Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants

Author(s): Giovanna Ferrentino*, Ksenia Morozova, Christine Horn, Matteo Scampicchio

Journal Name: Current Pharmaceutical Design

Volume 26 , Issue 5 , 2020

Become EABM
Become Reviewer

Abstract:

Background: The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required.

Methods: The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products.

Results: The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail.

Conclusion: In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.

Keywords: Green extraction technologies, medicinal plants, essential oils, antioxidants, synthetic preservatives, antimicrobial properties.

[1]
Frutos-fernandez MJ, Mcdonald S, Mimica-Dukić N, et al. Essential oils: extraction, bioactivities, and their uses for food preservation. Meat Sci 2014; 19(3): 800-4.
[2]
Rios JL. essential oils: what they are and how the terms are used and defined in: essential oils in food preservation, flavor and safety. Elsevier Inc 2015.
[3]
Dhifi W, Bellili S, Jazi S, Bahloul N, Mnif W. Essential oils’ chemical characterization and investigation of some biological activities: a critical review. Medicines (Basel) 2016; 3(4): 25.
[http://dx.doi.org/10.3390/medicines3040025]
[4]
EFEO/IFRA. Guidelines on substance identification and sameness of natural complex substances (NCS) under REACH and CLP. 2015; 23. Available at:. https://ifrafragrance.org/docs/default-source/guidelines/23628_gd_2015_08_14_guidelines_on_substance_identification_and_sameness_of_natural_complex_substances_(ncs)_under_reach_and_clp.pdf?sfvrsn=516b038a_0
[5]
Da Veiga RDS, Aparecida Da Silva-Buzanello R, Corso MP, Canan C. Essential oils microencapsulated obtained by spray drying: a review. J Essent Oil Res 2019; 31(6): 457-73.
[http://dx.doi.org/10.1080/10412905.2019.1612788]
[6]
Putnik P, Kovačević DB, Penić M, Fegeš M, Dragović-Uzelac V. Microwave-assisted extraction (mae) of dalmatian sage leaves for the optimal yield of polyphenols: HPLC-DAD identification and quantification. Food Anal Methods 2016; 9(8): 2385-94.
[http://dx.doi.org/10.1007/s12161-016-0428-3]
[7]
Martínez-Graciá C, González-Bermúdez CA, Cabellero-Valcárcel AM, Santaella-Pascual M, Frontela-Saseta C. Use of herbs and spices for food preservation: Advantages and limitations. Curr Opin Food Sci 2015; 6: 38-43.
[http://dx.doi.org/10.1016/j.cofs.2015.11.011]
[8]
Mnayer D, Fabiano-Tixier A-S, Petitcolas E, Ruiz K, Hamieh T, Chemat F. Extraction of green absolute from thyme using ultrasound and sunflower oil. Resour Technol 2017; 3(1): 12-21.
[9]
Essien E, Thomas P, Oriakhi K, Choudhary M. Characterization and antioxidant activity of volatile constituents from different parts of aframomum danielli (hook). K Schum Medicines 2017; 4(2): 29.
[http://dx.doi.org/10.3390/medicines4020029]
[10]
Hendel N, Napoli E, Sarri M, et al. Essential oil from aerial parts of wild algerian rosemary: screening of chemical composition, antimicrobial and antioxidant activities. J Essent Oil-Bearing Plants 2019; 22(1): 1-17.
[http://dx.doi.org/10.1080/0972060X.2019.1590246]
[11]
Frutos-fernandez MJ, Mcdonald S. Essential Oils in Food Processing 2017 Available at:.https://onlinelibrary.wiley.com/doi/abs/ 10.1002/9781119149392
[12]
Moghaddam M, Mehdizadeh L. Chemistry of essential oils and factors influencing their constituents 2017: 101016/B978-0-12- 811412-400013-8
[http://dx.doi.org/10.1016/B978-0-12-811412-4.00013-8]
[13]
Tongnuanchan P, Benjakul S. Essential oils: extraction, bioactivities, and their uses for food preservation. J Food Sci 2014; 79(7)
[http://dx.doi.org/10.1111/1750-3841.12492]
[14]
Dorman HJD, Deans SG. Antimicrobial agents from plants: Antibacterial activity of plant volatile oils. J Appl Microbiol 2000; 88(2): 308-16.
[http://dx.doi.org/10.1046/j.1365-2672.2000.00969.x]
[15]
Hashemi MB, Khaneghah A, Khaneghah A, de Souza Sant'Ana A. essential oils in food processing: chemistry, safety and applications. John Wiley & Sons 2017.
[16]
Kamte SLN, Ranjbarian F, Campagnaro GD, et al. Trypanosoma brucei inhibition by essential oils from medicinal and aromatic plants traditionally used in Cameroon (azadirachta indica, aframomum melegueta, aframomum daniellii, clausena anisata, dichrostachys cinerea and echinops giganteus). Int J Environ Res Public Health 2017; 14(7)
[http://dx.doi.org/10.3390/ijerph14070737]
[17]
Muráriková A, Ťažký A, Neugebauerová J, et al. Characterization of essential oil composition in different basil species and pot cultures by a GC-MS method. Molecules 2017; 22(7) Pii: E1221
[http://dx.doi.org/10.3390/molecules22071221]
[18]
