Antimicrobial activity and chemical composition of Origanum glandulosum Desf. essential oil and extract obtained by microwave extraction: Comparison with hydrodistillation

Bendahou, Mourad; Muselli, Alain; Grignon‐Dubois, Micheline; Benyoucef, M.; Desjobert, Jean‐Marie; Bernardini, Antoine‐François; Costa, Jean

doi:10.1016/j.foodchem.2007.05.050

Cited by 168 publications

(97 citation statements)

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“…Total yield of extraction was 3.12% (w/w) for S. hortensis and 0.7% (w/w) for S. montana. In the extraction of essential oils from Origanum glandulosum, Bendahou et al (2008) reported that the extraction yield by HD was greater than that by MAE. This can be related to the differences in the properties of the solvents used in MAE and that of water, which is used in HD.…”

Section: Resultsmentioning

confidence: 99%

“…This can be related to the differences in the properties of the solvents used in MAE and that of water, which is used in HD. Bendahou et al (2008) used hexane as solvent, which has lower solvent power compared to water used in HD. According to Figures 3a and 3b, at a given time, in the early stages of extraction, extraction yield was greater with MAHD than with HD.…”

Section: Resultsmentioning

confidence: 99%

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Use of Microwave-assisted Hydrodistillation to Extract the Essential Oils from Satureja hortensis and Satureja montana

Rezvanpanah

Rezaei

Razavi

et al. 2008

FSTR

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Microwave-assisted hydrodistillation (MAHD) has recently been attended for the extraction of essential oils from medicinal plants/herbs. In this study, MAHD was investigated for the extraction of essential oils from two genotypes of savory (Satureja hortensis, so-called summer savory, and Satureja montana, socalled winter savory). Three levels of microwave power (220, 440 and 660 W) were selected for the extraction. MAHD resulted in a shorter extraction time compared to that in HD. Total extraction times at 660 W microwave power was 180 min for S. hortensis and 90 min for S. montana. The extraction yield obtained by MAHD was almost equal to that obtained by HD (3.1%, w/w, for S. hortensis and 0.7% for S. Montana). Extraction was more efficient at higher power levels.Keywords: essential oils, microwave-assisted hydrodistillation, Satureja hortensis, Satureja montana, savory *To whom correspondence should be addressed. Email: krezaee@ut.ac.ir IntroductionThe use of herbs and plants in food industry has a long history. The diversity among the components of the plants has resulted in their use in many applications including in flavors and fragrances as well as in medicine. Essential oils are among the secondary metabolites produced within the various organs of medicinal herbs/plants. They are complex mixtures of volatile compounds such as terpenes (mostly monoterpenes and sesquiterpenes), phenolics and alcohols . The conventional method for the extraction of essential oils is hydrodistillation (HD), in which the essential oils are evaporated by heating a mixture of water and plant materials followed by the liquefaction of the vapors in a condenser. However, this method suffers from several disadvantages including losses in the volatile compounds, long extraction time and degradation of some components through thermal and/or hydrolytic effects (Khajeh et al., 2004;. Because of these shortcomings, newer approaches such as microwave-assisted extraction (MAE,) with or without the use of a solvent, have been developed. MAE, for example, has been applied for the extraction of cocaine and benzoylecgonine from coca leaves by using both polar and nonpolar solvents (Brachet et al., 2002). MAE has also been investigated for the extraction of essential oils from several herbs including artemisia (Hao et al., 2002), caraway seeds (Chemat et al., 2005), orange peel (Ferhat et al., 2006), lavender (Chemat et al., 2006, and cardamom (Lucchesi et al., 2007). Another extraction method in this area is microwave assisted hydrodistillation (MAHD,) which is an advanced hydrodistillation method based on the use of a microwave oven. This technique has recently been investigated in the extraction of volatile secondary metabolites from Lippia Alba (Stashenko et al., 2004a) and Xylopia aromatica (Stashenko et al., 2004b). The efficiency of MAHD is strongly dependent on the dielectric constant of water and the matrix (Brachet et al., 2002). MAHD causes the rapid delivery of energy to the total volume of solvent/ sample leading to a rapid rise ...

