Chemical Composition and Antioxidant Activity of Essential Oil and Oleoresins of Nutmeg (Myristica fragrans Houtt.) Fruits

Essential oil and oleoresins (ethanol, ethyl acetate, and iso-propyl alcohol) of Myristica fragrans were extracted by using Clevenger and Soxhlet apparatus, respectively. Gas chromatography-mass spectrometry analysis of essential oil showed the presence of 38 components representing about 99.6% of the total weight. Sabinene (29.4%) was found to be a major component along with beta pinene (10.6%), alpha pinene (10.1%), terpene-4-ol (9.6%), and several other minor components. The major component of all oleoresins contained elemicin. It has been observed that the essential oil and ethanol oleoresin showed better activity compared to other tested oleoresins and synthetic antioxidants, butylated hydroxyl anisole and butylated hydroxyl toluene. Furthermore, the activity of essential oil and oleoresins was measured for the inhibition of primary and secondary oxidation products in mustard oil by using peroxide, thiobarbituric acid, and p-anisidine values. In addition, these experiments were further supported by other complementary antioxidant assays, such as ferric thiocyanate method in a linoleic acid system, reducing power, chelating effect, and scavenging effects on 1,1′-diphenyl-2-picrylhydrazyl radical. Hence, the essential oil and ethanol oleoresin of M. fragrans could be considered as a natural food preservative.     

Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69

BACKGROUND: The present study describes the chemical analysis of the essential oil and oleoresins from caraway, which have been studied by using GC–MS. The paper also explains the importance of the extracted oil and oleoresins in the antioxidant activities of target plant species. RESULTS: GC–MS analysis of caraway essential oil showed 51 compounds representing about 96.6% of the total weight. The major components were dillapiole (44.6%), germacrene‐β (14.1%), nothoapiole (8.3%), and β‐selinene (6.8%), along with many other components in minor amounts. Major components in ethyl acetate and iso‐octane oleoresins are dillapiole, nothoapiole and germacrene‐β, whereas in ethanol oleoresin contains dillapiole (25%), sitosterol (21.3%) stigmasterol (9.5%) and nothoapiole (8.1%). The antioxidant activity was evaluated by various antioxidant assays such as peroxide, thiobarbituric acid and p‐anisidine values. These experiments were further supported by other complementary antioxidant assays such as ferric thiocyanate method in linoleic acid system, reducing power, and scavenging effects on 1,1′‐diphenyl‐2‐picrylhydrazyl (DPPH). Both the caraway volatile oil and its oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). CONCLUSION: This study provides additional information about the chemistry and antioxidant activity of caraway. Hence, caraway may be used as natural food preservatives. Copyright © 2009 Society of Chemical Industry     

Chemistry and Antioxidant Properties of Essential Oil and Oleoresins Extracted from the Seeds of Tomer (Zanthoxylum armatum DC)*

The seeds of Zanthoxylum armatum DC, on hydrodistillation, yielded 1.2% of the essential oil. The oleoresins were extracted by a Soxhlet extractor using ethanol, ethyl acetate, and isopropyl alcohol. Gas chromatography-mass spectrometry analysis of the essential oil resulted in the identification of 38 components, of which linalool (62%) and limonene (18.1%) were the major components. The major components of oleoresins were linoleic acid, palmitoleic acid, and linalool. The antioxidant potential of essential oil and oleoresins were evaluated by 2,2′-diphenyl picrylhydrazyl radical scavenging, Fe²⁺ chelating, ferric thiocyanate method, and various lipid peroxidation assays. The essential oil showed maximum antioxidant potential, whereas oleoresins showed moderate antioxidant activity.     

