scholarly journals Phytochemical Profiling of Essential Oils Isolated Using Hydrodistillation and Microwave Methods and Characterization of Some Nutrients in Origanum compactum Benth from Central-Northern Morocco

2020 ◽  
Vol 11 (2) ◽  
pp. 9358-9371
Keyword(s):  
Amino Acids ◽  
Principal Component Analysis ◽  
Essential Oils ◽  
Efficient Method ◽  
Principal Component ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Origanum Compactum

In this work, we aimed at determining some nutrients from Origanum compactum (OC) and comparing its essential oils (OCEOs) isolated using microwave-assisted extraction (MW) and Clevenger hydrodistillation (HD). To this end, dried flowering tops from OC were subjected to nutrients screening, OCEOs were isolated separately using MW and HD and then analyzed using GC-MS. Our results showed that OC contained important amounts of moisture (58.66%), minerals (10.26%), mainly K (6.22), Ca (2.62), Mg (2.09mg/gDM), Fe (0.998), Mn (0.085 mg/gDM), proteins (5.65%DM), chlorophyll a (1.09) and b (0.20 mg/gDM), and several amino acids. Among them, two (Ile and Leu) were essential. MW showed its superiority in terms of OCEO yield (7.41%), total compounds (95.57%), and almost individual compounds. These results were confirmed by the principal component analysis, which discriminated clearly MW and HD through the first component. In both techniques, thymol and carvacrol were the major constituents accounting for 78.81 ± 0.22 and 14.84 ± 0.39%, respectively, in the case of MW against 75.07 ± 0.99 and 13.03 ± 0.30% for HD. Following our outcomes, OCEO was a thymol chemotype, and OC contained important amounts of nutrients. MW could serve as a green, efficient method over HD for OCEO isolation.

Microwave-assisted Extraction of Essential Oils from Herbs

2013 ◽  
Vol 47 (1) ◽  
pp. 63-72 ◽  
Author(s):  
Gabriel Abraham Cardoso-Ugarte ◽  
Gladys Paola Juárez-Becerra ◽  
María Elena SosaMorales ◽  
Aurelio López-Malo
Keyword(s):  
Essential Oils ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction

scholarly journals Evaluation of Extracts Obtained from FruitWastes Using Different Methods

Ingeniería ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 77-92
Author(s):  
Ciliana Florez Montes ◽  
Andrés Felipe Rojas González ◽  
Sneyder Rodríguez Barona
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Total Phenolic Compounds ◽  
Grape Seeds ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Pharmaceutical Industries

Context: Currently, the increase in agroindustrial waste generation has encouraged the search for viable use alternatives. In this paper, four methods to obtain extracts from mango, soursop, and grape peels, as well as and grape seeds, are studied. Their efficiency is analyzed through extraction yields and antioxidant capacity characterization of the extracts. Method: The extraction was performed using solvent, Soxhlet, microwave-assisted, and ultrasound assisted extraction. The characterization of the extracts was made by total phenolic compounds and flavonoids quantification, as well as antioxidant capacity determination, using the DPPH, FRAP, and ORAC tests. Results: It was found that grape seed extracts obtained by different extraction methods, highlighting those obtained by microwave assisted extraction, present a high total content phenolic compounds (>321.381,41 ± 3.476,85 μg Gallic Acid/g) and flavonoids (>103.232,01 ± 4.638,19 μg Quercetin/g), in addition to high antioxidant activity, according to the results of the DPPH (<1,06 ± 0,01), FRAP (>152.280,08 ± 5.197,53 µg TROLOX/g), and ORAC (>124.566,81 ± 581,96 μg TROLOX/g) tests. Conclusions: The results presented in this study suggest that the extracts obtained from grape seeds, especially those obtained by means of microwave-assisted extraction, have a potential use in food and pharmaceutical industries, due to their high antioxidant capacity and their total phenolic compounds and flavonoids content.

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