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Paper Information

Journal:   JOURNAL OF FOOD TECHNOLOGY AND NUTRITION   SPRING 2010 , Volume 7 , Number 2 (26); Page(s) 10 To 18.
 
Paper: 

STUDIES ON THE EFFECT OF EXTRACTION METHOD ON CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF CARUM COPTICUM ESSENTIAL OIL

 
 
Author(s):  ABEROOMAND AZARA P., MOTTAGHIANPUOR Z.*, SHARIFAN A., LARIJANI K.
 
* SCIENCE AND RESEARCH BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN
 
Abstract: 

Introduction: By application of different methods of extraction, variations in the extraction rate and chemical composition of the extracted essential oils might be observed.
Materials & Methods: Essential oil of Carum copticum cultivated in Iran was obtained by hydrodistillation (HD) and microwave free solvent (SFME). Oils were analyzed by GC/MS and a firm identification of the components were preformed by comparison of relative retention in dices and mass spectra with authentic reference (1)..
Results: Eleven components 99.31% were identified in the oil which was isolated by hydrodistillation. The major components of oil of C.copticum were
g-terpinene (37.40%), p-cymene (28%), thymol (24.96%), b-pinene (5.78%.), myrcene (1.31%). Eleven components (96.91%) were characterized in the oil which was obtained by free-solvent microwave extraction. The major components of the oil were thymol (35.28), g-terpinene (32.49%), p-cymene (23.51%), b-pinene (3.47%), carvacrol (2.46).
Conclusion: Antimicrobial activity of the essential oils were examined against Escherichia coli, using Agar dilution method and minimum inhibitory concentration (MIC) was preformed at 500ppm.

 
Keyword(s): ESSENTIAL OIL, CARUM COPTICUM, MIC, CHEMICAL COMPOSITION, MICROWAVE
 
References: 
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