Chemical constituents and antimicrobial and antioxidant potentials of essential oil and acetone extract of Nigella sativa seeds

The antifungal, antibacterial and antioxidant potentials of essential oil and acetone extract of black cumin were investigated by different techniques. In the inverted petriplate method, the essential oil showed complete zones of inhibition against Penicillium citrinum at a 6 µl dose. Essential oil showed complete growth inhibition against Bacillus cereus, Bacillus subtilis and Staphylococcus aureus, Pseudomonas aeruginosa at 2000 and 3000 ppm, respectively, by the agar well diffusion method. The antioxidant activity was evaluated by measuring peroxide, TBA and total carbonyl values of rapeseed oil at fixed time intervals. Both the extract and essential oil showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). In addition, their inhibitory action in the linoleic acid system was studied by monitoring the accumulation of peroxide concentration. Their radical scavenging capacity was carried out on 2,2′‐diphenyl‐1‐picrylhydrazyl (DPPH) radical and they showed excellent scavenging activity in comparison with synthetic antioxidants. Their reducing power was also determined, demonstrating strong antioxidant capacity of both the essential oil and extract. Gas chromatographic and gas chromatographic–mass spectrometric studies on the essential oil resulted in the identification of 38 components representing 84.65% of the total amount. The major component was p‐cymene (36.2%) followed by thymoquinone (11.27%), α‐thujene (10.03%), longifolene (6.32%), β‐pinene (3.78%), α‐pinene (3.33%) and carvacrol (2.12%), whereas extract showed the presence of 16 components representing 97.9% of the total amount. The major components were linoleic acid (53.6%), thymoquinone (11.8%), palmitic acid (10%), p‐cymene (8.6%), longifolene (5.8%) and carvacrol (3.7%). Copyright © 2005 Society of Chemical Industry     

Chemical,antioxidant and antifungal activities of volatile oil of black pepper and its acetone extract

GC and GC‐MS analysis of volatile oil obtained from Piper nigrum L resulted in the identification of 49 components accounting for 99.39% of the total amount, and the major components were β‐caryophyllene (24.24%), limonene (16.88%), sabinene (13.01%), β‐bisabolene (7.69%) and α‐copaene (6.3%). The acetone extract of pepper showed the presence of 18 components accounting for 75.59% of the total amount. Piperine (33.53%), piperolein B (13.73%), piperamide (3.43%) and guineensine (3.23%) were the major components. The oil was found to be 100% effective in controlling the mycelial growth of Fusarium graminearum in inverted petriplate technique. The acetone extract retarded 100% mycelial growth of Penicillium viridcatum and Aspergillus ochraceus in food‐poisoning technique. Volatile oil and acetone extract were identified as a better antioxidant for linseed oil, in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Copyright © 2004 Society of Chemical Industry     

Enhanced extraction of oleoresin from Piper nigrum by supercritical carbon dioxide using ethanol as a co‐solvent and its bioactivity profile

Pepper oleoresin was extracted using supercritical fluid extraction (SCF) from Piper nigrum berries. The conditions for maximum extraction of piperine were arrived at by calculating the solubility parameters of piperine and carbon dioxide using the Hildebrandt solubility equation. The effect of entrainers such as methanol, ethanol, and acetone was evaluated using theoretical modeling. The results predicted therefrom were validated experimentally. SCF at 250 bar/50 °C/60 min gave maximum relative extraction of 61.7 and 87.61% of oleoresin and piperine, while addition of 30% (vol/wt) ethanol as co‐solvent enhanced the yield to 95.9 and 184.7% under similar conditions of SCF extraction as compared to ethanol extraction for 6 hr. The oleoresins obtained showed comparable antioxidant, anti‐inflammatory, and antimicrobial activities with their respective controls. Hence SCF extraction of pepper using ethanol as a co‐solvent promises a rapid and enhanced recovery of oleoresin and its constituents with a good bioactivity profile.

Practical applications

Although SCF is a promising alternative for extraction of spice oleoresins, high cost of operation limits the use of this technology. In this work, process intensification of SCF extraction of black pepper lead to one step extraction and purification, along with high yield of oleoresin and the principle component piperine, eventually decreasing the cost of production. Thus, the highly concentrated SCF extracted oleoresins can have better replacement value for whole spices and better distribution in food and pharmaceutical sector.     

