کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1187001 963453 2010 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Comparative evaluation of the antibacterial activities of the essential oils of Rosmarinus officinalis L. obtained by hydrodistillation and solvent free microwave extraction methods
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Comparative evaluation of the antibacterial activities of the essential oils of Rosmarinus officinalis L. obtained by hydrodistillation and solvent free microwave extraction methods
چکیده انگلیسی

Rosmarinus officinalis L. is a perennial herb that belongs to the Lamiaceae family. It is used as a food flavouring agent, and well known medicinally for its powerful antimutagenic, antibacterial and chemopreventive properties. Essential oils were obtained from this plant by hydrodistillation (HD) and solvent free microwave extraction (SFME). GC–MS analyses of the oils revealed the presence of 24 and 21 compounds in the essential oils obtained through HD and SFME, respectively. The total yield of the volatile fractions obtained through HD and SFME was 0.31% and 0.39%, respectively. Higher amounts of oxygenated monoterpenes such as borneol, camphor, terpene-4-ol, linalool, α-terpeneol (28.6%) were present in the oil of SFME in comparison with HD (26.98%). However, HD oil contained more monoterpene hydrocarbons such as α-pinene, camphene, β-pinene, myrcene, α-phellanderene, 1,8-cineole, trans β-ocimene, γ-terpenene, and cis sabinene hydrate (32.95%) than SFME extracted oil (25.77%). The essential oils obtained using the two methods of extraction were active against all the bacteria tested at a concentration of 10 mg ml−1. Minimum inhibitory concentration (MIC) values for all the susceptible bacteria ranged between 0.23 mg ml−1 and 7.5 mg ml−1.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 120, Issue 1, 1 May 2010, Pages 308–312
نویسندگان
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