Pinto J, Blank A, Nogueira PC, et al. Chemical characterization of the essential oil from leaves of basil genotypes cultivated in different seasons. Bol Latinoam Caribe Plantas Med Aromat 2019; 18(1): 58-70.
[http://dx.doi.org/10.35588/blacpma.19.18.1.05]
[19]
Zeković Z, Bušić A, Komes D, Vladić J, Adamović D, Pavlić B. Coriander seeds processing: sequential extraction of non-polar and polar fractions using supercritical carbon dioxide extraction and ultrasound-assisted extraction. Food Bioprod Process 2015; 95: 218-27.
[http://dx.doi.org/10.1016/j.fbp.2015.05.012]
[20]
Abbassi A, Mahmoudi H, Zaouali W, M’Rabet Y, Casabianca H, Hosni K. Enzyme-aided release of bioactive compounds from coriander (coriandrum sativum L.) seeds and their residue by-products and evaluation of their antioxidant activity. J Food Sci Technol 2018; 55(8): 3065-76.
[http://dx.doi.org/10.1007/s13197-018-3229-4]
[21]
Arun KB, Chandran J, Venugopal VV, Madhavankutty TS, Nisha P. Spent cumin seeds generated from ayurvedic industry as a source of bioactive compounds for nutraceutical/functional food applications. J Food Process Preserv 2018; 42(1) e13392
[http://dx.doi.org/10.1111/jfpp.13392]
[22]
Yeh H yu, Chuang C hung, Chen H chun, Wan C jen, Chen T liang, Lin L yun. Bioactive components analysis of two various gingers (zingiber officinale roscoe) and antioxidant effect of ginger extracts. Lebensm Wiss Technol 2014; 55(1): 329-34.
[http://dx.doi.org/10.1016/j.lwt.2013.08.003]
[23]
Beltagy AM, Beltagy DM. Quality control, chemical composition and antioxidant activity of some marked peppermint oil samples. Int J Pharm Sci Res 2017; 1(1): 12-4.
[24]
Dima C, Cotârlet M, Alexe P, Dima S. Microencapsulation of essential oil of pimento pimenta dioica (l) merr. by chitosan/k-carrageenan complex coacervation method. Innov Food Sci Emerg Technol 2014; 25(C): 97-105.
[http://dx.doi.org/10.1016/j.ifset.2014.07.008]
[25]
Dannenberg G da S, Funck GD. Silva WP da, Fiorentini ÂM. Essential oil from pink pepper (schinus terebinthifolius raddi): chemical composition, antibacterial activity and mechanism of action. Food Control 2018; 2019(95): 115-20.
[26]
Ben Jemia M, Tundis R, Maggio A, et al. NMR-based quantification of rosmarinic and carnosic acids, GC-MS profile and bioactivity relevant to neurodegenerative disorders of rosmarinus officinalis L. extracts. J Funct Foods 2013; 5(4): 1873-82.
[http://dx.doi.org/10.1016/j.jff.2013.09.008]
[27]
Vergine M, Nicolì F, Negro C, et al. Phytochemical profiles and antioxidant activity of salvia species from southern Italy. Rec Nat Prod 2019; 13(3): 205-15.
[http://dx.doi.org/10.25135/rnp.96.18.07.119]
[28]
Caprioli G, Maggi F, Bendif H, et al. Thymus lanceolatus ethanolic extract protects human cells from t-BHP induced oxidative damage. Food Funct 2018; 9(7): 3665-72.
[http://dx.doi.org/10.1039/C8FO00568K]
[29]
Keramat M, Golmakani MT. Effect of thymus vulgaris and bunium persicum essential oils on the oxidative stability of virgin olive oil; Efecto de aceites esenciales de tomillo y comino negro sobre la estabilidad oxidativa de aceites de oliva virgen. Grasas Aceites 2016; 67(162): 17-3495.
[30]
Ziani BEC, Heleno SA, Bachari K, et al. Phenolic compounds characterization by LC-DAD- ESI/MSn and bioactive properties of thymus algeriensis boiss. & Reut. and ephedra alata decne. Food Res Int 2018; 2019(116): 312-9.
[31]
Urbani E, Blasi F, Chiesi C, Maurizi A, Cossignani L. Characterization of volatile fraction of saffron from central Italy (cascia, umbria). Int J Food Prop 2015; 18(10): 2223-30.
[http://dx.doi.org/10.1080/10942912.2014.968787]
[32]
Ieri F, Cecchi L, Giannini E, Clemente C, Romani A GC-MS. and HS-SPME-GC× GC-TOFMS determination of the volatile composition of essential oils and hydrosols (by-products) from four eucalyptus species cultivated inTuscany Molecules 2019; 24(2): 226.
[http://dx.doi.org/10.3390/molecules24020226]
[33]
Tohidi B, Rahimmalek M, Arzani A. Variations in chemical composition and bioactive compounds of thymus kotschyanus boiss. & hohen populations originated from different collection sites. J Essent Oil-Bearing Plants 2018; 21(5): 1272-83.
[http://dx.doi.org/10.1080/0972060X.2018.1533435]
[34]
Ferrentino G, Scampicchio MM. Current technologies and new insights for the recovery of high valuable compounds from fruits from fruits by-products. Crit Rev Food Sci Nutr 2018; 58(3): 1-19.
[http://dx.doi.org/10.1080/10408398.2016.1180589]
[35]
Giacometti J, Kovacevic DB, Putnik P, et al. Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: a review. Food Res Int 2018; 113: 245-62.
[http://dx.doi.org/10.1016/j.foodres.2018.06.036]
[36]
