Extraction of the essential oil of thyme and black pepper by superheated steam

Rouatbi, Mouin; Duquenoy, Albert; Giampaoli, Pierre

doi:10.1016/j.jfoodeng.2005.11.010

Cited by 64 publications

(37 citation statements)

References 9 publications

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“…The results obtained show a sharp increase in the extraction yield as the irradiation time increased progressively from 30 to 60 min. This suggest an initial direct proportionality between the irradiation time and the extraction yield as reported by Rouatbi et al (2007). The yield nearly constant out from 60 to 90 min of the extraction time after which the extraction yield experienced a decline.…”

Section: Effect Of Irradiation Timesupporting

confidence: 60%

Parametric optimization of microwave reflux extraction of spice oleoresin from white pepper (Piper nigrum)

et al. 2017

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Background: White Piper nigrum is an important commodity crop containing a number of essential bioactive components with nutritional and medicinal properties when sufficiently extracted. Microwave refluxation is therefore a novel technique employed in the extraction of bioactive components from natural products of plant origin. This method doubled as classical and traditional solvent extraction techniques with reduced extraction time, higher selectivity, low solvent consumption, and higher extraction rate. Methods: The Taguchi L 9 -orthogonal design was employed to determine a combination of extraction factors that jointly optimized the extraction yield. The use of this para metric design was due to its ability to mitigate inherent noise factor with minimal experimental trials. Results: The optimal extraction condition was attained at 90 min of irradiation time, 300 W of microwave power, 0.105 mm of particle size, and 10 ml/g of molar ratio. Under this condition, the corresponding optimum extraction yield of 4.278 (v/w)% was obtained. Moreover, the percentage contribution of each extraction factor on the response settings resulted in the decreasing order: irradiation time > molar ratio > power level > particle size. Phytochemical screening was condcuted on the oleoresin extracts and a total number of 26 bioactive compounds were identified. Also, the Fourier Transform Infrared Analysis (FTIR) and the Scanning Eectron Microscopy (SEM) confirmed the presence of seven presence of seven functional groups with an observable structural transformation.

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Section: Effect Of Irradiation Timesupporting

confidence: 60%

Parametric optimization of microwave reflux extraction of spice oleoresin from white pepper (Piper nigrum)

et al. 2017

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“…Many techniques, such as supercritical fluid extraction, membrane processing, supercritical adsorption/ desorption, vacuum and steam distillations, enzymatic conversion, selective inclusion and solvent (or liquid-liquid) extraction, have been used to deterpenate essential oils [6][7][8][9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Fractionation of lemon essential oil by solvent extraction: Phase equilibrium for model systems at T=298.2K

Koshima

Capellini

Geremias

et al. 2012

The Journal of Chemical Thermodynamics

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“…The antimicrobial activity of thyme, clove, and rosemary volatile components can be attribuated to the presence of high concentrations of carvacrol (60%), eugenol (88%) and 1-8 cineole (43%) respectively, which has been tested previously and were found to exhibit a high biological activities against several species of bacteria and fungi (Rasooli and Mirmostafa 2002;Gayoso el al. 2005;Rouatbi et al 2007). In a recent study, Chaieb and colleagues (2007a) found that E. caryophyllata essential oil was effective against 53 human pathogenic yeasts with a significant effect against Candida albicans strains.…”

Section: Resultsmentioning

confidence: 99%

In-vitro anti-Vibrio spp. activity and chemical composition of some Tunisian aromatic plants

Snoussi

Hajlaoui

Noumi

et al. 2008

World J Microbiol Biotechnol

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The chemical composition of five aromatic plants (Mentha longifolia, M. pulegium, Eugenia caryophyllata, Thymus vulgaris and Rosmarinus officinalis) frequently used in food preparation in Tunisia was analysed by GC-MS. The antimicrobial effect of the essential oils obtained from these plants was tested against Vibrio alginolyticus, Vibrio parahaemolyticus, Vibrio vulnificus and Vibrio fluvialis strains. Thyme oil exhibited a high level of antimicrobial activities against Vibrio spp. strains. The diameter of the zones of growth inhibition for V. parahaemolyticus species was interestingly high (ranging from 14.66 to 28 mm). The MIC and MBC values were interestingly low for thyme oil (MIC 0.078-0.156 mg/ml) and (MBC [0.31-1.25 mg/ml). These results showed that these plants especially thyme and clove, can be to be used for seafood preparation to protect against contamination by Vibrio spp. strains.

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Extraction of the essential oil of thyme and black pepper by superheated steam

Cited by 64 publications

References 9 publications

Parametric optimization of microwave reflux extraction of spice oleoresin from white pepper (Piper nigrum)

Parametric optimization of microwave reflux extraction of spice oleoresin from white pepper (Piper nigrum)

Fractionation of lemon essential oil by solvent extraction: Phase equilibrium for model systems at T=298.2K

In-vitro anti-Vibrio spp. activity and chemical composition of some Tunisian aromatic plants

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