Safety assessment of Zanthoxylum alatum Roxb. essential oil, its antifungal, antiaflatoxin, antioxidant activity and efficacy as antimicrobial in preservation of Piper nigrum L. fruits

2012 ◽  
Vol 153 (1-2) ◽  
pp. 183-191 ◽  
Author(s):  
Bhanu Prakash ◽  
Priyanka Singh ◽  
Prashant Kumar Mishra ◽  
N.K. Dubey
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Safety Assessment ◽  
Piper Nigrum

Effect of Microwave Treatment on the Profile of Volatile Compounds and Characteristics of White Pepper (Piper nigrum L.) Essential Oil

2021 ◽  
Vol 5 (1) ◽  
pp. 54-63
Author(s):  
Atma Elfahdi - Elfahdi
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Water Content ◽  
Volatile Compounds ◽  
Microwave Treatment ◽  
Piper Nigrum ◽  
Hammer Mill ◽  
White Pepper ◽  
Cell Tissue

Microwave treatment on white pepper was conducted to damage cell tissue to facilitate the distillation and increase the yield of essential oils. The research objective was to determine the effect of pepper varieties and microwave treatment on the profiles of volatile compounds and the characteristics of white pepper essential oils. The research was conducted with 50 grams of white pepper placed into a 15 cm diameter petri dish and put in a microwave oven at the power of 600 watts for 90 seconds then white pepper milled by hammer mill. Essential oils were obtained using the water distillation method then were tested for their characteristics and compounds using Gas chromatography-Mass Spectrometry (GC-MS). White pepper was analyzed using the water content, piperine content, and its cell tissue microstructure was analyzed using Scanning Electron Microscope (SEM). The results showed that different pepper as accession produced different profiles of volatile compounds, characteristics, and antioxidant activity (p<0.05). The number of volatile compounds of white pepper essential oils identified by GC-MS was 42, where the largest compound was β-caryophyllene (50.51%). Microwave treatment damaged the cell wall of white pepper, lowered water content (17.43%), increased piperine content (10.57%) and essential oil yield (25%), and changed the profiles of volatile compounds of essential oils of Lampung daun lebar accession. Color became bluer (b*value rises by 201.99%), increased specific gravity (1.27%) and antioxidant activity (7.4%), decreased solubility in 95% ethanol (17.95%) and acid number (20.8%) while the refractive index was not affected by pepper accessions and microwave treatment.

scholarly journals ISOLATION OF ESSENSIAL OIL OF NUTMEG (Myristica fragrans Houtt) and ANTIOXIDANT ACTIVITY TEST WITH DPPH

2018 ◽  
Vol 18 (1) ◽  
pp. 11-17 ◽  
Author(s):  
Binawati Ginting ◽  
Ratna Maira ◽  
Mustanir . ◽  
Hira Helwati ◽  
Lydia Septa Desiyana ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Flavonoid Compound ◽  
Piper Nigrum ◽  
Chemical Compositions ◽  
Green Pepper ◽  
Myristica Fragrans ◽  
Phenolic Constituents ◽  
Myristica Fragrans Houtt

