Effect of Enzymatic, Ultrasound, and Reflux Extraction Pretreatments on the Chemical Composition of Essential Oils.

Clevenger hydrodistillation GC-MS analysis Laurus nobilis L. Rosmarinus officinalis L. Salvia officinalis L. cell wall-degrading enzymes reflux extraction pretreatment ultrasound pretreatment

Journal

Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009

Informations de publication

Date de publication:
20 Oct 2020
Historique:
received: 08 09 2020
revised: 13 10 2020
accepted: 19 10 2020
entrez: 23 10 2020
pubmed: 24 10 2020
medline: 26 3 2021
Statut: epublish

Résumé

The effect of different hydrodistillation pretreatments, namely, reflux extraction, reflux extraction with the addition of cell wall-degrading enzymes, and ultrasound, on the yield and chemical composition of essential oils of sage, bay laurel, and rosemary was examined. All pretreatments improved essential oil yield compared to no-pretreatment control (40-64% yield increase), while the oil quality remained mostly unchanged (as shown by statistical analysis of GC-MS results). However, enzyme-assisted reflux extraction pretreatment did not significantly outperform reflux extraction (no-enzyme control), suggesting that the observed yield increase was mostly a consequence of reflux extraction and enzymatic activity had only a minute effect. Thus, we show that ultrasound and reflux extraction pretreatments are beneficial in the production of essential oils of selected Mediterranean plants, but the application of enzymes has to be carefully re-evaluated.

Identifiants

pubmed: 33092122
pii: molecules25204818
doi: 10.3390/molecules25204818
pmc: PMC7587977
pii:
doi:

Substances chimiques

Oils, Volatile 0
Plant Oils 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : Hrvatska Zaklada za Znanost
ID : UIP-2017-05-6267

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Auteurs

Anđela Miljanović (A)

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia.

Ana Bielen (A)

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia.

Dorotea Grbin (D)

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia.

Zvonimir Marijanović (Z)

Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21 000 Split, Croatia.

Martina Andlar (M)

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia.

Tonči Rezić (T)

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia.

Sunčica Roca (S)

NMR Centre, Ruđer Bošković Institute, Bijenička cesta 54, 10 000 Zagreb, Croatia.

Igor Jerković (I)

Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21 000 Split, Croatia.

Dražen Vikić-Topić (D)

NMR Centre, Ruđer Bošković Institute, Bijenička cesta 54, 10 000 Zagreb, Croatia.
Department of Natural and Health Sciences, Juraj Dobrila University of Pula, Zagrebačka 30, 52 100 Pula, Croatia.

Maja Dent (M)

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia.

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Classifications MeSH