Extraction of thyme (thymus pallecens de noé) essential oil by steam-distillation, steam-diffusion and hydro-distillation processes: Optimization of operating conditions and antioxidant activity

Journal of Essential Oil-Bearing Plants

Volumn 15, Issue 2, 2012, Pages 336-347

  Sadjia, Bertouche ^a,b   Naima, Sahraoui ^a,b   Chahrazed, Boutekedjiret ^a  

^a ECOLE NATIONALE POLYTECHNIQUE   (Algeria)

^b UNIVERSITY OF SCIENCES AND TECHNOLOGY HOUARI BOUMEDIENE   (Algeria)

Author keywords

Antioxidant activity; Essential oil; Extraction; Hydro Distillation; Optimization; Response surface methodology; Steam diffusion; Steam distillation; Thymus pallecens de No

Indexed keywords

THYMUS (THYME); THYMUS VULGARIS;

EID: 84862250178     PISSN: 0972060X     EISSN: None     Source Type: Journal    
DOI: 10.1080/0972060X.2012.10644056     Document Type: Article

References (33)

1. Quezel, P. and Santa, S. (1963). Nouvelles flores d’Algérie et des régions désertiques méridionales. VoL. 2, Eds CNRS, Paris.
2. Bouhdid, S., Idaomar, M., Zhiri, A., Baudou, D., Skali, N. and Abrini, J. (2006). Thymus essential oils:chemical composition and in vitro antioxidant and antibacterial activities. Congrès International de Biochimie. Agadir, Maroc.
3. Tepe, B., Sokmen, M., Askin Akpulat, H., 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. Journal of Food Engineering. 66:447–454.
4. Rota, M.C., Herrera, A., Martinez, R.M., Sotomayor, J.A. and Jordán, M.J. (2008). Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils. Food Control. 19 (7):681–687.
5. Kabouche, Z., Boutaghane, N., Laggoune, S., Kabouche, A., Ait-Kaki, Z. and Benlabed, K. (2005). Comparative antibacterial activity of five Lamiaceae essential oils from Algeria. The International Journal of Aromatherapy. 15:129–133.
6. Faleiro, M.L., Miguel, M.G., Ladeiro, F., VenÄncio, F., Tavares, R., Brito, J.C. (2003). Antimicrobial activity of essential oils isolated from Portuguese endemic species of Thymus. Letters in Applied Microbiology. 36:35–40.
7. Giordani, R., Hadef, Y. and Kaloustian, J. (2008). Compositions and antifungal activities of essential oils of some Algerian aromatic plants. Fitoterapia. 79:199–203.
8. Rasooli, I., Bagher Rezaei, M. and Allameh, A. (2006). Growth inhibition and morphological alterations of Aspergillus niger by essential oils from Thymus eriocalyx and Thymus x-porlock. Food Control. 17:359–364.
9. Hadef, Y. (2004). Composition chimique et activité antifongique des huiles essentielles de Thymus vulgaris. L et de Thymus numidicus Poiret d’Algérie. Premières Journées du Département de Pharmacie, Annaba, Algérie.
10. Burt, S. (2004). Essential oils:their antibacterial properties and potential applications in foods- a review. International Journal of Food microbiology. 94:223–253.
11. Lambert, R.J.W., Skandamis P N., Coote, P. and Nychas, G.E. (2001). A study of a minimum inhibitory concentration and mode of action of oregano essential oil. thymol and carvacrol. Journal of Applied Microbiology. 91:453–462.
12. Ak, T. and Gülçin, I. (2008). Antioxidant and radical scavenging properties of curcumin. Chemico-Biological Interactions. 174:27–37.
13. Moure, A., Cruz, J.M., Franco, D., Dominguez, J.M., Sineiro, J., Dominguez, H. (2001). Natural antioxidants from residual sources. Food Chemistry. 72:145–171.
14. Ibanoglu, S. and Ainsworth, P. (2004). Effect of canning on the starch gelatinization and protein in vitro digestibility of tarhana. a wheat flour-based mixture. Journal of Food Engineering. 64:243–247.