Siatis NG, Kimbaris AC, Pappas CS, Tarantilis PA, Daferera DJ, Polissiou MG. Rapid method for simultaneous quantitative determination of four major essential oil components from oregano (oreganum sp.) and thyme (thymus sp.) using FT-Raman spectroscopy. J Agric Food Chem 2005; 53(2): 202-6.
[http://dx.doi.org/10.1021/jf048930f]
[37]
Baschieri A, Ajvazi MD, Tonfack JLF, Valgimigli L, Amorati R. Explaining the antioxidant activity of some common non-phenolic components of essential oils. Food Chem 2017; 232: 656-63.
[http://dx.doi.org/10.1016/j.foodchem.2017.04.036]
[38]
Burton GW, Doba T, Gabe EJ, et al. Autoxidation of biological molecules. 4. maximizing the antioxidant activity of phenols. J Am Chem Soc 1985; 107(24): 7053-65.
[http://dx.doi.org/10.1021/ja00310a049]
[39]
Matias D, Nicolai M, Fernandes AS, et al. Comparison study of different extracts of plectranthus madagascariensis, p. neochilus and the rare p. porcatus (lamiaceae): chemical characterization, antioxidant, antimicrobial and cytotoxic activities. Biomolecules 2019; 9(5): 1-13.
[http://dx.doi.org/10.3390/biom9050179]
[40]
Bacanli M, Başaran AA, Başaran N. The antioxidant and antigenotoxic properties of citrus phenolics limonene and naringin. Food Chem Toxicol 2015; 81: 160-70.
[http://dx.doi.org/10.1016/j.fct.2015.04.015]
[41]
Morozova K, Schmidt O, Schwack W. Impact of headspace oxygen and copper and iron addition on oxygen consumption rate, sulphur dioxide loss, colour and sensory properties of Riesling wine. Eur Food Res Technol 2014; 238(4): 653-63.
[http://dx.doi.org/10.1007/s00217-013-2142-3]
[42]
Cicchetti E, Merle P, Chaintreau A, et al. Quantitation in gas chromatography: usual practices and performances of a response factor database. Flav Frag J 2008; 23(6): 450-9.
[43]
Thormar H. Lipids and essential oils as antimicrobial agents lipids essent oils as antimicrob agents. Wiley 2010.
[44]
Paridah M, Moradbak A, Mohamed A. Owolabi F abdulwahab taiwo, Asniza M, Abdul Khalid SH. Potential of essential oils. Intech 2016. Available at:.https://www.intechopen.com/books/ potential- of-essential-oils.
[45]
Pourmortazavi SM, Hajimirsadeghi SS. Supercritical fluid extraction in plant essential and volatile oil analysis. J Chromatogr A 2007; 1163(1-2): 2-24.
[http://dx.doi.org/10.1016/j.chroma.2007.06.021]
[46]
Vinatoru M. An overview of the ultrasonically assisted extraction of bioactive principles from herbs. Ultrason Sonochem 2001; 8(3): 303-13.
[http://dx.doi.org/10.1016/S1350-4177(01)00071-2]
[47]
Cardoso-Ugarte GA, Juárez-Becerra GP, Sosa-Morales ME, López-Malo A. Microwave-assisted extraction of essential oils from herbs. J Microw Power Electromagn Energy 2013; 47(1): 63-72.
[http://dx.doi.org/10.1080/08327823.2013.11689846]
[48]
Atti-Santos AC, Rossato M, Serafini LA, Cassel E, Moyna P. Extraction of essential oils from lime (citrus latifolia tanaka) by hydrodistillation and supercritical carbon dioxide. Braz Arch Biol Technol 2005; 48(1): 155-60.
[http://dx.doi.org/10.1590/S1516-89132005000100020]
[49]
Guan X, Ge D, Li S, Huang K, Liu J, Li F. Chemical composition and antimicrobial activities of artemisia argyi lévl. Et vant essential oils extracted by simultaneous distillation-extraction, subcritical extraction and hydrodistillation. Molecules 2019; 24(483): 1-12.
[http://dx.doi.org/10.3390/molecules24030483]
[50]
Mnayer D, Fabiano-Tixier AS, Petitcolas E, Ruiz K, Hamieh T, Chemat F. Simultaneous extraction of essential oils and flavonoids from onions using turbo extraction-distillation. Food Anal Methods 2015; 8(3): 586-95.
[http://dx.doi.org/10.1007/s12161-014-9884-9]
[51]
Filly A, Fabiano-Tixier AS, Louis C, Fernandez X, Chemat F. Water as a green solvent combined with different techniques for extraction of essential oil from lavender flowers. C R Chim 2016; 19(6): 707-17.
[http://dx.doi.org/10.1016/j.crci.2016.01.018]
[52]
Kumar R, Sharma S, Kaundal M, Sood S, Agnihotri VK. Variation in essential oil content and composition of damask rose (rosa damascena mill) flowers by salt application under mid hills of the western himalayas. J Essent Oil-Bearing Plants 2016; 19(2): 297-306.
[http://dx.doi.org/10.1080/0972060X.2016.1153985]
[53]
Shamspur T, Mohamadi M, Mostafavi A. The effects of onion and salt treatments on essential oil content and composition of Rosa damascena Mill. Ind Crops Prod 2012; 37(1): 451-6.
[http://dx.doi.org/10.1016/j.indcrop.2011.07.019]
[54]
Gavahian M, Farahnaky A, Farhoosh R, Javidnia K, Shahidi F. Extraction of essential oils from Mentha piperita using advanced techniques: microwave versus ohmic assisted hydrodistillation. Food Bioprod Process 2015; 94: 50-8.
[http://dx.doi.org/10.1016/j.fbp.2015.01.003]
[55]
Fazlali A, Moradi S, Hamedi H. Studying of optimization condition of rosemary essence extraction with microwave assisted hydro-distillation method. Am J Essent Oils Nat Prod 2015; 46(1): 46-50.
