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.

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 Composición química y contenido de fenoles totales en aceites esenciales de muña Minthostachys setosa Briq Epl y anís Pimpinella anísum L.

2019 ◽  
pp. 107-111
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Volatile Compounds ◽  
Food Preparation ◽  
Natural Antioxidant ◽  
Total Phenols ◽  
Pimpinella Anisum ◽  
Minor Compounds

Composición química y contenido de fenoles totales en aceites esenciales de muña Minthostachys setosa Briq Epl y anís Pimpinella anísum L. Chemical composition and total phenols of essential oils from muña Minthostachys setosa Briq EPL and anise Pimpinella anisum L. Guadalupe Chaquilla Quilca, Waldir D. Estela Escalante, Vinicio Torres Muñoz, María de Lourdes Ballinas Casarrubias, María Guadalupe Gastélum Franco, Gpe. Virginia Nevárez-Moorillón Universidad Nacional Micaela Bastidas de Apurímac, Facultad de Ingeniería, EAP Ing. Agroindustrial. Av. Arenas 121 Abancay, Apurímac Perú. Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Circuito Universitario s/n, Nuevo Campus Universitario 31125 Chihuahua, Chih. México. DOI: https://doi.org/10.33017/RevECIPeru2011.0031/ RESUMEN Se ha determinado la composición química y el contenido de fenoles totales de los aceites esenciales extraídos de la muña (Minthostachys setosa Briq Epl) y anís (Pimpinella anísum L.) provenientes de la región Apurímac, Perú. Los análisis de GC-MS han reportado para el caso de la muña la presencia de 18 diferentes compuestos volátiles entre ellos isomentona 39%, pulegona 32%, isopulegona 6% y timol 5% principalmente. En el caso del anís se encontró principalmente anetol, 96% y otros componentes en menor cantidad. El contenido de fenoles totales se ha determinado por el método de Folin Ciocalteu y expresados como mg de ácido gálico/g aceite esencial. Los resultados obtenidos reportaron valores de 253.65 mg y 73.50 mg de ácido gálico/g de aceite para muña y anís respectivamente. A partir de estos resultados el aceite esencial de muña presenta una mejor actividad antioxidante y podría ser utilizado como antioxidante natural en la elaboración de alimentos. Descriptores: actividad antioxidante, fenoles totales, anís, muña. ABSTRACT The chemical composition and the content of total phenols present in essential oils extracted from muña (Minthostachys setosa Briq Epl) and anise (Pimpinella anísum L.) collected in the Apurimac region, Perú were determined. Analyses of GC-MS of the essential oil of muña has reported the presence of about 18 different volatile compounds such as isomentona 39%, pulegona 32%, isomentona 6% and timol 5%, whereas in case of anise it has been detected mainly anetol 96% and other minor compounds. The content of total phenols in samples was determined by the method of Folin Ciocalteu and expressed as mg gálic acid/g essential oil. Results showed that the content of total phenols in muña and anise were 253.65 mg y 73.50 mg gálic acid/g oil respectively. From these results, the essential oil of muña shows a better antioxidant activity and it could be used as a natural antioxidant in food preparation. Keywords: antioxidant activity, total phenols, anise, muña.

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.

Phytochemical Screening And Evaluation Of The Antioxidant Activity Of Essential Oil Of Pistacia Atlantica Harvested From The Ouled Brahim Region, Saida; Algeria

2019 ◽  
Vol 8 (6) ◽  
pp. 202-206
Author(s):  
Attou Fatima ◽  
Terras Mohamed ◽  
Ammam Abdelkader ◽  
Tabet Aouel Faiza
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Plant Material ◽  
Local Population ◽  
Traditional Healers ◽  
Phytochemical Screening ◽  
Traditional Use ◽  
Phytochemical Study ◽  
Antioxidant Power

The knowledge of traditional healers o en represents a basis for the pharmacological and phytochemical inves ga on of naturals medicaments. This work aims for the phytochemical study and evaluation of the antioxidant activity of essential oils of medicinal plant Pistacia atlantica.Through the results obtained, it appears that the leaves are rich in substances with a high antioxidant power. For essential oils, it is 0.24 % for 100 g of plant material. And the phytochemical screening of the plant showed the presence of tannins, resins, coumarins, terpenoids and  flavonoids, and absence of saponins. The strong antioxidant activity of extracts obtained only confirms the traditional use of this plant by the local population.

scholarly journals Endemic Veronica saturejoides Vis. ssp. saturejoides–Chemical Composition and Antioxidant Activity of Free Volatile Compounds

