Chemical compositions and antioxidant properties of essential oils from nine species of Turkish plants obtained by supercritical carbon dioxide extraction and steam distillation
Makaleler > Tam Makale · 2008
Yazarlar: Ummihan Topal, Mitsuru SASAKİ, Motonobu GOTO, Semih ÖTLEŞ
International Journal of Food Sciences and Nutrition, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2008, cilt 59, ss 619-634
DOI: 10.1080/09637480701553816
Özet
Ummihan Topala, Mitsuru Sasakia, Motonobu Gotoa & Semih Otlesb*a Department of Applied Chemistry and Biochemistry, Kumamoto University, Kumamoto, Japanb Department of Food Engineering, Ege University, Bornova, Izmir, Turkey† Correspondence: Semih Otles, Department of Food Engineering, Ege University, Bornova, Izmir, 35100, Turkey, 90 232 3880016, 90 232 3741401 semih.otles@ege.edu.trChemical compositions and antioxidant activities of essential oils from nine different species of Turkish plants, namely Melissa officinalis L., Rosmarinus officinalis L., Cuminum cyminum L., Piper nigrum L., Lavandula stoechas spp., Foeniculum vulgare, Pimpinella anisum L., Thymus serpyllum and Liquidamber orientalis Mill., were studied. Essential oils were obtained by supercritical carbon dioxide (SCCO2) extraction and steam distillation, and were analyzed by gas chromatography–mass spectrometry. The antioxidant activities of SCCO2 extraction and steam distillation extracts were tested by means of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Essential oils extracted by SCCO2 and steam distillation showed different compositions in different species. In the DPPH assay, R. officinalis, C. cyminum, P. anisum, T. serpyllum and L. orientalis essential oils obtained by SCCO2 extraction showed higher antioxidant activity than steam distillation extracts, with radical scavenging activities ranging from 87.1±0.23% to 92.0±0.34% compared with the butylated hydroxytoluene positive control (91.4±0.21%).