Screening of the essential oil composition of wild Sicilian rosemary

Napoli, Edoardo; Curcuruto, Giusy; Ruberto, Giuseppe

doi:10.1016/j.bse.2010.04.001

Cited by 73 publications

(52 citation statements)

References 51 publications

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“…In addition, Table 1 summarises previous investigations of authors on the analysis of the volatile oils from L. citriodora (Gillij, Gleiser, & Zygadlo, 2008), F. vulgare (Napoli, Curcuruto, & Ruberto, 2010b;Telci, Demirtas, & Sahin, 2009), and R. officinalis (Gachkar et al, 2007;Napoli, Curcuruto, & Ruberto, 2010a). The yield of the volatile fraction obtained through hydrodistilation was 0.36%, 1.21% and 0.50% for L. citriodora, F. vulgare and R. officinalis, respectively.…”

Section: Chemical Constituents Of Essential Oilmentioning

confidence: 97%

“…The R. officinalis areal part essential oil was characterised by a high content of oxygenated monoterpenes (56.40% versus 64.28%, Okoh et al, 2010), 72.70% (Napoli et al, 2010a), 38.35% (Gachkar et al, 2007). The major constituents were eucalyptol (13.46% versus 11.91%, Okoh et al, 2010), 50.90% (Napoli et al, 2010a), 7.43% (Gachkar et al, 2007), a-pinene (12.56% versus 11.47%, Okoh et al, 2010), 14.50% (Napoli et al, 2010a), 14.90% (Gachkar et al, 2007), camphor (11.75% versus 16.57%, Okoh et al, 2010), 12.10% (Napoli et al, 2010a), 4.97% (Gachkar et al, 2007), borneol (9.41% versus 5.74%, Okoh et al, 2010), 3.60% (Napoli et al, 2010a), 3.68% (Gachkar et al, 2007) and verbenone (8.29% versus 17.43%, Okoh et al, 2010), 1.94% (Gachkar et al, 2007).…”

Section: Chemical Constituents Of Essential Oilmentioning

confidence: 99%

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Chemical composition and insecticidal properties of some aromatic herbs essential oils from Algeria

Zoubiri

Baâliouamer

2011

Food Chemistry

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Section: Chemical Constituents Of Essential Oilmentioning

confidence: 97%

Section: Chemical Constituents Of Essential Oilmentioning

confidence: 99%

Chemical composition and insecticidal properties of some aromatic herbs essential oils from Algeria

Zoubiri

Baâliouamer

2011

Food Chemistry

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“…The biological activities of R. officinalis essential oils doubtless depend on the chemical compositions, and at least 13 different rosemary oil chemotypes have been previously identified, based on the relative percentages of α-pinene, 1,8-cineole, camphor, borneol, verbenone, and bornyl acetate [31,36,37,38,39,40,41]. In this work, we have characterized the essential oils of R. officinalis collected from Alabama (USA), Western Cape (South Africa), Victoria (Australia), Kenya, Nepal, and Yemen, and screened these essential oils for antifungal activity.…”

Section: Introductionmentioning

confidence: 99%

Chemotypic Characterization and Biological Activity of Rosmarinus officinalis

Satyal

Jones

Lopez

et al. 2017

Foods

106

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Rosemary (Rosmarinus officinalis L.) is a popular herb in cooking, traditional healing, and aromatherapy. The essential oils of R. officinalis were obtained from plants growing in Victoria (Australia), Alabama (USA), Western Cape (South Africa), Kenya, Nepal, and Yemen. Chemical compositions of the rosemary oils were analyzed by gas chromatography-mass spectrometry as well as chiral gas chromatography. The oils were dominated by (+)-α-pinene (13.5%–37.7%), 1,8-cineole (16.1%–29.3%), (+)-verbenone (0.8%–16.9%), (−)-borneol (2.1%–6.9%), (−)-camphor (0.7%–7.0%), and racemic limonene (1.6%–4.4%). Hierarchical cluster analysis, based on the compositions of these essential oils in addition to 72 compositions reported in the literature, revealed at least five different chemotypes of rosemary oil. Antifungal, cytotoxicity, xanthine oxidase inhibitory, and tyrosinase inhibitory activity screenings were carried out, but showed only marginal activities.

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“…The substances related with its antioxidant activity are phenolic diterpenes such as carnosol, rosmanol, carnosic acid, methyl carnosate, and phenolic acids such as rosmarinic and caffeic acids. Particularly, carnosic acid and carnosol are the most abundant antioxidants present in rosemary extracts [6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Simultaneous extraction of rosemary and spinach leaves and its effect on the antioxidant activity of products

Vázquez

García-Risco

Jaime

et al. 2013

The Journal of Supercritical Fluids

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Esta es la versión de autor del artículo publicado en: This is an author produced version of a paper published in: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 1 Simultaneous extraction of rosemary and spinach leaves and its effect on the antioxidant activity of productsErika Vázquez, Mónica R. García-Risco, Laura Jaime, Guillermo Reglero and Tiziana Fornari* Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM).CEI UAM+CSIC. C/Nicolás Cabrera 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 2 *Corresponding author: CIAL (CSIC-UAM AbstractMixed vegetal extracts are interesting target of new products as nutraceuticals, superior ingredients for the design of functional food, singular ingredients for cosmetics, etc. In this work the extraction of a mixture of spinach and rosemary leaves (50 % weight of each plant)was investigated in terms of its antioxidant activity, and compared with the extraction of the separate species. Phenolic diterpenes of rosemary and carotenoids of spinach were target compounds due their recognized biological activities. Two different extraction techniques were applied, namely pressurized liquid extraction using hexane at two different temperatures (100 and 150C) and supercritical fluid extraction with pure carbon dioxide at 40C and two different pressures (20 and 30 MPa). For each extraction technique and conditions three different raw materials were employed: spinach leaves, rosemary leaves and the mixture 50:50 of spinach and rosemary leaves.The antioxidant activity of the samples produced was studied in terms of the ABTS assay and showed to be enhanced when the species are simultaneously extracted, with TEAC values around 20% higher than the values corresponding to mixing the extracts obtained by separate.A possible synergic effect between carotenoids and phenolic diterpenes was studied, although no specific synergic activity could be observed. However, the enhanced antioxidant activity could be attributed to a definite increase of the concentration of carnosic acid, which was observed in the samples produced by the simultaneous extraction.Keywords: Supercritical fluid extraction; Pressurized liquid extraction; Antioxidants; Phenolic diterpenes; Carotenoids; Spinach; Rosemary . 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 3 IntroductionAntioxidants play a very important role in the food, cosmetic and pharmac...

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Screening of the essential oil composition of wild Sicilian rosemary

Cited by 73 publications

References 51 publications

Chemical composition and insecticidal properties of some aromatic herbs essential oils from Algeria

Chemical composition and insecticidal properties of some aromatic herbs essential oils from Algeria

Chemotypic Characterization and Biological Activity of Rosmarinus officinalis

Simultaneous extraction of rosemary and spinach leaves and its effect on the antioxidant activity of products

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