Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices

Hashemi, Seyed Mohammad Bagher; Nikmaram, Nooshin; Esteghlal, Sara; Khaneghah, Amin Mousavi; Niakousari, Mehrdad; Barba, Francisco J.; Roohinejad, Shahin; Koubàa, Mohamed

doi:10.1016/j.ifset.2017.03.003

Cited by 91 publications

(43 citation statements)

References 31 publications

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“…As a result of consumer demands for natural and preservative-free products, food industries pay further attentions to natural antimicrobials for the control of microbiological spoilages in food products (22). Plant extracts such as essential oils have demonstrated good antimicrobial activities against spoilage microorganisms and foodborne pathogens (23,24). The antibacterial mechanisms of CCEO on L. monocytogenes were analyzed and results showed disruptive actions of essential oils on the bacterial cytoplasmic membranes.…”

Section: Discussionmentioning

confidence: 99%

Use of Cuminum Cyminum Essential Oil and Biarum carduchcorum Water Extract on Shelf-life Extension of lambs at Cold Storage

Nemati¹,

Khomeiri²,

Moayedi³

et al. 2019

Nutr Food Sci Res

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Background and Objectives: Listeria monocytogenes is an emerging foodborne pathogen which may be transmitted through meat and dairy products to humans. In this study, effects of Cuminum cyminum essential oil (CCEO) and Biarum carduchcorum water extract (BCWE) and a combination of the two compounds on growth of L. monocytogenes and physicochemical, textural and sensory properties of lambs were investigated during cold storage. Materials and Methods: Effects of CCEO and BCWE on L. monocytogenes were investigated after a short time of cold storage using broth microdilution assay. Furthermore, physicochemical assessments of the lamb samples were carried out, including meat quality index (pH, color, texture) and sensory analysis. Gas chromatography-mass spectroscopy (CG-MS) was used for the chemical analysis. Results: The GC-MS analysis showed that γ-terpinene (%12.57), β-pinene (%11.03), geranyl acetate (%10.81), pcymene (%9.95) and sabinene (%9.81) were the major components of the CCEO. Use of CCEO or BCWE alone decreased L. monocytogenes count to below 2 log CFU/g. Moreover, use of combined CCEO and BCWE decreased the number of L. monocytogenes to below the limit (2 log CFU/g) after 48 h. Conclusions: Results of the physicochemical parameters of the highlighted compounds revealed their useful values since these compounds showed improvement effects with no significant changes in meat quality. However, the firmness and force necessary to cut the samples treated with CCEO decreased mildly after 72 h of storage.

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Section: Discussionmentioning

confidence: 99%

Use of Cuminum Cyminum Essential Oil and Biarum carduchcorum Water Extract on Shelf-life Extension of lambs at Cold Storage

Nemati¹,

Khomeiri²,

Moayedi³

et al. 2019

Nutr Food Sci Res

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“…A split ratio was 1:30 and the speed of carrier gas (helium) was regulated to 1.3 ml/min. The temperature of oven was planed to 60°C for 6 min, consequently increased to 280°C at 3°C/min (Hashemi, Nikmaram, et al., 2017).…”

Section: Methodsmentioning

confidence: 99%

“…Briefly, different concentrations of the EOs obtained in methyl alcohol (2, 4, 8, and 16 mg/ml) were mixed with 2 ml of a 0.1 mmol/L DPPH methyl alcohol solution. Antiradical activity against DPPH free radicals was determined following measurement of the absorbance at 517 nm (Hashemi, Nikmaram, et al., 2017).…”

Section: Methodsmentioning

confidence: 99%

Synergistic properties of Eucalyptus caesia and Dracocephalum multicaule Montbr & Auch essential oils: Antimicrobial activity against food borne pathogens and antioxidant activity in pear slices

