Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage

This work reports on the antimicrobial activity in fresh sausage of marjoram (Origanum majorana L.) essential oil against several species of bacteria. The in vitro minimum inhibitory concentration (MIC) was determined for 10 selected aerobic heterotrophic bacterial species. The antimicrobial activity of distinct concentrations of the essential oil based on the highest MIC value was tested in a food system comprising fresh sausage. Batch food samples were also inoculated with a fixed concentration of Escherichia coli and the time course of the product was evaluated with respect to the action of the different concentrations of essential oil. Results showed that addition of marjoram essential oil to fresh sausage exerted a bacteriostatic effect at oil concentrations lower than the MIC, while a bactericidal effect was observed at higher oil concentrations which also caused alterations in the taste of the product.     

Chemical composition and antimicrobial activity of Rosmarinus officinalis L. essential oil obtained via supercritical fluid extraction

The chemical composition and antimicrobial activity of essential oil-rich fractions obtained by supercritical CO2 extraction from Rosmarinus officinalis L. were investigated. Gas chromatography-mass spectroscopy analysis of these fractions resulted in the identification of 33 compounds of the essential oil. The main components of these fractions were alpha-pinene, 1,8-cineole, camphor, verbenone, and borneol, constituting ca. 80% of the total oil. The antimicrobial activity was investigated by the disc diffusion and broth dilution methods against six microbial species, including gram-positive bacteria (Staphylococcus aureus and Bacillus subtilis), gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa), a yeast (Candida albicans), and a fungus (Aspergillus niger). All of the essential oil-rich fractions obtained showed antimicrobial activity against all of the microorganisms tested, with inhibition zones and minimal bactericidal and fungicidal concentration values in the range of 17 to 33 mm and 2.25 to 0.25 mg/ml, respectively. The most active fraction was the one obtained in experiment 4 (4% ethanol as modifier; extraction pressure, 25 MPa; extraction temperature, 60 degrees C). S. aureus was found to be the most sensitive bacteria to the rosemary extracts, whereas the least susceptible was A. niger. alpha-Pinene, 1,8-cineole, camphor, verbenone, and borneol standards also showed antimicrobial activity against all the microorganisms tested, borneol being the most effective followed by camphor and verbenone. In that way, it was confirmed that essential oil from experiment 4, with the best antimicrobial activity, presented the highest quantity of camphor, borneol, and verbenone.     

调味香料马玉兰挥发油化学成分的研究

采用水蒸气蒸馏法提取了调味香料马玉兰的挥发油,并利用气相色谱/质谱(GC/MS)联用技术和保留指数比较法分析了该挥发油的化学成分。从马玉兰挥发油中鉴定了40种化合物,占挥发油总量的95.06%。我国马玉兰挥发油的主要成分为4-萜品醇(33.00%)、氧化石竹烯(11.91%)、对伞花烃(6.84%)、α-松油醇(6.66%)和斯巴醇(6.00%)。     

Salt effects on Origanum majorana fatty acid and essential oil composition

BACKGROUND: The effects of salt on the essential oil yield and fatty acid composition of aerial parts of two marjoram varieties were investigated. Plants with 6 leaves were treated with NaCl (75mM). RESULTS: Salt treatment led to a reduction in aerial part growth. Salinity increased the fatty acid content more significantly in Tunisian variety (TV) than in Canadian variety (CV). CV showed an increase in double‐bond index (DBI) and a decrease in malondialdehyde content under salt stress, while the opposite was observed in TV. The DBI was mainly affected by a strong reduction in oleic and linoleic acids in TV, whereas a strong stimulation of linoleic acid in CV was observed. Salt decreased and increased the essential oil yield in TV and CV respectively. The main constituents of the essential oil of TV were trans‐hydrate sabinene and terpinen‐4‐ol, which showed a significant decrease under salt stress. In contrast, the main constituents of the essential oil of CV were sabinene and trans‐hydrate sabinene, which showed a significant decrease and increase respectively under salt stress. CONCLUSION: Marjoram oil is a rich source of many compounds such as essential oils and fatty acids, but the distribution of these compounds differed significantly between the two varieties studied. Copyright © 2011 Society of Chemical Industry     

超临界提取调味香料披萨草精油及其化学成分分析

采用超临界CO2提取法提取了披萨草精油,并利用气相色谱/质谱(GC/MS)联用技术和保留指数比较法分析了该精油的化学成分.从SFE披萨草精油中鉴定了28种化合物,占精油总童的94.31%.主要成分为香芹酚(47.61%),丁香酚(16.12%)和麝香草酚(14.81%).     