Characterisation of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide

Tomato waste is characterised by high amounts of bioactive compounds, such as carotenoids, polyphenols and essential fatty acids. In this work, oleoresins were produced from tomato waste (skins + seeds) and skins using carbon dioxide under liquid and supercritical conditions. The use of ethanol as a co-solvent was also evaluated. Compositions of the oleoresins were analysed and compared to oleoresin obtained by means of an organic solvent, which was used as the control. Oleoresin extraction from the waste by liquid and supercritical CO₂ provided the highest yields (12.5%–12.9%). The extracts obtained from the skins with supercritical CO₂ without ethanol had the highest content of α- and γ-tocopherols (80 and 575 mg/100 g oleoresin, respectively), while lycopene and β-carotene were found at 205 and 75 mg/100 g oleoresin, respectively. The highest quantity of polyphenols (9305 mg GAE/100 g oleoresin) was found in the oleoresin extracted from skin by supercritical CO₂ with ethanol. All oleoresins were characterised by a high antioxidant activity, which improved with the synergy of carotenoids, tocopherols and polyphenols.     

Chemical composition and antioxidant and antimicrobial activities of essential oil of Allium sphaerocephalon L. subsp. sphaerocephalon (Liliaceae) inflorescences

BACKGROUND: Allium sphaerocephalon is a wild‐growing plant commonly used as an onion substitute. In this study the essential oil obtained from A. sphaerocephalon subsp. sphaerocephalon inflorescences was analysed by gas chromatography and gas chromatography/mass spectrometry and also evaluated for in vitro antioxidant and antimicrobial activities. The obtained results are reported for the first time and discussed with respect to the sulfur compounds detected in the essential oil. RESULTS: Ninty‐one compounds were identified, representing 91.6% (w/w) of the total oil. Major constituents of the analysed sample were shyobunol (15.3%), β‐caryophyllene (8.1%), α‐cadinol (7.8%), 3,5‐diethyl‐1,2,4‐trithiolane (isomer II, 5.9%) and δ‐cadinene (5.2%). The diluted oil had an antioxidant capacity of 160 000 ± 111 µmol α‐tocopherol acetate equivalents g^?1. Its antimicrobial activity was evaluated against five bacterial and two fungal strains using the broth microdilution assay. Among the micro‐organisms tested, the most susceptible strains were Pseudomonas aeruginosa (minimal inhibitory/bactericidal concentration = 0.08/2.5 mg mL^?1) and Aspergillus niger (minimal inhibitory/fungicidal concentration = 0.31/0.63 mg mL^?1). CONCLUSION: The results showed that the examined species had strong antioxidant and antimicrobial properties and are in accordance with the popular use of plants belonging to the genus Allium in traditional medicine, emphasising the necessity of further detailed study of the active principles in Allium species. Copyright © 2010 Society of Chemical Industry     

月桂叶油树脂的提取及呈香物质分析

采用正交试验法优化月桂叶油树脂超临界CO2萃取工艺条件,用气相色谱-质谱（gas chromatography-mass spectrometry,GC-MS）联用技术和电子鼻技术分析鉴定超临界萃取、水蒸气蒸馏以及乙醇萃取所得油树脂差异。结果表明：超临界CO2萃取的最佳条件为萃取压力22 MPa、萃取温度50 ℃、萃取时间2 h,此条件下月桂叶油树脂得率平均为2.12%。经GC-MS分析,超临界CO2萃取所得油树脂鉴定出致香成分66 种,主要成分为乙酸松油脂（20.38%）、1,8-桉油醇（19.88%）、木香烃内酯（5.61%）、丁香酚甲醚（3.41%）、芳樟醇（2.57%）等;水蒸气蒸馏所得油树脂鉴定出的致香成分为42 种,其中主要成分为1,8-桉油醇（20.99%）、乙酸松油脂（19.34%）、丁香酚甲醚（2.56%）、去氢夙毛菊内酯（2.36%）、α-松油醇（2.17%）等;乙醇萃取所得油树脂鉴定出的致香成分为24 种,主要成分为1,8-桉油醇（15.33%）、4-蒈烯（10.75%）、乙酸松油脂（10.22%）、去氢夙毛菊内酯（10.09%）、木香烃内酯（2.62%）等。由电子鼻主成分分析与雷达图谱可以看出,不同的提取工艺所得到的月桂叶油树脂致香成分差异较大。     

