs were found to possess strong antimicrobial activities against multiple pathogenic bacterial and fungal strains, with minimum inhibitory concentrations ranging between 32 and 128 μg/mL.

GC-MS and HS-SPME-GC×GC-TOFMS Determination of the Volatile Composition of Essential Oils and Hydrosols (By-Products) from Four Eucalyptus Species Cultivated in Tuscany.

Essential oils are widely used as functional ingredients for potential multi-purpose functional uses. Hydrosols, co-products of the distillation of plant material, are used in food and cosmetic industries and in biological agriculture, but their volatile composition is poorly investigated. The volatile fractions of essential oils and hydrosols from four less-studied 1,8-cineol-rich Eucalyptus species (E. parvula L.A.S. Johnson & K.D. Hill, E. cinerea F. Muell, E. pulverulenta Sims and E. pulverulenta baby blue Sims), cultivated in Tuscany in a system of organic farming, were characterized by solvent dilution (essential oils) or extraction (hydrosols) followed by GC-MS and by HS-SPME-GC×GC-TOFMS analysis. GC-MS analysis showed that essential oils were mainly constituted by oxygenated monoterpenes, particularly 1,8-cineole, with monoterpenes hydrocarbons up to 10.8%. Relative differences in the abundance of minor terpenes as limonene, α-pinene, γ-terpinene, p-cymene, terpinen-4-ol, α-terpineol, and alloaromandrene were pointed out and seem to be suitable for differentiation among EOs of the four different Eucalyptus species. Hydrosols of these species were characterized for the first time: they were mainly constituted by oxygenated monoterpenes (97.6–98.9%), with 1,8-cineole up to 1.6 g/L, while monoterpene and sesquiterpene hydrocarbons were detected only in traces. HS-SPME-GC×GC-TOFMS analysis also allowed providing metabolic profiling of hydrosols for the direct comparison and visualization of volatile components, pointing out the potentially different uses of these products as functional ingredients in food, beverage, and cosmetic industries.

Traditional Small-Size Citrus from Taiwan: Essential Oils, Bioactive Compounds and Antioxidant Capacity.

Background: The calamondin (Citrus microcarpa Bunge) and the kumquat (Fortunella crassifolia Swingle) are two small-size citrus fruits that have traditionally been consumed in Taiwan; however, there has been a lack of scientific research regarding the active compounds and functionalities of these fruits. Methods: Analysis of volatile composition of essential oil and phytosterol was carried out using Gas Chromatography–Mass Spectrometry (GC-MS). Flavonoid and limonoid were analyzed by High Performance Liquid Chromatography (HPLC). Moreover, antioxidant capacity from their essential oils and extracts were assessed in vitro. Results: The compositions of the essential oils of both fruits were identified, with the results showing that the calamondin and kumquat contain identified 43 and 44 volatile compounds, respectively. In addition, oxygenated compounds of volatiles accounted for 4.25% and 2.04%, respectively, consistent with the fact that oxygenated compounds are generally found in high content in citrus fruits. In terms of flavonoids, the calamondin exhibited higher content than the kumquat, with disomin-based flavonoids being predominant; on the other hand, phytosterol content of kumquat was higher than that of calamondin, with amyrin being the dominant phytosterol. Both of them contain high amounts of limonoids. The ethanol extracts and essential oils of small-sized citrus fruits have been shown to have antioxidant effects, with those effects being closely related to the flavonoid content of the fruit in question. Conclusions: The present study also reviewed antioxidant activity in terms of specific bioactive compounds in order to find the underlying biological activity of both fruits. The calamondin and kumquat have antioxidant effects, which are in turn very important for the prevention of chronic diseases.

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolens L.).

Two independent field experiments were carried out to investigate the influence of (i) three irrigation treatments (ID0 = 1585 m3 ha-1 , considered as a control; ID1 = 1015 m3 ha-1 ; and ID2 = 2180 m3 ha-1 ) and (ii) three plant density treatments (PD0 = 5.56 plants m-2 , considered as a control; PD1 = 4.44 plants m-2 ; and PD2 = 7.41 plants m-2 ) on the production, volatile composition of essential oil, and sensory quality of dill. The highest plant yield was obtained with intermediate conditions of both irrigation dose (ID0) and plant density (PD0). The main compounds of the essential oil were α-phellandrene, dill ether and β-phellandrene. The highest irrigation dose (ID2) produced the highest concentrations of most of the main compounds: α-phellandrene (49.5 mg per 100 g), β-phellandrene (6.89 mg per 100 g) and limonene (2.49 mg per 100 g). A similar pattern was found for the highest plant density (PD2): α-phellandrene (71.0 mg per 100 g), dill ether (16.7 mg per 100 g) and β-phellandrene (9.70 mg per 100 g). The use of descriptive sensory analysis helped in reaching a final decision, and the dill plants with the highest sensory quality were those of the ID2 and PD0 treatments. The final recommendation is to use the irrigation dose ID2 and the plant density PD2 if the objective is to produce dill samples with the highest aromatic and sensory quality; however, if the only objective is to produce high amounts of dill, the best options are ID0 and PD0. © 2016 Society of Chemical Industry.

