Enzyme-assisted extraction of bioactive compounds from bay leaves (Laurus nobilis L.)

Industrial Crops and Products

Volumn 74, Issue , 2015, Pages 485-493

  Boulila, Abdennacer ^a   Hassen, Imed ^a   Haouari, Lamia ^a   Mejri, Feiza ^a   Amor, Ines Ben ^a   Casabianca, Hervé ^b   Hosni, Karim ^a  

^a Institut National de Recherche et d'Analyse Physico Chimique Tunis   (Tunisia)

^b Département Service Central d'Analyse   (France)

Author keywords

Antioxidant activity; Enzymes; Essential oils; Food processing technology; Laurus nobilis L.; Phenolics

Indexed keywords

ANTIOXIDANTS; ENZYMES; EXTRACTION; FOOD PROCESSING; METABOLITES; MIXTURES; MOLECULAR BIOLOGY; MONOTERPENES; OILS AND FATS; PLANTS (BOTANY);

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ENZYME-ASSISTED EXTRACTIONS; FOOD PROCESSING TECHNOLOGY; LAURUS NOBILIS L; OXYGENATED MONOTERPENES; PHARMACEUTICAL INDUSTRY; PHENOLICS;

ESSENTIAL OILS;

ANTIOXIDANT; BIOACTIVITY; ENZYME ACTIVITY; ESSENTIAL OIL; FOOD PROCESSING; LEAF; MEDICINAL PLANT; PHENOLIC COMPOUND;

LAURUS NOBILIS;

EID: 84930959691     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2015.05.050     Document Type: Article

References (58)

