Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity |
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| Authors: | Sandra B. Gli&scaron ić,Du&scaron an R. Mi&scaron ić,Marko D. Stamenić,Irena T. Zizovic,Ružica M. A&scaron anin,Dejan U. Skala |
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| Affiliation: | 1. Faculty of Technology and Metallurgy, Department of Organic Chemical Technology, Belgrade University, Karnegijeva 4, 11020 Belgrade, Serbia and Montenegro;2. Faculty of Veterinary Medicine, Department of Microbiology, Belgrade University, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia and Montenegro;3. Texas A&M at Qatar, Qatar Support Office, College Station, TX 77844, USA |
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| Abstract: | 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. |
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| Keywords: | Carrot fruit Carotol Supercritical fluid extraction Essential oil Antimicrobial activity |
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