Introduction: Lemon essential oil is a complex organic compound isolated from the peel that is commonly used as a flavoring agent in food and beverages, cosmetics, and other household products. The aim of this research work is to isolate the essential oil from citrus pe More
Introduction: Lemon essential oil is a complex organic compound isolated from the peel that is commonly used as a flavoring agent in food and beverages, cosmetics, and other household products. The aim of this research work is to isolate the essential oil from citrus peel and evaluate its characteristics.Materials and Methods: The essential oil from dry Citrus Limon (Lisbon and Eureka varieties) peel was extracted by hydrodistillation (HD) method. The extraction yield, extraction time, chemical composition of the essential oil, physical constants, energy consumption, and quantities of released carbon dioxides in the atmosphere were investigated.Results: The essential oil yields concerned with Lisbon and Eureka varieties were 1.22±0.14 and 1.18±0.14% (w/w), respectively. There were not significant differences among the physical constants (refractive index, color, and specific gravity) of extracted essential oils from Lisbon and Eureka varieties. Significant differences concerned with energy consumption of both Lisbon and Eureka varieties (0.67 kWh) were not observed. Using GC/MS apparatus, chemical components of extracted essential oils were identified. The major component of extracted essential oils from Lisbon and Eureka varieties was limonene (66.24±4.69 and 59.40±4.20%, respectively).Conclusion: There were not significant differences between quantity and quality of major components of extracted essential oils from two C. Limon varieties.
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In this research, extraction of essential oil from dry Citrus Limon (Lisbon and Eureka varieties) peel was performed by hydrodistillation (HD) method and extraction yield, extraction time, chemical composition of essential oils, physical constants, energy consumption, a More
In this research, extraction of essential oil from dry Citrus Limon (Lisbon and Eureka varieties) peel was performed by hydrodistillation (HD) method and extraction yield, extraction time, chemical composition of essential oils, physical constants, energy consumption, and quantities of released carbon dioxides in the atmosphere were investigated. Essential oil yield of Lisbon and Eureka varieties were 1.22±0.14 and 1.18±0.14% (w/w), respectively. There were no significant differences among physical constants (refractive index, color, and specific gravity) of extracted essential oils from Lisbon and Eureka varieties of lemon peel. Also, there were no significant differences among extraction energy consumption of both Lisbon and Eureka varieties (0.67 kWh). Using GC/MS apparatus, components of extracted essential oils were identified. The major component of extracted essential oils from Lisbon and Eureka varieties was limonene (66.24±4.69 and 59.40±4.20%, respectively). Also, there were no significant differences between quantity and quality of major components of extracted essential oils from two C. Limon varieties.
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The objective of the present study was to investigate the extraction of Ferulago angulate essential oil using the two methods of Clevenger-microwave and ultrasound, and to examine their effects on the quantity and quality of the essential oil of this medicinal plant. In More
The objective of the present study was to investigate the extraction of Ferulago angulate essential oil using the two methods of Clevenger-microwave and ultrasound, and to examine their effects on the quantity and quality of the essential oil of this medicinal plant. In the Clevenger-microwave method, the plant to water ratios of 1:10 and 1:20 and the microwave power of 330, 660 and 990 w (30,60 and 90%) were taken into account as the independent variables, while in the ultrasound method, the indirect ultrasound pretreatment (at 20 and 45°C) was considered as the affecting factors for the extraction of the essential oil of Ferulago angulate. In order to identify the chemical compounds, gas chromatography-mass spectrometry was employed and the impact of other parameters, including the efficiency, specific gravity, color, refractive index and antioxidant power of the essential oil were also valuated. It was found out that application of microwave and the rise in its power led to a decrease in the extraction initial time as well as a reduction in the extraction completion time and the time needed for the extraction curve to get constant from 4 h to 1 h. β-phellandrene had the largest content (approximately 35%). Extraction time in the microwave treatment was significantly lower than that of Clevenger.Ultrasound pretreatment at various temperatures, utilization of the Clevenger-microwave extraction method at different microwave powers and the change in the plant to water ratio did not have considerable effects on the essential oil refractive index, antioxidant activity and specific gravity.
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این پژوهش با هدف بررسی مواد موثره موجود در عصاره و اسانس گیاه زینتی-دارویی سداب و بررسی اثر ضد میکروبی آنها انجام شد. بدینمنظور در آبان ماه 1398 اندام هوایی سداب از زیستگاه طبیعی آن در ارتفاعات چابکسر-استان گیلان جمعآوری شد. برگها و ساقه گیاه در آون الکتریکی با دمای More
این پژوهش با هدف بررسی مواد موثره موجود در عصاره و اسانس گیاه زینتی-دارویی سداب و بررسی اثر ضد میکروبی آنها انجام شد. بدینمنظور در آبان ماه 1398 اندام هوایی سداب از زیستگاه طبیعی آن در ارتفاعات چابکسر-استان گیلان جمعآوری شد. برگها و ساقه گیاه در آون الکتریکی با دمای 75 درجه سانتیگراد به مدت 24 ساعت خشک و سپس توسط کلونجر عصاره و اسانس گیاه استخراج شد. جهت شناسایی ترکیبات موثره عصاره و اسانس از GC-MS استفاده شد. نتایج نشان داد که Hexadecanoic acid، Isomaturnin، 2-Ethyl-1,3,4,5,6,7,8-heptamethy و12-methoxy-19-norpodocarpa بهترتیب بیشترین ترکیب موجود در اسانس برگ، اسانس ساقه، عصاره برگ و عصاره ساقه سداب است. نتایج تست میکروبی به روش دیسک دیفیوژن روی سویههای Pseudomonas aeruginosa, Staphylococcus aureus, Acinetobacter baumannii and Escherichia coli نشان داد که عصاره برگ و ساقه سداب بیشترین اثر را در برابر مهار باکتری A. baumannii دارد. بررسی نتایج MIC و MBC نشان داد که باکتری S. aureus با کمترین MIC و MBC حساسترین باکتری در برابر اسانس برگ و ساقه سداب است درحالیکه A. baumannii با کمترین MBC بیشترین حساسیت را به عصاره برگ سداب نشان داد. بنابراین میتوان از عصاره و اسانس گیاه سداب به-عنوان یک ماده ضد میکروبی علیه باکتریهای بیماریزای انسانی استفاده نمود.
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