Ocimum gratissimum L. essential oil was studied in this research for its physicochemical characteristics and composition. The essential oil extraction performance achieved 0.3-0.45% by hydrodistillation process. The physicochemical properties of the obtained oil were also discovered including specific gravity at 0.9645 g/cm3, acid index at 13.035 mg KOH/g, ester index at 14.745 mg KOH/g, refractive index at 1.526, and optical rotation at +15.6°. Through gas chromatography/mass spectrometry (GC/MS), it was revealed that the oil is extremely rich in eugenol (59.448 %), trans-ß-Ocimene (10.382 %), β-Cubebene (11.783 %), Caryophyllene (6.966 %) and Copaene (2.479 %). Therefore, optimizing the preservation conditions for the essential oils is suggested as potential pathway to extend the application and enhance the value of Ocimum gratissimum essential oils.
In this study, the essential oil of green pepper collected from Vung Tau City, Vietnam was recovered by hydro-distillation technique, giving the yield of approximately 0.75% yield on optimal conditions. Single factor investigation showed that optimal conditions of the extraction process consisted of water and material ratio of 5:1 mL/g, extraction time of 180 min, flow rate of 2.5 mL/min, size of material of puree, time for soaking of 3 hours. Nineteen components were identified in the obtained Piper nigrum essential oils using GC-MS. The main components of essential oils were Caryophyllene, 3-Carene, β-Pinene, α-Pinene, Sabinene, and Elemene.
Amomum Longiligulare T.L. Wu fruit (A. Longiligulare) is a traditional Chinese medicine used to treat indigestion, cough and abdominal pain. In addition, it can create a nice refreshing effect in the mouth and tends to reduce body weight. In this research, A. Longiligulare fruit essential oil was successfully extracted by the hydrodistillation method. A. Longiligulare from Ninh Thuan province in Vietnam gave high extraction yield, which was about 4.6 ml/100g on weight dried basis. The optimum condition for hydrodistitllation without immersing A. Longiligulare powder at particle size smaller than 1 mm, at 1/8 material-water ratio, at water flow rate 2.7 g/min after 3 h distillation. Significantly, the high concentration of D-Camphor (46.714 %) and Bornyl acetate (31.809 %) were detected in essential oil from Ninh Thuan’s A. Longiligulare.
Rosemary essential oil has been widely used in folk medicine for treatment of anxiety, memory deficit and cancer thanks to its high antioxidant activity and antibacterial properties. Composition of rosemary essential oil largely depends on the geographical position of the cultivated plant and conditions of the extraction process. In this study, fresh and dried rosemary leaves were used for extraction of essential oil using hydrodistillation method. The extraction performance, composition and antioxidant activity of the essential oil were measured. The oil yield for dried leaves (1.2 ml/g) is significantly lower than that for fresh leaves (3.16 ml/g). However, the difference on chemical profile and antioxidation activity of the two oil samples was indistinguishable. The most remarkable finding was the presence of Levoverbenone at very high concentration in rosemary essential oil, accounting for 10.87% and 12.12% of the oil sample extracted from fresh and dried leaves respectively.
Chemical compounds from essential oils have been receiving a great deal of public attention owing to a myriad of functions, including their role as a substitute for artificial preservatives. This study reports the physico-chemical characteristics and the antibacterial activities of the essential oil isolated from the leaves of lemon (Citrus aurantifolia L.) grown in Tien Giang Province, Vietnam. The essential oils were obtained by microwave assisted hydro-distillation and their chemical composition was investigated by GC-MS. The result revealed that the oil is extremely rich in α-citral, reaching the content of 27.982 %, followed by β-citronellol and D-limonene at 20.06 and 15.732 %, respectively.
Besides, antibacterial activities of extracted essential oil against 4 bacterial cultures i.e., Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus and Bacillus cereus was examined, highlighting strong antibacterial properties of citral in the oil.
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