Aroma volatile compounds of parsley cultivated in the Kingdom of Saudi Arabia and Egypt extracted by hydrodistillation and headspace solid-phase microextraction

Abstract

Thirty-nine volatile compounds identified in hydrodistilled essential oil (HD) of Egyptian parsley, representing 97.87% of the total oil, while solid-phase microextraction (HS-SPME) revealed 16 components constituting 96.54% of the volatile material. Monoterpenes were the predominant in both extracts with considerable quantitative differences, while a dramatic decrease in myristicin from 26.21% in HD extract to 4.87% in HS-SPME extract occurred. Myristicin, β-phellandrene and myrecene were the major components among 38 identified components accounting for 92.87% of the total identified volatiles in Madinah hydrodistillate. Parsley essential oil of Madinah exhibited a higher scavenging ability for 2,2ʹ-diphenyl-1-picrylhydrazyl in comparison to Egyptian parsley oil.

Comparative study for the volatile constituents and the antioxidant activity of the essential oils of dried Achillea fragrantissima cultivated in Madinah Monawara, Saudi Arabia and Egypt

“…[29] Due to differences in ecological parameters, growing location, agronomical practices, as well as environmental conditions, significant variations are expected between both A. fragrantissima essential oils of Egypt and Madinah (Table 2). [10,20] Fortytwo compounds could be identified in the HD essential oil of dried Madinah A. fragrantissima (Table 1, Figure 2(a)). In agreement with the results of Hazem et al [30] and Alsohaili and Al-Fawwaz [7] , who studied the essential oil composition of A. fragrantissima in Jordan, α-thujone (14.3%), 4-terpineol (12.89%), trans-pinocarveol (6.54%), and spathulenol (4.99%) were the predominant compounds among the identified volatiles ( Table 1).…”

“…Kovat's index was calculated for each compound, using the retention times of a homologous series of C 6 -C 26 n-alkanes and by matching with literature. [4,10,14,19,20] Antioxidant activity measurements DPPH radical scavenging assay: Potential antioxidant activity of A. fragrantissima oils was assessed according to the methods reported by Hatano et al [21] in comparison to a synthetic antioxidant used in food industry, tert-butylhydroquinone(TBHQ). The absorbance was measured at 517 nm using a spectrophotometer(Evolution 300 Thermo UV-VIS); all tests were run in three replicates and the results were averaged.…”

“…[4][5][6][7][8][9] In order to determine the bioactive components responsible for such activities, studies have investigated the chemical composition of A. fragrantissima hydrodistilled essential oil using Gas Chromatography -Mass Spectrometry (GC-MS), with the detected chemical constituents varying with environmental, climatic, and geographic conditions. [10] For example, El-Shazly et al [4] identified cis-thujone, santolina alcohol and artemesia ketone as the major constituents of the essential oil of A. fragrantissima collected from Sinai desert, while Choucry [9] reported caryphyllene oxide, 1-terpinene-4-ol and veridiflorol as the abundant components in the oil extracted from the herb cultivated in North coast, Alexandria. Selection of a suitable extraction technique is important to obtain reliable results.…”

“…However, it is associated with limitations such as chemical changes in monoterpenes, isomerization, saponification and polymerization due to thermal treatment. [11] Recently, solidphase microextraction(SPME) has been successfully used as alternative technique with no negative effects for the analyses of aroma, flavors, essential oils and contaminants [10] but has not been applied to A. fragrantissima.…”

Influence of Nanoencapsulation Using High-Pressure Homogenization on the Volatile Constituents and Anticancer and Antioxidant Activities of Algerian Saccocalyx satureioides Coss. et Durieu

“…Conversely, thymol was detected with a large predominance in comparison with borneol and α-terpineol. This could be due to endogenous and exogenous factors such as individual genetic variability, differences in growing locations, agronomical practices, and environmental conditions that were reported as the main reasons affecting the chemical composition of essential oils [ 11 , 12 ].…”