Microwave assisted Soxhlet extraction of essential oil from Vietnamese Star anise fruits (Illicium verum Hook.f.) and their chemical composition

In recent years, a concern has been expressed about the impact of antibiotics and synthetic antioxidants, which are used to inhibit microbial growth and retard fat oxidation in foods. In addition, antibiotic resistance presents a serious menace to human and environmental ecosystems. This has led the food industry to use natural resources such as essential oils in the preparation of foods, this forming their sensory profile and increasing preservation time there. The objective of this work is to determine the chemical composition and evaluate the antibacterial and antioxidant activity of the essential oil of Illicium verum. The yield of essential oil extracted by hydro distillation is about 4.13%. The chemical composition of the essential oil extracted from the dried fruits of Illicium verum was studied by gas chromatography coupled with mass spectrometry (GC and GC/MS). Twenty-eight constituents, representing 99.74% of the essential oil were identified. The major compounds are: trans-anethole (83.46%), D-Limonene (4.56%), Estragole (3.47%) and Linalool (1.07%). Antioxidant activity was determined by the DPPH assay. The essential oils of Illicium verum showed low antioxidant activity with IC50= 286.19 ± 7.4 mg/mL, compared to Ascorbic acid IC50= 0.09 ± 0.01 mg/mL. The antibacterial effect of this essential oil was tested against six microorganisms, of which Staphylococcus aureus is the most sensitive with an MIC of about 1/1000 (v/v), followed by Staphylococcus epidermidis and Enterobacter cloacae with an MIC equal to 1/100 (v/v).

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Effects of star anise (Illicium verum Hook.f.) essential oil on laying performance and antioxidant status of laying hens

Poultry Science ◽

10.3382/ps/pey263 ◽

2018 ◽

Vol 97 (11) ◽

pp. 3957-3966 ◽

Cited By ~ 10

Author(s):

Caiyun Yu ◽

Jiandong Wei ◽

Chongwu Yang ◽

Zaibin Yang ◽

Weiren Yang ◽

...

Keyword(s):

Essential Oil ◽

Antioxidant Status ◽

Laying Hens ◽

Star Anise ◽

Laying Performance ◽

Illicium Verum

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Chemical Composition and Evaluation of the Antimicrobial Activity of the Of Illicium Verum and the Derivations of Protocatechuic Acid

10.31487/j.gdt.2020.01.03 ◽

2020 ◽

pp. 1-6

Author(s):

Huma Aslam Bhatti ◽

Aqeel Ahmad ◽

Fraha Naz Chohan ◽

Huma Aslam Bhatti ◽

Sara . ◽

...

Keyword(s):

Antimicrobial Activity ◽

Antibacterial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Protocatechuic Acid ◽

Authentic Sample ◽

Spectroscopic Studies ◽

Active Fraction ◽

Dihydroxybenzoic Acid ◽

Illicium Verum

In our present studies we identify the components of essential oil, crude extracts and fraction of Illicium verum, and evaluation of antibacterial activity. We isolated and identified as 3, 4-dihydroxybenzoic acid (protocatechuic acid) through spectroscopic studies and comparison with the data of the authentic sample [1]. The phase MEA itself was emerged as the active fraction comprising antibacterial, antioxidant and nematocidal constituents, including 3, 4-dihydroxybenzoic acid which also possessed antibacterial, Superb antioxidant and nematocidal activities [1].

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Optimization of Microwave-Assisted Extraction of Essential Oil from Vietnamese Basil (Ocimum basilicum L.) Using Response Surface Methodology

Processes ◽

10.3390/pr6110206 ◽

2018 ◽

Vol 6 (11) ◽

pp. 206 ◽

Cited By ~ 52

Author(s):

Thien Tran ◽

Huynh Nguyen ◽

Duy Nguyen ◽

Thanh Nguyen ◽

Huynh Tan ◽

...

Keyword(s):

Response Surface Methodology ◽

Chemical Composition ◽

Essential Oil ◽

Response Surface ◽

Microwave Power ◽

Raw Material ◽

Extraction Time ◽

Quadratic Model ◽

Common Source ◽

Microwave Assisted

Basil plant is a common source for linalool and estragole. However, it has been showed that the chemical composition of basil varies considerably depending on many factors including method of extraction, cultivar of the plant or geographical location. In this study, we attempted to extract essential oil from Vietnamese basil and analyze the chemical composition of the obtained oil using gas chromatography–mass spectrometry (GC-MS). The extraction method of choice was microwave-assisted hydro-distillation (MAHD) and the process was optimized with Response Surface Methodology (RSM) with regard to four experimental parameters including raw material size, raw material to water ratio, extraction time and microwave power. The results showed that ground basil leaves, when extracted with optimal conditions of water-to-material ratio of 3.2:1, extraction time of 97 (min) and microwave power of 430 (W), gave the actual essential oil yield of 0.6%. Regarding ANOVA results of the quadratic model, high determination coefficient (R2 = 0.9077), significant F-value of 10.92 and the p-value of less than 0.05 indicate that this model is significant between experimental and predicted variables, and should be fixed. In addition, GC-MS analysis revealed that major components of Vietnamese Basil were Estragole (87.869%), α-Bergamotene (2.922%), τ-Cadinol (2.770%), and Linalool (1.347%).

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