[56]
Hassanpouraghdam MB, Nazemiyeh H, Shalamzari MS, Mehrabani LV. Salt effects on the quality and recovery of mentha pulegium l. essential oil. Chemija 2012; 23(2): 113-7.
[57]
Hosni K, Hassen I, Chaâbane H, et al. Enzyme-assisted extraction of essential oils from thyme (thymus capitatus l.) and rosemary (rosmarinus officinalis l.): Impact on yield, chemical composition and antimicrobial activity. Ind Crops Prod 2013; 2013(47): 291-9.
[http://dx.doi.org/10.1016/j.indcrop.2013.03.023]
[58]
Sowbhagya HB, Purnima KT, Florence SP, Appu Rao AG, Srinivas P. Evaluation of enzyme-assisted extraction on quality of garlic volatile oil. Food Chem 2009; 113(4): 1234-8.
[http://dx.doi.org/10.1016/j.foodchem.2008.08.011]
[59]
Boulila A, Hassen I, Haouari L, et al. Enzyme-assisted extraction of bioactive compounds from bay leaves (laurus nobilis l.). Ind Crops Prod 2015; 2015(74): 485-93.
[http://dx.doi.org/10.1016/j.indcrop.2015.05.050]
[60]
Baydar H, Baydar NG. The effects of harvest date, fermentation duration and Tween 20 treatment on essential oil content and composition of industrial oil rose (rosa damascena mill.). Ind Crops Prod 2005; 21(2): 251-5.
[http://dx.doi.org/10.1016/j.indcrop.2004.04.004]
[61]
Cannon JB, Cantrell CL, Astatkie T, Zheljazkov VD. Modification of yield and composition of essential oils by distillation time. Ind Crops Prod 2013; 41(1): 214-20.
[http://dx.doi.org/10.1016/j.indcrop.2012.04.021]
[62]
Zheljazkov VD, Astatkie T, O’Brocki B, Jeliazkova E. Essential oil composition and yield of anise from different distillation times. HortScience 2013; 48(11): 1393-6.
[http://dx.doi.org/10.21273/HORTSCI.48.11.1393]
[63]
Gawde A, Cantrell CL, Zheljazkov VD, Astatkie T, Schlegel V. Steam distillation extraction kinetics regression models to predict essential oil yield, composition, and bioactivity of chamomile oil. Ind Crops Prod 2014; 58: 61-7.
[http://dx.doi.org/10.1016/j.indcrop.2014.04.001]
[64]
Koşar M, Dorman HJD, Hiltunen R. Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected lamiaceae species. Food Chem 2005; 91(3): 525-33.
[http://dx.doi.org/10.1016/j.foodchem.2004.06.029]
[65]
Bimakr M, Rahman R, Taip F, et al. Supercritical carbon dioxide (SC-CO) extraction of catechin, epicatechin, 2 rutin and luteolin from spearmint (mentha spicata l.) leaves. World Appl Sci J 2008; 5(4): 410-7.
[66]
Do QD, Angkawijaya AE, Tran-Nguyen PL, et al. Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of limnophila aromatica. Yao Wu Shi Pin Fen Xi 2014; 22(3): 296-302.
[http://dx.doi.org/10.1016/j.jfda.2013.11.001]
[67]
Dhanani T, Shah S, Gajbhiye NA, Kumar S. Effect of extraction methods on yield, phytochemical constituents and antioxidant activity of withania somnifera. Arab J Chem 2017; 10: S1193-9.
[http://dx.doi.org/10.1016/j.arabjc.2013.02.015]
[68]
Ferrentino G, Ndayishimiye J, Haman N, Scampicchio M. Functional activity of oils from brewer’s spent grain extracted by supercritical carbon dioxide. Food Bioprocess Technol 2019; 12(5): 789-98.
[http://dx.doi.org/10.1007/s11947-019-02249-3]
[69]
Kang J, Chun B, Lee M, Choi J, Choi IS. Anti-inflammatory Activity and chemical composition of essential oil extracted with supercritical CO2 from the brown seaweed Undaria pinnatifida 2016; 19(1): 46-51.
[70]
Akalin MK, Tekin K, Akyüz M, Karagöz S. Sage oil extraction and optimization by response surface methodology. Ind Crops Prod 2015; 76: 829-35.
[http://dx.doi.org/10.1016/j.indcrop.2015.08.005]
[71]
Glisic S, Ivanovic J, Ristic M, Skala D. Extraction of sage (salvia officinalis l.) by supercritical CO2: kinetic data, chemical composition and selectivity of diterpenes. J Supercrit Fluids 2010; 52(1): 62-70.
[http://dx.doi.org/10.1016/j.supflu.2009.11.009]
[72]
Mićić V, Yusup S, Damjanović V, Chan YH. Kinetic modelling of supercritical carbon dioxide extraction of sage (salvia officinalis l.) leaves and jatropha (jatropha curcas l.) seeds. J Supercrit Fluids 2015; 100: 142-5.
[http://dx.doi.org/10.1016/j.supflu.2015.01.018]
[73]
Uquiche E, Cirano N, Millao S. Supercritical fluid extraction of essential oil from leptocarpha rivularis using CO2. Ind Crops Prod 2015; 77: 307-14.
[http://dx.doi.org/10.1016/j.indcrop.2015.09.001]
[74]
Larkeche O, Zermane A, Meniai AH, Crampon C, Badens E. Supercritical extraction of essential oil from juniperus communis l. needles: application of response surface methodology. J Supercrit Fluids 2015; 99: 8-14.
[http://dx.doi.org/10.1016/j.supflu.2015.01.026]
[75]
Ara KM, Jowkarderis M, Raofie F. Optimization of supercritical fluid extraction of essential oils and fatty acids from flixweed (descurainia sophia l.) seed using response surface methodology and central composite design. J Food Sci Technol 2015; 52(7): 4450-8.