1. Adams R. Identification of Essential Oil Components by Gas Chromatography/Quadrupole Mass Spectroscopy 2001, Allured Carol Stream, IL, USA.
2. Al-Kalaldeh J.Z., Abu-Dahab R., Afifi F.U. Volatile oil composition and antiproliferative activity of Laurus nobilis, Origanum syriacum, Origanum vulgare, and Salvia triloba against human breast adenocarcinoma cells. Nutr. Res. 2010, 30:271-278.
3. Brand-Williams W., Cuvelier M.E., Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 1995, 28:25-30.
4. Calinescu I., Gavrila A.I., Ivopol M., Ivopol G.C., Popescu M., Mircioaga N. Microwave assisted extraction of essential oils of enzymatically pretreated lavender (Lavandula angustifolia Miller). Cent. Eur. J. Chem. 2014, 12:829-836.
5. Chalchat J.C., Özcan M.M., Figueredo G. The composition of essential oils of different parts of laurel, mountain tea, sage and ajowan. J. Food Biochem. 2011, 35:484-499.
6. Chandran J., Amma K.P.P., Menon N., Purushothaman J., Nisha P. Effect of enzyme assisted extraction on quality and yield of volatile oil from black pepper and cardamom. Food Sci. Biotechnol. 2012, 21:1611-1617.
7. Chang C., Yang M., Wen H., Chern J. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J. Food Drug Anal. 2002, 10:178-182.
8. Charoensiddhi S., Anprung P. Charcaterization of bael fruit (Aegle marmelos (L.) Correa) hydrolysate as affected by enzyme treatment. J. Food Biochem. 2010, 34:1249-1267.
9. da Silveira S.M., Luciano F.B., Fronza N., Cunha A., Scheuermann G.N., Vieira C.R.W. Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7°C. LWT-Food Sci. Technol. 2014, 59:86-93.
10. Lira P.D.L., Retta D., Tkacik E., Ringuelet J., Coussio J.D., van Baren C., Bandoni A.L. Essential oil and by-product of distillation of bay leaves (Laurus nobilis L.) from Argentina. Ind. Crop. Prod. 2009, 30:259-264.
11. Diaz M.I., Barros L., Dueñas M., Alves R.C., Oliveira M.B.P.P., Santos-Buelga C., Ferreira I.C.F.R. Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or cultivated sample?. Food Chem. 2014, 156:339-346.
12. Ertaş M., Alma M.H. Pyrolysis of laurel (Laurus nobilis L.) extraction residues in a fixed-bed reactor: characterization of bio-oil and bio-char. J. Anal. Appl. Pyrol. 2010, 88:22-29.
13. Fenoll J., Manso A., Hellín P., Ruiz L., Flores P. Change in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening. Food Chem. 2009, 114:420-428.
14. Flamini G., Tebano M., Cioni P.L., Ceccarini L., Ricci A.S., Longo I. Comparison between the conventional method of extraction of essential oil of Laurus nobilis L. and a novel method which uses microwaves applied in situ, without resorting to an oven. J. Chromatogr. A. 2007, 1143:36-40.
15. Gai Q.-Y., Jiao J., Wei F.-Y., Luo M., Wang W., Zu Y.-G., Fu Y.-J. Enzyme-assisted aqueous extraction of oil from Forsythia suspense seed and its physicochemical property and antioxidant activity. Ind. Crop Prod. 2013, 51:274-278.
16. d'Alessandro G.L., Kriaa K., Nikov I., Dimitrov K. Ultrasound assisted extraction of polyphenols from black chokeberry. S. Purif. Technol. 2012, 93:42-47.
17. Gil-Chávez G.J., Villa J.A., Ayala-Zavala J.F., Heredia J.B., Sepulveda D., Yahia E.M., González-Aguilar G.A. Technologies for extraction and production of bioactive compounds to be used as nutraceuticals and food ingredients: an overview. Compr. Rev. Food Sci. F. 2013, 12:5-23.
18. Horvathova E., Navarova J., Galova E., Sevcovicova A., Chodakova L., Snahnicanova Z., Melusova M., Kozics K., Slamenova D. Assessment of antioxidative, chelating, and DNA-protective effects of selected essential oil components (eugenol, carvacrol, thymol, borneol and eucalyptol) of plants and intact Rosmarinus officinalis oil. J. Agric. Food Chem. 2014, 62:6632-6639.
19. Hosni K., Hassen I., Chaâbane H., Jemli M., Dallali S., Sebei H., Casabianca H. Enzyme-assisted extraction of essential oils from thyme (Thymus capitatus L.) and rosemary (Rosmarinus officinalis L.): impact on yield chemical composition and antimicrobial activity. Ind. Crop Prod. 2013, 47:291-299.
20. Hyunh N.T., Smagghe G., Gonzales G.B., Van Camp J., Raes K. Enzyme-assisted extraction enhancing the phenolic release from cauliflower (Brassica oleracea L. var. botrytis) outer leaves. J. Agric. Food Chem. 2014, 62:7468-7476.
21. Kaileh M., Berghe W.V., Boone E., Essawi T., Haegeman G. Screening of indigenous Palestinian medicinal plants for potential anti-inflammatory and cytotoxic activity. J. Ethnopharmacol. 2007, 113:510-516.
22. Kilic A., Kollmannsberger H., Nitz S. Glycosidically bound volatiles and flavour precursors in Laurus nobilis L. J. Agric. Food Chem. 2005, 53:2231-2235.
23. Jiao J., Fu Y.-J., Zu Y.-G., Luo M., Wang W., Zhang L., Li J. Enzyme-assisted microwave hydro-distillation essential oil from Fructus forsythiae, chemical constituents, and its antimicrobial and antioxidant activities. Food Chem. 2012, 134:235-243.
24. Joo C.G., Lee K.H., Park C., Lee B.C. Antioxidant activity and composition analysis of Pinus densiflora root by ultra high pressure extraction. J. Ind. Eng. Chem. 2011, 17:712-716.
25. Kaya F., Heitmann J.A., Joyce T.W. Influence of lignin and its degradation products on enzymatic hydrolysis of xylan. J. Biotechnol. 2000, 80:241-247.
26. Landbo A.K., Mayer A. Enzyme-assisted extraction of antioxidative phenols from black current juice press residues (Ribes nigrum). J. Agric. Food Chem. 2001, 49:3169-3177.
27. Lee T., Lee S., Kim K.H., Oh K.-B., Shin J., Mar W. Effects of magnolialide isolated from the leaves of Laurus nobilis L. (Lauraceae) on immunoglobulin E-mediated type I hypersensitivity in vitro. J. Ethnopharmacol. 2013, 149:550-556.