Volatile Composition of Essential Oils from Different Aromatic Herbs Grown in Mediterranean Regions of Spain.

Volatile composition of essential oils from dill, parsley, coriander, and mint were investigated at different harvest dates to determine the most suitable harvest time for each these herbs. Hydrodistillation (HD), using a Deryng system, was used for isolating the essential oils. Isolation and identification of the volatile compounds were performed using gas chromatography-mass spectrometry (GC-MS) instrument. The results of gas chromatography-flame ionization detector (GC-FID) analysis (quantification) showed that the main components in the essential oil of dill shoots were α-phellandrene, dill ether, and β-phellandrene, and the optimal harvest date was D2 (second harvest, fourth week of February 2015). For parsley shoots, the main compounds were 1,3,8-p-menthatriene, β-phellandrene, and P1 (first harvest, third week of November 2014) was the sample with the highest essential oil. For coriander, the main compounds were E-2-dodecenal, dodecanal, and octane and the highest contents were found at C2 (second harvest, 5 February 2015); while, the main two components of mint essential oil were carvone and limonene, and the highest contents were found at M1 (first harvest, second week of December 2014). The present study was the first one reporting data on descriptive sensory analysis of aromatic herbs at this optimal harvest date according to the content of volatile compounds of their essential oils.

Antimicrobial effect of essential oils of Laurus nobilis L. and Rosmarinus officinallis L. on shelf-life of minced “Maronesa” beef stored under different packaging conditions

Abstract The aim of this study was to evaluate the effect of essential oils (EOs) of plants naturally occurring in northern Portugal on the spoilage of fresh Maronesa beef burgers stored at 2 and 8 °C under different packaging conditions. EOs were obtained from dried leaves of laurel (Laurus Nobilis L.) and rosemary (Rosmarinus officinallis L.) by hydro-distillation using a Clevenger-type apparatus. Analysis of volatile composition of essential oils of rosemary and laurel was achieved by Gas Chromatography–Mass Spectrometry (GC–MS) and Gas Chromatography-Thermal Conductivity Detection (GC-TCD) resulting in the detection of 95.8% and 89.4% of its compounds, respectively. Fresh beef (semitendinosus and semimembranosus) of DOP-Maronesa breed (males; n = 4) were obtained from local market and transported to the laboratory. Samples were stored at 2 and 8 °C in two different conditions: aerobiosis (A) and vacuum (V) and analyzed at 0, 1, 2, 3, 5, 7, 10, 14, 21 and 28 days for Lactic acid bacteria (LAB), Enterobacteriaceae, Pseudomonas spp., Fungi, Total mesophilic (TM) and psychrotrophic (TP), color (L*a*b*) and pH. Laurel was the most effective EO keeping pH from increasing. Coordinates L* and a* were higher on samples containing laurel EO for both A and V packaging. Laurel also showed better effect in reducing microbiologic counts in samples packed in A at both 2 and 8 °C and packed in V at 8 °C. Rosemary was effective in reducing microbial counts on all V samples stored at 2 °C. This study allows to conclude that Laurel EO has significant effect in shelf-life, maintaining fresh beef color.

