Comparison of pennyroyal oils obtained by supercritical CO2 extraction and hydrodistillation

Reis-Vasco, E. M. C.; Coelho, José Augusto Paixão; Palavra, A. M. F.

doi:10.1002/(sici)1099-1026(199905/06)14:3<156::aid-ffj793>3.0.co;2-j

Cited by 55 publications

(27 citation statements)

References 11 publications

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“…Several studies have reported the research of phylogenic relations between different species on the basis of morphologic markers (Malinvaud 1880; Hüsnü 2002), chemical (Lawrence 1978; Chalchat and others 1997; Raeis Vasco and others 1999), caryologic (Harley and Brighton 1977; Singh and Sharma 1986), or molecular. Others researchers have aimed also the identification of specific composites of essential oils for its economic value and its use in pharmaceutical, cosmetic, food, confectionary, and beverage industries (Hendriks 1998; Kanatt and others 2007).…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Antimicrobial and Antioxidant Activities of Mentha (longifolia L. and viridis) Essential Oils

Mkaddem¹,

Bouajila²,

Ennajar³

et al. 2009

Journal of Food Science

193

113

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The study was aimed to investigate essential oil chemical composition (gas chromatography/flame ionization detection [GC-FID] and gas chromatography/mass spectrometry [GC-MS]) and antioxidant (1,1-diphenyl-2-picrylhydrazyl free radical (DPPH) and 2,2'-azinobis-3-ethylbenzothiazoline-6-sulphonate [ABTS] assays) and antimicrobial (Gram-positive and Gram-negative bacteria, fungi, and yeast) activities of essential oils extracted from leaves of Mentha longifolia L. and Mentha viridis. GC-MS analysis revealed that M. longifolia was constituted by pulegone (54.41%) as a major component followed by isomenthone (12.02%), 1,8-cineole (7.41%), borneol (6.85%), and piperitenone oxide (3.19%). M. viridis was rich in carvone (50.47%), 1,8-cineole (9.14%), and limonene (4.87%). The antioxidant activity by ABTS assay showed IC(50) values of 476.3 +/- 11.7 and 195.1 +/- 4.2 mg/L for M. longifolia and M. viridis, respectively, the DPPH assays have resulted in a moderate IC(50) (>8000 mg/L and 3476.3 +/- 133 mg/L for M. longifolia and M. viridis, respectively). Antimicrobial activity showed that Listeria monocytogenes and Klebsiella pneumoniae bacteria were more inhibited by the 2 essential oils tested. Escherichia coli was least susceptible. A strong activity was also observed on fungi and yeasts. Carvone, thymol, and piperitone oxide have not been detected in Tunisian M. longifolia. Camphor is reported for the 1st time for M. viridis. Antioxidant and antibacterial activities were correlated to chemical composition.

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Section: Introductionmentioning

confidence: 99%

Chemical Composition and Antimicrobial and Antioxidant Activities of Mentha (longifolia L. and viridis) Essential Oils

Mkaddem¹,

Bouajila²,

Ennajar³

et al. 2009

Journal of Food Science

193

113

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“…Heat-caused damage in this method is relatively moderate, given that the CO2 solvent is separated from the extract by releasing the pressure and the extraction temperature is lower than the boiling points of water and organic solvents. Because of these features, sCO2 extraction is excellent for reproducibility of aromas of source materials (11,13,14,(16)(17)(18). The observed significant preference for the sCO2 extract may thus be explained by extraction of katsuobushi components with minimum damage.…”

Section: Discussionmentioning

confidence: 99%

A Study of an Aroma Extraction Method and Evaluation of the Aroma Extract Contribution to the Palatability and Reinforcement Effect of Dried Bonito Using Mice

