Chemical Components of Four Essential Oils in Aromatherapy Recipe

Tadtong, Sarin; Kamkaen, Narisa; Watthanachaiyingcharoen, Rith; Ruangrungsi, Nijsiri

doi:10.1177/1934578x1501000673

Cited by 13 publications

(7 citation statements)

References 4 publications

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“…These compounds can be quickly evaporated at room temperature due to their volatility, and they are responsible for the characteristic aroma present in LEO. The results obtained in this work are in agreement with previous chemical compositions identified by other authors [ 7 , 18 ], who reported the presence of alkaloids, mono and sesquiterpenoids, acyclic and cyclic hydrocarbons, phenolic and polyphenolic derivatives and their oxygenated derivatives [ 6 , 34 , 35 , 36 ]. EOs composition and concentration of ingredients depend on different factors, such as geographical distribution; citrus variety and environmental conditions such as temperature, precipitations, hours of sunshine and altitude [ 34 ].…”

Section: Resultssupporting

confidence: 93%

Optimisation of Sequential Microwave-Assisted Extraction of Essential Oil and Pigment from Lemon Peels Waste

Martínez‐Abad

Ramos

Hamzaoui

et al. 2020

Foods

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In this work, a cascade approach to obtain different valuable fractions from lemon peels waste was optimised using microwave-assisted processes. Microwave-assisted hydrodistillation (MAHD) with a Clevenger apparatus was firstly used to obtain the lemon essential oil (LEO). The remaining residue was then submitted to microwave-assisted extraction (MAE) to extract the lemon pigment (LP). A Box–Behnken design was used to evaluate the influence of ethanol concentration, temperature and time in LP extraction in terms of extraction yield and colour intensity. Optimal extraction conditions for LP were 80% (v/v) ethanol, 80 °C and 50 min, with a liquid-to-solid ratio of 1:10. The obtained yields for LEO and LP were around 2 wt.% and 6 wt.%, respectively. The composition of LEO was analysed by gas chromatography with flame ionisation detection (GC-FID), and limonene (65.082 wt.%), β-pinene (14.517 wt.%) and γ-terpinene (9.743 wt.%) were mainly identified. LP was purified by using different Amberlite adsorption resins (XAD4, XAD7HP and XAD16N), showing XAD16N the best adsorption capacity. Enrichment factors of 4.3, 4.5 and 5.0 were found for eriocitrin, diosmin and hesperidin, respectively, which were detected as the main components in LP by ultra-high-performance liquid chromatography–diode array detector–tandem mass spectrometry (UPLC-DAD-MS) analysis, with final concentrations of 4.728 wt.%, 7.368 wt.% and 2.658 wt.%, respectively. Successful antimicrobial capacity against Escherichia coli and Staphylococcus aureus was obtained for LEO. The results from this work showed the potential of applying a cascading approach based on microwave-assisted processes to valorise lemon wastes, obtaining natural pigments and antimicrobials to be applied in food, cosmetic and polymer industries.

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Section: Resultssupporting

confidence: 93%

Optimisation of Sequential Microwave-Assisted Extraction of Essential Oil and Pigment from Lemon Peels Waste

Martínez‐Abad

Ramos

Hamzaoui

et al. 2020

Foods

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“…Pine essential oils are most frequently used as perfume and repellent ingredients. Turpentine is used for manufacturing many cosmetics, air fresheners and aromatherapy products [ 77 , 78 , 79 ]. The product that remains after distillation is the rosin that is a non-volatile fraction of oleoresins.…”

Section: Essential Oilsmentioning

confidence: 99%

Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Dziedziński

Kobus‐Cisowska

Stachowiak

2021

Plants

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The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

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“…α-Terpineol is also applied in aromatherapy formulations. This monoterpene was present, for instance, in the five most important components of pine oil (20.50%, second most abundant) and lime oil (7.6%, third most abundant) used in aromatherapy (Tadtong et al 2015).…”

Section: Current Market and Applicationsmentioning

confidence: 99%

Production, Properties, and Applications of α-Terpineol

Sales

Felipe

Bicas

2020

Food Bioprocess Technol

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α-Terpineol (CAS No. 98-55-5) is a tertiary monoterpenoid alcohol widely and commonly used in the flavors and fragrances industry for its sensory properties. It is present in different natural sources, but its production is mostly based on chemical hydration using α-pinene or turpentine. Moreover, many bioprocesses for the microbial production of α-terpineol via biotransformation of monoterpenes (limonene, αand β-pinenes) are also available in the literature. In addition to its traditional use, αterpineol has also been evaluated in other application fields (e.g., medical), since some biological properties other than aroma, such as antioxidant, anti-inflammatory, antiproliferative, antimicrobial, and analgesic effects, among others, have been attributed to this compound. Therefore, this review presents an original compilation of data regarding the production (extraction directly from nature; chemical synthesis; via biotechnological process), the chemical and biological properties, and the current market and novel applications of α-terpineol to guide further research in this area. Considering the information presented, we believe that αterpineol applications may transcend the flavors and fragrances industry in the future.

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Chemical Components of Four Essential Oils in Aromatherapy Recipe

Cited by 13 publications

References 4 publications

Optimisation of Sequential Microwave-Assisted Extraction of Essential Oil and Pigment from Lemon Peels Waste

Optimisation of Sequential Microwave-Assisted Extraction of Essential Oil and Pigment from Lemon Peels Waste

Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Production, Properties, and Applications of α-Terpineol

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