Irrigation dose and plant density affect the essential oil content and sensory quality of parsley (Petroselinum sativum)

In the current study the influence of 3 irrigation treatments (ID0 as a control, ID1, and ID2), and 3 plant density treatments (PD0 as a control, PD1, and PD2) were investigated on the production (total yield), volatile composition of essential oil, and sensory quality of parsley (Petroselinum sativum). The results showed that the highest plant yield was obtained when using the highest values of both irrigation dose (ID2=1788m3ha−1) and plant density (PD2=7.41 plants m−2). Hydrodistillation technique was used to extract the essential oil of parsley shoots and GC–MS and GC-FID were used to identify and quantify the components of the essential oil, respectively. The results showed that the main compounds of the essential oil were β-phellandrene, 1,3,8-p-menthatriene, myristicin, myrcene, terpinolene, limonene, α-pinene, and α-phellandrene. The treatment ID1 (861m3ha−1) led to the highest concentrations of most of the main compounds: 1,3,8-p-menthatriene (150mgkg−1), myristicin (46.8mgkg−1), and myrcene (33.7mgkg−1); a similar pattern was found for the plant density PD0 (5.56 plants m−2), with contents being 1,3,8-p-menthatriene (143mgkg−1), β-phellandrene (130mgkg−1), and myristicin (38.1mgkg−1). Aroma attributes, such as parsley-like, citrus, and green grass significantly had the highest intensities in ID1 and PD0 plants. The final recommendation based on all data generated is to use the irrigation dose of 861m3ha−1 (ID1) and the plant density of 5.56 plants m−2 (PD0) for better yield and quality of the final product under the assayed conditions.

Diversity analysis of Kaempferia galanga L. germplasm from South India using DIVA-GIS approach

Kaempferia galanga L. (Zingiberaceae) is an important indigenous medicinal plant of India. Plant rhizomes are used in the preparation of Ayurvedic drugs, perfumes and cosmetics. K. galanga germplasm collected from southern states of India were evaluated for essential oil content and oil composition. The volatile composition of essential oil of Kaempferia galanga L. was investigated by gas chromatography (GC) and Gas chromatography–mass spectrometry (GC/MS). Results showed wide variations in essential oil content of K. galanga rhizomes ranging from 0.83 to 2.19% on dry weight basis. Thirty-eight compounds were identified in the Kaempferia oil. The oil composition was dominated by two esters viz; ethyl-trans-p-methoxy cinnamate (28.35–69.96%) and trans-ethyl cinnamate (11.48–26.56%). Other prominent chemical constituents were δ-3-carene (0.13–6.46%), 1,8-cineole (0.19–5.17%), borneol (0.96–2.40%) and pentadecane (6.04–16.53%). DIVA-GIS analysis of K. galanga germplasm for chemical components indicated that diverse accessions can be obtained from Central Kerala, while South Eastern parts of Kerala possessed least diversity indices. Superior accessions were identified based on high content of ethyl-trans-p-methoxy cinnamate (IC373589, IC087831, IC373591) and trans-ethyl cinnamate (IC087826, IC210748, IC087832). Ethyl-trans-p-methoxy cinnamate and trans-ethyl cinnamate are found to be the most important constituents present in the essential oil isolated from all the accessions of K. galanga which are reported to be responsible for most of the pharmacological properties of the plant. Hence, these promising accessions of K. galanga can be exploited for large-scale cultivation of this plant for obtaining higher yields of pharmacologically important constituents.

Characterization of the Volatile Composition of Essential Oils of Some Lamiaceae Spices and the Antimicrobial and Antioxidant Activities of the Entire Oils

The essential oils of Ocimum basilicum L., Origanum vulgare L., and Thymus vulgaris L. were analyzed by means of gas chromatography-mass spectrometry and assayed for their antioxidant and antimicrobial activities. The antioxidant activity was evaluated as a free radical scavenging capacity (RSC), together with effects on lipid peroxidation (LP). RSC was assessed measuring the scavenging activity of the essential oils on 2,2-diphenyl-1-picrylhydrazil (DPPH(*)) and OH(*) radicals. Effects on LP were evaluated following the activities of essential oils in Fe(2+)/ascorbate and Fe(2+)/H(2)O(2) systems of induction. Essential oils exhibited very strong RSCs, reducing the DPPH radical formation (IC(50)) in the range from 0.17 (oregano) to 0.39 microg/mL (basil). The essential oil of T. vulgaris exhibited the highest OH radical scavenging activity, although none of the examined essential oils reached 50% of neutralization (IC(50)). All of the tested essential oils strongly inhibited LP, induced either by Fe(2+)/ascorbate or by Fe(2+)/H(2)O(2). The antimicrobial activity was tested against 13 bacterial strains and six fungi. The most effective antibacterial activity was expressed by the essential oil of oregano, even on multiresistant strains of Pseudomonas aeruginosa and Escherichia coli. A significant rate of antifungal activity of all of the examined essential oils was also exhibited.