Chemical compositions and antioxidant properties of essential oils from nine species of Turkish plants obtained by supercritical carbon dioxide extraction and steam distillation

International Journal of Food Sciences and Nutrition

Volumn 59, Issue 7-8, 2008, Pages 619-634

  Topal, Ummihan ^a   Sasaki, Mitsuru ^a   Goto, Motonobu ^a   Otles, Semih ^b  

^a KUMAMOTO UNIVERSITY   (Japan)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Cuminum cyminum L; Foeniculum vulgare; Gas chromatography mass spectrometry; Lavandula stoechas spp; Liquidamber orientalis Mill; Melissa officinalis L; Pimpinella anisum L; Piper nigrum L; Rosmarinus officinalis L; Thymus serpyllum

Indexed keywords

ANISE OIL; BLACK PEPPER EXTRACT; CARBON DIOXIDE; CUMINUM CYMINUM EXTRACT; ESSENTIAL OIL; FOENICULUM VULGARE EXTRACT; LAVANDULA STOECHAS EXTRACT; LIQUIDAMBER ORIENTALIS EXTRACT; MELISSA OFFICINALIS EXTRACT; PLANT EXTRACT; THYMUS SERPYLLUM EXTRACT; UNCLASSIFIED DRUG;

ANISE; ANTIOXIDANT ACTIVITY; ARTICLE; BIOCHEMICAL COMPOSITION; BLACK PEPPER; CONTROLLED STUDY; CUMIN; DISTILLATION; EXTRACTION; FENNEL; LAVENDER; LIQUIDAMBER ORIENTALIS; MASS FRAGMENTOGRAPHY; MEDICINAL PLANT; MELISSA OFFICINALIS; NONHUMAN; QUANTITATIVE ANALYSIS; ROSEMARY; SCAVENGING SYSTEM; SPECIES COMPARISON; SPECIES DIFFERENCE; THYME; TURKEY (REPUBLIC);

ANTIOXIDANTS; CARBON DIOXIDE; DISTILLATION; OILS, VOLATILE; PLANT LEAVES; PLANT OILS; PLANTS; STEAM; TURKEY;

CUMINUM CYMINUM; FOENICULUM VULGARE; LAVANDULA STOECHAS; MELISSA OFFICINALIS; PIMPINELLA ANISUM; PIPER NIGRUM; ROSMARINUS OFFICINALIS; THYMUS SERPYLLUM;

EID: 56349098829     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701553816     Document Type: Article

References (27)

