Comparison of Four Extraction Methods for Essential Oil from<i>Thymus daenensis</i>Subsp.<i>Lancifolius</i>and Chemical Analysis of Extracted Essential Oil

Tavakolpour, Yousef; Moosavi‐Nasab, Marzieh; Niakousari, Mehrdad; Haghighi‐Manesh, Soroush; Hashemi, Seyed Mohammad Bagher; Khaneghah, Amin Mousavi

doi:10.1111/jfpp.13046

Cited by 33 publications

(19 citation statements)

References 19 publications

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“…Similar results were reported by Uysal et al () for the essential oil of Thymbra spicata using solvent‐free microwave extraction (2.5%) and hydrodistillation (2.4%). In another study, ultrasound‐assisted ohmic heating provided much higher oil yield (%) for Thymus daenensis in comparison with hydrodistillation (Tavakolpour et al, ). Microwave extraction provides comparable yields with other methods and uses less time, energy, and only a small amount of water to hydrate the dry plants.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties

Gedikoğlu

Sökmen

Çivit

2019

Food Science & Nutrition

151

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The objectives of this study were (a) to obtain the essential oils (by hydrodistillation [HD] and microwave‐assisted extraction [MAE] methods) to determine the effect of the oil extraction method on the chemical composition, oil yield (%), free radical scavenging activity (IC 50 ), ferric reducing antioxidant power (FRAP) value, and antimicrobial properties of Thymus vulgaris (thyme) and Thymbra spicata (zahter); and (b) to determine the effect of different solvents (methanol [80%] and ethanol [80%]) on extraction by means of the phenolic acid composition, total phenolic content, total flavonoid content, IC 50 , and FRAP value of thyme and zahter. Gas chromatography–mass spectrometry analysis showed that the amount of thymol (55.35%; 50.53%) and p‐cymene (11.2%; 11.79%) was found to be highest in thyme, when using HD and MAE, respectively. However, the highest amounts of carvacrol (68.20%; 66.91%) and γ‐terpinene (13.25%; 13.94%) were found in zahter, when using HD and MAE, respectively. Thyme essential oil had higher antioxidant capacity for both HD and MAE in comparison with zahter essential oil. Methanol extracts of both thyme and zahter had higher phenolic composition in comparison with their ethanol extracts. Extracts of both plants did not show any antimicrobial properties. However, essential oils of both thyme and zahter showed antimicrobial activity against chosen bacteria. Highest inhibition zone (radius) was shown against Staphylococcus aureus ATCC 9144 by the essential oils.

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Section: Resultsmentioning

confidence: 99%

Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties

Gedikoğlu

Sökmen

Çivit

2019

Food Science & Nutrition

151

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“…As well as their extensive use as a flavoring material, they are used in the nutritional and agricultural fields for their reported antibacterial, antifungal, antiviral, nematicidal, insecticidal, and antioxidant. Due to this, their use as antioxidants and preservatives in food has been recommended, either incorporated into the food stuff packaging material or as plant and crop protectants [23] [24].…”

Section: Essential Oilsmentioning

confidence: 99%

Characterization of Natural Antimicrobials in Food System

Mahmud¹,

Khan²

2018

AiM

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There has been a rising interest in using natural antimicrobial compounds in food industry due to current trend of giving value to natural and renewable resources. These antimicrobials provide new modalities to ensure microbial safety and extend the shelf-life of foodstuffs. Natural antimicrobials can be directly added into the food, but several efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Some different ways such as, dipping, spraying, and coating treatment of food are currently applied to product before packaging considered as valid options. The present paper aims to review the use of natural compounds to control microbiological and physicochemical shelf life of major food categories such as, meat, fish, dairy-based products, fruit and vegetables, and cereal-based products.

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“…However, due to some adverse effects and potential toxicities, serious concerns regarding their consumption were raised demonstrated (Jiang & Xiong, ; Pokorný, ). In this regard, natural preservatives (animal‐ or plant‐based) have been incorporated into the food products to provide the required the antioxidant and antimicrobial properties (Akbarirad et al, ; Fallah, Feizi, Hashemipour, & Kelishadi, ; Hashemi & Mousavi Khaneghah, ; Saljoughian et al, ; Tavakolpour et al, ).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial and antioxidant properties of burgers with quinoa peptide‐loaded nanoliposomes

Yekta

Rezaei

Nouri

et al. 2019

Journal of Food Safety

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This study was aimed to examine the antioxidant (thiobarbituric acid reactive substances [TBARS], peroxide value [PV], and as well as antimicrobial (total bacterial count, Staphylococcus aureus [S. aureus], mold and yeast counts) activities and spoilage indices (total volatile base nitrogen [TVB‐N]) of quinoa peptide‐loaded liposomes incorporated into burger during 12 days of refrigerated storage. Among four prepared batches, the lowest TBARS, PV, and TVB‐N values (0.281 ± 0.05 mg MDA/kg, 3.25 ± 0.34 mEq/kg and 18.65 ± 0.88%, respectively) were correlated with T3 treatment (5 mg/ml peptide). A significant different in the antimicrobial activity among each treatment after 12 days of storage was noted. At the end of refrigerated storage, the highest mean of total bacterial count, S. aureus, mold and yeast (8.36 ± 0.22, 4.19 ± 0.2, and 3.28 ± 0.05 log CFU/g, respectively) were observed in control group, while the lowest corresponded values (3.95 ± 0.2, 2.52 ± 0.25, and 1.52 ± 0.02 log CFU/g, respectively) were noted in T3 treatment. The results showed that the antimicrobial and antioxidant properties of the examined burgers were improved by incorporation of liposomes quinoa peptides encapsulated.

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Comparison of Four Extraction Methods for Essential Oil fromThymus daenensisSubsp.Lancifoliusand Chemical Analysis of Extracted Essential Oil

Cited by 33 publications

References 19 publications

Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties

Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties

Characterization of Natural Antimicrobials in Food System

Antimicrobial and antioxidant properties of burgers with quinoa peptide‐loaded nanoliposomes

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