Hydrodistillation and simultaneous hydrodistillation-steam distillation of Rosmarinus officinalis and Origanum compactum: Antioxidant, anti-inflammatory, and antibacterial effect of the essential oils

2021 ◽  
Vol 168 ◽  
pp. 113591
Author(s):  
Sara El Kharraf ◽  
Soukaina El-Guendouz ◽  
Abdellah Farah ◽  
Bahia Bennani ◽  
Maria C. Mateus ◽  
...  
Keyword(s):  
Essential Oils ◽  
Steam Distillation ◽  
Antibacterial Effect ◽  
Rosmarinus Officinalis ◽  
Origanum Compactum ◽  
Anti Inflammatory

Enzyme‐assisted extraction of essential oils from Syzygium aromaticum

2011 ◽  
Vol 1 (6) ◽  
pp. 248-254
Author(s):  
R. Amudan ◽  
D. V. Kamat ◽  
S. D. Kamat
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Steam Distillation ◽  
Antibacterial Effect ◽  
Chemical Extraction ◽  
Syzygium Aromaticum ◽  
Clove Oil ◽  
Zone Size ◽  
Structure Quality ◽  
Assisted Extraction

The essential oil of clove ( Syzygium aromaticum) holds an important positionamongst widely used essential oils. A typical steam distillation processfor the extraction of clove oil provides a 10.1% yield. Recent studies involvedthe use of enzymes such as pectinase, amylase, lignocellulase, and cellulaseon the powder of clove buds, prior to extraction. The traditional methods ofphysical and chemical extraction are effective but may affect the structure,quality and yield of the phytochemicals extracted. In the current study,hence, enzymes specific for action on the cell wall have been used in the pretreatment prior to extraction, to enhance the quality and yield of the phytochemicalsextracted. The results indicated that all the enzymes, gave morethan 50% higher yield than control in terms of weight of extracted essentialoil. A mixture of the enzymes gave the highest yield of 17.82%. Gas chromatographyresults indicated that the essential oil extracted using amylase hada maximum eugenol content of 70%, in comparison with the eugenol content(62–68%) in the essential oils extracted using the rest of the enzymes.Antibacterial activity of all the extracts was studied on methicillin â€resistantStaphylococcus aureus  (MRSA). The essential oil extracted by using amylaseinhibitedMRSA, showed a zone size of 40 mm, whereas the essential oil extractedby using lignocellulase showed a zone size of 45 mm. The gas chromatogramindicated the maximum number of peaks in this extract, whichcould be producing a combined antibacterial effect on the organism. Thespecific gravity values of the essential oil extracted using lignocellulase andamylase was 1.051 and 1.062, respectively, whereas the control had a specificgravity of 1.015.

Chemical composition of Rosmarinus officinalis (Lamiaceae) essential oils and evaluation of their toxicity against Bruchus rufimanus (Coleoptera: Chrysomelidae: Bruchinae) in Morocco

2018 ◽  
Vol 38 (03) ◽  
pp. 192-204 ◽  
Author(s):  
Karima Hannour ◽  
Ahmed Boughdad ◽  
Abdelwahed Maataoui ◽  
Aziz Bouchelta
Keyword(s):  
Essential Oils ◽  
Health Risks ◽  
Steam Distillation ◽  
Storage Conditions ◽  
Rosmarinus Officinalis ◽  
Gas Chromatography Mass Spectrometry ◽  
Control Methods ◽  
Control Groups ◽  
Lethal Time ◽  
Middle Atlas

AbstractControl methods used to limit field losses caused by Bruchus rufimanus Boheman, 1833 consist of synthetic insecticides that pose health risks to farmers, consumers and the environment. In an attempt to find safer alternatives, we screened essential oils from the leaves of Rosmarinus officinalis collected in the Middle Atlas and Loukkos regions of Morocco in the laboratory as natural fumigants against B. rufimanus. These essential oils were extracted by steam distillation using a Clevenger distiller, characterised chemically by coupled gas chromatography–mass spectrometry (GC/MS) and tested at five concentrations (0, 10, 20, 40, 80 µl/l air). The essential oils of R. officinalis mainly comprised oxygenated monoterpenes (Middle Atlas: 79.4%; Loukkos: 48.78%) and terpenes (Middle Atlas: 14.71%; Loukkos: 32.33%). The lethal concentrations (LC50) of Middle Atlas and Loukkos essential oils against male beetles ranged from, respectively, 46.53 to 1.19 µl/l air and 58.85 to 11.57 µl/l air. Similarly, doses of R. officinalis essential oils from Middle Atlas and Loukkos lethal to females, ranged from 44.6 to 2.08 µl/l air and from 53.00 to 5.38 µl/l air, respectively. Additionally, the lethal time (LT50 and LT99) of exposed adults ranged from 1–8 and from 2–13 days for different concentrations of R. officinalis essential oils from Middle Atlas and Loukkos, respectively. With no mortality recorded in the control groups, these findings demonstrate the fumigant potential of these oils against this bruchid under the storage conditions.

scholarly journals Essential Oils Applied in Food: A Review

2014 ◽  
Vol 4 (2) ◽  
pp. 69 ◽  
Author(s):  
Antonia Elaine Frutuoso ◽  
Nágila Teotonio do Nascimento ◽  
Telma Leda Gomes de Lemos ◽  
Evando Luis Coelho ◽  
Daniele Maria Alves Teixeira
Keyword(s):  
Essential Oils ◽  
Steam Distillation ◽  
Antibacterial Effect ◽  
Food Preservation ◽  
Consumer Health ◽  
Cymbopogon Citratus ◽  
Cinnamomum Zeylanicum ◽  
Bioactive Properties ◽  
Useful Life ◽  
Plant Sources