Plants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1646
Author(s):  
Marija Nazlić ◽  
Dario Kremer ◽  
Renata Jurišić Grubešić ◽  
Barbara Soldo ◽  
Elma Vuko ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Essential Oils ◽  
Volatile Compounds ◽  
Glandular Trichomes ◽  
Stalk Cell ◽  
Total Phenolic ◽  
Hexahydrofarnesyl Acetone ◽  
Sesquiterpene Hydrocarbons ◽  
Scanning Electron Microscope Investigation ◽  
Fatty Aldehydes

Chemical profile and antioxidant activity of the species Veronica saturejoides Vis. ssp. saturejoides (Plantaginaceae)—which is endemic to Croatia, Bosnia and Herzegovina and Montenegro —were investigated. Volatile compounds produced by glandular trichomes (composed of one stalk cell and two elliptically formed head cells according to scanning electron microscope investigation) were isolated from the plants collected in two locations. Additionally, as a part of specialized metabolites, total polyphenols, total tannins, total flavonoids and total phenolic acids were determined spectrophotometrically. In the lipophilic volatile fractions-essential oils, the most abundant compounds identified were hexahydrofarnesyl acetone, caryophyllene oxide and hexadecanoic acid. In total, the class of oxygenated sesquiterpenes and the group of fatty aldehydes, acids and alcoholic compounds dominated in the essential oils. In the hydrophilic volatile fractions-hydrosols, the most abundant compounds identified were trans-p-mentha-1(7),8-dien-2-ol, allo-aromadendrene and (E)-caryophyllene. A group of oxygenated monoterpenes and the sesquiterpene hydrocarbons dominated in the hydrosols. Antioxidant activity of essential oils and hydrosols was tested with two methods: 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC). Essential oils showed higher antioxidant activity than hydrosols and showed similar antioxidant activity to Rosmarinus officinalis essential oil. Obtained results demonstrate that this genus is a potential source of volatiles with antioxidant activity.

scholarly journals Antioxidant Activity and Chemical Composition of Essential Oils from Schinus Fasciculata (Griseb.) I.M. Johnst and S. Praecox (Griseb.) Speg

2008 ◽  
Vol 3 (9) ◽  
pp. 1934578X0800300 ◽  
Author(s):  
Ana P. Murray ◽  
Silvana A. Rodriguez ◽  
María G. Murray
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Radical Scavenger ◽  
Natural Environments ◽  
Dpph Assay ◽  
Reference Compound ◽  
Fresh Material ◽  
Phenological Phases

Schinus fasciculata and S. praecox (Anacardiaceae) can be found among the characteristic vegetation components of the phytogeographic province of the Espinal. The essential oils from these two species have been obtained from fresh material by hydrodistillation and analyzed by GC and GC-MS. We have compared the chemical composition of the oils obtained from samples collected at two different natural environments and at different phenological phases. The antioxidant activity of these oils was evaluated by the DPPH assay. S. fasciculata and S. praecox showed significant differences in their chemical composition as well as in their radical scavenger ability. The essential oil from samples of S. fasciculata attacked by plant-lice (Hemiptera, Psylloidea) was the more active one, with inhibition percentages higher than that of the reference compound.

Changes in Chemical Composition, Total Phenolics and Antioxidant Activity of Alpinia (Alpinia zerumbet) Leaves Exposed to UV

2016 ◽  
Vol 55 ◽  
pp. 25-34 ◽  
Author(s):  
Tran Dang Xuan ◽  
Tran Dang Khanh ◽  
Do Tan Khang ◽  
Nguyen Thanh Quan ◽  
Abdelnaser Abdelghany Elzaawely
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Oil Production ◽  
Chemical Components ◽  
Traditional Medicines ◽  
The Tropics ◽  
Uv C ◽  
Alpinia Zerumbet ◽  
Essential Oil Production

Alpinia zerumbet (Pers.) B.L. Burtt. & R.M. Sm is an important perennial ginger plant in the tropics with various uses as foods, dietary supplement, cosmetics, essential oil production and traditional medicines. In this study, essential oils, phenolic acids, fatty acids, kavains, total phenols and antioxidant activity in A. zerumbet plants exposed to UV-C were investigated. Number and weights of essential oils increased rapidly from 1 to 3 days of exposure. Major extend of essential oils was recorded in methyl cinnamate and followed by benzyl acetone. The correspondence to the accumulation of palmitic acid was 15 folds, in contrast to the strong reduction of stearic quantity was 10 folds at 3 days of treatment. Changes in chemical components and antioxidant capacity in A. zerumbet are differed reversely between the exposure of UV-C and heavy toxic chemicals. The exposure of UV-C is beneficial for the increasing of essential oil production in A. zerumbet.

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