Hashemi

Jafarpour

2020

J Food Process Preserv

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The objective of this study was to evaluate the possible synergistic interactions on antibacterial and antioxidant efficacy of two plant essential oils (EOs) Eucalyptus caesia Benth and Dracocephalum multicaule Montbr & Auch in vitro and in pear slices. Antibacterial combination effect was evaluated against seven important pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Shigella flexneri, Pseudomonas aeruginosa, Salmonella typhi, and Escherichia coli) using microbroth dilution, agar, and vapor diffusion methods. Fractional inhibitory concentration (FIC) and fractional bactericidal concentration (FBC) were performed to quantify the efficacy of target EOs in combination. An in vivo antibacterial assay was performed on treated pear slices during storage at 4 and 25°C. The in vitro and in vivo antioxidant effect of EOs both alone and in combination was assessed by DPPH free radical‐scavenging method. The results indicated that the examined EOs are more active against Gram‐positive than Gram‐negative bacteria and E. caesia EO exhibited more antibacterial activity compared to D. multicaule. The combination of E. caesia with D. multicaule EOs induced a synergistic effect against B. cereus, S. aureus, and L. monocytogenes, whereas caused an additive effect against E. coli, S. typhi, S. flexneri, and P. aeruginosa. Among all combination concentration treatment, 2:1 (vol/vol) (E. caesia + D. multicaule, respectively) was determined as the most effective concentration against target bacterial which was exhibited a good antimicrobial efficacy even in agar and vapor diffusion methods. The in vivo test also represented considerable antibacterial inhibitory effects of EOs combination treatments. The synergistic effect of the EO combination was also evident in the total soluble phenolic and antioxidant activity in pear slices. The results provide evidence that E. caesia/D. multicaule EO combination can be used as a potential source of effective natural antibacterial and antioxidant agents. Practical applications Deterioration of fruits during storage can be reduced by avoiding damage to the fruit through harvesting and subsequent handlings and storage in cold or under changed atmosphere environment. The main issue of fresh fruit is susceptible to spoilage through storage. Therefore, preservatives are essential for increase of shelf‐life of food products. However, society needs more safe and natural preservatives with increased shelf‐life. Among natural antimicrobial agents, essential oils can be used as antibacterial, antifungal, and antioxidant in food industry.

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“…Although several emerging extraction techniques, including UAE (Pingret et al ., ; Tylewicz et al ., ), MAE (Attard et al ., ; Bustamante et al ., ), SFE (Xhaxhiu & Wenclawiak, ), and EAE (Mishra et al ., ; Sowbhagya & Chitra, ), there still some promising extraction techniques that their applicability to orange waste valorisation need to be investigated in the future. For example, ohmic‐assisted hydrodistillation (OAHD) has been shown to be an energy‐ and time‐saving technique for essential oil extraction (Gavahian & Farahnaky, ; Gavahian et al ., , ) and has been successfully used for extraction of essential oils from several aromatic plants such as Thyme (Gavahian et al ., ; Gavahian et al ., ) and citronella (Gavahian et al ., ), and oregano (Hashemi et al ., ). This extraction technique can directly heat the material, according to Joule law, and result in the quick release of essential oils by the eruption of the essential oil glands (Gavahian & Farahnaky, ; Gavahian et al ., , , ).…”

Section: Extraction Techniques For the Valorisation Of Orange Peelmentioning

confidence: 97%

Recent advances in orange oil extraction: an opportunity for the valorisation of orange peel waste a review

Gavahian

Chu

Khaneghah

2018

Int J of Food Sci Tech

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Orange is a citrus plant that belongs to Rutaceae family and is widely produced and processed around the world for the production of several products, including orange juice, which is associated with the production of relatively high-volume of orange peel. This by-product is sometimes discarded as a waste in the environment. The valorisation of food waste is the point of interest and orange peel, as a food waste, can be used as a source of value added essential oil. Recently, several advanced extraction techniques, including ultrasound, microwave, enzymatic and supercritical fluid extraction, have been proposed to valorise this by-product. Each of these methods has its advantages and disadvantages and there is no published review regarding this subject. This work aims to review the recent findings on the applicability, benefits and drawbacks of orange oil extraction methods for orange peel valorisation.Orange peel valorisation M. Gavahian et al. 926 Combined emerging techniquesRecently, combining the advanced extraction techniques has attracted the attention of the researchers. Such combination may enable the extraction process Orange peel valorisation M. Gavahian et al. 929 Orange peel valorisation M. Gavahian et al. 930

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Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices

Cited by 91 publications

References 31 publications

Use of Cuminum Cyminum Essential Oil and Biarum carduchcorum Water Extract on Shelf-life Extension of lambs at Cold Storage

Use of Cuminum Cyminum Essential Oil and Biarum carduchcorum Water Extract on Shelf-life Extension of lambs at Cold Storage

Synergistic properties of Eucalyptus caesia and Dracocephalum multicaule Montbr & Auch essential oils: Antimicrobial activity against food borne pathogens and antioxidant activity in pear slices

Recent advances in orange oil extraction: an opportunity for the valorisation of orange peel waste a review

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