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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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Citations: 
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+ Click to Cite.
APA: Copy

ABEROOMAND AZARA, P., & MOTTAGHIANPUOR, Z., & SHARIFAN, A., & LARIJANI, K. (2010). STUDIES ON THE EFFECT OF EXTRACTION METHOD ON CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF CARUM COPTICUM ESSENTIAL OIL. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 7(2 (26)), 10-18. https://www.sid.ir/en/journal/ViewPaper.aspx?id=193230



Vancouver: Copy

ABEROOMAND AZARA P., MOTTAGHIANPUOR Z., SHARIFAN A., LARIJANI K.. STUDIES ON THE EFFECT OF EXTRACTION METHOD ON CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF CARUM COPTICUM ESSENTIAL OIL. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION. 2010 [cited 2021September20];7(2 (26)):10-18. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=193230



IEEE: Copy

ABEROOMAND AZARA, P., MOTTAGHIANPUOR, Z., SHARIFAN, A., LARIJANI, K., 2010. STUDIES ON THE EFFECT OF EXTRACTION METHOD ON CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF CARUM COPTICUM ESSENTIAL OIL. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, [online] 7(2 (26)), pp.10-18. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=193230.



 
 
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