Amitsuka

Okamura

Shiibashi

et al. 2014

J Nutr Sci Vitaminol

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Humans have a strong preference for sugars and fats, and they recognize dishes and sweets rich in sugars and fats as palatable food. Rodents also have a strong preference for sugars and fats. Two-bottle choice tests using sugars and fats have been reported to show not only their high palatability but also a reinforcement effect (1,2). Conditioned place preference (CPP) tests have been widely used to determine the reinforcement effect of a given sample (3).Tastes considered palatable by humans are not limited to sugars and fats. For example, broths, which contain taste components such as flavors and distinctive aromas extracted from plants and animals, are indispensable for enhancing the taste of dishes. Dashi (broth) made from katsuobushi (dried bonito) is a very basic and indispensable element in Japanese cuisine. Although it is not rich in sugars or fats, Japanese cuisine has provided satisfying meals by fully utilizing the unique aroma and taste of katsuodashi (dried bonito broth). Therefore, it is important to re-evaluate the value of Japanese cuisine that provides satisfaction with low calories.Katsuobushi (dried bonito) is made from katsuo (Skipjack tuna, Katsuwonus pelamis) by the following processes: cutting raw katsuo into pieces, boiling-aging, roasting-drying (smoking and drying over a smoking wood fire), molding, mold inoculation, and sun drying. In this process, the intermediate product from the roasting-drying step is called arabushi. Because tar from the roasting-drying step is deposited on the surface of the arabushi, the surface is shaved during the molding step and the powdery shavings are called G powder. The product from the molded arabushi that is subjected to repeated cycles of mold inoculation and sun drying steps is called karebushi. Both arabushi and karebushi are widely marketed as katsuobushi. A hot water extract of shavings of arabushi or karebushi is called katsuodashi (dried bonito broth), an indispensable broth in Japanese cuisine. Other fishes including maguro (yellowfin tuna, Thunnus albacares), goma-saba (spotted mackerel, Scomber australasicus), souda-katsuo (bullet tuna, Auxis rochei), and katakuchi-iwashi (Japanese anchovy, Engraulis japonicus) are processed in similar ways for use in making broths.Kawasaki et al. and Ackroff et al. found a preference for dried bonito broth in two-bottle choice tests using mice (4, 5). Furthermore, Kawasaki et al. performed CPP tests and found a significant reinforcement effect for a dextrin solution containing natural dried bonito broth (BD), but not for a dextrin solution alone (6). In addition, they analyzed taste components in natural Summary Japanese cuisine has provided satisfying meals by fully utilizing the characteristic aroma and taste of katsuodashi (dried bonito broth), though it is not rich in sugars or fats. Katsuodashi is a very basic and indispensable element in Japanese cuisine, and is a hot water extract of katsuobushi (dried bonito). It has been reported that a dextrin solution containing natural dried bonito broth has a si...

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“…Comparison between traditional hydrodistillation (HD) of volatile oils and modern extraction with SFs has been presented in [33] [34] [35]. All these samples can contain FFAs.…”

Section: Extraction Of Fa With Liquid In the Standard State: Artifactmentioning

confidence: 99%

Influence of Modifiers, Extractants, and Trappers on Lipid Composition with Liquids in Standard State Extraction, Supercritical Fluid Extraction and Trapping by Supercritical Fluid Extraction, Part II

Brondz¹

2017

IJAMSC

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Modifiers have a broad array of influences on extraction with liquids in standard state, supercritical fluid extraction (SFE), trapping by SFE and supercritical fluid chromatography (SFC). They can significantly change the qualitative and quantitative results. Quantitative and qualitative results can be influenced by different extractants and modifiers in different ways as it was shown by Brondz et al. at 2007 in "The real nature of the indole alkaloids in Cortinarius infractus: Evaluation of artifact formation through solvent extraction method development", J. Chromatography A, 1148, 1-7. The choice of correct extractant, modifier, and trapper to the bulk mobile phase for supercritical fluids (SFs) or for liquids in subcritical or in the liquids in standard state is a challenge in any extraction procedure. This is the second paper in a sequence that describes the influence of extractants and modifiers on the performance of SFs and results of extraction with liquids in standard state and SFE. Here, attention is given to possible mistakes in qualitative and quantitative results by poor understanding of the influence of extractants, modifiers, and trappers on extraction and trapping process by a careless choice of extractant, modifier, and trapper for extraction with liquids in standard state and SFE. The SF chosen for discussion in the paper is CO 2 . However, similar effects can be observed with use of other SFs and fluids in subcritical and standard states. In this paper, the discussion of lipids, fatty and carboxylic acids have been chosen as target analytes for extraction, trapping and analysis. Some examples from extraction with liquids in the standard state and trapping in the supercritical state (collection) have been furnished with the wrong extractant, modifier, or trap-

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Comparison of pennyroyal oils obtained by supercritical CO2 extraction and hydrodistillation

Cited by 55 publications

References 11 publications

Chemical Composition and Antimicrobial and Antioxidant Activities of Mentha (longifolia L. and viridis) Essential Oils

Chemical Composition and Antimicrobial and Antioxidant Activities of Mentha (longifolia L. and viridis) Essential Oils

A Study of an Aroma Extraction Method and Evaluation of the Aroma Extract Contribution to the Palatability and Reinforcement Effect of Dried Bonito Using Mice

Influence of Modifiers, Extractants, and Trappers on Lipid Composition with Liquids in Standard State Extraction, Supercritical Fluid Extraction and Trapping by Supercritical Fluid Extraction, Part II

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