28. Li B.B., Smith B., Hossain M. Extraction of phenolics from citrus peel II, enzyme-assisted extraction method. Sep. Purif. Technol. 2006, 48:189-196.
29. Lister E., Wilson P. Measurement of Total Phenolics and ABTS Assay for Antioxidant Activity (Personal Communication) 2001, Crop Research Institut, Lincoln, New Zealand.
30. Mann T.S., Kiran Babu G.D., Guleria S., Singh B. Comparison of Eucalyptus cinerea essential oils produced by hydrodistillation and supercritical carbon dioxide extraction. Nat. Prod. Commun. 2011, 6:107-110.
31. Martins S., Mussatto S.I., Martínez-Avila G., Montañez-Saenz J., Aguilar C.N., Teixeira J.A. Bioactive phenolic compounds: production and extraction by solid-state fermentation. A review. Biotechnol. Adv. 2011, 29:365-373.
32. Meneses N.G.T., Martins S., Teixeira J.A., Mussatto S.I. Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer's spent grains. Sep. Purif. Technol. 2009, 108:152-158.
33. Meret M., Brat P., Mertz C., Lebrun M., Günata Z. Contribution to aroma potential of Andean blackberry (Rubus glaucus Benth). Food Res. Int 2011, 44:54-60.
34. Miron T.L., Herrero M., Ibáñez E. Enrichment of antioxidant compounds from lemon balm (Melissa officinalis) by pressurized liquid extraction and enzyme-assisted extraction. J. Chromatogr. A 2013, 1288:1-9.
35. Mishra P.K., Singh P., Prakash B., Kedia A., Dubey N.K., Chanotiya C.S. Assessing essential oil components as plant-based preservatives against fungi that deteriorate herbal raw materials. Int. Biodeter. Biodegr. 2013, 80:16-21.
36. Chari K.L.N., Manasa D., Srinivas P., Sowbhagya H.B. Enzyme-assisted extraction of bioactive compounds from ginger (Zingiber officinale Rosco). Food Chem. 2013, 139:509-514.
37. Ojeda-Sana A.M., van Baren C.M., Elechosa M.A., Juárez M.A., Moreno S. New insight into antibacterial and antioxidant activities of rosemary essential oils and their main components. Food Control 2013, 31:189-195.
38. Pacifico S., Gallicchio M., Lorenz P., Potenza N., Galasso S., Marciano S., Fiorentino A., Stintzing F.C., Monaco P. Apolar Laurus nobilis leaf extracts induce cytotoxicity and apoptosis towards three nervous system cell lines. Food Chem. Toxicol. 2013, 62:628-637.
39. Pogorzelski E., Wilkowska A. Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juice and wine beverages: a review. Flavour Fragr. J. 2007, 22:251-254.
40. Polieto O. Antioxidant capacity of glycosidically bound and free volatiles from selected spice plants in two lipid model systems. Chem. Nat. Compd. 2009, 45:227-230.
41. Qing Q., Yang B., Wyman C.E. Xylooligomers are strong inhibitors of cellulose hydrolysis by enzymes. Bioresource Technol. 2010, 101:9624-9630.
42. Qing Q., Wyman C.E. Hydrolysis of different chain length xylooligomers by cellulose and hemicellulase. Bioresource Technol. 2011, 102:1359-1366.
43. Qing Q., Wyman C.E. Supplementation with xylanase and β-glucosidase to reduce xylo-oligomer and xylan inhibition of enzymatic hydrolysis of cellulose and pretreated corn stover, Biotechnol. Biofuels 2011, 4:18.
44. Ramasamy U.R., Lips S., Bakker R., Gruppen H., Kabel M.A. Improved starch recovery from potatoes by enzymes and reduced water holding of the residual fibres. Carbohyd. Polym. 2014, 113:256-263.
45. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 1999, 26:1231-1237.
46. Riachi L.G., De Maria C.A.B. Peppermint antioxidants revisited. Food Chem. 2015, 179:72-81.
47. Santoyo S., Lloría R., Jaime L., Ibañez E., Señoráns F.J., Reglero G. Supercritical fluid extraction of antioxidant and antimicrobial compounds from Laurus nobilis L. chemical and functional characterization. Eur. Food Res. Technol. 2006, 222:565-571.
48. Sathya T.A., Khan M. Diversity of glycosyl hydrolase enzymes from metagenome and their application in food industry. J. Food Sci. 2014, 79:R2149-R2156.
49. Sayyah M., Saroukhani G., Peirovi A., Kamalinejad M. Analgesic and anti-inflammatory activity of the leaf essential oil of Laurus nobilis Linn. Phytother. Res. 2003, 17:733-736.
50. Sowbhagya H.B., Purnima K.T., Florence S.P., Rao A.G.A., Srinivas P. Evaluation of enzyme-assisted extraction on quality of garlic volatile oil. Food Chem. 2009, 113:1234-1238.
51. Sowbhagya H.B., Srinivas P., Krishnamurthy N. Effect of enzymes on extraction of volatiles from celery seeds. Food Chem. 2010, 120:230-234.
52. Sowbhagya H.B., Srinivas P., Purnima K.T., Krishnamurthy N. Enzyme-assisted extraction of volatiles from cumin (Cuminum cyminum L.) seeds. Food Chem. 2011, 127:1856-1861.
53. Tabanca N., Avonto C., Wang M., Parcher J.F., Ali A., Demirci B., Raman V., Khan I.A. Comparative investigation of Umbellularia californica and Laurus nobilis leaf essential oils and identification of constituents active against Aedes aegypti. J. Agric. Food Chem. 2013, 61:12283-12291.
54. Van Dyk J.S., Pletschke B.I. A review of lignocellulose bioconversion using enzymatic hydrolysis and synergistic cooperation between enzymes-factors affecting enzymes, bioconversion and synergy. Biotechnol. Adv. 2012, 30:1458-1480.
55. Vergara-Barberán M., Lerma-García M.J., Herrero-Martínez J.M., Simó-Alfonso E.F. Use of an enzyme-assisted method to improve protein extraction from olive leaves. Food Chem. 2015, 169:28-33.
56. Wen Y.-Q., He F., Zhu B.-Q., Lan Y.-B., Pan Q.-H., Li C.-Y., Reeves M.J., Wang J. Free and glycosidically bound aroma compounds in cherry (Prunus avium L.). Food Chem 2014, 152:29-36.
57. Zhang J., Tang M., Viikari L. Xylans inhibit enzymatic hydrolysis of lignocellulosic materials by cellulase. Bioresource Technol. 2012, 121:8-12.
58. Zuorro A., Fidaleo M., Lavecchia R. Enzyme-assisted extraction of lycopene from tomato processing waste. Enzyme Microb. Technol. 2011, 49:567-573.