Comparative Study of Essential Oils Extracted from Egyptian Basil Leaves Ocimum basilicum L. Using Hydro-Distillation and Solvent-Free Microwave ExtractionReportar como inadecuado




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Laboratoire de Chimie Fine, Département de Chimie, Faculté des Sciences Exactes et Appliquées, Université d’Oran 1 Ahmed Ben Bella, B.P. 1524, El M’Naouer, Oran 31000, Algeria

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GREEN Extraction Team, INRA, UMR 408, Université d’Avignon et des Pays du Vaucluse, Avignon 84000, France

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Institut de Chimie de Nice, UMR 7272, Université de Nice-Sophia Antipolis-CNRS, Parc Valrose, Nice 06108, France





*

Author to whom correspondence should be addressed.



Academic Editor: Derek J. McPhee

Abstract Solvent-free microwave extraction SFME and conventional hydro-distillation HD were used for the extraction of essential oils EOs from Egyptian sweet basil Ocimum basilicum L. leaves. The two resulting EOs were compared with regards to their chemical composition, antioxidant, and antimicrobial activities. The EO analyzed by GC and GC-MS, presented 65 compounds constituting 99.3% and 99.0% of the total oils obtained by SFME and HD, respectively. The main components of both oils were linalool 43.5% SFME; 48.4% HD, followed by methyl chavicol 13.3% SFME; 14.3% HD and 1,8-cineole 6.8% SFME; 7.3% HD. Their antioxidant activity were studied with the 2,2-diphenyl-1-picrylhydrazyl DPPH• radical scavenging method. The heating conditions effect was evaluated by the determination of the Total Polar Materials TPM content. The antimicrobial activity was investigated against five microorganisms: two Gram-positive bacteria, Staphylococcus aureus and Bacillus subtilis, two Gram-negative bacteria, Escherichia coli and Pseudomonas aeruginosa, and one yeast, Candida albicans. Both EOs showed high antimicrobial, but weak antioxidant, activities. The results indicated that the SFME method may be a better alternative for the extraction of EO from O. basilicum since it could be considered as providing a richer source of natural antioxidants, as well as strong antimicrobial agents for food preservation. View Full-Text

Keywords: basil Ocimum basilicum L.; microwave; hydro-distillation; essential oil; chemical composition; GC-MS; antioxidant activity; DDPH assay; antimicrobial activity basil Ocimum basilicum L.; microwave; hydro-distillation; essential oil; chemical composition; GC-MS; antioxidant activity; DDPH assay; antimicrobial activity





Autor: Mohammed Chenni 1, Douniazad El Abed 1,* , Njara Rakotomanomana 2, Xavier Fernandez 3 and Farid Chemat 2

Fuente: http://mdpi.com/



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