Chemical Constituents, Antimicrobial Investigations, and Antioxidative Potentials of Anethum graveolens L. Essential Oil and Acetone Extract: Part 52

ABSTRACT: The antioxidant, antifungal, and antibacterial potentials of essential oil and acetone extract of Anethum graveolens L. were investigated in the present study. The extract has shown excellent activity for the inhibition of primary and secondary oxidation products for rapeseed oil in comparision with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), which were evaluated using peroxide, thiobarbituric acid, p‐anisidine, and carbonyl values. The activity of extract was further confirmed using other antioxidant properties such as ferric thiocyanate method inlinoleic acid system, which reducing power and scavenging effect (%) on 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical. Using inverted Petri plate method, the volatile oil completely inhibited the growth of Fusarium graminearum at 6 μL dose. Moreover, using poison food technique, the essential oil was found to be highly effective for controlling the growth of Penicillium citrinum and Aspergillus niger. In antibacterial investigations, using agar well diffusion method, the extract has shown better activity for Staphylococcus aureus and Bacillus cereus in comparison with commercial bactericide. However, essential oil has shown better activity for Pseudomonas aeruginosa. Gas chromatographic‐mass spectroscopy studies on essential oil resulted in the identification of 35 components, which account for the 98.9% of the total amount. The major component was carvone (55.2%) followed bylimonene (16.6%), dillapiole (14.4%), andlinalool (3.7%). The analysis of acetone extract showed the presence of 25 components, which account for 94.5% of the total amount. The major components were dill apiole (43.2%), linoleic acid (23.1%), trans‐anethole (11.0%), 2‐propanone, 1‐(4‐methoxyphenyl) (4.6%), carvone (3.1%), p‐anisaldehyde (2.7%), and myristicin (1.5%). In conclusion, the results presented here show that dill essential oil could be considered as a source for natural antimicrobial, whereas its extract could be considered as an alternative source of natural antioxidant.     

Chemical composition,antibacterial and antioxidant activity of the essential oils of Metaplexis japonica and their antibacterial components

The aim of this research was to determine the chemical composition, antioxidant and antibacterial properties of the essential oils from Metaplexis japonica and isolation of antibacterial constituents from the essential oils. Results showed that 63 components were identified in essential oils. Phenylethyl alcohol (77.978%), α‐terpineol (31.810%) and docosane (21.644%) were the most abundent constituents of flower oil, leaf oil and fruit oil, respectively. Based on bioactivity‐guided fractionation, three active constituents were isolated and identified as phenylethyl alcohol, α‐terpineol and β‐linalool. Both flower oil and phenylethyl alcohol showed high antibacterial performance, with inhibition zone from 25 ± 0.5 to 11 ± 0.6 mm at highest concentration, and MIC values ranging from 0.125 to 2%. In both DPPH and ABTS assay, the oils showed moderate antioxidant activity. These results indicate potential efficacy of active constituents and essential oils of M. japonica to control food‐borne pathogenic and spoilage bacteria.     

Oregano: chemical analysis and evaluation of its antimalarial, antioxidant, and cytotoxic activities

Abstract: GC‐FID and GC‐MS analysis of essential oil from oregano leaves (Origanum compactum) resulted in the identification of 46 compounds, representing more than 98% of the total composition. Carvacrol was the predominant compound (36.46%), followed by thymol (29.74%) and p‐cymene (24.31%). Serial extractions with petroleum ether, ethyl acetate, ethanol, and water were performed on aerials parts of Origanum compactum. In these extracts, different chemical families were characterized: polyphenols (gallic acid equivalent 21.2 to 858.3 g/kg), tannins (catechin equivalent 12.4 to 510.3 g/kg), anthocyanins (cyanidin equivalent 0.38 to 5.63 mg/kg), and flavonoids (quercetin equivalent 14.5 to 54.7 g/kg). The samples (essential oil and extracts) were subjected to a screening for antioxidant (DPPH and ABTS assays) and antimalarial activities and against human breast cancer cells. The essential oil showed a higher antioxidant activity with an IC₅₀= 2 ± 0.1 mg/L. Among the extracts, the aqueous extract had the highest antioxidant activity with an IC₅₀= 4.8 ± 0.2 mg/L (DPPH assay). Concerning antimalarial activity, Origanum compactum essential oil and ethyl acetate extract showed the best results with an IC₅₀ of 34 and 33 mg/mL, respectively. In addition, ethyl acetate extract (30 mg/L) and ethanol extract (56 mg/L) showed activity against human breast cancer cells (MCF7). The oregano essential oil was considered to be nontoxic.     