超临界CO2提取葛缕子精油及其成分分析

目的:优化葛缕子精油的提取工艺并对其成分进行分析。方法:以葛缕子籽粒为原料,采用超临界CO₂技术提取葛缕子精油,并通过气相色谱—质谱(GC-MS)对精油挥发性成分进行分析。结果:超临界CO₂提取葛缕子精油的最佳工艺条件为提取釜温度50℃,分离釜温度40℃,提取釜压力30 MPa,分离釜压力0.4 MPa,二氧化碳流速20 g/min,提取时间90 min,此条件下精油得率为4.79%。与同时蒸馏萃取(SDE)法相比,超临界CO₂流体能快速扩散到样品颗粒内部并充分溶解其中的精油成分,具有提取时间短、得率高、无溶剂残留的优点。超临界CO₂法制备的葛缕子精油中,主要成分为D-柠檬烯(50.96%)和香芹酮(46.65%),挥发性成分种类及含量均高于同时蒸馏萃取法的。结论:超临界CO₂法比同时蒸馏萃取法更适合葛缕子精油的提取。     

Chemical composition of the essential oil of marjoram (Origanum majorana L.) from Reunion Island

Capillary gas chromatography, mass and FTIR spectrometry were used to analyse the composition of the water-distilled essential oil of marjoram (Origanum majorana L.) grown in Reunion Island located in Indian Ocean (21°S 55°E). Among 45 compounds recorded by gas chromatography, GC–MS and GC–FTIR 43 components were identified. The essential oil was found to be rich in terpinen-4-ol (38.4%), cis-sabinene hydrate (15.0%), p-cymene (7.0%) and γ-terpinene (6.9%). ©     

Supercritical carbon dioxide extraction of compounds with antimicrobial activity from Origanum vulgare L.: determination of optimal extraction parameters

Oregano leaves were extracted using a pilot-scale supercritical fluid extraction plant under a wide range of extraction conditions, with the goal of determining the extraction and fractionation conditions to obtain extracts with optimal antimicrobial activity. In this investigation, the essential oil-rich fractions were selectively precipitated in the second separator, and their chemical composition and antimicrobial activity were investigated. Gas chromatography-mass spectrometry analysis of the various fractions resulted in the identification of 27 compounds of the essential oil. The main components of these fractions were carvacrol, trans-sabinene hydrate, cis-piperitol, borneol, terpinen-4-ol, and linalool. Antimicrobial activity was investigated by the disk diffusion and broth dilution methods against six different microbial species, including two gram-positive bacteria (Staphylococcus aureus and Bacillus subtilis), two gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa), a yeast (Candida albicans), and a fungus (Aspergillus niger). All of the supercritical fluid extraction fractions obtained showed antimicrobial activity against all of the microorganisms tested, although the most active fraction was the one obtained in experiment 5 (fraction was obtained with 7% ethanol at 150 bar and 40 degrees C). C. albicans was the most sensitive microorganism to the oregano extracts, whereas the least susceptible was A. niger. Carvacrol, sabinene hydrate, borneol, and linalool standards also showed antimicrobial activity against all of the microorganisms tested, with carvacrol being the most effective. Consequently, it was confirmed that essential oil from experiment 5, with the best antimicrobial activity, also presented the highest quantity of carvacrol.     

Comparison of essential oil composition of Carum copticum obtained by supercritical carbon dioxide extraction and hydrodistillation methods

Essential oil of Carum copticum cultivated in Iran was obtained by hydrodistillation and supercritical (CO₂) extraction (SFE) methods. The oils were analysed by capillary gas chromatography, using flame ionization and mass spectrometric detection. The compounds were identified according to their retention indices and mass spectra (EI, 70 eV). The effects of different parameters, such as pressure, temperature, modifier volume and extraction time, on the supercritical fluid extraction of C. copticum oil were investigated. The results showed that, under pressure of 30.4 MPa, temperature 35 °C, methanol 0% and dynamic extraction time of 30 min, the method was most selective for the extraction of thymol. Eight compounds were identified in the hydrodistilled oil. The major components of C. copticum were thymol (49.0%), γ-terpinene (30.8%), p-cymene (15.7), β-pinene (2.1%), myrcene (0.8%) and limonene (0.7%). However, by using supercritical carbon dioxide under optimum conditions, only three components constituted more than 99% of the oil. The extraction yield, based on hydrodistillation was 2.8% (v/w). Extraction yield based on the SFE varied in the range of 1.0–5.8% (w/w) under different conditions. The results show that, in Iranian C. copticum oil, thymol is a major component.     