The essential oil of the nutmeg plant (Myristica fragrans Houtt) has been obtained from roots, bark, fruit, mace and seeds using Stahl steam distillation. Each essential oil have tested for antioxidant activity with DPPH. Antioxidant activity of essential oil from each nutmeg plant to DPPH with concentration 25, 50 and 100 ppm. Each essential oil did not show strong antioxidant activity but the result of nutmeg isolation had strong antioxidant activity with IC50 that was 80,555 ppm. Based on GC-MS analysis of essential oil of nutmeg isolate obtained myristicin compound with 96.52% area and time Retention 22.127. Myristicin is one of the main components of essential oils of nutmeg plants that play an important role as antioxidants. Keywords: Nutmeg plant (Myristica fragrans Houtt), Essential Oil, DPPH, Antioxidant radicalsREFERENCES Suryanti, Siti. 2014. Metabolit Sekunder Pada Tanaman dan Fungsinya. http://seputarduniasains.blogspot.com Diakses tanggal 2 juni 2015. Gupta, A. D., Bansal, V. K., Babu, V., Maithil, N. 2013. Chemistry, antioxidant and antimicrobial potential of nutmeg (Myristica fregrans Houtt) Journal of Genetic Engineering and Biotechnologyh 11:25-31. Rodianawati, I., Hastuti, P., Cahyanto, M. N. 2015. Nutmeg’s (Myristica fragrans Houtt) Oleoresin: Effect of Heating to Chemical Compositions and Antifungal Properties Procedia Food Science 3:244-254. Masyithah, Z. 2006. Pengaruh Volume dan Konsentrasi Pelarut pada Isolasi Trimiristin dari Limbah Buah Pala Jurnal Teknologi Proses 5(1) Januari; 64-67. Wibowo, S dan Komarayati, S. 2015. Sifat Fisiko Kimia Minyak Cupresus (Cupressus benthamii) Asal Aek Nauli, Parapat Sumatera Utara Jurnal Penelitian Hasil Hutan 33 (2) Juni 2015: 93-103. Nurdjannah, N. 2007. Teknologi Pengolahan Pala. Badan Penelitian dan Pengembangan Pertanian. Bogor. Hellen, M, Vargheese, T.N, Kumari, J, Abiramy, Sajina, Sree, J, 2012, Phytochemical Analysis and Anticancer Activity of Essential Oil From Myristica fragrans, International Journal of Current Pharmaceutical Review and Research. Chatterjee, S, Zareena Niaz, S. Gautam, Soumyakanti Adhikari, Prasad S. Variyar, Arun Sharma, 2007, Antioxidant Activity of Some Phenolic Constituents from Green Pepper (Piper nigrum L.) and Fresh Nutmeg Mace (Myristica fragrans) J. Food Chemistry 101, 515–523. Sulaiman, S. F and Kheng, L. O. 2012. Antioxidant and anti food-borne bacterial activities of extracts from leaf and different fruit parts of Myristica fragrans Houtt. Food Control 25:533-536.Akinboro, A, Kamaruzzaman, M. B, Asmawi, M. Z, Sulaiman, S. F, Sofiman, O. H. 2011. Antioxidans in Aqueous extract of Mirystica fragrans (Houtt) Suppress Mitosis and Cyclophosphamide-induce chromosomal aberrations in Allium cepa L. Cells, Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology). ISSN 1673-1581 (Print); ISSN 1862-1783 (Online).www.zju.edu.cn/jzus; www.springerlink.comGinting, B., 2013, Aktifitas Antifungi Ektrak Daun Pala (Mirystica fragrans Houtt), Prosiding Seminar Nasional Kimia tahun 2013. Ginting, B, T. Barus, P, Simanjuntak, L. marpaung., 2013, Isolasi dan Sifat Antioksidan Total Flavonoid Daun Pala (Mirystica fragrans Houtt), Prosiding Seminar Nasional Kimia, Samarinda Ginting, B, T. Barus, P, Simanjuntak, L. marpaung.,2013, Isolasi dan Dan Penentuan Aktivitas Antioksidan  Total Alkaloid Daun Pala (Mirystica fragrans Houtt), Prosiding Seminar Nasional Yusuf Banseh Ginting, B, T. Barus, P, Simanjuntak, L. marpaung., 2016, Isolation and Identification of Flavonoid Compound from Nutmeg Leaves (Mirystica fragrans Houtt), Asian Journal Of Chemistry. Ginting, B., Mustanir., Helwati, H., Desiyana, L. S., Eralisa, Mujahid, R. 2017.  Antioxidant Activity Of N-Hexane Extract Of Nutmeg Plants From South Aceh Province. Jurnal Natural 17(1) Ramaswany, V. N., Varghese, A., Simon. 2011. An Investigation on Cytotoxic Ternatea L International Journal of Drug Discovery 3: 74-77. ISSN : 0975-4423. Guenther, E. 1987. Minyak Atsiri Jilid 1, terjemahan dari: Essensial oil. Penerjemah: Ketaren S, Universitas Indonesia Press, Jakarta.Harborne, J.B. 1987. Metode Fitokimia: Penentuan Cara Moderen Menganalisa Tumbuhan. Terjemahan dari Phytochemical Methods oleh Kosasih Padmawinata. ITB. Bandung.Sipahelut, S. G. 2012. Karakteristik Minyak Daging Buah Pala (Myristica fragrans Houtt) Melalui Beberapa Cara Pengeringan Dan Distilasi Journal Agroforestri 7(1) Maret 2012.Andini, V., Gupta, S., Chatterejee, S., Variyar, P.S and Sharma, A. 2015. Activity Guided Characterization of Antioxidant Components from Essential Oil of Nutmeg (Myristica fragrans). Vol 52; 221-230.Nagja, T., Vimal, K, Sanjeev, A. 2015. Myristica fragrans: A Comprehensive Review International Journal of Pharmacy and Pharmaceutical Sciences 8 (2).Isnindar., Wahyuono, S., Setyowati, E.P. 2011. Isolasi dan Identifikasi Senyawa Antioksidan Daun Kesemek (Diospyros kaki Thunb.) dengan Metode DPPH (2,2-difenil-1-pikrilhidrazil). Majalah Obat Tradisional. 16(3), 157-164.Ramy, M., Fayed, S.A and Mahmoud, G.I. 2010. Chemical Compositions, Antiviral and Activities of Seven Essential Oils. Journal of Applied Sciences Research. 6(1); 50-62.Indriaty, F., Assah, Y., Mamahani, S.N. 2015. Serbuk minuman berbasis daging buah pala. Baristand. Manado.Morita, T., Jinni, K., Kawagishi, H., Arimoto, Y., Suganuma, H., Inakuma, T, and Sigiyama, K. 2003. Hepatoprotective Effect or Myristicin from Nutmeg (Myristica fragrans) on Lipopolisaccaride/d-galactosamine-induced Liver Injury. J. Agric. Food Chem. 15(6):1.560-1.565.Syarifuddin, I., Kaimudin, M., Torry, R.F., dan Biantoro, R. 2014. Isolasi Trimiristin Minyak Pala Banda Serta Pemanfaatannya Sebagai Bahan Aktif Sabun Jurnal Riset Industri 8(1); 23-31.