Application of Green Technology for the Acquisition of Extracts of Araçá (Psidium grandifolium Mart. ex DC.) Using Supercritical CO2 and Pressurized Ethanol: Characterization and Analysis of Activity

Brazil is home to a wide variety of flora, including several lesser known species, such as araçá that were processed in this study using two green technologies consecutively: supercritical fluid extraction (SFE) for nonpolar fraction and pressurized liquid extraction. For polar fraction, the experiments followed a central composite design involving ethanol as solvent, with temperature and static time in each bath as independent variables. Both extracts were analyzed for antioxidant and antimicrobial activities. Total phenolics content (TPC) was determined for all ethanol extracts. In the araçá essential oil (AEO) obtained by SFE, the extraction yield was 2.33%. The three major compounds of AEO were α‐pinene (20.75%), p‐cymene (20.50%), and o‐cymene (20.05%). In ethanol extracts, the high yield (14.49%) was obtained at 74 °C/6 min and the major TPC (136.95 mg GAE/100 g) at 60 °C/9 min. Ethanol extracts presented good antioxidant activity (EC₅₀ = 6.37 mg/mL) at 74 °C/6 min. AEO was unable to reduce DPPH? concentration by 50%. Both extract types presented an inhibitory effect against Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus cereus, while only the ethanol extracts presented effect against Listeria monocytogenes. This work had the aim to present the innovation of the use of a whole typical Brazilian fruit that gives rise to extracts with excellent properties for employment in both the pharmaceutical and food industries.     

Antioxidant and radical-scavenging carbazole alkaloids from the oleoresin of curry leaf (Murraya koenigii Spreng.)

Oleoresin of curry leaves (Murraya koenigii Spreng.), obtained using acetone, was evaluated for its antioxidant activity using a β-carotene–linoleic acid model system along with the other extracts obtained using methanol, water and volatile oil. The oleoresin showed maximum activity of 83.2% at 100 ppm among all other extractives in comparison to a synthetic antioxidant, namely, butylated hydroxy anisole which exhibited 90.2% activity at the same concentration. The methanol and water extracts showed activities of 16.7% and 11.3%, respectively, at the same concentration. The volatile oil showed negligible (<10%) activity at 100 ppm concentration. Therefore, the oleoresin was fractionated on a silica gel column to obtain five compounds. Among the five, two compounds with maximum antioxidant activity were identified by ¹H and ¹³C NMR spectra as mahanimbine and koenigine. Koenigine also showed a high degree of radical-scavenging activity.     

Synthesis and Characterization of Nano‐Encapsulated Black Pepper Oleoresin using Hydroxypropyl Beta‐Cyclodextrin for Antioxidant and Antimicrobial Applications