Rapid screening of antioxidant activity of sage (Salvia officinalis L.) extracts obtained by supercritical carbon dioxide at different extraction conditions.

Sage herb (Salvia officinalis L.) was extracted at supercritical fluid extraction (SFE) conditions with carbon dioxide at different parameters and the extracts tested on their antioxidant activity (AA). SFE of sage herb at 35 MPa pressure was found to be an effective method to obtain pure extracts. The yields of the extracts were substantially increased by using 1% of entrainer solvent ethanol. The fractionation of sage extract was a complex procedure in terms of extract distribution between separators operating at various pressure and temperature conditions. It was also proved by testing the AA of the extracts in rapeseed oil. The effect of the extracts on the rapeseed oil weight gain varied in a wide range (from 'very low' to 'high') depending on the fractionation conditions. Preliminary results showed that to obtain more effective antioxidant fractions separation steps should be started at 10 MPa lower pressure than that used for the extraction.     

Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity

Isolation of carrot fruit (Daucus carrota L., cultivar “Chanteney”) essential oil by supercritical carbon dioxide was investigated from the pretreatment of herbaceous matrix and extraction conditions to the chemical composition of obtained extract and its antimicrobial activity. The qualitative and quantitative analyses of the supercritical extract, as well as of the essential oil obtained by hydrodistillation, were done by GC/FID and GC/MS methods. Antimicrobial properties of both samples were investigated against ten species of microorganisms. Experimental results showed that the particle size had no influence on the extraction process. The highest yield was obtained at 40 °C and 10 MPa. The main component of the supercritical extract, as well as of the essential oil was carotol. The supercritical extract was characterized by the presence of heavier molecular weight compounds, while some lighter compounds, e.g. pinenes, were not detected. The supercritical extract and the essential oil were the most effective against Gram-positive bacteria.     

Rapid screening of antioxidant activity of sage (Salvia officinalis L.) extracts obtained by supercritical carbon dioxide at different extraction conditions

Sage herb (Salvia officinalis L.) was extracted at supercritical fluid extraction (SFE) conditions with carbon dioxide at different parameters and the extracts tested on their antioxidant activity (AA). SFE of sage herb at 35 MPa pressure was found to be an effective method to obtain pure extracts. The yields of the extracts were substantially increased by using 1% of entrainer solvent ethanol. The fractionation of sage extract was a complex procedure in terms of extract distribution between separators operating at various pressure and temperature conditions. It was also proved by testing the AA of the extracts in rapeseed oil. The effect of the extracts on the rapeseed oil weight gain varied in a wide range (from ‘very low’ to ‘high’) depending on the fractionation conditions. Preliminary results showed that to obtain more effective antioxidant fractions separation steps should be started at 10 MPa lower pressure than that used for the extraction.     

Fractionation of fish oil with supercritical carbon dioxide

In order to verify the possibility of using supercritical CO₂ (SC-CO₂) to concentrate polyunsaturated ω−3 fatty acids in the form of natural fish oil, experimental phase equilibrium data were measured for a CO₂ – fish oil system. Phase equilibrium was measured at temperatures from 301 to 323 K and pressures from 7.8 to 29.4 MPa, using the dynamic method. The oil solubility and fatty acid composition of the extracts were measured and these data used to verify CO₂ selectivity. The best operational conditions to fractionate the oil were 7.8 MPa and 301.15 K, although in all the conditions analyzed, eicosapentaenoic acid (EPA) could not be fractionalized. The equilibrium for a mixture of 50% fish oil and 50% babassu (Attalea funifera) fat was measured in order to understand how the fatty acid composition influenced the fractionation. It was observed that the solubility of the mixture was an average of the individual solubility values, and the composition of the extracts could be calculated from the individual solubility of each component.     

Anti‐inflammatory activity of rosemary extracts obtained by supercritical carbon dioxide enriched in carnosic acid and carnosol

The in vitro anti‐inflammatory activity of supercritical rosemary (Rosmarinus officinalis L.) extracts (rosemary A and B) is been reported in this study. To achieve that, THP‐1 macrophages were activated using lipopolysaccharide or human ox‐LDL and secretion and gene expression of TNF‐α, IL‐1β, IL‐6 and IL‐10 were evaluated, as well as COX‐2 gene expression. Results indicated that both rosemary extracts (A & B) exhibit high anti‐inflammatory activity although at a higher extent in case of rosemary B extract (5 μg mL^?1), representing a higher quantity of carnosic acid and carnosol than rosemary A. When comparing the activity of the extract to the standard itself, the anti‐inflammatory activity of standards of carnosic acid and carnosol was not as intense as that obtained with rosemary B. These data indicated that although carnosic acid content in the extracts is considered as the main anti‐inflammatory compound, a synergistic interaction with other compounds may play a significant role in enhancing its activity. Results provided the grounds for possible increase in the application of supercritical rosemary extracts in food formulations for mitigation or prevention of inflammatory diseases.     

