Kinetic study of volatile oil of Curcuma longa L. rhizome and Carum carvi L. fruits extracted by microwave-assisted techniques using the cryogrinding

Akloul, R; Benkaci-Ali, F; Eppe, Gauthier

doi:10.1080/10412905.2014.942766

Article (Scientific journals)

Kinetic study of volatile oil of Curcuma longa L. rhizome and Carum carvi L. fruits extracted by microwave-assisted techniques using the cryogrinding

Akloul, R; Benkaci-Ali, F; Eppe, Gauthier

2014 • In Journal of Essential Oil Research, 26 (6), p. 473-485

Peer Reviewed verified by ORBi

Permalink
https://hdl.handle.net/2268/172700

DOI
10.1080/10412905.2014.942766

Files (1)Send to Details Statistics Bibliography Similar publications

Files

Full Text

article jeor carv cur.pdf

Publisher postprint (363.17 kB)

Request a copy

All documents in ORBi are protected by a user license.

Send to

RIS BibTex APA Chicago Permalink X Linkedin

Details

Keywords :

distillation; microwave; carum carvi; GC-MS

Abstract :

[en] Hydrodistillation assisted by microwave (HDAM) and steam distillation assisted by microwave (SDAM) of Curcuma longa L. rhizome (CL) and Carum carvi fruits (CC) were investigated. The effect of the cryogrinding (CG) showed differences in yields and composition of volatile oils compared with classical grinding. HDAM–CG (CL: 1.20%, CC: 1.25%) and SDAM–CG (CL: 1.45%, CC: 1.75%) allowed extraction of substantial amounts of volatile oils in less time compared with HDAM (CL: 0.6%, CC: 1.00%) and SDAM (CL: 0.90%, CC: 1.00%). In addition, the major amounts of volatile oils were globally obtained during the first 5 and 10 minutes of extraction for CL and CC, respectively. A kinetic study of essential oils extraction from CL and CC was quantitatively performed. The composition of the major components and family classes present a significant variation with the extraction time. Essential oils extracted by these two methods were quantitatively (yield) and qualitatively [aromatic profile by gas chromatography (GC) and GC–mass spectrometry (GC–MS)] analyzed. There were differences, especially in the major compounds ar-turmerone (HDAM: 46.00–57.96%, HDAM–CG: 30.85–60.32%) and β-turmerone (HDAM: 14.43–16.74%, HDAM–CG: 10.46–15.77%) for CL, and limonene (HDAM: 23.61–56.97%, HDAM–CG: 38.04–43.00%) and carvone (HDAM: 36.19–64.54%, CC–CG: 53.65–56.31%) for CC.

Disciplines :

Chemistry

Author, co-author :

Akloul, R

Benkaci-Ali, F

Eppe, Gauthier ; Université de Liège - ULiège > Département de chimie (sciences) > Chimie analytique inorganique

Language :

English

Title :

Kinetic study of volatile oil of Curcuma longa L. rhizome and Carum carvi L. fruits extracted by microwave-assisted techniques using the cryogrinding

Publication date :

2014

Journal title :

Journal of Essential Oil Research

ISSN :

1041-2905

Publisher :

Allured Publishing Corporation, Carol Stream, United States - Illinois

Volume :

Issue :

Pages :

473-485

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 07 October 2014

Statistics

Number of views

96 (1 by ULiège)