Previous studies have reported antimicrobial and antioxidant activity of black pepper oleoresin which is associated to its phenolic compounds and piperine. The ability of cyclodextrins to form an inclusion complex with a guest molecule could improve black pepper oleoresin application, bioavailability, and stability in foods. Hydroxypropyl beta‐cyclodextrin (HPBCD) inclusion complex with black pepper olereosin were synthesized using the kneading method and characterized for its physico‐chemical properties and its antioxidant and antimicrobial activities. Inclusion complex size was 103.9 ± 7.6 nm and indicated to be a polydisperse system. The entrapment efficiency was 78.3 ± 3.6%, which suggests that other constituents in black pepper oleoresin have higher affinities for HPBCD than piperine (major compound in black pepper oleoresin). Thermograms showed the disappearance of oxidation peaks of black pepper oleoresin, proving complex formation with HPBCD. Phase solubility results indicated 1:1 stoichiometric inclusion complex formation and an increase of black pepper oleoresin aqueous solubility with HPBCD concentration. Nano‐encapsulation with HPBCD did not affect (P > 0.05) total phenolic content; however, it enhanced (P < 0.05) black pepper oleoresin antioxidant activity. Black pepper oleoresin and its inclusion complex were analyzed for their antimicrobial activity against Escherichia coli K12 and Salmonella enterica serovar Typhimurium LT2. Both free and encapsulated black pepper oleoresin effectively inhibited bacterial growth within the concentration range tested. Black pepper oleoresin encapsulated in HPBCD was able to inhibit Salmonella at lower (P < 0.05) concentrations than its corresponding free extract. Therefore, black pepper oleoresin‐HPBCD nanocapsules could have important applications in the food industry as antimicrobial and antioxidant system.     

Chemical composition,antioxidant activity and anti‐lipase activity of Origanum vulgare and Lippia turbinata essential oils

This study reported the chemical composition, phenolic content, antioxidant and anti‐lipase activity of oregano and Lippia essential oils. The major compounds found in oregano essential oil were γ‐terpinene (32.10%), α‐terpinene (15.10%), p‐cymene (8.00%) and thymol (8.00%). In Lippia essential oil, α‐limonene (76.80%) and 1,8‐cineole (4.95%) represented the major compounds. Oregano essential oil had higher phenolic content (12.47 mg gallic acid mL^?1) and DPPH scavenging activity (IC₅₀ 0.357 μg mL^?1) than Lippia essential oil (7.94 mg gallic acid mL^?1 and IC₅₀ 0.400 μg mL^?1, respectively). Both essential oils had similar antioxidant indexes (about 1.2) determined by Rancimat. Moreover, oregano essential oil had also higher anti‐lipase activity (IC₅₀ 5.09 and 7.26 μg mL^?1). Higher phenolic content in the essential oils was related with higher scavenging and anti‐lipase activities. Oregano and Lippia essential oils could be used as natural antioxidants on food products.     

Antibacterial and antioxidant activities of the essential oil and methanol extracts of Bidens frondosa Linn

Antibacterial and antioxidant potential of essential oil, extract and its fractions of Bidens frondosa Linn were evaluated. Sixty‐one components representing 95.41% of the total oil were identified. The essential oil (7.5 μL disc^?1), methanol extract and its different organic subfractions (0.5 μg disc^?1) of B. frondosa displayed a great potential of antibacterial activity against Staphylococcus aureus (ATCC 6538 and KCTC 1916), Listeria monocytogenes ATCC 19116, Bacillus subtilis ATCC 6633, Pseudomonas aeruginosa KCTC 2004, Salmonella enteritidis KCTC 12021 and Enterobacter aerogenes KCTC 2190. Antioxidant activity was evaluated by using 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) assay. The free radical scavenging activity of ethyl acetate (EtOAc) fraction was superior to all other fractions (IC₅₀ = 11.96 μg mL^?1), which was higher than synthetic antioxidant butylated hydroxyanisole, (IC₅₀ = 18.27 μg mL^?1). Furthermore, the amount of total phenolic compounds was determined and its content in EtOAc fraction was the highest as compared to methanol extract or other fractions. The results indicate that the oil and extracts of B. frondosa could serve as an important bio‐resource of antimicrobial agents and antioxidants for using in the food industries.     

Supercritical CO₂extraction of oleoresin from marigold (Tagetes erecta L.) flowers and determination of its antioxidant components with online HPLC-ABTS(·+) assay

