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.
A Comparative Analysis of Antimicrobial and Antioxidant Activity between Green Tea, Green Coffee, Pine Apple and Lemon Juice