1. Alzoreky, N. and Nakahara, K. (2001) Antioxidant activity of some edible Yemeni plants evaluated by ferrylmyoglobin/ABTS+ assay. Food Sci Technol Res, 7:2, pp. 141-144.
2. Bicchi, C., Binello, A. and Rubiolo, P. (2000) Determination of phenolic diterpene antioxidants in rosemary with different methods of extraction and analysis. Phytochem Anal, 11, pp. 236-242.
3. Carvalho, RN, Moura, LS, Rosa, PTV and Meireles, MAA (2005) Supercritical fluid extraction from rosemary: Kinetic data, extract's global yield, composition, and antioxidant activity. J Supercrit Fluids, 35:3, pp. 197-204.
4. Cavanagh, HMA and Wilkinson, JM (2002) Biological activities of Lavender essential oil. Phytother Res, 16, pp. 301-308.
5. Coelho, JAP, Pereira, AP, Mendes, RL and Palavra, AMF (2003) Supercritical carbon dioxide extraction of Foeniculum vulgare volatile oil. Flavour Fragr J, 18, pp. 316-319.
6. Dadalioglu, I. and Evrendilek, GA (2004) Chemical compositions and antibacterial effects of essential oils of Turkish oregano, Bay Laurel, Spanish lavender, and fennel and common foodborne pathogens. J Agric Food Chem, 52, pp. 8255-8260.
7. Damjanovic, B., Lepojevic, Z., Zivkovic, V. and Tolic, A. (2005) Extraction of fennel seeds with supercritical CO2: Comparison with hydrodistillation. Food Chem, 92, pp. 143-149.
8. Diaz-Maroto, MC, Perez-Coello, MS and Cabezudo, MD (2002) Supercritical carbon dioxide extraction of volatiles from spices - Comparison with simultaneous distillation-extraction. J Chromatogr, 947, pp. 23-29.
9. Diaz-Maroto, MC, Hidalgo, IJD, Sanchez-Palomo, E. and Perez-Coello, MS (2005) Volatile components and key odorants of fennel and thyme oil extracts obtained by simultaneous distillation-extraction and supercritical fluid extraction. J Agric Food Chem, 53, pp. 5385-5389.
10. Eikani, MH, Goodarznia, I. and Mirza, M. (1999) Supercritical carbon dioxide extraction of cumin seeds. Flavour Frag J, 14, pp. 29-31.
11. Gulcin, I., Sat, IG, Beydemir, S., Elmastas, M. and Kufrevioglu, OI (2004) Comparison of antioxidant activity of clove buds and lavender. Food Chem, 87, pp. 393-400.
12. Jirovetz, L., Buchbauer, G., Stoyanova, AS, Georgiev, EV and Damianova, ST (2005) Composition, quality control and antimicrobial activity of the essential oil of cumin seeds from Bulgaria that had been stored for up to 36 years. Int J Food Sci Technol, 40, pp. 305-310.
13. Kordali, S., Cakir, A., Mavi, A., Kilic, H. and Yildirim, A. (2005) Screening of chemical composition and antifungal and antioxidant activities of the essential oils from three Turkish Artemisia species. J Agric Food Chem, 53, pp. 1408-1416.
14. Kordali, S., Kotan, R., Mavi, A., Cakir, A., Ala, A. and Yildirim, A. (2005) Determination of the chemical composition and antioxidant activity of the essential oil of Artemisia dracunculus. J Agric Food Chem, 53, pp. 9452-9458.
15. Li, R. and Jiang, Z. (2004) Chemical compositions of the essential oil of Cuminum cyminum L. from China. Flavour Fragr J, 19, pp. 311-313.
16. Menon, AN, Padmakumari, KP and Jayalekshmy, A. (2003) Essential oil composition of four major cultivars of black pepper. J Essent Oil Res, 15:3, pp. 155-157.
17. Mimica-Dukic, N., Bozin, B., Sokovic, M. and Simin, N. (2004) Antimicrobial and antioxidant activities of Melissa officinalis L. (Lamiaceae) essential oil. J Agric Food Chem, 52, pp. 2485-2489.
18. Mukhopadhyay, M. (2000) Natural extracts using supercritical carbon dioxide, CRC Press, Boca Raton, FL
19. Piccaglia, R. and Marotti, M. (2001) Characterization of some Italian types of wild fennel. J Agric Food Chem, 49, pp. 239-244.
20. Pino, JA, Rosado, A. and Fuentes, V. (1999) Composition of the essential oil of Melissa officinalis L. from Cuba. J Essent Oil Res, 11:3, pp. 363-364.
21. Ramadan, MF, Kroh, LW and Moersel, J-T (2003) Radical scavenging activity of black cumin, coriander, and niger crude seed oils and oil fractions. J Agric Food Chem, 51:24, pp. 6961-6969.
22. Rasooli, I. and Mirmostafa, SA (2002) Antibacterial properties of Thymus pubescens and Thymus serpyllum essential oils. Fitoterapia, 73, pp. 244-250.
23. 2: Solubility, kinetics, and composition data. J Agric Food Chem, 51, pp. 1518-1523.
24. Sari, AO and Ceylan, A. (2002) Yield characteristics and essential oil composition of lemon balm grown in the Aegean region of Turkey. Turk J Agric Forest, 26:4, pp. 217-224.
25. Skoula, M., Abidi, C. and Kokkalou, E. (1996) Essential oil variation of Lavandula stoechas L. ssp. Stoechas growing wild in Crete (Greece). Biochem System Ecol, 24:3, pp. 255-260.
26. Tepe, B., Sokmen, M., Akpulat, HA, Daferera, D., Polissiou, M. and Sokmen, A. (2005) Antioxidative activity of the essential oils of Thymus sipyleus subsp. sipyleus var. sipyleus and Thymus sipyleus subsp. sipyleus var. rosulans. J Food Eng, 66, pp. 447-454.
27. Zaouali, Y., Messaoud, C., Salah, AB and Boussaid, M. (2005) Oil composition variability among populations in relationship with their ecological areas in Tunisian. Rosmarinus officinalis L. Flavour Fragr J, 20, pp. 512-520.