Antioxidant effects of Origanum majorana L. on superoxide anion radicals

A purified compound with antioxidant properties (28 mg), T3b, was isolated from a methanol extract (10 g) of Origanum majorana L. by sequential procedures, with silica gel column, thin-layer, and LH-20 Sephadex gel column chromatographies. The in vitro scavenging activity of T3b on superoxide anion radical (O₂⁻) was investigated and compared to those of seven commercially available synthetic or natural antioxidants. Of those, the strongest scavenging action was observed in T3b with an IC₅₀ of 1.44 μg/ml. The T3b also exhibited significant inhibitory effects on 12-O-tetradecanolyphorbol-13-acetate (TPA)-induced O₂⁻ generation and hydrogen peroxide formation in differentiated HL-60 cells, indicating that the isolated compound is a potent chemopreventer. The purified compound from O. majorana L. was shown to possess both O₂⁻ scavenging activity and an inhibitory effect against TPA-induced O₂⁻ generation.     

长裙竹荪子实体乙醚和乙酸乙酯提取物的化学组成分析及抑菌活性研究

依次用乙醚和乙酸乙酯为溶剂,对正己烷提取后的长竹荪子实体粉末进行索氏提取。乙醚和乙酸乙酯的提取率分别为1.57%和1.85%,然后采用GC-MS对乙醚和乙酸乙酯提取物的化学成分进行分析,图谱解析结果显示乙醚提取物中含有43种成分,占总含量的99.98%;乙酸乙酯提取物中含有73种成分,占总含量的99.56%。两种提取物对金黄色葡萄球菌、变形杆菌、枯草芽孢杆菌、伤寒杆菌等均有明显的抑制作用,而乙酸乙酯提取物的抑菌效果优于乙醚。      

香茅精油的超临界CO_2萃取及其抗氧化活性的研究

采用超临界CO_2萃取法提取香茅草中的精油,通过简单比较法优化萃取条件,并以香茅精油对DPPH自由基(DPPH·)、超氧阴离子自由基(O_2-·)和羟基自由基(OH·)的清除能力来研究其抗氧化活性。结果:在萃取压力为15MPa、萃取温度为45℃、萃取时间为90min的超临界CO_2萃取条件下香茅精油的得率最高,可达_2.13%。香茅精油在一定的浓度范围内其浓度与DPPH·、O_2-·和OH·清除率呈良好的线性关系,量效关系明显,对DPPH·、O_2-·和OH·的半抑制浓度(IC50)分别为3._237mg/m L、0._27_24mg/m L和0.6615mg/m L。表明:香茅精油具有良好的抗氧化活性,是一种开发潜力较高的天然抗氧化剂。     

Antioxidant activity of Spirulina platensis extracts by supercritical carbon dioxide extraction

Supercritical CO₂ extraction of antioxidants from Spirulina platensis was optimized using response surface methodology. About 10.26 g/kg of extracts from S. platensis could be obtained under the optimum conditions of 48 °C at 20 MPa over a 4 h period. The antioxidant activity of the extracts prepared under the optimized condition, determined by linoleic acid peroxidation inhibition method, was lower compared with BHT and Trolox, but significantly higher than α-tocopherol in 300 min and became similar to α-tocopherol after that. The components of the extracts were further analyzed, and the results showed that the extracts contained 85.1 g/kg of flavonoids, 77.8 g/kg of β-carotene, 113.2 g/kg of vitamin A and 3.4 g/kg of α-tocopherol, which may contribute greatly to their high antioxidant activity. The main fatty acids in the extracts were palmitic acid (35.32%), linolenic acid (21.66%) and linoleic acid (20.58%).     

超临界CO2萃取玫瑰精油的研究

基于超临界流体萃取原理,通过单因素和正交实验研究了超临界CO)2萃取玫瑰精油的最佳工艺条件:原料粒度60目,流量18L/h,萃取时间1.5h,温度40℃,压力16MPa。