精油
抗菌剂
化学
过热蒸汽
色谱法
萨比宁
食品科学
有机化学
柠檬烯
过热
凝聚态物理
物理
作者
Muhammad Adnan Ayub,Muhammad Asif Hanif,Joanne T. Blanchfield,Muhammad Zubair,Muhammad Amin Abid,Muhammad Tahir Saleh
标识
DOI:10.1080/14786419.2022.2044327
摘要
Oleo-gum-resin is a complex mixture of essential oils, polysaccharides, and resin acids. The objectives of the present study were to evaluate the variation in chemical components and antimicrobial activity of essential oils extracted by superheated steam at various temperatures. The optimum essential oil yield was obtained at the highest superheated steam temperature (210 °C). In total, twenty-one compounds were quantified by GC-MS with α-pinene as the major compound, followed by α-thujene, trans-verbenol, β-thujone, p-cymene, m-cymene, and sabinene. Antimicrobial activity was performed by disc diffusion, resazurin microtitre-plate and micro-dilution broth susceptibility assays in which essential oil extracted at 150 °C and 180 °C revealed the highest antibacterial and antifungal activity, respectively. It is concluded that superheated steam is an effective method for the isolation of essential oil from oleo-gum-resin that improves the recovery of essential oil as well as antimicrobial activity.
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