<p>Foods present an excellent intrinsic composition to the development of microorganisms with broad range of pathogenic species, undesirable for consumer health. Given this reality and seeking new natural techniques for food preservation, the addition of essential oils becomes a potential bio conservation system, capable to extend food shelf life. This paper aims to report what has been researched using essential oils of vegetable origin, their properties and their incorporation as antimicrobial components in food. Essential oils have different bioactive properties such as antioxidant, analgesic, anti-inflammatory, antibacterial and fungicide, being from different plant sources, such as <em>Cymbopogon citratus</em> (DC) Stapf (Cy), <em>Rosmarinus officinalis</em> L, <em>Ocimum gratissimum</em> L, <em>Eugenia caryophyllata</em> thumb, <em>Cinnamomum zeylanicum</em> Ness. The essential oils can be obtained by different techniques, being the most used the steam distillation, cold pressing, extraction by organic solvents, high pressure or supercritical CO<sub>2</sub>. The action mechanism by which the majority of essential oils exerts its antibacterial effect involves the cell wall. Studies increasingly accurate reflect their fundamental importance for the food industry, since there are countless possibilities for integration of these constituents in food products aiming to increase their useful life as well as help to further the ways to establish food safety.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v4i2.134</p>

scholarly journals Comparaison Quantitative Et Qualitative Des Huiles Essentielles De Rosmarinus Officinalis Obtenues Par Différentes Méthodes

2017 ◽  
Vol 13 (21) ◽  
pp. 172
Author(s):  
Taha EL Kamli ◽  
Faouzi Errachidi ◽  
Noureddine Eloutassi ◽  
Houmane Majid ◽  
Rachida Chabir ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Steam Distillation ◽  
Physicochemical Characterization ◽  
Rotatory Power ◽  
Extraction Methods ◽  
Rosmarinus Officinalis ◽  
Raw Material ◽  
Medicinal And Aromatic Plants ◽  
Middle Atlas

Rosmarinus officinalis is among the most abundant medicinal and aromatic plants in Morocco. There are several factors that influence the yield of quality and quantity of essential oils of this plant. This work focuses on the study, characterization and comparison of the chemical composition of essential oils of Rosmarinus officinalis. The raw material studied is originally from the central part of northern Morocco (Skoura M'Daz region, Eastern Middle Atlas). The essential oils of rosemary were obtained by three different extraction methods : DA: Artisanal distillation, the essential oils were obtained directly from small cooperatives using a very traditional (nonindustrial) method and based on the technique of Steam distillation ; DI: Industrial distillation which is also based on Steam distillation; DC: hydrodistillation by clevenger apparatus Laboratory. The physicochemical characterization of essential oils focuses on the search for the yield of % essential oil with regard to the dry rosemary biomass, density, refractive index and rotatory power. The chemical analyzes were carried out by gas chromatography (GC), they identified 11 components representing more than 99.64% of the essential oil and indicate that the chemotype is 1.8 cineole and is varied according to the method (DI: 48.83%, DA: 41.28% and DC: 51.77%). In conclusion we have shown a quantitative and qualitative loss of essential oils due to the extraction method of essential oils, which has direct repercussions on the economy of rural Morocco and consequently on their sustainable development.

Mixture design of Origanum compactum, Origanum majorana and Thymus serpyllum essential oils: Optimization of their antibacterial effect

2016 ◽  
Vol 89 ◽  
pp. 1-9 ◽  
Author(s):  
Wessal Ouedrhiri ◽  
Mounyr Balouiri ◽  
Samira Bouhdid ◽  
Sandrine Moja ◽  
Fouad Ouazzani Chahdi ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antibacterial Effect ◽  
Mixture Design ◽  
Origanum Compactum ◽  
Thymus Serpyllum ◽  
Origanum Majorana

Chemical Composition, Antioxidant, and Antimicrobial Activities of Rosmarinus officinalis Essential Oil From Moroccan Middle Atlas

2019 ◽  
Vol 18 (3-4) ◽  
pp. 162-168 ◽  
Author(s):  
T. El Kamli ◽  
M. El Hamdani ◽  
N. Eloutassi ◽  
F. Errachidi ◽  
R. Chabir ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Steam Distillation ◽  
Antibacterial Activities ◽  
Microtiter Plate ◽  
Extraction Methods ◽  
Antimicrobial Activities ◽  
Rosmarinus Officinalis ◽  
Gas Chromatography Mass Spectrometry ◽  
Rosmarinus Officinalis L

This study was designed to evaluate antioxidant and antibacterial activities of essential oils from Rosmarinus officinalis obtained by three different extraction methods: DA: Artisanal distillation; the essential oils were obtained directly from small cooperatives using a very traditional (nonindustrial) method and based on the technique of Steam distillation; DI: Industrial distillation which is also based on steam distillation; and DC: hydrodistillation through Clevenger apparatus laboratory. The chemical analyses were carried out with gas chromatography/mass spectrometry (GC/MS); they identified 16 components representing more than 99.89% of the essential oil and indicate that the chemotype is 1,8-Cineole and varies according to the method used (DI: 49.09%, DA: 42.12%, and DC: 53.21%). The antioxidant activity was evaluated by the β-carotene bleaching test measuring percent inhibition of peroxidation in linoleic acid system. The disc diffusion and modified resazurin microtiter-plate assays were used, respectively, to evaluate the inhibition zones (IZ) and minimum inhibitory concentration (MIC) of Rosmarinus officinalis essential oil. In general, Rosmarinus officinalis L. essential oil showed a lower antioxidant and antimicrobial activity than 1,8-Cineole the major component of the essential oil.

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