Evaluation of antioxidant and antimicrobial activity of Ziziphora ‎clinopodiodes essential oil eluted at different times

2020 ◽  
Vol 16 ◽  
Author(s):  
Mojgan Alizadeh ◽  
Akram Arianfar ◽  
Ameneh Mohammadi
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Positive Control ◽  
Essential Oil Composition ◽  
Oil Composition ◽  
Citronellic Acid ◽  
Antimicrobial And Antioxidant Activity

Objective: Ziziphora clinopodioides is an edible medicinal plant belongs to the Labiatae family that widespread all over Iran. It used as culinary and also in cold and cough treatments in Iran. The aim of present work was to evaluate the effect of different timeframes during the hydrodistillation on essential oil composition, antimicrobial and antioxidant activity. Materials and Methods: The essential oil of Z. clinopodiodes was extracted via hydrodistillation with Clevenger apparatus. The fractions of essential oil were captured at 6 times from the beginning of the distillation: (10, 20, 60, 120, 180 and 240 min). The fractions of essential oil were analyzed by GC/MS and their antibacterial, antifungal and antioxidant activities were studied by Disk - well diffusion and DPPH methods respectively. Results: Six distillation times and whole essential oil were captured during the hydrodistillation. Essential oil yield dropped off significantly during distillation progressed (1.0% for 10 min and 0.025 for 240 min). 1,8 Cineol, Isomenthone, Pulegone, Piperitenone and Citronellic acid were major compounds in fractions and they were affected by distillation times. Pulegone was major compound in all of essential oils. In antioxidant activity assay, whole essential oil was stronger than was stronger than positive control and fractions of essential oil, because of higher levels of Isomenthone, Piperitenone and Citronellic acid. Strongest antimicrobial activity against S. aureus, E. coli and C. albicans was observed from 10 min fraction. Conclusion: Our results indicated that distillation time can create essential oils with specific properties and we can achieve to more efficient essential oil in short times.