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Use of Microwave-assisted Hydrodistillation to Extract the Essential Oils from Satureja hortensis and Satureja montana

Rezvanpanah

Rezaei

Razavi

et al. 2008

FSTR

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“…Recently, extraction equipment that combines microwave energy with small volumes of solvent has appeared, resulting in the procedure known as microwave-assisted extraction . Results from various types of biological samples obtained by this method are qualitatively and quantitatively compared to the steam distillation method (Ferhat et al, 2006;Bendahou et al, 2008;Sahraoui et al, 2008;Farhat et al, 2009Farhat et al, , 2011. However, it still uses the organic solvent, not a green method.…”

Section: Microwave Extractionmentioning

confidence: 99%

Recent advances on supercritical fluid extraction of essential oils

Xu¹

2011

Afr. J. Pharm. Pharmacol.

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Supercritical fluid extraction (SFE) is one of the most commonly used extraction techniques in the course of analysis or preparation. It is environmentally friendly and has some advantages over other conventional extraction methods. This review covers the recent developments of SFE in the extraction of essential oils from the plant materials during the period 2005 to 2011, in particular some factors influencing SFE extraction yield, its characteristics and applications.

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“…Nos últimos anos, a atividade antibacteriana de extratos de plantas tem sido objeto de várias pesquisas (1)(2)(3)(4) , uma vez que o interesse pela utilização de plantas como antimicrobianos naturais por parte dos consumidores vem aumentando devido à crescente rejeição do uso de produtos sintéticos (5) . Diversos trabalhos têm demonstrado a atividade antimicrobiana in vitro ou em alimentos da adição de vários produtos de origem vegetal, tais como os extratos de orégano, ervamate, alecrim, ginseng, gengibre, caqui, laranja, limão, alho entre outros, revelando, assim, possíveis substitutos aos antimicrobianos sintéticos utilizados nas indústrias de alimentos (4,(6)(7)(8)(9)(10)(11) .…”

Section: Introductionunclassified

ATIVIDADE ANTIMICROBIANA DA ERVA-MATE (Ilex paraguariensis) CONTRA MICRORGANISMOS ISOLADOS DA CARNE DE FRANGO

2017

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ResumoA erva-mate vem sendo estudada devido às diversas atividades biológicas já evidenciadas. Este estudo teve como objetivo avaliar o efeito antimicrobiano, pelo método de difusão em disco, da adição de extratos de erva-mate frente à Escherichia coli e ao Proteus mirabilis previamente isolados da carne de peito de frango. Foram utilizadas diferentes concentrações de extrato (125 mg/mL, 250 mg/mL, 550 mg/mL de extrato de erva-mate, controle negativo com solução salina 0,85% e erva-mate pura) em triplicata e os resultados analisados pelo SAS ® 5.1. Quanto maior a concentração de extrato aplicada, maior (P<0,0001) foi o halo de inibição formado para as duas bactérias avaliadas, sendo que para a E. coli os halos foram menores quando comparados com os halos para o P. Mirabilis. Foi possível estimar a concentração de 400 mg/mL como sendo a mais eficiente frente ambas as bactérias avaliadas. Palavras-chave: Antimicrobiano natural; erva-mate; Escherichia coli; Proteus mirabilis. AbstractYerba mate has been studied due to the biological activities already evidenced. This study aimed to evaluate the antimicrobial effect of the addition of yerba mate extracts against Escherichia coli and Proteus mirabilis previously isolated from chicken breast meat using the disk diffusion method. Different extract concentrations were applied (125 mg/mL, 250 mg/mL, 550 mg/mL of yerba mate extract, negative control with saline 0.85% and pure yerba mate) in triplicate and the results were analyzed by the SAS ® 5.1. The increase in the concentration of the extract applied resulted in an increase (P<0.0001) in the inhibition zone formed for both bacteria, and it was evident that the inhibition zone for E. coli was smaller compared with the halos for P. mirabilis. It was possible to estimate the concentration of 400 mg/mL as the most efficient for both bacteria.

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Antimicrobial activity and chemical composition of Origanum glandulosum Desf. essential oil and extract obtained by microwave extraction: Comparison with hydrodistillation

Cited by 168 publications

References 17 publications

Use of Microwave-assisted Hydrodistillation to Extract the Essential Oils from Satureja hortensis and Satureja montana

Use of Microwave-assisted Hydrodistillation to Extract the Essential Oils from Satureja hortensis and Satureja montana

Recent advances on supercritical fluid extraction of essential oils

ATIVIDADE ANTIMICROBIANA DA ERVA-MATE (Ilex paraguariensis) CONTRA MICRORGANISMOS ISOLADOS DA CARNE DE FRANGO

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