Number of downloads

2 (0 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

OpenAlex citations

Bibliography

S.K. Kang., Changes in organic acid, mineral, color, curcumin and bitter substance of Curcuma longa L. and Curcuma atomatica Salib according to picking time. J. Kor. Food Preserv., 14, 633-638 (2007).
A. Tuba, and, G. Ilhami., Antioxidant and radical scavenging properties of curcumin, chemico-biological interactions. J. Chem. Biol. Int., 174, 27-37 (2008).
T. Nishiyama, T. Mae, H. Kishida, M. Tsukagawa, Y. Mimaki, M. Kuroda, et al., Curcuminoids and sesquiterpenoids in turmeric (Curcuma longa L.) suppress an increase in blood glucose level in type 2 diabetic KK-Ay mice. J. Agr Food Chem., 53, 959-963 (2005).
S. Singh, B.S.S. Rajesh, K. Sahoo, E. Subudhi, and, S. Nayak., Chemical composition of turmeric oil (Curcuma longa L. cv. Roma) and its antimicrobial activity against eye infecting pathogens. J. Essent. Oil Res. JEOR, 23, 11-18 (2011).
P.K. Awasthi, and, S.C. Dixit., Chemical composition of Curcuma longa leaves and rhizome oil from the plains of northen India. Pharmacognosy, 1, 312 (2009).
D.K. Gounder, and, J. Lingamallu., Comparison of chemical composition and antioxidant potential of volatile oil from fresh, dried ans cured turmeric (Curcuma longa) rhizome. Ind. Crops Prod., 38, 124-131 (2012).
J. Kamenik. In: Proc. Conf. Biology and Agrotechnique of Caraway, pp. 86-10, Mendel University in Brno Zemědělská, Brno (1994).
B. Kocourkova, J. Sedlakova, and, V. Holubova. In: Proc. Conf. Caraway in Present Plant Production, pp. 34-41, Mendel University in Brno Zemědělská, Brno (1999).
J. Sedlakova, V. Kuban, V. Holubova, and, B. Kocourkova. In: Proc. Conf. Analysis of Organic Compounds in Environment, Determination of Essential Oils Content and Composition in Caraway, 2-Theta, K. Lhotka, 120-126 (1998).
G.E. Kleinkopf, N.A. Oberg, and, N.L. Olsen., Sprout inhibition in storage: current status, new chemistries and natural compounds. Am. J. Potato Res., 80, 317-327 (2003).
J. Dyduch, A. Najda, and, N. Brzozowski., Growth and chemical content of caraway (Carum carvi L.) in the first year of cultivation. Folia Hortic., 1, 108-112 (2006).
I. Sembratowicz, and, A. Czech., Natural antioxidants in the food. Post. Nauk Roln., 1, 75-88 (2005).
A.A. Craveiro, F.J.A. Matos, J.W. Alencar, and, M.M. Plumel., Microwave oven extraction of an essential oil. Flav. Fragr. J., 4, 43-44 (1989).
European Patent. P. EP 698 076 B1. (1996).
E.E. Stashenko, B.E. Jaramillo, and, J.R. Martinez., Comparison of different extraction methods for the analysis of volatile secondary metabolites of Lippia alba (Mill.) N.E. Brown, grown in Colombia, and evaluation of its in vitro antioxidant activity. J. Chromatogr. A, 1025, 93-103 (2004).
M.E. Lucchesi, F. Chemat, and, J. Smadja., Solvent-free microwave extraction of essential oil from aromatic herbs: comparison with conventional hydro-distillation. J. Chromaogr. A, 1043, 323-327 (2004).
F. Chemat, M.E. Lucchesi, J. Smadja, L. Favretto, G. Colnaghi, and, F. Visinoni., Microwave accelerated steam distillation of essential oil from lavender: A rapid, clean and environmentally friendly approach. Anal. Chimica Acta, 555, 157-160 (2006).
N. Sahraoui, M. Abert-Vian, I. Bornard, C. Boutekdjiret, and, F. Chemat., Improved microwave steam distillation apparatus for isolation of essential oils: Comparison with conventional steam distillation. J. Chromatogr. A, 1210, 229-233 (2008).
M. Abert-Vian, X. Fernandez, F. Visinoni, and, F. Chemat., Microwave hydro-diffusion and gravity: A new device for extraction essential oils. J. Chromatogr. A, 1190, 14-17 (2008).
F. Benkaci-Ali, A. Baaliouamer, and, B.Y. Meklati., Kinetic study of microwave extraction of essential oil of Nigella sativa L. seeds. Chromatographia, 64, 227-231 (2006).
F. Benkaci-Ali, A. Baaliouamer, B.Y. Meklati, and, F. Chemat., Chemical composition of seed essential oils from Algerian Nigella sativa extracted by microwave and hydrodistillation. Flav. Frag. J., 22, 148-153 (2007).
S. Malkin, and, C. Guo., Thermal Analysis of Grinding. Annals of the CIRP, Connecticut, USA, 56 (2007).
L. Shimo, G. Shuangyan, Z. Huang, Q. Wang, H. Zhao, and, H. Pan., Cryogenic grinding technology for traditional Chinese herbal medicine. Cryogenics, 31, 136-137 (1991).
O. Chambin, V. Jannin, D. Champion, C. Chevalier, M.H. Rochat-Gonthier, and, Y. Pourcelot., Influence of cryogenic grinding on properties of a self-emulsifying formulation. Int. J. Pharmaceut., 278, 79-89 (2004).
Ranganna., Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2nd edn. McGraw-Hill, New Delhi (1995).
Conseil de l'Europe., Pharmacopée Européenne 1, Maisonneuve S.A. Editions, Sainte Ruffine (1996).
R.P. Adams., Identification of essential oil components by gas chromatography/mass spectroscopy, 4th edn, Allured Publishing Corporation, Carol Stream (2007).
S. Chemat, and, H. At-Amar, A. Lagha, and, D.C. Esveld., Microwave-assisted extraction kinetics of terpenes from caraway seeds chemical engineering and processing. Chem. Eng. Process, 44, 1320-1326 (2005).
J. Bailer, T. Aichinger, G. Hackl, K. De Hueber, and, M. Dachler., Essential oil content and composition in commercially dill cultivars in comparison to caraway. Ind. Crop Prod., 14, 229-239 (2001).
B. Laribi, K. Kouki, A. Mougou, and, B. Marzouk., Fatty acids and essential oil composition of three Tunisian caraway (Carum carvi L.) seed, ecotypes. J. Sci. Food Agr., 90, 391-396 (2010).
J. Sedláková, B. Kocourková, L. Lojková, and, V. Kubáň., Determination of essential oil content in Caraway (Carum carvi L.) species by means of supercritical fluid extraction. Soil and Environment, 49, 277-282 (2003).
A.A. Ezz El-Din, S.F. Hendawy, E.E. Aziz, and, E.A. Omer., Enhacing groth, yield and essential oil of caraway plants by nitrogen and potassium fertilizers. Int. Journal Acad. Res., 2, 192-197 (2010).
G. Singh, I.P.S. Kapoor, K. Singh, C.S. de Heluani, M.P. de Lampasona, and, C.A. Catalan., Comparative study of chemical composition and antioxidant activity of freshand dry rhizomes of turmeric (Curcuma longa Linn.). Food Chem. Toxicol., 48, 1026-1031 (2010).
B.E.M. Mara, L.F. Patrícia, C.E. João, M. Angela, and, A. Meireles., Comparaison of yield, composition and antioxydant activity of turmeric (Curcuma longa) extracts obtained using various techniques. J. Agr. Food Chem., 51, 6604-6611 (2003).
C. Sorce, R. Lorenzi, and, P. Ranalli., The effects of (S)-(+)-carvone treatments on seed potato tuber dormancy and sprouting. Potato Research, 40, 155-161 (1997).
A. Farhat, A.-S. Fabiano-Tixier, M. Romdhane, and, F. Chemat., A surprising method for green extraction of essential oil from caraway seeds: Microwave dry-diffusion and gravity. J. Chromatogr. A, 1217, 7345-73550 (2010).