[http://dx.doi.org/10.1007/s13197-014-1353-3]
[76]
Shahsavarpour M, Lashkarbolooki M, Eftekhari MJ, Esmaeilzadeh F. Extraction of essential oils from mentha spicata l. (labiatae) via optimized supercritical carbon dioxide process. J Supercrit Fluids 2017; 130: 253-60.
[http://dx.doi.org/10.1016/j.supflu.2017.02.004]
[77]
Haghighi A, Khajenoori M. Subcritical Water Extraction Mass Transf - Adv Sustain Energy Environ Oriented Numer Model 2013. Available at:.https://www.intechopen.com/books/mass-transfer-advances-in-sustainable-energy-and-environment-oriented-numerical-modeling
[http://dx.doi.org/10.5772/54993]
[78]
Eikani MH, Golmohammad F, Rowshanzamir S. Subcritical water extraction of essential oils from coriander seeds (coriandrum sativum l.). J Food Eng 2007; 80(2): 735-40.
[http://dx.doi.org/10.1016/j.jfoodeng.2006.05.015]
[79]
Pavlić B, Vidović S, Vladić J, Radosavljević R, Cindrić M, Zeković Z. Subcritical water extraction of sage (salvia officinalis l.) by-products - process optimization by response surface methodology. J Supercrit Fluids 2016; 116: 36-45.
[http://dx.doi.org/10.1016/j.supflu.2016.04.005]
[80]
Nastić N, Švarc-Gajić J, Delerue-Matos C, et al. Subcritical water extraction as an environmentally-friendly technique to recover bioactive compounds from traditional Serbian medicinal plants. Ind Crops Prod 2018; 111: 579-89.
[http://dx.doi.org/10.1016/j.indcrop.2017.11.015]
[81]
Tatke P, Jaiswal Y. An overview of microwave assisted extraction and its applications in herbal drug research. Vol. 5. Res J Med Plant 2011; 5(1): 21-31.
[http://dx.doi.org/10.3923/rjmp.2011.21.31]
[82]
Gedikoğlu A, Sökmen M, Çivit A. Evaluation of thymus vulgaris and thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties. Food Sci Nutr 2019; 7(5): 1704-14.
[http://dx.doi.org/10.1002/fsn3.1007]
[83]
Nabet N, Gilbert-López B, Madani K, Herrero M, Ibáñez E, Mendiola JA. Optimization of microwave-assisted extraction recovery of bioactive compounds from origanum glandulosum and thymus fontanesii. Ind Crops Prod 2019; 129: 395-404.
[http://dx.doi.org/10.1016/j.indcrop.2018.12.032]
[84]
Vian MA, Fernandez X, Visinoni F, Chemat F. Microwave hydrodiffusion and gravity, a new technique for extraction of essential oils. J Chromatogr A 2008; 1190(1-2): 14-7.
[http://dx.doi.org/10.1016/j.chroma.2008.02.086]
[85]
Bousbia N, Abert Vian M, Ferhat MA, Petitcolas E, Meklati BY, Chemat F. Comparison of two isolation methods for essential oil from rosemary leaves: hydrodistillation and microwave hydrodiffusion and gravity. Food Chem 2009; 114(1): 355-62.
[http://dx.doi.org/10.1016/j.foodchem.2008.09.106]
[86]
Farhat A, Fabiano-Tixier AS, Visinoni F, Romdhane M, Chemat F. A surprising method for green extraction of essential oil from dry spices: microwave dry-diffusion and gravity. J Chromatogr A 2010; 1217(47): 7345-50.
[http://dx.doi.org/10.1016/j.chroma.2010.09.062]
[87]
Binello A, Orio L, Pignata G, Nicola S, Chemat F, Cravotto G. Effect of microwaves on the in situ hydrodistillation of four different lamiaceae. C R Chim 2014; 17(3): 181-6.
[http://dx.doi.org/10.1016/j.crci.2013.11.007]
[88]
Bayramoglu B, Sahin S, Sumnu G. Solvent-free microwave extraction of essential oil from oregano. J Food Eng 2008; 88(4): 535-40.
[http://dx.doi.org/10.1016/j.jfoodeng.2008.03.015]
[89]
Lucchesi ME, Chemat F, Smadja J. Solvent-free microwave extraction of essential oil from aromatic herbs: comparison with conventional hydro-distillation. J Chromatogr A 2004; 1043(2): 323-7.
[http://dx.doi.org/10.1016/j.chroma.2004.05.083]
[90]
Lucchesi ME, Chemat F, Smadja J. An original solvent free microwave extraction of essential oils from spices. Flavour Fragrance J 2004; 19(2): 134-8.
[http://dx.doi.org/10.1002/ffj.1274]
[91]
Lucchesi ME, Smadja J, Bradshaw S, Louw W, Chemat F. Solvent free microwave extraction of elletaria cardamomum l.: a multivariate study of a new technique for the extraction of essential oil. J Food Eng 2007; 79(3): 1079-86.
[http://dx.doi.org/10.1016/j.jfoodeng.2006.03.029]
[92]
Okoh OO, Sadimenko AP, Afolayan AJ. Comparative evaluation of the antibacterial activities of the essential oils of rosmarinus officinalis l. obtained by hydrodistillation and solvent free microwave extraction methods. Food Chem 2010; 120(1): 308-12.
[http://dx.doi.org/10.1016/j.foodchem.2009.09.084]
[93]
Roselló-Soto E, Koubaa M, Moubarik A, et al. Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: non-conventional methods for the recovery of high-added value compounds. Trends Food Sci Technol 2015; 45(2): 296-310.
[http://dx.doi.org/10.1016/j.tifs.2015.07.003]
[94]
