Dual-cooled solvent-free microwave extraction of Salvia officinalis L. essential oil and evaluation of its antimicrobial activity

Wei, Zuo‐Fu; Zhao, Ren-Na; Dong, Lijia; Zhao, Xiangyu; Su, Jun‐Xia; Zhao, Meng; Li, Lin; Bian, Yanjie; Zhang, Linjing

doi:10.1016/j.indcrop.2018.04.058

Cited by 31 publications

(21 citation statements)

References 32 publications

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“…Sage EO has antibacterial activity against Escherichia coli , Bacillus subtilis [113], Salmonella typhi , S. enteritidis , Shigella sonei [114], Staphylococcus aureus [115], S. epidermidis , S. mutans [116], and Shigella sonei [9]. It is active against Gram-positive and Gram-negative bacteria [117].…”

Section: Description Of Eosmentioning

confidence: 99%

Essential Oils as Antimicrobial Agents—Myth or Real Alternative?

et al. 2019

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Herbs and the essential oils derived from them have been used from the beginning of human history for different purposes. Their beneficial properties have been applied to mask unpleasant odors, attract the attention of other people, add flavor and aroma properties to prepared dishes, perfumes, and cosmetics, etc. Herbs and essential oils (EOs) have also been used in medicine because of their biological properties, such as larvicidal action, analgesic and anti-inflammatory properties, antioxidant, fungicide, and antitumor activities, and many more. Many EOs exhibit antimicrobial properties, which is extremely important in fields of science and industry, such as medicine, agriculture, or cosmetology. Among the 250 EOs which are commercially available, about a dozen possess high antimicrobial potential. According to available papers and patents, EOs seem to be a potential alternative to synthetic compounds, especially because of the resistance that has been increasingly developed by pathogenic microorganisms. In this review we summarize the latest research studies about the most-active EOs that are known and used because of their antimicrobial properties. Finally, it is noteworthy that the antimicrobial activities of EOs are not preeminent for all strains. Further investigations should, thus, focus on targeting EOs and microorganisms.

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Section: Description Of Eosmentioning

confidence: 99%

Essential Oils as Antimicrobial Agents—Myth or Real Alternative?

et al. 2019

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“…This may be attributed to that linalool as a oxygenated compound with a high dipolar could more readily absorb microwave irradiation, establish better interaction with the electromagnetic wave, and hence be more easily extracted compared with non‐oxygenated volatile flavor compounds. [ 37 ] There was evidence that linalool possessed a series of biological activities, such as anti‐inflammatory, anticancer, anti‐hyperlipidemic, antimicrobial, antinoceptive, analgesic, anxiolytic, antidepressive, and neuroprotective properties. [ 38 ] Moreover, it was also found that oxygenated terpenes in volatile flavor substances of AEME oil has a obviously higher proportion of 54.59 ± 0.79% in comparison with SE (19.86 ± 1.09%).…”

Section: Resultsmentioning

confidence: 99%

Optimization of Aqueous Enzymatic Microwave Assisted Extraction of Macadamia Oil And Evaluation of Its Chemical Composition, Physicochemical Properties, and Antioxidant Activities

Wei

Zhang

et al. 2021

Euro J Lipid Sci & Tech

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This study presents the green and effective aqueous enzymatic process assisted microwave extraction (AEME) to preparate macadamia nut oil (MNO). The conditions of the extraction process are optimized (extraction temperature 50 °C, extraction time 64 min, enzyme concentration 1.60% (w/w), and irradiation power 450 W). An oil yield of 58.09 ± 0.63% is achieved under these optimal conditions. The scanning electron micrograph (SEM) analysis of nuts before and after extraction illustrates that AEME promotes the emancipation of oil stored within the organelles. Gas chromatography-flame ionization detector (GC-FID) analysis reveals the fatty acid compositions of MNOs obtained by AEME and the Soxhlet extraction (SE) are similar and mainly dominated by monounsaturated fatty acids beneficial to human health which is higher in MNO than in any other known food. Moreover, gas chromatography-mass spectrometry (GC-MS) analysis reveals higher amounts of more odoriferous oxygenated terpenes is present in the MNO extracted by AEME in comparison with SE. The physicochemical properties of AEME oil are more excellent than those of SE oil. Moreover, AEME oil exhibits superior antioxidant capacities. In conclusion, green AEME gives relatively satisfactory yield and better retains the fragrance and functionality of MNO.Practical Applications: The present study provides a green extraction method and valuable data for the process design as well as industrial scale-up applications. In addition, compared to the nonsustainable and environmentally nonfriendly traditional method, AEME preserves the initial composition of the flavor substances and enhances the extraction of healthy beneficial compounds in MNO. Therefore, AEME oil can be used to develop functional edible oils or even in medicinal, cosmetic, and pharmaceutical preparations.

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“…Gram-positive and Gram-negative bacteria are also sensitive to sage essential oil [78]. It has antibacterial properties against, Shigella sonei [79] Bacillus subtilis [80], S. aureus [81], S. epidermidis, S. mutans [82], and Salmonella typhi Shigella sonei, S. enteritidis [83]. The involvement of camphor, thujone, and 1,8-cineole in sage EO is primarily responsible for its antimicrobial function [73].…”

Section: Antimicrobial Properties Of Sage Eomentioning

confidence: 99%

Essential oils as natural antimicrobial agents in postharvest treatments of fruits and vegetables: a review

et al. 2021

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Increasing consumer concerns about the dangers associated with synthetically produced additives in food processing have led researchers to focus their investigation on eco-friendly materials and natural antimicrobials from animal sources, microorganisms, and plant-based materials. Although fruits and vegetables are an essential element of most people's diets, the perishable nature of these products results in a very limited shelf-life. Postharvest factors such as transportation, environmental factors, and preservation methods further decrease the product quality and storage limits. Thus, it is crucial to choose the correct substance and packaging method to retain product freshness. Minimally processed fruits and vegetables (MPFV) are among the most developing branches of the food industry. One of the practical techniques is essential oils (Eos) as natural preservatives and antimicrobial agents in MPFV. Eos demonstrated compelling against different pathogens such as Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes. This review provides updated information on the use of Eos like Thyme, cinnamon, sage, peppermint, clove, their synergetic effect and applications in minimally processed fruits and vegetables. These essential oils ought to be investigated in the future to inspect their harmfulness and results through in vitro and clinical examinations.

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Dual-cooled solvent-free microwave extraction of Salvia officinalis L. essential oil and evaluation of its antimicrobial activity

Cited by 31 publications

References 32 publications

Essential Oils as Antimicrobial Agents—Myth or Real Alternative?

Essential Oils as Antimicrobial Agents—Myth or Real Alternative?

Optimization of Aqueous Enzymatic Microwave Assisted Extraction of Macadamia Oil And Evaluation of Its Chemical Composition, Physicochemical Properties, and Antioxidant Activities

Essential oils as natural antimicrobial agents in postharvest treatments of fruits and vegetables: a review

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