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

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ABEROOMAND AZARA P.; MOTTAGHIANPUOR Z.; SHARIFAN A.; LARIJANI K.

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Journal: Journal of Food Technology and Nutrition Year:2010 | Volume:7 | Issue:2 (26) Page(s): 10-18

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Information Journal Paper

Title

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. | Issue Writer Certificate

Keywords

ESSENTIAL OILQ2

CARUM COPTICUMQ3

MICQ4

CHEMICAL COMPOSITIONQ4

MICROWAVEQ4

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.

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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. SID. https://sid.ir/paper/143260/en

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[Internet]. 2010;7(2 (26)):10-18. Available from: https://sid.ir/paper/143260/en

IEEE: Copy

P. ABEROOMAND AZARA, Z. MOTTAGHIANPUOR, A. SHARIFAN, and K. LARIJANI, “STUDIES ON THE EFFECT OF EXTRACTION METHOD ON CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF CARUM COPTICUM ESSENTIAL OIL,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 7, no. 2 (26), pp. 10–18, 2010, [Online]. Available: https://sid.ir/paper/143260/en

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