Hammouda FM, Saleh MA, Abdel-Azim NS, et al. Evaluation of the essential oil of foeniculum vulgare mill (fennel) fruits extracted by three different extraction methods by GC/MS. Afr J Tradit Complement Altern Med 2013; 11(2): 277-9.
[http://dx.doi.org/10.4314/ajtcam.v11i2.8]
[95]
Damjanović B, Lepojević Ž, Živković V, Tolić A. Extraction of fennel (foeniculum vulgare mill.) seeds with supercritical CO2: comparison with hydrodistillation. Food Chem 2005; 92(1): 143-9.
[http://dx.doi.org/10.1016/j.foodchem.2004.07.019]
[96]
Assami K, Chemat S, Meklati BY, Chemat F. Ultrasound-assisted aromatisation with condiments as an enabling technique for olive oil flavouring and shelf life enhancement. Food Anal Methods 2016; 9(4): 982-90.
[http://dx.doi.org/10.1007/s12161-015-0273-9]
[97]
Tekin K, Akalin MK, Şeker MG. Ultrasound bath-assisted extraction of essential oils from clove using central composite design. Ind Crops Prod 2015; 77: 954-60.
[http://dx.doi.org/10.1016/j.indcrop.2015.09.071]
[98]
Chemat S, Lagha A. AitAmar H, Bartels P V., Chemat F. Comparison of conventional and ultrasound-assissted extraction of carvone and limonene from caraway seeds. Flavour Fragrance J 2004; 19(3): 188-95.
[http://dx.doi.org/10.1002/ffj.1339]
[99]
Bernatoniene J, Cizauskaite U, Ivanauskas L, Jakstas V, Kalveniene Z, Kopustinskiene DM. Novel approaches to optimize extraction processes of ursolic, oleanolic and rosmarinic acids from rosmarinus officinalis leaves. Ind Crops Prod 2016; 84: 72-9.
[http://dx.doi.org/10.1016/j.indcrop.2016.01.031]
[100]
Nicolai M, Pereira P, Vitor RF, Reis CP, Roberto A, Rijo P. Antioxidant activity and rosmarinic acid content of ultrasound-assisted ethanolic extracts of medicinal plants. Meas J Int Meas Confed 2016; 89: 328-32.
[http://dx.doi.org/10.1016/j.measurement.2016.04.033]
[101]
Li Y, Ye Z, Wang W, et al. Composition analysis of essential oil from melaleuca bracteata leaves using ultrasound-assisted extraction and its antioxidative and antimicrobial activities. BioResources 2018; 13(4): 8488-504.
[http://dx.doi.org/10.15376/biores.13.4.8488-8504]
[102]
Ying S, John D, Oey I. Evaluation of the anthocyanin release and health-promoting properties of pinot noir grape juices after pulsed electric fields. Food Chem 2016; 196: 833-41.
[http://dx.doi.org/10.1016/j.foodchem.2015.10.025]
[103]
Roohinejad S, Everett DW, Oey I. Effect of pulsed electric field processing on carotenoid extractability of carrot purée. Int J Food Sci Technol 2014; 49(9): 2120-7.
[http://dx.doi.org/10.1111/ijfs.12510]
[104]
Puértolas E, Koubaa M, Barba FJ. An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: energy and economic cost implications. Food Res Int 2016; 80: 19-26.
[http://dx.doi.org/10.1016/j.foodres.2015.12.009]
[105]
Sarkis JR, Boussetta N, Tessaro IC, Marczak LDF, Vorobiev E. Application of pulsed electric fields and high voltage electrical discharges for oil extraction from sesame seeds. J Food Eng 2015; 153: 20-7.
[http://dx.doi.org/10.1016/j.jfoodeng.2014.12.003]
[106]
Shorstkii I, Mirshekarloo MS, Koshevoi E. Application of pulsed electric field for oil extraction from sunflower seeds: electrical parameter effects on oil yield. J Food Process Eng 2017; 40(1)e12281
[http://dx.doi.org/10.1111/jfpe.12281]
[107]
Dobreva A, Tintchev F, Heinz V, Schulz H, Toepfl S. Effect of pulsed electric fields (PEF) on oil yield and quality during distillation of white oil-bearing rose (rosa alba l.). Z Arznei Gewurzpflanzen 2010; 15(3): 127-32.
[108]
Dobreva A, Plants A, Tintchev F. Toepfl Sý. Effect of pulsed electric fields on distillation of essential oil crops. Dokl Bulg Akad Nauk 2013; 66(9): 1255-60.
[109]
Soeparman S, Argo BD, Irawan YS. The effect of pulsed electric field (PEF) on glandulat trichome and compounds of patchouli oil ( Pogostemon cablin , Benth ) 2013; 3(15): 48-58.
[110]
Miloudi K, Hamimed A, Benmimoun Y, Bellebna Y, Taibi A, Tilmatine A. Intensification of essential oil extraction of the marrubium vulgare using pulsed electric field. J Essent Oil-Bearing Plants 2018; 21(3): 811-24.
[http://dx.doi.org/10.1080/0972060X.2018.1484820]
[111]
Gavahian M, Farahnaky A, Javidnia K, Majzoobi M. Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of essential oils from thymus vulgaris l. Innov Food Sci Emerg Technol 2012; 14: 85-91.
[http://dx.doi.org/10.1016/j.ifset.2012.01.002]
[112]
Gavahian M, Farahnaky A, Javidnia K, Majzoobi M. A novel technology for extraction of essential oil from myrtus communis: ohmic-assisted hydrodistillation. J Essent Oil Res 2013; 25(4): 257-66.
[http://dx.doi.org/10.1080/10412905.2013.775676]
[113]