BACKGROUND: Marigold is a traditional medicine herb which shows good pharmacological activity in many aspects. It is very important to obtain and investigate the specific bioactive compounds from marigold. The objective of the study was to extract the oleoresin from marigold with supercritical CO₂ (SC‐CO₂) at different pressures and temperatures, detect the fatty acid composition by gas chromatography–mass spectrometry and investigate the antioxidative components in the extracts by combined online high‐performance liquid chromatography‐2,2‐azinobis‐(3‐ethylbenzothiazolin‐6‐sulfonic acid (HPLC‐ABTS^?+) post‐column assay and HPLC‐tandem mass spectrometry. RESULTS: For the pressure range (20–40 MPa) and temperature range (30–70 °C), 30 MPa/70 °C gave the highest yield of oleoresin (58.9 g kg^?1). The dominant fatty acids of marigold flower oleoresin were linoleic acid (>26.41%), palmitic acid (>24.22%) and oleinic acid (>20.12%). Significant effects of the extraction pressure and temperature on the antioxidant activity were observed (P < 0.05). Lutein esters, α‐tocopherol, β‐tocopherol, γ‐tocopherol and δ‐tocopherol were the dominant antioxidant compounds in the extracts. CONCLUSION: The study has shown that the yield and total antioxidant activity of the marigold extracts were affected by the pressure and temperature of SC‐CO₂, and that online HPLC technique could be used as an efficient and rapid method for separation and identification of bioactive compounds from a complex mixture. Copyright © 2011 Society of Chemical Industry     

Chemical Composition,Antimicrobial, and Antioxidant Activities of Essential Oil and Ethanol Extract of Coriandrum sativum L. Leaves from Turkey

This study reports the chemical composition, antioxidant, and antimicrobial activity of the essential oil and ethanol extract of Coriandrum sativum L. leaves. Gas chromatography/mass spectrometry analysis identified 19 compounds representing 95.30% of the oil. (E)-2-decenal (29.87%), linalool (21.61%), (E)-2-dodecenal (7.03%), dodecanal (5.78%), (E)-2-undecenal (3.84%), (E)-2-tridecenal (3.56%), (E)-2-hexadecenal (2.47%), tetradecenal (2.35%), and α-pinene (1.64%) were the main components identified in the essential oil. The samples were screened for their antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl radical scavenging and β-caroten bleaching assay. IC₅₀ value for ethanol extract of C. sativum was determined as 74.87 ± 0.03 μg/mL. Total antioxidant activity value for C. sativum ethanol extract was 85.85 ± 0.04%. Total phenolic content for ethanol extract of the plant was determined as 14.97 ± 0.05 mg gallic acid equivalents/g dry weight. The essential oil and ethanol extract were also tested for antimicrobial activity against 28 different foodborne microorganisms, including 19 bacteria, 7 fungi, and 2 yeast species. The ethanol extract of the plant showed weak antimicrobial activities against microbial strains in both disc diffusion and minimal inhibition concentration tests. This study suggested that Coriandrum sativum L. leaves may be used as a potential source of food flavoring, and for their antioxidants and antimicrobial properties.     

Chemical composition and biological activities of essential oil and extracts from Ocimum sanctum

The objective of the present research work was to evaluate the antioxidant, antimicrobial and antimalarial activities of essential oil and various extracts from O. sanctum. Gas chromatography-mass spectrometry analysis identified the following major compounds with their quantification as: eugenol (22.0%), β-elemene (19.2%), β-caryophyllene (19.1%), and Germacrene D (5.03%). HPLC analysis of O. sanctum extracts revealed that gallic acid, chlorogenic acid, p-hydroxy benzoic acid, caffeic acid, vanillic acid, p-coumeric acid, sinapic acid, and ferulic acid were the important phenolic acids. The methanol extract exhibited highest level of total phenolic (1.36 g/100 g dry plant material) and total flavonoid (0.67 g/100 g dry plant material) followed by ethanol and n-hexane extracts. The oil and extracts exhibited excellent free radical scavenging potential as measured by 2,2-diphenyl-1-picrylhydrazyl radical free radical-scavenging ability, and antioxidant activity as measured by inhibition of linoleic acid oxidation. Essential oil, n-hexane, methanol, and ethanol extracts exhibited moderate antimalarial potential in term of anti-haem biocrystallization activity. In the resazurin microtitre plate and disc diffusion assays, the essential oil of O. sanctum showed better antibacterial activity than various extracts. The results of the present investigation demonstrated significant (p < 0.05) variations in the antioxidant, antimicrobial, and antimalarial activities of essential oil and extracts from O. sanctum.