15. Madamba, P.S. (2002). The response surface methodology:an application to optimize dehydration operations of selected agricultural crops. Lebensmittel-Wissenschaft und Technologie. 35:584–592.
16. Varnalis, A.I., Brennan, J.G., MacDougall, D.B. and Gilmour, S.G. (2004). Optimisation of high temperature puffing potato cubes using response surface methodology. Journal of Food Engineering. 61:153–163.
17. Sonsuzer, S. Sahin, S. and Yilmaz, L. (2004). Optimization of supercritical CO2 extraction of Thymbra spicata oil. Journal of Supercritical Fluids. 30:189–199.
18. Rezzoug, S.A., Boutekedjiret, C. and Allaf, K. (2005). Optimization of operating conditions of rosemary essential oil extraction by a fast controlled pressure drop process using response surface methodology. Journal of Food Engineering. 71:9–17.
19. Lucchesi, M.E., Smadja, J., Bradshaw, S., Louw, W. and Chemat, F. (2007). Solvent Free Microwave Extraction of Elletaria cardamomum L.:A multivariate study of a new technique for the extraction of essential oil. Journal of Food Engineering. 79:1079–1086.
20. Bertouche, S. and Boutekedjiret, C. (2010). Extraction de l’huile essentielle de thym par entraînement à la vapeur. hydro-diffusion et hydro-distillation. XIIIe Journées Cathala-Letort de la SFGP. ENSIC, Nancy, France.
21. Official Method Ja 2a–46. (1993). American Oil Chemist’ Society. Champaign. IL.
22. Goupy, J. (2005). Pratiquer les plans d’expériences. Eds Dunod. Paris, France.
23. Pillet, M. (1997). Les plans d’expériences par la méthode TAGUCHI. Eds d’Organisation. Paris, France.
24. Adams, R.P. (1995). Identification of essential oil components by gas chromatography/mass spectroscopy. Allured Publishing Corporation. Carol Stream, USA.
25. Arctander, S. (1994). Perfume and flavor chemicals. Allured Publishing Corporation. Carol Stream, USA.
26. Recueil des normes françaises. (2000). Huiles essentielles. Eds AFNOR. Paris.
27. Mimica-Dukic, N., Bozin, B., Sokovic, M. and Simin, N. (2004). Antimicrobial and antioxidant activities of Melissa ofcinalis L. (Lamiaceae) essential oil. Journal of Agricultural and Food Chemistry. 52:2485–2489.
28. Boutekedjiret, C., Bentahar, F., Belabbes, R. and Bessière, J.M. (2003). Extraction of rosemary oils by steam-distillation and hydrodistillation. Flavour and Fragrance Journal. 18(6):481–484.
29. Boutekedjiret, C., Sahraoui, N., Bentahar, F. and Bessière, J.M. (2005). Isolation de l’huile essentielle d’origan par entraînement à la vapeur d’eau et par hydrodistillation. Congrès International Sur Les Plantes Médicinales:CIPM 2005. Errachidia. Maroc.
30. Bounatirou, S., Smiti, S., Miguel, M.G., Faleiro, L., Rejeb, M.N., Neffati, M. (2007). Chemical composition. antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link. Food Chemistry. 105(1):146–155.
31. Mata, A.T., Proenca, C., Ferreira, A.R., Serralheiro, M.L.M., Nogueira, J.M.F. and Araujo, M.E.M. (2007). Antioxidant and antiacetylcholinesterase activities of ve plants used as Portuguese food spices. Food Chemistry. 103:(3). 778–786.
32. Sacchetti, G., Maietti, S., Muzzoli, M., Scaglianti, M., Manfredini, S., Radice M. (2005). Comparative evaluation of 11 essential oils of different origin as functional antioxidants antiradicals and antimicrobials in foods. Food Chemistry. 91(4):621–632.
33. Sokmen, A., Gulluce, M., Akpulat, H.A., Daferera, D., Tepe, B., Polissiou, M. (2004). The in vitro antimicrobial and antioxidant activities of the essential oils and methanol extracts of endemic Thymus spathulifolius. Food Control. 15(8):627–634.