Gavahian M, Farhoosh R, Javidnia K, Shahidi F, Farahnaky A. Effect of applied voltage and frequency on extraction parameters and extracted essential oils from Mentha piperita by ohmic assisted hydrodistillation. Innov Food Sci Emerg Technol 2015; 29: 161-9.
[http://dx.doi.org/10.1016/j.ifset.2015.02.003]
[114]
Hashemi SMB, Nikmaram N, Esteghlal S, et al. Efficiency of ohmic assisted hydrodistillation for the extraction of essential oil from oregano (origanum vulgare subsp. viride) spices. Innov Food Sci Emerg Technol 2017; 41: 172-8.
[http://dx.doi.org/10.1016/j.ifset.2017.03.003]
[115]
Mulyaningsih S, Sporer F, Zimmermann S, Reichling J, Wink M. Synergistic properties of the terpenoids aromadendrene and 1,8-cineole from the essential oil of eucalyptus globulus against antibiotic-susceptible and antibiotic-resistant pathogens. Phytomedicine 2010; 17(13): 1061-6.
[http://dx.doi.org/10.1016/j.phymed.2010.06.018]
[116]
Swamy MK, Akhtar MS, Sinniah UR. Antimicrobial properties of plant essential oils against human pathogens and their mode of action: an updated review. Evid Based Complement Alternat Med 2016; 2016 3012462
[117]
Balakrishnan A. Therapeutic uses of peppermint - A review. J Pharm Sci Res 2015; 7(7): 474-6.
[118]
Tavallali V, Zareiyan F. Antioxidant activity, polyphenolic contents and essential oil composition of aniseed (pimpinella anisum l.) as influenced by 5-aminolevulinic acid. J Food Meas Charact 2018; 12(2): 1065-71.
[http://dx.doi.org/10.1007/s11694-018-9722-7]
[119]
Daglia M. Polyphenols as antimicrobial agents. Curr Opin Biotechnol 2012; 23(2): 174-81.
[http://dx.doi.org/10.1016/j.copbio.2011.08.007]
[120]
York T, De Wet H, Van Vuuren SF. Plants used for treating respiratory infections in rural Maputaland, KwaZulu-Natal, South Africa. J Ethnopharmacol 2011; 135(3): 696-710.
[http://dx.doi.org/10.1016/j.jep.2011.03.072]
[121]
Olszowy M, Dawidowicz AL. Essential oils as antioxidants: their evaluation by DPPH, ABTS, FRAP, CUPRAC, and β-carotene bleaching methods. Monatsh Chem 2016; 147(12): 2083-91.
[http://dx.doi.org/10.1007/s00706-016-1837-0]
[122]
Terenina MB, Misharina TA, Krikunova NI, Alinkina ES, Fatkulina LD, Vorob’eva AK. Oregano essential oil as an inhibitor of higher fatty acid oxidation. Prikl Biokhim Mikrobiol 2011; 47(4): 490-4.
[123]
Erkan N, Ayranci G, Ayranci E. Lipid oxidation inhibiting capacities of blackseed essential oil and rosemary extract. Eur J Lipid Sci Technol 2012; 114(2): 175-84.
[http://dx.doi.org/10.1002/ejlt.201100113]
[124]
Kamkar A, Jebelli A, Asadi F, Kamalinejad M. The antioxidative effect of Iranian mentha pulegium extracts and essential oil in sunflower oil. Food Chem Toxicol 2010; 48(7): 1796-800.
[http://dx.doi.org/10.1016/j.fct.2010.04.003]
[125]
Hashemi MB, Niakousari M, Saharkhiz MJ, Eskandari MH. Influence of zataria multiflora boiss. essential oil on oxidative stability of sunflower oil. Eur J Lipid Sci Technol 2011; 113(12): 1520-6.
[http://dx.doi.org/10.1002/ejlt.201000415]
[126]
Hashemi MB, Niakousari M, Saharkhiz MJ, Eskandari MH. Effect of Satureja khuzestanica essential oil on oxidative stability of sunflower oil during accelerated storage. Nat Prod Res 2012; 26(15): 1458-63.
[http://dx.doi.org/10.1080/14786419.2011.606220]
[127]
Hashemi MB, Niakousari M, Saharkhiz MJ, Eskandari MH. Stabilization of sunflower oil with Carum copticum Benth & Hook essential oil. J Food Sci Technol 2014; 51(1): 142-7.
[http://dx.doi.org/10.1007/s13197-011-0484-z]
[128]
Yanishlieva NV, Marinova EM. Stabilisation of edible oils with natural antioxidants. Eur J Lipid Sci Technol 2001; 103(11): 752-67.
[http://dx.doi.org/10.1002/1438-9312(200111)103:11<752:AID-EJLT752>3.0.CO;2-0]
[129]
Barzegar M, Sahari MA. Antioxidant effect of dill (anethum graveolens Boiss.) oil in crude soybean oil and comparison with chemical antioxidants. J Med Plant 2009; 2(30): 71-83.
[130]
Hashemi MB, Niakousari M, Saharkhiz MJ. Antioxidant activity of satureja bachtiarica bunge essential oil in rapeseed oil irradiated with UV rays. Eur J Lipid Sci Technol 2011; 113(9): 1132-7.
[http://dx.doi.org/10.1002/ejlt.201000547]
[131]
Farag RS, Badei AZMA, El Baroty GSA. Influence of thyme and clove essential oils on cottonseed oil oxidation. J Am Oil Chem Soc 1989; 66(6): 800-4.
[http://dx.doi.org/10.1007/BF02653671]
[132]
Guo Q, Gao S, Sun Y, Gao Y, Wang X, Zhang Z. Antioxidant efficacy of rosemary ethanol extract in palm oil during frying and accelerated storage. Ind Crops Prod 2016; 94: 82-8.
[http://dx.doi.org/10.1016/j.indcrop.2016.08.032]
[133]
Tchobo FP, Alitonou GA, Soumanou MM, et al. Chemical composition and ability of essential oils from six aromatic plants to counteract lipid oxidation in emulsions. J Am Oil Chem Soc 2014; 91(3): 471-9.
[http://dx.doi.org/10.1007/s11746-013-2389-7]
[134]