Manufacturing Process for Extracting Essential Oils from White Pepper (Piper nigrum L.) by Hydrodistillation Technique

2019 ◽  
Vol 298 ◽  
pp. 89-93 ◽  
Author(s):  
Thien Hien Tran ◽  
Thi To Quyen Ngo ◽  
Thi Kim Ngan Tran ◽  
Tri Duc Lam ◽  
Tan Phat Dao ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Manufacturing Process ◽  
Oil Extraction ◽  
Piper Nigrum ◽  
Optimal Conditions ◽  
Distillation Process ◽  
White Pepper ◽  
Oil Performance

Vietnam is the world's leading country in growing and producing pepper trees. In this study, we attempted the optimization of white pepper essential oil extraction. The obtained oil was then subject to determination of constituent composition via GC-MS method. The essential oil performance achieved 3.6% by hydro-distillation process with optimal conditions (25 grams of fresh pepper, size 18, 120 minutes extraction, 130°C). A total of 23 volatile constituents were identified from the white pepper essential oil, with the major components being 27.4% of Limonene, 3-Carene 22,928%, Sabinene 17,622%, β-pinene 10.068%, α-Pinene 5.426%.

scholarly journals Chemical Composition, In Vitro and In Silico Antioxidant Potential of Melissa officinalis subsp. officinalis Essential Oil

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1081
Author(s):  
Matilda Rădulescu ◽  
Călin Jianu ◽  
Alexandra Teodora Lukinich-Gruia ◽  
Marius Mioc ◽  
Alexandra Mioc ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
In Silico ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Inhibitory Effect ◽  
Melissa Officinalis ◽  
Β Carotene

The investigation aimed to study the in vitro and in silico antioxidant properties of Melissa officinalis subsp. officinalis essential oil (MOEO). The chemical composition of MOEO was determined using GC–MS analysis. Among 36 compounds identified in MOEO, the main were beta-cubebene (27.66%), beta-caryophyllene (27.41%), alpha-cadinene (4.72%), caryophyllene oxide (4.09%), and alpha-cadinol (4.07%), respectively. In vitro antioxidant properties of MOEO have been studied in 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging, and inhibition of β-carotene bleaching assays. The half-maximal inhibitory concentration (IC50) for the radical scavenging abilities of ABTS and DPPH were 1.225 ± 0.011 μg/mL and 14.015 ± 0.027 μg/mL, respectively, demonstrating good antioxidant activity. Moreover, MOEO exhibited a strong inhibitory effect (94.031 ± 0.082%) in the β-carotene bleaching assay by neutralizing hydroperoxides, responsible for the oxidation of highly unsaturated β-carotene. Furthermore, molecular docking showed that the MOEO components could exert an in vitro antioxidant activity through xanthine oxidoreductase inhibition. The most active structures are minor MOEO components (approximately 6%), among which the highest affinity for the target protein belongs to carvacrol.

scholarly journals Chemical Composition and Antibacterial and Antioxidant Activity of a Citrus Essential Oil and Its Fractions

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2888
Author(s):  
Carmen M. S. Ambrosio ◽  
Gloria L. Diaz-Arenas ◽  
Leidy P. A. Agudelo ◽  
Elena Stashenko ◽  
Carmen J. Contreras-Castillo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Biological Activities ◽  
E Coli ◽  
Beneficial Bacterium ◽  
Minor Compounds ◽  
Antibacterial And Antioxidant Activity ◽  
High Relative Amount

Essential oils (EOs) from Citrus are the main by-product of Citrus-processing industries. In addition to food/beverage and cosmetic applications, citrus EOs could also potentially be used as an alternative to antibiotics in food-producing animals. A commercial citrus EO—Brazilian Orange Terpenes (BOT)—was fractionated by vacuum fractional distillation to separate BOT into various fractions: F1, F2, F3, and F4. Next, the chemical composition and biological activities of BOT and its fractions were characterized. Results showed the three first fractions had a high relative amount of limonene (≥10.86), even higher than the whole BOT. Conversely, F4 presented a larger relative amount of BOT’s minor compounds (carvone, cis-carveol, trans-carveol, cis-p-Mentha-2,8-dien-1-ol, and trans-p-Mentha-2,8-dien-1-ol) and a very low relative amount of limonene (0.08–0.13). Antibacterial activity results showed F4 was the only fraction exhibiting this activity, which was selective and higher activity on a pathogenic bacterium (E. coli) than on a beneficial bacterium (Lactobacillus sp.). However, F4 activity was lower than BOT. Similarly, F4 displayed the highest antioxidant activity among fractions (equivalent to BOT). These results indicated that probably those minor compounds that detected in F4 would be more involved in conferring the biological activities for this fraction and consequently for the whole BOT, instead of the major compound, limonene, playing this role exclusively.

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