Background: The present study exploredi the upshot of enzyme-assisted extraction (EAE) on the extraction yield and main active compounds in the essential oils (EOs) of cinnamon, ginger, and clove bud and optimized using the Response Surface Methodology (RSM) by applying Box-Behnken Design. The effects of the enzyme composition, enzyme concentration, and incubation time on extraction yield and the main active compounds of EOs were investigated.Results: The preliminary single factor experiments revealed a significant increase in extraction yield and the main active compound of pre-treated samples compared to the control. The statistical analysis of RSM revealed that the established model was fitted and there was a strong positive correlation between the factors and responses. The optimum conditions for cinnamon bark oil were 90% viscozyme at 1% concentration with 120 min of incubation time. The pre-treatment of clove bud using 90% viscozyme percentage at 1% enzyme concentration at 109 min of incubation gave the maximized results. In contrast, the optimum conditions for EAE of ginger oil were 44.75% of Viscozyme, 1% of enzyme concentration, and 90 min of incubation time.
Conclusion:All the predicted optimal conditions were validated and the optimal conditions enhanced the extraction yields of cinnamon, ginger, and clove bud EOs by 16.97
Essential oils (EOs) and Oleoresins (ORs) are well distinguished for
their antioxidant properties and they can be broadly used in the food
industry as preservatives. The present study was executed for evaluating
the synergistic interactions on antioxidant efficacy of EOs and ORs of
Cinnamomum zeylanicum, Syzygium aromaticum, Zingiber officinale and
their combinations. EO and ORs were obtained by hydro-distillation and
solvent extraction and the main components of ORs and EO were also
analyzed using HPLC and GCMS respectively. In-vitro antioxidant
properties were investigated by DPPH free radical scavenging assay,
Total Antioxidant Activity (TAC) by phosphomolybdenum method and ABTS
radical scavenging activity assay. EOs and ORs which consisted with
different chemical constituents and different Total Phenolic Content
(TPC) and Total Flavanoid Content (TFC) exhibited a range of variation
in the inhibition percentage of DPPH and IC50 values (0.1645-6.5181
mg/mL). The TAC of EOs and ORs was within the range of 0.27-3.94 mg
AAE/mg. The oleoresins showed higher inhibition percentages and TAC
compared to EOs of same spice. This study revealed that clove bud
contains higher antioxidant properties than cinnamon and ginger.
Significant reductions in IC50 values were shown in EO blends compared
to the oleoresin blends. The combination of cinnamon EO/clove bud EO and
combination cinnamon EO/ginger EO showed strong synergy in tested
samples. Therefore, both EOs and ORs of Cinnamomum zeylanicum, Syzygium
aromaticum, Zingiber officinale and their blends are excellent sources
for natural and effective natural antioxidant agents in the food
industry.
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