Gavahian M, Hashemi SMB, Mousavi Khaneghah A, Mazaheri Tehrani M. Ohmically extracted zenyan essential oils as natural antioxidant in mayonnaise. Int Food Res J 2013; 20(6): 3189-95.
[135]
Estévez M, Ventanas S, Cava R. Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration. J Food Sci 2005; 70(7): c427-32.
[http://dx.doi.org/10.1111/j.1365-2621.2005.tb11464.x]
[136]
Nieto G, Jongberg S, Andersen ML, Skibsted LH. Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic. Vol. 95. Meat Sci 2013; 95(2): 177-84.
[http://dx.doi.org/10.1016/j.meatsci.2013.05.016]
[137]
Martín-Sánchez AM, Chaves-López C, Sendra E, Sayas E, Fenández-López J, Pérez-Álvarez JÁ. Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor. Meat Sci 2011; 89(1): 35-44.
[http://dx.doi.org/10.1016/j.meatsci.2011.03.018]
[138]
Bozkurt H. Utilization of natural antioxidants: green tea extract and thymbra spicata oil in Turkish dry-fermented sausage. Meat Sci 2006; 73: 442-50.
[http://dx.doi.org/10.1016/j.meatsci.2006.01.005]
[139]
Djenane D, Aïder M, Yangüela J, Idir L, Gómez D, Roncalés P. Antioxidant and antibacterial effects of lavandula and mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature. Meat Sci 2012; 92(4): 667-74.
[http://dx.doi.org/10.1016/j.meatsci.2012.06.019]
[140]
Fasseas MK, Mountzouris KC, Tarantilis PA, Polissiou M, Zervas G. Antioxidant activity in meat treated with oregano and sage essential oils. Food Chem 2008; 106(3): 1188-94.
[http://dx.doi.org/10.1016/j.foodchem.2007.07.060]
[141]
Aouadi D, Luciano G, Vasta V, et al. The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of artemisia herba alba and rosmarinus officinalis essential oils. Meat Sci 2014; 97(2): 237-43.
[http://dx.doi.org/10.1016/j.meatsci.2014.02.005]
[142]
Botsoglou NA, Grigoropoulou SH, Botsoglou E, Govaris A, Papageorgiou G. The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked Turkey during refrigerated storage. Meat Sci 2003; 65: 1193-200.
[http://dx.doi.org/10.1016/S0309-1740(03)00029-9]
[143]
Dagdemir E, Cakmakci S, Gundogdu E. Effect of thymus haussknechtii and origanum acutidens essential oils on the stability of cow milk butter. Eur J Lipid Sci Technol 2009; 111(11): 1118-23.
[http://dx.doi.org/10.1002/ejlt.200800243]
[144]
Farag RS, Ali MN, Taha SH. Use of some essential oils as natural preservatives for butter. J Am Oil Chem Soc 1990; 67(3): 188-91.
[http://dx.doi.org/10.1007/BF02539623]
[145]
Mousavizadeh SJ, Sedaghathoor S. Apple and quince peroxidase activity in response to essential oils application. Afr J Biotechnol 2011; 10(57): 12319-25.
[146]
Aloui H, Khwaldia K, Sánchez-González L, et al. Alginate coatings containing grapefruit essential oil or grapefruit seed extract for grapes preservation. Int J Food Sci Technol 2014; 49(4): 952-9.
[http://dx.doi.org/10.1111/ijfs.12387]
[147]
Rodriguez-Garcia I, Cruz-Valenzuela MR, Silva-Espinoza BA, et al. Oregano (lippia graveolens) essential oil added within pectin edible coatings prevents fungal decay and increases the antioxidant capacity of treated tomatoes. J Sci Food Agric 2016; 96(11): 3772-8.
[http://dx.doi.org/10.1002/jsfa.7568]
[148]
Mattje LGB, Tormen L, Bombardelli MCM, Corazza ML, Bainy EM. Ginger essential oil and supercritical extract as natural antioxidants in tilapia fish burger. J Food Process Preserv 2019; 43(5): 1-8.
[http://dx.doi.org/10.1111/jfpp.13942]
[149]
Du H, Li H. Antioxidant effect of cassia essential oil on deep-fried beef during the frying process. Meat Sci 2008; 78(4): 461-8.
[http://dx.doi.org/10.1016/j.meatsci.2007.07.015]
[150]
Djenane D, Aboudaou M, Ferhat MA, Ouelhadj A, Ariño A. Effect of the aromatisation with summer savory (satureja hortensis l.) essential oil on the oxidative and microbial stabilities of liquid whole eggs during storage. J Essent Oil Res 2019; 31(5): 1-12.
[http://dx.doi.org/10.1080/10412905.2019.1610516]
[151]
Van Haute S, Raes K, Van der Meeren P, Sampers I. The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products. Food Control 2016; 68: 30-9.
[http://dx.doi.org/10.1016/j.foodcont.2016.03.025]
[152]
Wang D, Fan W, Guan Y, Huang H, Yi T, Ji J. Oxidative stability of sunflower oil flavored by essential oil from coriandrum sativum l. during accelerated storage. Lwt 2018; 98: 268-75.
[http://dx.doi.org/10.1016/j.lwt.2018.08.055]
[153]
Biswas AK, Chatli MK, Sahoo J. Antioxidant potential of curry (murraya koenigii l.) and mint (mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food Chem 2012; 133(2): 467-72.
[http://dx.doi.org/10.1016/j.foodchem.2012.01.073]


Rights & PermissionsPrintExport Cite as

Article Details

VOLUME: 26
ISSUE: 5
Year: 2020
Page: [519 - 541]
Pages: 23
DOI: 10.2174/1381612826666200121092018
Price: $65

Article Metrics

PDF: 16
HTML: 3